We’re spoiled, so the corn and heirloom tomatoes are from our CSA.
We used the Korean BBQ marinade and let the tofu sit over night. Then we pan fried it until the outside was firm and the inside was still chewy. The vegetables include green beans and onions from our CSA and mushrooms. Though not pictured, we added a healthy dose of Siracha. Spicy!
This is a salad of awesome: bbq tofu, mushrooms, broccoli, black beans, greens, guacamole!
For the tofu:
1/2 block firm tofu (we use sprouted tofu), cubed
8 oz mushrooms, quartered
1 tsp chipotle chili powder
3 TBL ketchup
2 TBL apple cider vinegar
1 TBL Braggs or soy sauce
1/2 tsp black pepper
1 tsp garlic powder
1 tsp olive oil
Heat olive oil in a dutch oven, saute tofu until golden on all sides. Add mushrooms, cook 1-2 more minutes. Add remaining ingredients and stir well. Cook about 10 minutes on low until the tofu absorbs most of the sauce.
1.5 pounds firm, sprouted tofu (one and half packages of Trader Joe’s sprouted tofu)
1/2 cup peanut butter
1/4 cup dark soy sauce
1 TBL agave
1/2 cup water
1 tsp lemon juice
2 cloves garlic, minced
1 TBL Siracha
1 tsp sesame oil
1 TBL Braggs or lite soy sauce
1 red bell pepper, cut into small pieces
1/2 tsp cayenne
1 TBL vinegar
Preheat oven to 350.
Slice the tofu into 9 slabs. Heat oil in a pan and fry until golden brown on both sides (about 3 minutes per side). Remove from heat and cool. Cut into bite sized pieces. Place tofu in a baking dish (we used a large cake pan) and toss with 1 TBL Braggs.
Blend the other ingredients together and pour over tofu. Make sure all the pieces are well coated. Bake about 30-40 minutes until most of the liquid has absorbed and the tofu is firm. If it starts to brown too quickly, cover with foil. The longer you cook it, the firmer the tofu will become.
Heat a frying pan and sautee the bell pepper with the cayenne and vinegar. Cook until tender, but not mushy.
Serve tofu and peppers over vegetable fried rice.
Adapted from this recipe for Javanese Roasted Tofu.
No “tuna” salad makes an appearance without its Kosher dill pickle buddy!
1/2 block smoked tofu (we bought this at an Asian market)
3 large dollops of Earth Balance vegan mayo
1 cup white beans drained
1/2 cup red onion, chopped
2 stalks celery, chopped
pinch of garlic powder
Pulse in the food processor until consistency is to your liking.
Serve with pita chips, hummus, Kosher dill pickles, hot banana peppers, tomatoes, etc.
We used this recipe for the kung pao sauce, and we played around with some vegetables. I definitely recommend the cashews with the kung pao tofu, they’re so much better than plain old peanuts.
This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.
1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles
In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.
Tomato Pie with Potato Crust adapted from Diet, Dessert and Dog and Seitan is My Motor
2 pounds (900 g) russet potatoes, cut into large chunks
2 Tbsp (30 ml) finely ground flax meal
2 Tbsp (30 ml) chickpea flour
1/2 tsp (2.5 ml) fine sea salt
1/4 cup (60 ml) vegetable broth or stock
1/2 cup (60 g) pumpkin raw sunflower seeds, lightly toasted
2 cloves garlic
3 green onions, cut in chunks
1/3 cup (15 g) lightly packed chopped fresh basil (we used 3 TBL dried)
1 package (12 oz or 375 g) extra firm silken tofu (such as MoriNu)
6 Tbsp (90 ml) vegetable broth or stock
1 Tbsp (15 ml) apple cider vinegar
1/2 tsp (2.5 ml) fine sea salt
1 tsp (5 ml) granulated onion or onion powder
1/4-1/2 tsp (1-2.5 ml) smoked paprika, to your taste
2 tsp (10 ml) light miso
2 tsp (10 ml) dijon mustard
1/8 tsp (.5 ml) nutmeg
1 Tbsp (15 ml) chickpea or soy flour
pepper, to taste
2 medium zucchini, washed, trimmed and sliced
(2 pounds campari tomatoes)
olive oil, if desired
Preheat oven to 375F (190C). Line a 10 inch (25.5 cm) tart pan (8 x 8 square will work) with parchment and spray sides, or spray with nonstick spray.
Prepare the crust: place potato chunks in boiling water and boil just until crisp-tender, about 5 minutes. Drain and rinse with cold water. Allow to cool completely, then grate the potatoes and place in a large bowl.
To the bowl, add the flax, chickpea flour,salt and broth and mix well with your hands. Using the back of a rubber spatula or a 1/3 cup (80 ml) measuring cup, press the potato mixture evenly into the bottom and up sides of prepared pan. Bake in preheated oven for 15-20 minutes, until the top is dry. Remove from oven and reduce heat to 350F (180C).
Meanwhile, make the filling: In the bowl of a food processor, blend the seeds, garlic, green onion and basil until you have a paste. Add remaining filling ingredients except for tomatoes and process again until smooth.
**Slice tomatoes the short way (so that you have pretty rings) and arrange on top of the crust. Reserve a few to decorate the top. Pour the filling over the tomatoes, smooth with a spatula, and then arrange the decorative topping (if desired).
Bake in preheated 350F (180C) oven 50-60 minutes, rotating the pie about halfway through, until the crust is browned and the tomatoes begin to brown. Allow to rest 5-10 minutes before serving. Makes 8 servings. May be frozen. (Great hot or cold!)
We cheated slightly and used a packet of Taste of Thai curry seasoning as the basis for the dish. But first, blend together 1 shallot, 1 habanero, galangal, garlic, peanuts, and a little coconut milk. Fry the paste in a dutch oven until the mixture loses the raw smell. Add the Taste of Thai packet and stir well. Pour in 1 can coconut milk and the vegetables and pre-cooked tofu. Add a little water or broth if needed. Bring to a boil, then reduce to simmer for 10 minutes or until vegetables are tender. Serve with rice.
For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.
For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup. Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.
Serve with rice and steamed chard!