Review: Stir-Fried Tofu, Red Cabbage and Winter Squash
We recently came across this nice recipe from the New York Times. As we still have a couple of pumpkins from last year’s harvest to eat up, we were happy it find it.
This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had [...]
Review: Sweet Potato & Kale with mustard crusty tofu
We enjoyed this meal last night. It was very tasty. The combination of sweet potato with kale was surprisingly delicious.
I did not follow the instructions exactly. First the sweet potatoes were lightly steamed, so that it was not necessary to cook them so long in the frying pan, thus the kale would not be overcooked. [...]
Cauliflower & Couscous Pilaf with Tofu and Pine Nuts
This is a delicious way to enjoy cauliflower. We have adapted the original recipe, to include tofu and pine nuts, thus making it a main meal recipe.
Serving Size: 4
Ingredients:
1 pkg. smoked tofu pieces
1-2 handfuls pine nuts, toasted
2 tablespoons olive oil
1 med. head cauliflower chopped into small florets
1/2 teaspoon salt
3/4 cup vegetable bouillon
2 organic oranges, zest [...]
Apple and Thyme Crunchy Tofu
It may sound surprising, combining apples and onions, but they really taste great together. With a generous amount of thyme and a splash of balsamic vinegar, this becomes a gourmet delight.
Serving Size: 2
Yield: 4 slices
Ingredients:
1 pkg. firm tofu, cut in thin slices
1/4 cup dry flour for dredging
1/4 cup flour and water for dredging
3/4 cup penko [...]
Wild Rice and Fava Bean Salad
The flavors of wild rice and fava beans are delicious together, although a nice vinaigrette is also important.
Serving Size: 4
Yield: 3 cups
Ingredients:
1 cup wild rice
2 kg / 4.4 lb fava beans (in their pods)
1 purple onion, chopped
For the vinaigrette salad dressing:
2 tablespoons olive oil
2 teaspoons sesame oil
3 tablespoons fruit vinegar (as raspberry or strawberry, otherwise [...]
Broccoli Salad with Spicy Tofu, Raisins and Water Chestnuts
This salad offers a tasty alternative to the traditional broccoli salad by using spicy tofu and crunchy water chestnuts.
Serving Size: 4
Ingredients:
1 head broccoli, cut in florets
1/2 cup golden raisins
1/2 cup spicy tofu pieces, cut in small cubes
1 large red onion, minced
1/2 cup water chestnuts, thinly sliced
for the dressing
3 Tbs. olive oil
2 Tbs. vinegar (balsamic, wine [...]
Review: Athenian Pasta Primavera
Tonight we enjoyed a lovely, light but filling dinner: “Athenian Pasta Primavera”
The original recipe comes from the Eating Well blog. I easily turned it into a vegan recipe by replacing the feta cheese with my own version of “tofu feta”. I make the “tofu feta” by first blotting as much water from the tofu as [...]
Cauliflower Carrot Salad
This is a very nice combination. The cauliflower and carrots, with the basil and a nice dressing to bring out the flavors.
Serving Size: 4
Ingredients:
1 medium cauliflower
4 carrots
3 Tbs. fresh basil, chopped
2 Tbs. fine olive oil
3 Tbs. white balsamic vinegar
1 Tbs. sugar
Italian salad seasonings
Directions:
Cut the florets from the cauliflower and put them in a food processor.
Chop [...]
Acapulco Tofu
The mild flavors of sweet red bell peppers were brought to life with a jalapeno and a dash of Tabasco, making a delicious bed for the tofu. Enjoyed with yellow rice made this a very nice meal.
Serving Size: 4
Ingredients:
325 grams tofu, patted dry and sliced in thin squares
3 tablespoons oil
1 tablespoon sweet chili powder
2 large [...]
Asparagus Salad with Tofu Pieces
This was our first asparagus of the season. It was so nice in this light spring salad.
Serving Size: 4
Ingredients:
150 grams tofu, cut in small squares
2 Tbs. oil
250 grams asparagus
150 grams frozen peas, thawed
a few lettuce leaves, shredded
1/4 cup soy yogurt
1 Tbs. Italian salad seasonings
lemon juice
pinch of paprika powder
strawberries as garnish
lemon verbina or chervil as optional [...]
Sauerkraut Pierogi with Mushrooms and Tofu Pieces
These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.
Serving Size: 4
Ingredients:
For the dough:
2 cups pasta (fine semolina) flour
1/2 teaspoon salt
3 tablespoons oil (for this recipe I used truffle oil)
1/3 cup water
For the filling:
1 package or can mild sauerkraut, drained
For the sauce:
250 grams (1 pkg.) mushrooms, [...]
Review: Bryanna’s Spicy “Southern-Fried” Tofu
We think Bryanna is one of the most gifted and inventive vegan cooks to be found on the Internet. Her recipes are painstakingly created with many trails and improvements made along the way.
We really enjoyed her “Southern-Fried ” Tofu recipe. Although, I did change one thing. Growing up in the South, our “Southern-Fried” always had [...]
Vegan Sausages Over Colcannon
This is a hearty tasty meal, good for chilly nights. Kale is one of our favorite greens, especially over the cold months, as it continues to grow, and even tastes better after a frost.
Serving Size: 4
Ingredients:
1 box of Vegan Sausages (7 or 8 sausages)
500 grams potatoes, peeled and boiled
500 gram kale, washed and chopped
2 large [...]
Romanesco Clafoutis with Soy Ricotta
Romanesco is one of our favorite vegetables. Clafoutis is a baked custard, often a dessert, but also can be savory. As we often enjoy other vegetable tarts omelets or tortillas, I knew the clafoutis would lend itself to the romanesco also.
Ingredients:
1 romanesco broccoli, separated into individual spirals
1 red onion, minced
450 grams tofu, crumbled
1 Tbs. tahini [...]
Pumpkin Parfaits with Ginger Snaps
Pumpkin mousse with gingersnaps and soy yogurt are the tasty basis of this lovely parfait. It’s great with afternoon tea or coffee, as a dessert or a special holiday treat.
Serving Size: 4
Ingredients:
1 (15 oz) can pure pumpkin
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 tap. salt
100 grams [...]
Pumpkin and Apple Risotto with Tofu Pieces
This year we had a lot of good apples and many pumpkins in our garden. This recipe combines them both to a great meal.
Servings: 4-6
Ingredients:
2 cups pumpkin, cut into bite sized chunks
2 cups apple cider or apple Juice
2 tbs. olive oil
1 onion, chopped
2 cups Arborio rice
3 apples, peeled and diced
1 red bell pepper, seeded and [...]
Mapo Tofu
A protein packed meal that is as pleasant to the tummy as to the eye.
Serving Size: 4
Ingredients:
1 block tofu, cut into 1 inch cubes
4 ounces t.v.p.
3 tablespoons chili bean paste
1 teaspoon Szechwan pepper
dried whole chilies (optional, how much is up to you)
1 tablespoon fermented black beans or [...]
Thai style tofu and snow peas on rice vermicelli with lime peanut sauce
This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter.
Serving Size: 4
Ingredients:
1 cup snow peas, coarsely chopped
1-2 tbs. fresh ginger, minced
1 chili pepper, crushed
1 onion, chopped
1/2 lb tofu, cubed
1/2 cup peanut butter
1/2 cup coconut milk
1/4 cup soy [...]
Review: Spicy Ginger Miso Tofu
Chef Erik, is a talented young chef working at “Grassroots Natural Market restaurant in New Jersey. He creates many tasty recipes, using organic food, all so far are vegetarian, and many vegan or easily converted. We enjoyed his Spicy ginger miso tofu a lot and I will keep this recipe as one of my regulars [...]
Grilled tofu with mango and chilli crushed potatoes
What a surprising, but tasty combo: crushed potatoes with mango and chili. The spinach, tofu and lime sauce round out this recipe to be really delicious.
Serving Size: 2
Ingredients:
For the marinaded tofu:
2 tablespoons soy sauce
1 teaspoon ginger
pinch of cayenne
100 grams tofu, sliced
For the mango and chilli crushed potatoes
300 grams new potatoes, peeled and chopped
2 tablespoons olive [...]
Baked Mediterranean casserole with rucola pesto
Potatoes, tomatoes and spicy tofu all seasoned with garlic and rosemary with a tasty pesto sauce.
Serving Size: 4
Ingredients:
600 grams very small potatoes, washed and quartered
2 cloves garlic, minced
60 ml. extra virgin olive oil
180 grams spicy tofu pieces
350 grams cherry or grape tomatoes
2-3 Tbs. rosemary, chopped or minced
salt [...]
Artichoke and hazelnut cannelloni with lemon soy bechamel sauce
Artichoke filled cannelloni make a very nice light but filling Sunday night supper, or can also be used as an elegant brunch.
Serving Size: 6
Ingredients:
1 can artichoke hearts (about 5-6)
8 oz. tofu, crumbled
4 Tbs. hazelnut meal (hazelnuts ground to the consistency of flour)
1 Tbs. olive oil
1/2 lemon juiced
8-16 cannelloni [...]
Review: Tofu in sun-dried tomatoes and balsamic vinegar
Tommy’s recipe “tofu in sun-dried tomatoes and balsamic vinegar” is very tasty. It’s quick and easy to make and looks colorful on the plate. Her instructions are detailed and easy to follow.
Ingredients:
1 block of tofu around 225g
1 small onion
1 clove garlic
1/2 cup sun-dried tomatoes and oil
1 tbsp ground almond
1 tbsp olive oil
50 ml [...]
Tofu, sugar snap peas and banana risotto
Lovely colors of bright yellow and green, make a tasty combination for vegetables with fruit and rice.
Serving Size: 4
Ingredients:
150 grams tofu , cut in bite sized chunks
1 cup risotto rice
1 onion, chopped
2 bananas, peeled and cut in bite sized chunks
2 tsp. Sambal Oelek
1&1/2 cups water
1 tsp. [...]
