Tempeh Curry with Brown Rice

I'll admit it: In the past, I've gone for quantity over quality.  Often I have purchased those large containers of spices, because the deal was just so darn good, without considering the spices would 'dry' out sooner than I could use them.  Recently I have been ridding myself of this practice and investing in some quality spices.  The other day, in fact, I picked up a lovely yellow curry from a local farmers market and I can't stop using it! Thus came the inspiration for this yellow curry tempeh.

Ingredients:

16 oz of tempeh
1 plum tomato, diced
1 small potato, cubed
1 small bell pepper, diced
1/2 medium onion, chopped
4 cloves of garlic, minced (feel free to adjust to taste)
1 tablespoon of yellow curry
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of salt
1/4 teaspoon turmeric
1 tablespoon of corn starch
1/2 cup of vegetable broth
1/4 cup of soymilk

Cube your tempeh into bite sized pieces and sear in a cast iron skillet until golden brown on all sides.  Set aside.

In the same skillet dry roast your spices for a few minutes until nice and fragrant.  Add a bit of non-stick spray and the onions and then saute for a few minutes until translucent.  Then add bell pepper, potato, and garlic and cook for a few more minutes.  Now add 1/4 cup of  the vegetable broth, cover and allow to cook for 5 minutes or so on medium heat.  Reduce the heat to low and add the remaining vegetable broth, corn starch (pre-mixed with broth) and soymilk and then cover again.  Simmer until potatoes begin to soften and sauce thickens, about 5-7 more minutes.

Remove the cover and add tomatoes.  Cook for five more minutes until the tomatos begin to break down slightly.  Serve over brown rice and garnish with a bit of parsley.  Enjoy!

Tofu Scampi

Something about summertime and a light pasta with a white wine sauce gets me every time.  Throw in a little faux seafood and I am sold! Thus came the inspiration for this tofu scampi the other night.  It's simple and quick to make; great for a tasty summer dinner.

Ingredients:
14 oz extra firm tofu
1/2 lb spaghetti (I used 365 whole foods spinach spaghetti)
4 cloves of garlic, sliced
1 small shallot, chopped
Juice of 1 lemon
1/2 cup of cooking white wine
3 tablespoons of olive oil
3 tablespoons of chopped seaweed (you can use arame but I used nori sheets that I cut up)
1 tablespoon of basil
4 tablespoons of parsley
1/2 teaspoon of salt
Pepper to taste

Firstly, marinate your tofu for at least 2 hours but up to overnight (the longer you marinate the stronger the flavor).  To make the marinade, combine 2 tablespoons of the olive oil, all the white wine, half of the juice of the lemon, the seaweed, and the salt and pepper in container.  To make your perfect tofu circles slice the tofu lengthwise into four parts and then make your circles. I used a shot glass for my circles but you can also cut by hand.  Save your scraps for a future tofu scramble or any other recipe that calls for crumbled tofu.  Place tofu in marinade and set aside in fridge.

Begin to boil a salted pot of water for your pasta.

Save your tofu marinade.  Heat a nonstick pan to about medium to high heat (I used an iron cask skillet) with a little non stick spray and sear the tofu circles until nice and golden on each side.  Set aside and keep warm.

Using the same pan heat the remaining 1 tablespoon of olive oil and add the chopped shallots.  Cook for a few minutes until they begin to become translucent.  Add garlic and cook for a few more minutes.  Now add the marinade to the pan and cook down the liquid for a few more minutes.

At this point your water should be boiling.  Add a drop or two of olive oil to the water (helps prevent sticking) and place your pasta in the pot.  Cook according to pasta instructions.

Add second half of lemon juice and parsley (fresh or dried) to your pasta sauce.  Adjust seasoning (salt and pepper) and when pasta is cooked, drain and add to sauce.  Cook for 30 more seconds and then turn off heat.  Serve your seared tofu on top of pasta and garnish with some parsley.  Enjoy!

Satay Sesame Noodles

I love peanut butter! Sweet or savory I can't get enough of this tasty treat and love to find ways to bring it into various recipes.  Today I am sharing a new favorite way to consume my love in this simple sesame noodle satay dish!

Ingredients:
8 oz package of noodles (I used soba noodles)
2 tablespons of scallions
1/2 red bell pepper
3 tablespoons of toasted sesame seeds

Sauce:
1/3 cup of peanut butter (I like to use crunchy for the texture)
2 tablespoons of tomato sauce
2 tablespoons of soymilk (or any non-dairy milk)
1 tablespoon of soy sauce
1 tablespoon of Sriracha
1 teaspoon of sesame oil
Juice of one lime
1 garlic clove, minced
1 tablespoon of minced ginger

Begin by combining all ingredients for sauce in a bowl and letting it rest for several minutes in order for the flavors to fully combine.  In the meantime prepare your noodles.  Be sure to watch carefully if you are using soba noodles as the can overcook easily.  While the noodles cook, chop your bell pepper and scallions.  Drain noodles and rinse slightly with cold water, then add noodles to sauce and mix until they are coated evenly.  Add bell pepper and scallions and mix again.

I like to eat this recipe cold topped with some toasted sesame seeds.  It's a great dish for those hot summer days and so simple and quick to make! Enjoy!!

Kale Caesar Salad with Tempeh Bacon and Tofu

 

Sometimes I just crave a  nice salad.  Not one of those side salads you get at a diner when your friends drag you out and it's the only vegan item on the menu.  I am talking about a nice, hearty, filling, and tasty salad that you feel completely satisfied afterwards.  Thus was my inspiration for this dish today.  Also, without the tempeh bacon, tofu and croutons this would make a great raw salad.

Kale Caesar Salad with Tempeh Bacon and Tofu 

Serves 4

Ingredients:
1 head of kale
3/4 cup of cashews (soaked overnight)
1/4 cup of nutritional yeast
2 cloves of garlic
Juice of 1 lemon
1 teaspoon of agave
1 tablespoon of white wine vinegar
1/4 -1/2 cup of water
Salt and pepper to taste
1 tablespoon of crushed seaweed or arame (optional)

1 12oz package of tempeh
2 tablespoons of liquid aminos
1 teaspoon of liquid smoke
1 tablespoon of maple syrup
1/2 cup of water

1 14oz package of extra firm tofu
Salt and pepper to taste

2 slices of bread (I used multigrain)*
1 teaspoon of olive oil
1 tablespoon of basil
1 tablespoon of garlic powder

*Gluten-free without croutons (or made with GF bread)

Firstly, mix your marinade for the tempeh and place thinly sliced tempeh strips into marinade for at least an hour but preferably overnight.  Also, be sure to soak your cashews overnight as well.

Begin by washing and slicing your kale into bite size pieces.  Place aside to dry.  Make your dressing by blending all ingredients from cashews to seaweed.  Begin with 1/4 cup of water and add more as needed until you achieve your desired consistency.  Massage the dressing into the kale with your (clean!) hands and set aside to fully soak in.

Slice bread into cubes and then toss them in olive oil in a small mixing bowl.  Add seasonings and mix well.  Bake in oven for 10-15 minutes until golden brown.

Meanwhile cut your tofu into equal rectangle pieces and pan sear on a non-stick pan for a few minutes until golden on both sides.  Season with salt and pepper to taste as you cook them.  Remove tofu and place is oven to remain warm if desired.  Now pan sear your tempeh strips for a few minutes on each side until nice and crisp without becoming burned.  When both sides are ready, pour tempeh marinade over tempeh and continue to cook until the liquid is all absorbed.  Place in oven to stay warm as well if desired.

Serve yourself a generous serving of kale and top with tofu, tempeh, and croutons.  Would also be great with some sliced avocado on top. Enjoy!

Simple Miso Tofu Veggie Soup with Basil

This recipe is so simply I debated even posting it for a bit, however it was so tasty and fulfilling I just had to! Whether you're looking for a simple meal to warm you up or a healthy meal to end your day this dish will surely hit the spot!

Ingredients:
1 red bell pepper, sliced
1 large carrot, sliced
10 shitake mushrooms, sliced
1/2 package of tofu, cubed
1 tablespoon grated fresh ginger
1/2 cup of fresh basil, chopped
2 tablespoons of white miso
3 cups of water
1 bundle of whole wheat soba noodles

Serves two hearty bowls

Heat a medium sauce pan with non stick spray over medium to low heat. Wash, chop and add all veggies to pot.  Sautee for a few minutes.  Add water and tofu and bring soup to a bowl.  Do not add the miso yet as boiling water will kill the good  'bacteria' in the miso and thus cause it to lose it's flavor.  Add soba noodles and cook for a few minutes or however long your soba package tells you to.  Turn off heat and add miso, grated ginger and basil.  Stir and allow to sit for a few minutes before serving.

Enjoy!

Spicy Tofu 'Fish' Cakes over Fennel Salad

Sometimes I like a little heat in my life.  When I was younger, I used to add hot sauce to everything but as I got older I became quite sensitive to spicy food.  However, during the past year I have found myself yearning for the flavor spicy food can bring and my palate has become more accustomed to slightly spicier dishes.  Today I have a rather tasty tofu 'fish' cake with just enough spice to wake up your mouth paired with a nice, cooling fennel salad.

Ingredients:
1 14oz package of extra firm tofu
1 zucchini, shredded
1 large carrot, shredded
1 small onion, diced
3 tablespoons of seaweed flakes (can use arame instead, I just cut up a nori sheet)
1 teaspoon of celery salt
1/2 teaspoon of sea salt
1 tablespoon of old bay seasoning
2 tablespoons of garlic chili sauce
2 flax eggs (if you don't have flax eggs just add one more tablespoon of corn starch)
1 tablespoon of corn starch

1/2 small bulb of fennel (mostly leaves, some chopped roots)
1 celery, chopped
1 small carrot, shaved
1 7oz can hearts of palm, sliced

3 tablespoons of vegenaise
1 tablespoon of lemon juice
1 teaspoon of parsley
Salt to taste

Shred carrot and zucchini, dice onion, crumble tofu and add in all remaining ingredients in a large mixing bowl.  Stir together and then place in fridge for at least an hour up until overnight to allow flavors to blend.  Afterwards, shape cakes about an inch thick and 3 inches wide in your hand and place on a baking sheet lined with parchment paper.  Bake cakes for 40 minutes at 350, carefully flipping them at 20 minutes.

While cakes are cooking, prepare your salad.  Chop all ingredients (except for the carrot, I like to shave it with a vegetable peeler to make ribbons) and combine together.  Mix together vegenaise, lemon juice, salt and parsley to make the dressing.

Serve cakes on top of salad with dressing drizzled on top. Enjoy!

Tofu 'Crab' Salad over Steamed Swiss Chard

Before I went vegan, I always hated seafood.  Sure some sushi was fine, maybe some processed fish sticks, but otherwise I always stayed clear of anything from the sea.  However, for some reason, now that I have been vegan for 6 years I find myself attracted to mimicking the flavors of those foods I once abhorred.  Today, I bring you all one of my favourite recreations: crab salad.

Ingredients:
1 14oz package of extra firm tofu
2 carrots, minced
2 celery, minced
1 small onion, minced
1/2 green bell pepper, minced
2 garlic cloves, minced
1/4 cup toasted bread crumbs
2 tablespoons of seaweed flakes (you can also use arame but I just cut up a nori sheet)
1 teaspoon of salt
1 tablespoon of old bay seasoning

First, tear apart two slices of bread into food processor and process until they become medium crumbs.  Place in oven at 425 degrees for a few minutes, moving the crumbs frequently, until they become golden.  Set aside.

Roughly chop onion, bell pepper, carrots, and celery and place into food processor.  Process until all components are minced.  Place all minced veggies, except garlic, in a non stick pan and cook for several minutes until they begin to soften and onion is transluscent.  Add garlic and cook for an other minute.  Crumble tofu and add to pan, along with all seasonings, and cook for a few more minutes until tofu begins to brown.  Toss in breadcrumbs and remove from heat.

I served this over some steamed swiss chard and topped it with sliced avocado with a fresh lemon wedge.  It was quite tasty! Hope you all enjoy~

Tofu Piccata with Escarole and Roasted Parsnips

At the restaurant I work at, Cafe Blossom, we have this dish Seitan Piccata, that I just adore.  Whenever I manage I almost always order it.  Truth be told, I'm not a huge seitan fan, though I do enjoy it time to time, the real winner of this dish, to me, is the sauce.  Give me anything lemon, white wine, and capers and I am sold!  The other night I decided to do a little piccata myself, but with my more preferred protein: tofu.

Ingredients:
1 14oz block of extra firm tofu
4 cloves of garlic, sliced
1 small shallot, thinly sliced
1/2 teaspoon of olive oil
1/4 cup of white wine (I just use a cooking white wine)
1 tablespoon of lemon juice
2 tablespoons of capers
1/2 tablespoon of corn starch mixed with 1 tablespoon of water
Salt and pepper to taste

Cut Tofu in slices 3 inches wide and 1 inch thick.  You should get about 8 pieces of tofu from the block.  Spray large sauce pan with non-stick spray and pan sear tofu on medium heat for 5 minutes on each side until both sides are golden brown.  Set aside and keep warm.  In same pan add olive oil and shallots to pan and cook for a few minutes until shallots become translucent.  Add garlic and cook for one more minute.  Add white wine, lemon juice, and capers to pan and cook for a few minutes to allow white wine to cook down.  Add cornstarch-water mixture and continue to cook until the sauce thickens slightly.  Return tofu to pan and coat sauce all over tofu.  Lower heat and cook for about five more minutes. Season to taste with salt and pepper.

I served these with some steamed escarole and simple roasted parsnips (chopped parsnips, salt, pepper, rosemary and a light drizzle of olive oil roasted for 30 minutes at 425). Enjoy!

Sweet and Spicy Chili Glazed Tofu with Sesame Brocoli and Brown Rice

As vegans, we tend to consume a lot of soy in our day to day life.  Even non-vegans find themselves eating products with soy in them all the time.  I don't buy into that whole 'soy is actually bad for you!' however I do believe too much of any one item can't be great.  Thus, when I can, I try to use almond or rice milk for a week or try to cut back on my tofu consumption. But boy is it hard! I love tofu, so versatile and such a great blank canvas to absorb so many flavors.  Today, I bring you one of my favorite tofu dishes, sweet and spicy tofu!


Sweet and Spicy Chili Glazed Tofu

Ingredients:

7 oz (1/2 package) of extra firm tofu
1/4 cup of orange juice
1/4 cup of spicy garlic chili sauce
1/4 cup of water
2 tablespoons of soy sauce
1/2 bell pepper sliced
1/4 onion thinly sliced
Salt and Pepper to taste

Mix together all ingredients (except tofu, onion and bell pepper) into a shallow pan and set aside. Slice tofu into 1 inch triangles and place into marinade for at least 1 hour up until overnight.  After marinating, coat frying pan with non-stick spray and pan sear tofu on medium heat, turning every couple of minutes so that each side gets nice and golden brown. Once all sides are seared, set tofu aside.  Add bell peper and onion and cook for a few minutes until onions are translucent and peppers begin to soften slightly. Now add the remaining marinade and tofu back to the pan and cook on medium high heat for a minute or two until sauce thickens slightly.

Sesame Brocoli

Ingredients: 

8 brocoli florets
1 teaspoon sesame oil
1 tablespoon of soy sauce
2 tablespoons of water

Rinse brocoli florets and place in baking dish with sesame oil, soy sauce, and water.  Bake at 350 for 10 minutes until brocoli becomes a bright green color.  I like to use this method when I want the taste and texture of steamed veggies but without using an actual steamer.  For a slightly healthier version skip the sesame oil, though it does give it that rich, tasty sesame flavor.

And that's it! Serve with some simple brown rice or some noodles and enjoy!

Lemon Herbed Baked Tofu over Mashed Potatoes with Sauteed Brussel Sprout Leaves

Hi everyone! How I've missed you all. I am so excited because I finally got batteries for my digital camera and thus am able to record my recipes again.  This one is fresh from today's lunch and  I hope you all enjoy it.

Lemon Herbed Baked Tofu over Mashed Potatoes with Sauteed Brussel Sprout Leaves

Is there anything more time consuming than peeling the leaves off a brussel sprout? Maybe but I certainly spent at least 30 minutes plucking mine the other day.  After about ten minutes into it I realized it would be a bit of a project and took a seat in my living room and watched a show on my computer as I plucked away.  I also came to realize that when you get to about the middle of the sprout and the leaves aren't really coming off anymore there is still a bit of edible brussel sprout left. Don't waste this part and throw it away!! I chopped up my leftover brussel sprout hearts and made a tasty brussel cole slaw from it for an other meal.

In any case, onto the recipe!

Ingredients:
1/2 block of extra firm tofu cut into six slices
1 tablespoon of lemon juice
1 tablespoon of balsamic vinegar
1 teaspoon of olive oil
1 teaspoon of soy sauce
1 teaspoon of dried basil
1 teaspoon of dried rosemary
1/2 teaspoon of dried thyme
salt and pepper to taste

2 medium russet potatoes
2 garlic cloves minced
1 teaspoon of onion powder
1 tablespoon of nutritional yeast
1/8 cup of soymilk or veggie broth
salt and pepper to taste

2 cups of brussel sprout leaves
1 tablespoon of lemon juice
salt and pepper to taste
drizzle of olive oil


Lemon Herbed Baked Tofu

Mix together the lemon juice, vinegar, oil, soy sauce and spices together in a shallow baking dish.  Marinate tofu for at least an hour or up to over night.  Bake tofu for 30 minutes at 350 flipping once 15 minutes through.  Add a bit of water to the baking pan and increase heat to 500 for an other 15 minutes.  If you'd like a more pronounced lemon flavor, add the lemon juice during the last five minutes of baking.

Garlic Mashed Potatoes

Wash and dice potatoes (you can peel them if you like, but I prefer to keep the skins on for extra nutrition) and rapid boil them for about ten minutes.  Drain potatoes, mash them and then add spices and a bit of soymilk or veggie broth as needed to get the proper consistency.

Lemony Sauteed Brussel Sprouts

Drizzle a bit of olive oil on a frying pan and saute on medium to high heat for five minutes or so.  Season with salt and pepper and in the last minute of cooking add the lemon juice.

Enjoy your meal!! I found it to be very tasty and flavorful, though in the future I might go with a sauce or drizzle of some sort.  I recommend a nice white wine mustard sauce or perhaps a balsamic reduction to finish off the dish.