Vegan lentil and tofu curry

This dish is loosely inspired by rendang, but never having eaten rendang, nor having all the ingredients, I can’t say it is authentic. If you like a sour and spicy dish though, this is for you.

1 onion, chopped

6 Thai chilis

4 garlic cloves

2-3 TBL fresh ginger, chopped

2 TBL lemon juice

1 tsp turmeric

1 tsp salt

1 tsp sugar

1/4 cup water

1 tsp tamarind paste

1 tsp 5-spice powder

1 tsp garam masala

1 tsp parsley (We didn’t have any cilantro)

3 TBL unsweetened dried coconut

1 can light coconut milk

1/2 block tofu, cubed, seasoned with salt, pepper, and cayenne

1 cup red lentils

Extra water as needed

Blend until smooth  spices, lemon juice, tamarind, onion, garlic, chilis, sugar, and 1/4 cup water. Set aside. In a dutch oven, heat 1 tsp olive oil and fry tofu until browned and firm. Reduce heat and add dried coconut and cook until lightly toasted. Carefully pour in the blended spices and stir with the tofu. Add lentils and coconut milk. Add additional water to cover. Cook covered on medium heat for 1 hour. Stir often to prevent the lentils from sticking. Continue to add additional water if needed.

Serve over rice with garlic steamed spinach.

Farmer’s market kale salad with marinated tofu and beans

The kale was as amazing as the woman at the farmer’s market promised. Or as Stef said, “it smells like freshly mowed grass!”

Salad: kale, tomatoes, green onions, radishes, carrots, topped with Daiya vegan cheddar.

Tofu mixture: marinate 1/2 block tofu with balsamic vinegar, minced garlic, chili powder, onion powder, cumin, salt, and pepper. Saute tofu with marinade until most of the liquid is absorbed and the tofu starts to darken. Add 1 can each (drained) chickpeas and black beans. Add 1 fresh jalapeno (diced) and chopped cilantro, and simmer covered for 20 minutes.

Tofu scramble, for lunch!

Ok, we made this last night, but for the purpose of lunch! This recipe makes three generous portions, and you can tuck them into individual containers ready to go to work.

Tofu scramble

1/2 block firm tofu, crumbled

1/2 tube vegan sausage, crumbled

1 red bell pepper, chopped

2-3 garlic cloves, minced

1 onion, diced

1 jalapeno, diced

1/2 tomato, chopped

1 cup frozen spinach, thawed

1/4 tsp black salt

1/4 tsp white pepper

1/2 tsp turmeric

1/4 tsp paprika

1/4 tsp oregano

1/4 tsp garlic powder

2  TBL nutritional yeast

Hot sauce to taste

1 tsp olive oil

Heat olive oil in a dutch oven and saute onions on medium heat, about 3 minutes. Add garlic and crumbled faux sausage. Cook until the sausage is browned on all sides, 6-7 minutes, and the moisture is mostly evaporated. Meanwhile, crumble tofu and mix in spices.

Add bell peppers and cook another 3 minutes minutes. Add in the tofu, tomatoes, spinach, and jalapenos. Cook 2-3 minutes, stirring until all ingredients are combined. Season with additional salt and hot sauce.

Makes 3 large, or 4 medium servings.

Tofu with cashew red pepper sauce and aloo palak

We saw a recipe for simla mirch paneer at Mirch Masala , which sounded creamy and spicy, and fun to veganize. To balance the meal, we paired with the aloo palak, rice, and a crunchy salad.

Tofu with cashew red pepper sauce

1/3 c. raw cashews

1 red bell pepper, cut into small pieces

1 tsp garam masala

1 tsp fresh ginger, sliced thinly

4 Thai green chiles

12 oz. firm tofu, cut into 1 inch pieces and pan fried lightly on all sides

1 c. rice milk

1 c. water

salt

Bring water to boil in a sauce pan. Add the cashews, bell pepper, ginger, and chiles. Bring it to a boil and then lower the heat to medium-low. Cover and cook till the bell peppers are tender. Cool and puree them in a blender/food processor, or transfer to a tall container and puree with an immersion blender. Return mixture to the pot. Add the salt, garam masala, and rice milk. Bring to a low boil, then add the pan fried tofu. Simmer on low heat about 20 minutes. (The original recipe suggests garnishing with cilantro, which would have been great, if we’d had some on hand!)

Aloo palak (potatoes and spinach)

4 Yukon potatoes, cut into 1 inch pieces and boiled until cooked (8-10 minutes)

1 16 oz. bag frozen spinach leaves

1 onion

2 TBL tomato paste

1 tsp fresh ginger sliced

1 TBL garlic minced

1 tsp cumin seeds

1 tsp turmeric

1 tsp curry powder

1 tsp cayenne

1-2 cups water

salt

In a dutch oven, heat 1 tsp Earth Balance and add cumin seeds. When seeds begin to pop, add garlic, ginger, and onions. Cook 4-5 minutes until onions are soft. Add tomato paste and other spices. Add spinach and as much water as needed. Bring to a boil, then add potatoes and reduce to a simmer. Cover and cook 30 minutes.

Pita with spicy baked tofu and vegan tzatziki

Before we get to the pita, this lovely meal also involved vegetables dipped in homemade scallion hummus and fancy, marinated olives from Wholefoods. A few of those tomatoes are from the ones we grew this summer on porch! The final harvest yielded about 50 tomatoes, which are slowly ripening in a paper bag.

Spicy baked tofu and mushrooms

1/2 block firm tofu, frozen then thawed, cut into bite sized pieces

1/2 c. lemon juice

1 TBL olive oil

2 serrano peppers, sliced

1/2 c. mushrooms, chopped

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp turmeric

1/2 tsp red chili flakes

1/4 tsp paprika

salt and pepper

In a dutch oven, mix together the lemon juice, oil, and spices. Mix in tofu, peppers, and mushrooms. Let marinate for about 30 minutes. Preheat oven to 400. Bake 30-45 minutes, until tofu is browned to your liking.

Vegan tzatziki

1 cucumber

1 garlic clove

8 oz. vegan plain yogurt

1 TBL lemon juice

1 tsp dill

1 tsp parsley

1/2 TBL salt

1/2 tsp pepper

Slice the cucumber in half and scoop out the seeds with a spoon, and discard. Slice cucumbers, then set in a colander in the sink. Toss with salt and allow to drain about 30 minutes. Blend garlic, lemon juice, spices, and half of the cucumbers with an immersion blender. Drain off a little of the liquid, then stir in the yogurt and remaining cucumber pieces. Refrigerate (ideally for a few hours, but 30 minutes will do).

Mattar tofu and spicy, crunchy salad

We were planning to eat palak tofu paneer and finally use up a bag of frozen spinach. Then we opened the freezer and realized we had already eaten the spinach. Luckily, we had a bag of frozen peas, which are much more exciting anyway. Frozen spinach just does nothing for us lately, particularly in contrast to beet greens, kale, chard, or collards.

Mattar tofu

1/2 block firm tofu, sliced, pressed for 10 minutes and dried

1 tsp olive oil

1 tsp Earth Balance

1 onion diced

2 TBL tomato paste

1 tsp garlic powder

1/2 tsp ginger

3 TBL cilantro (we had some in the freezer)

1 tsp cayenne

1 tsp paprika

1 tsp garam masala

1 tsp turmeric

1 tsp cumin

1.5 – 2 cups rice milk

3/4-1 package of frozen peas (we had most of a package)

salt to taste

After you have pressed the tofu, pat it dry, and cut into bite sized pieces. Heat olive oil in a dutch oven, when sizzling, fry tofu with a little salt until golden on all sides, about 5 minutes. Remove from pan and set aside. Add Earth Balance to the pan and saute onions until soft, about 7-8 minutes. Add spices and tomato paste, cook 2-3 minutes. Add rice milk and bring to a boil. Add tofu and peas, return to a boil and then reduce to simmer. Cook 30 minutes, stirring occasionally.

This crunchy salad contains sliced radishes, carrots, green onions, as well as grape tomatoes and avocado. The dressing is our special mixture of Siracha, Tofutti, spices, lemon juice, and vinegar.

Vegan borscht and beet greens salad with siracha dressing

I can’t remember how or why we decided we need to make some borscht, but here you are. Loosely inspired by this Chilled Russian Borscht, we subbed tofu (frozen, then thawed) for the eggs, added some canned tomatoes, and heated it up. It makes a lot, and the flavor changes each time you heat it up again.

Our beets came with a lot of extremely delicious leaves, so we also made a salad. Beet greens tossed with tomatoes and mushrooms. The dressing really brings it all together, spicy and smooth. Approximately: 2 TBL Tofutti sour cream, 1 TBL Siracha, 2 TBL lemon juice, 2 TBL cider vinegar, 1 TBL light tamari, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp garlic powder. Whisk together, add water if needed until it’s the consistency you prefer. Pour over salad in a pretty bowl.

Kung pao tofu

Hey, look at us, we actually made something twice! This time, we served the kung pao tofu and vegetables over rice. We didn’t have any fresh ginger, so I subbed about 1 teaspoon of powdered ginger, no mushrooms in the house, but i added edamame. I also made sure to cut up the chilies this time, before adding them to the sauce, so it was nice and spicy. This dish was amazing. Enjoy (again)!

kp 1

kp 2

kp 3

For the complete recipe, click here.