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.