Cabbage, onions, garlic, lentils, bean thread noodles, tomatoes, vinegar, and Siracha. This is an awesome one dish meal that makes a million servings.
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!
With an avocado dipping sauce! We modified this recipe from Serious Eats.
Slice tempeh into 10 pieces. Then marinate at least 30 minutes in:
1 TBL melted vegan butter (we used Coconut Earth Balance)
2 TBL siracha
1/2 TBL Braggs
1 TBL chopped cilantro (no stems)
1 tsp rice vinegar
Preheat oven to 400 F. Line a baking sheet with parchment or foil. Bake tempeh wings for 30-40 minutes until slightly blackened. Spread any leftover marinade on wings and enjoy. Easy!
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.
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.
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.