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!

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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.

Hot and Sour Soup

Adapted from Veganfood.net.

4 TBL cornstarch
10 TBL water
8 TBL rice vinegar
2 TBL dry sherry
4 TBL Bragg’s or soy sauce
1 tsp White pepper
1 TBL oil
4 inches fresh ginger, grated
1 medium onion, sliced finely
16 oz mushrooms, sliced
1 leek, sliced
1 carrot, sliced
1/2 block firm tofu, cubed
2 cups broccoli
1-2 tsp cayenne
2 quarts veggie stock
1/2 package brown rice noodles
1 cup shredded jicama
siracha

Mix the cornstarch, vinegar, water, sherry, Braggs, and white pepper together until smooth.

Heat the oil in large pot and saute the ginger, onion, and half of the mushrooms for 2 minutes. Add the stock, bring to the boil and add the remaining mushrooms, cayenne, carrot.

Add tofu cubes, simmer gently for 30 minutes. Add broccoli and cook gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.

Bring a small pot of water to a boil and cook noodles about 3 minutes, until al dente.

Serve soup with noodles, and top with jicama and siracha.

Isa’s Mushroom Hot Pot and Lettuce Wraps

Don’t worry, this is still a ginger post! We borrowed Isa’s new Mushroom Hot Pot recipe and this delicious Lettuce Wraps recipe from the Veggie Converter.

We followed the lettuce wrap instructions with minimal changes. We reduced the agave and soy sauce, and subbed tiny pan-fried tofu cubes instead of seitan. (Yes, actual size was cute x cute.) This was SO GOOD. If you’re soy-free, try diced, pan-fried mushrooms, or maybe even jackfruit?

The soup turned out really well, with lots of surprising flavors in every bite. We used tons of cremini mushrooms and some veggie broth instead of the mushroom broth, and not as much coconut milk (full-fat) instead of the 1 can of reduced fat. We also ditched the bell pepper, added extra tomato, and extra red pepper flakes. For the mix-ins, we used what we had on hand: fresh cilantro, green onions, mung bean sprouts, and grated jicama. And of course, lots of extra lime juice in each bowl. The jicama gave the soup a similar mouthfeel to rice noodles, for an added heartiness!