Tofu and Lemongrass Noodle Soup

8 oz. dried rice noodles
3 stalks lemongrass, outer leaves removed and cut into large pieces (you will remove these at the end)
4 c faux chicken stock
1 thumb-size piece ginger, thinly sliced into matchstick pieces
1 package firm tofu, cubed
1 head broccoli, chopped into florets
2 carrots, sliced
3 TBL soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped
Siracha

Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.

Place stock in a soup pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).

Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn’t fall apart.

Add the soy sauce and Siracha. Check rice noodles to make sure they have softened enough to eat. Drain the noodles and portion out into bowls.

Adapted from: http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm

Queen Vermicelli:

Gluten-Free Lasagna with Tofu, Spinach, and Fairytale Eggplant

Ingredients:
2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella

For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.

Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.

Every night is taco night

The taco on the left is loaded with pinto beans, pepper jack Daiya, and fresh salsa (cherry tomatoes, jalapeno, shallot, red bell pepper, lime juice, salt and pepper).

On the right, hiding under the lettuce, this taco has stir-fried tofu and mushrooms with chili powder, garlic, and cumin, some other spices, and lime juice.

Not pictured, a taco with tofu AND beans AND Daiya AND salsa AND lettuce.

For more taco fun, go to: http://fuckyeahvegantacos.tumblr.com/ and submit your best vegan taco pics. Do it now!

Peanut Butter Tofu with Red Bell Peppers

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.

Vegan Pozole (or posole if you prefer)

What could be better on a cold night than savory pozole topped with tons of goodies and fresh squeezed lime juice? Nothing, actually. That’s why I made 8 quarts of this stuff.

1 29 oz can hominy
1 head garlic, cloves peeled and chopped
3 16 oz packages firm tofu, chopped into small pieces
6 quarts low-sodium stock (try half “beef” and half vegetable)
1 tsp liquid smoke
2 TBL Bragg
2 large white onions, finely chopped
8 medium (4 ounces total) dried chiles, stemmed and seeded. (ancho would be great, but we used New Mexico)
Juice of 6 limes (about 1/2 cup)
Salt

For garnishing:
lime wedges
Cabbage or lettuce, thinly sliced
Radishes, thinly sliced
Mexican oregano
Smoked paprika
Guacamole or avocado slices
Chili flakes
Tostadas, cut into strips
Diced tomatoes
Diced onions

Adapted from Rick Bayless’s Pozole Rojo.

First, chop the tofu and onions, cook with a little olive oil, Braggs, and liquid smoke until onions are very soft, about 15 minutes. Meanwhile, hydrate the chilis with enough hot water to cover.

In an 8 quart stock pot, bring to a boil the 6 quarts of stock, chopped garlic, and hominy (do not drain). Then reduce heat to simmer.

When the chilis are ready (about 20 minutes), blend them with the liquid until they form a paste. You can use a food processor for this, but I recommend a large cup and an immersion blender. Press the chili paste through a mesh sieve into the stock pot. Add the tofu and onion mixture with the all the liquid. Stir well and add a little salt. Simmer on medium heat 1 hour. Add lime juice and cook 1 more hour. Taste again for seasoning.

Serve pozole loaded with garnishes. You may want to prepare the vegetable garnishes and allow them to come to room temperature so they do not cool off the soup too quickly.