Tag Archives: tofu

Pad Thai

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This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar

padthai

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Orange and Sesame Tofu

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This is a Donna Klein recipe, via Your Vegan Mom, and it is DELICIOUS. I think I’ll be purchasing her vegan-Chinese cookbook soon.

Here’s what I did slightly differently, to make enough for 4 generous servings :
– I used the largest block of Wildwood tofu (extra firm), frozen and then thawed. I pressed it out for about an hour, after cutting it into 1″ cubes.
– 3 heads of broccoli and two medium red peppers.
– I left out the chili because I am a baby.
– I used regular soy sauce and seasoned rice vinegar.
– I subbed brown sugar for white.
– I forgot the spring onions.

This was really very simple to make, just a little bit fussy, and I’d definitely make it again. It reheats really well – I’d almost say it tastes better the second day, after the sauce has soaked into the tofu a little bit.

Tofu Tikka Masala

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This Tikka Masala by Erin at Olives for Dinner is AMAZING – this would be a great dish to cook for guests, it will blow them away.

The only changes I made were:

– I left out the habanero
– I used smoked paprika
– I subbed 1/2 tbsp of ground coriander for 1 tbsp of dried cilantro
– I used 1/2 tsp  ground ginger in place of fresh
– I left out the fresh cilantro
– I added a bunch of washed and chiffonaded swiss chard to the pan after adding the garam masala
– I mixed in a small head of steamed cauliflower florets towards the end

Zucchini Pasta with Tofu and Mushrooms

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Serves about 4 people.

This is an updated and improved version of the Stuffed Zucchini, which was extremely awkward to eat. The tofu mixture also goes well with yellow or red bell peppers.

1 yellow onion, finely diced
4-5 cloves of garlic, minced
20 medium shiitake mushrooms
1 package of vacuumed-packed tofu, frozen and thawed
2 tbsp peanut oil
2 tbsp Braggs Liquid Aminos
1/2 c breadcrumbs
15 basil leaves, chiffonaded

4 large zucchini, spiralized or julienned

1 cup of marinara sauce (I used Trader Joe’s basic tomato and basil marinara)

1 cup of cashew cheese, melted, or Daiya Cheddar Shreds

Dice or crumble the tofu and press out the excess water. Heat the oil in a non-stick pan, add the onion and cook a few minutes, then add the garlic and mushrooms and cook till the mushrooms release their liquid. Remove from pan and then add the tofu – cook till dry and golden (no need to add extra oil – it should be dry-fried) and add the braggs. Add the mushroom mix back into the pan, along with the basil and breadcrumbs. Combine well.

To serve: pile the raw zucchini strips onto plates, spoon over a little marinara, then top with the tofu mixture, followed by a couple of spoonfuls of melted cashew cheese.

Vegan Quiche

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This is my first attempt at a vegan quiche! It was a good start, but the recipe definitely needs some work. I didn’t really like the crust, the onions were too sweet and too many, and I didn’t let it cook long enough (it was almost 9pm and I was starving!). But the “eggy” part came out really well.

1 c flour
1/4 tsp salt
1/3 + 1 tbsp shortening
2-3 tbsp ice-cold water

Put the flour, salt and shortening into your food processor and pulse till crumbs form. Continue to pulse while adding the water 1 tbsp at a time, till a ball forms. Form into a disk shape and wrap tightly in plastic wrap. Refrigerate for about 45 mins.

1 package of Tofutti cream cheese
12 oz of silken tofu (firm)
2 tbsp warm water
1 tsp garlic powder
1 tsp dried thyme
1 tsp smoked salt
1/2 tsp not-chicken bouillon
1 tsp cornstarch

Dissolve the garlic powder, cornstarch, and bouillon in the water. Add everything to the food processor and blend till smooth. Heat the oven to 425 F.

3 onions, thinly sliced into half moons (I would use half this next time)
2 tbsp oil
1 big handful spinach
1 tsp smoked paprika
2 tbsp Bacon Bits (they’re vegan!)
a handful of Daiya cheese
black pepper

Cook the onions in the oil, in a cast iron pan, on medium till wilted and caramelized.
Turn the chilled dough out onto your floured bench. Using a floured rolling pin, roll out the dough so it fits the pan/dish you’re using (I used a 9″ spring-form cake tin). Sprinkle a little flour over the top, then fold the dough in half and in half again. Place it into your dish/pan and unfold. Press firmly into the pan. Bake the crust for about 12 mins.
Remove the pan from the oven and pour in HALF the “egg” mix. Sprinkle over the onions, spinach, bacon bits and cheese. Pour the rest of the egg mix over top. Sprinkle the paprika over top plus some black pepper. Bake for about 45 mins till it appears set. Serve with a good balsamic-dressed green salad.

Broccoli and Udon Curry

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This dish is super simple and REALLY tasty – I found the original recipe here.

makes about 4 servings

4 heads of broccoli, broken up into small florets
1 large red onion, thinly sliced into half moons
1 package of tofu, frozen, thawed, drained and pressed
4 packages of pre-cooked udon noodles
soy sauce
peanut oil
6 c of water
2 tsp of fake chicken stock*

Chop your tofu into a bite-sized dice and then throw into a pan on med-low. Let it cook slowly so it dries out. When it starts getting golden, sprinkle over some soy sauce and a little peanut oil. Once it’s nicely browned, remove from pan and set aside in a large bowl.

Add the onion to the pan, along with a couple tbsp of peanut oil and a tsp of salt. Turn up the heat to medium and saute for a few minutes – it doesn’t need to be super well cooked, since it’s red onion and you want to keep the shape and flavour for the dish. Set aside with the tofu.

Add the broccoli, a bit more oil and some salt to the pan, cover and cook for a few minutes, giving the pan a shake now and again. Add to the onion and tofu.

Bring the water and fake chicken stock to a boil in a large pot and add the pre-cooked udon. Cook for about 4 mins. Drain the noodles BUT keep the stock. Add the noodles to the other stuff in the bowl.

*here you can sub pre-made vege broth, homemade stuff, fake beef stock, anything like that really. Or you could use plain water. But since you need the stock or broth for the sauce later, this works well.

5 “dashes” of garlic powder**
5 “dashes” of ground ginger powder**
2 c of fake chicken stock (from cooking the udon)
2 tsp cornstarch
1 tbsp soy sauce
1/2 c light coconut milk
peanut oil
dash of curry powder

**original recipe calls for fresh garlic and ginger but I discovered at the last minute that my entire bag of pre-peeled garlic was moldy and I just prefer ground ginger to fresh – the flavour is more mellow to me.

Using the same pan as above, add a little peanut oil and the garlic and ginger powders. I didn’t measure these at all, just “dashed” it out into the pan. Stir it round for a minute. Add the cornstarch to the stock and stir well, then add to the pan, along with the soy sauce. Bring to a boil (covered), then let it cook for about 3 mins. Stir in the coconut milk and turn off the heat. Taste and add a dash of curry powder if you feel it needs a bit more flavour.  Fold in all the vege and noodles. Serve in bowls.

Vegan Lasagne – ridiculously good!

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Serve this to your omni friends and don’t tell them it’s vegan – I swear they won’t know the difference! I first saw this recipe over on Erin’s recipe blog, and finally got round to making it. It’s really time consuming to make, but it makes a huuuuge amount and honestly tastes so much like the real thing. I made a few little adjustments, including added a vegan bechamel, and I’m super happy with how it turned out. Thanks again, Erin!

RICOTTA

8 oz firm tofu, frozen and thawed
juice from half a lemon
4 cloves garlic, minced
generous pinch of oregano
generous pinch of basil
1/2 tsp umi plum vinegar
1 tbsp nutritional yeast
4 tbsp vegan cream cheese

Add all of the above to a food processor and blend till it reaches the consistency of  ‘real’ ricotta. Add a little water from the pasta water if it needs softening (it should be spreadable, not a sauce).

BECHAMEL

4 tsp oil
2 tbsp flour
1 cup of almond/oat/soy milk
pinch of nutmeg
salt & pepper
2 cup of shredded non-dairy cheddar/mozzarella*

Heat the oil in a medium saucepan and then whisk in the flour till smooth. SLOWLY whisk in the milk, adding a couple tablespoons at a time. Add the nutmeg, s&p and cheese. Stir till smooth-ish.

BOLOGNESE

1 loaf of Field Roast Meatloaf
1 yellow onion
1 sweet white onion
2 cups of shiitake mushrooms
oil
1 jar of vegan marinara sauce/pasta sauce
4 cloves of minced garlic
1.5 tbsp egg replacer**  dissolved in 5 tbsp water
1 package of pasta***, cooked

Crumble the field roast in the food processor. Slice up the onions and mushrooms – I chucked all mine through the slicer attachment on my food processor. Now, each component must browned separately: add a little oil to a fry pan and saute the meatloaf, remove, then do the onions, remove, and then lastly the mushrooms. They can all be kept aside in the same bowl. Keeping the pan on med-low, add a touch of oil and the garlic – saute for a couple of minutes, but don’t let the garlic burn. Add the marinara sauce and simmer for 10 mins, then add the onion/mushrooms/meatloaf and simmer for another 20 mins (keep an eye on it and stir every few minutes – I forgot about mine and ended up with a few burnt chunks!!). Add the egg replacer and stir well.

I used a large baking pan to bake my lasagne – I think it’s probably16″ x 10″ or so?? – and I sprayed it with a vegan oil first. Spread about a cup of the bolognese along the bottom: it doesn’t have to create a solid layer, it’s just to prevent the lasagne layer from sticking to the bottom. Taking each sheet of lasagne, spread it with ricotta and lay ricotta-side up. spoon over a layer of bolognese and then another layer of lasagne sheets spread with ricotta, but this time place the sheets ricotta-side down. Spread the remainder of the bolognese on top and then spread over the bechamel sauce.

Cover with foil and bake at 375 F for 30 mins; remove the foil and cook a further 30 mins. Rest for 20 mins and sauce over some baby spinach dressed with good quality balsamic vinegar.

*I used a mixture of Follow Your Heart cheeses

** I used Bob’s Red Mill egg replacer
***I used large pieces of lasagne, which I cooked in boiling water (salted) for 6 mins, but you could really use any kind of pasta. Just keep in mind how big your pan is because something like penne is bulky and will take up a lot of space. Also, the ricotta is thick so it’s hard to layer in without spreading on sheets of pasta; if you decide to use pasta shapes, maybe try mixing the pasta and ricotta together first, then spreading in the pan.