tofu

All posts tagged tofu

Curried Black Bean & Kabocha Squash Soup

Published October 4, 2013 by Vegan Derby Cat Party

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Thomas finally came down with the cold his body had been fighting today, and needed some culinary medicine. I decided that black beans and the kabocha squash sitting on my counter would be a great base, and I threw in a package of sprouted tofu because he loves tofu the most of any human I know! I also love to give my crazy Seattle bicyclist super protein packed meals whenever I can.

Curried Black Bean & Kabocha Soup

olive oil, for misting pot

1 medium onion, finely chopped
1 green pepper, finely chopped
3-4 cloves garlic, finely chopped
1 kabocha squash, scrubbed, mostly peeled and cubed small

7 c. filtered water
3-4 bouillon cubes
2 cans black beans, drained & rinsed well
1 package extra firm tofu, cubed small

2-3 tbsp. curry powder
1+ tsp. cinnamon
1 tsp. cumin
+/- 2 tsp. salt
pinch of all spice
a few grinds of black pepper
cayenne pepper to taste, optional

Directions:

1. Mist a large pot with olive oil and set to low/medium heat. Add onions and cover. Keep chopping pepper, garlic, squash, stirring them in as you go, replacing cover after each, about 10 minutes.

2. Add water, bouillon, black beans, tofu, and spices. Raise heat to high, and bring to a boil.

3. Drop heat, cover, and simmer 30 minutes. Stir and taste for seasoning. Simmer partially covered for 15 more minutes.

You’re done. Yum!

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Vegan MoFo 2013:12 Maple Dijon Tofu Chops (w/ Trader Joe’s sprouted tofu) & Roasted Brussel Sprouts

Published September 23, 2013 by Vegan Derby Cat Party

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So here’s a dinner that was going SO WELL, until I made a terrible mistake, and ruined the whole pot of beans. I thought it was a perfect meal for the new cooler weather: Apple Baked Beans, Maple Dijon Tofu Chops & Roasted Brussel Sprouts. Thankfully I was also trying out a delicious recipe from More Peas and Thank you for the tofu, and using my favorite way to cook the brussel sprouts, this baking method, so we still had a really nice dinner. But even after going so long without a kitchen mishap, it happened to me. We ate dinner whilst attempting to air out burned bean smell from the apartment.

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These were the super promising beans from The Great Vegan Bean Book in the works. They were full of all kinds of yummy things, and smelled great.

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Then came the fatal mistake… they were supposed to simmer for 1.5 hours, and I forgot to drop the heat. Yah… I was interrupted by a phone call, and simply glossed over the lowering. I think they made it a good 50 minutes before we smelled something burning. At this point I thought it was the brussel sprouts, which were already in the oven, but they looked good. Then I happened to check the beans, just to see how they were doing…

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F A I L !

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After the beans were put on to “simmer” I got the tofu ready so it could marinate for a while. I used two packages of Trader Joe’s sprouted tofu. The texture on the tofu was fantastic! I love sprouted tofu because it’s extra firm, and you don’t have to press it. It can be a bit spendy at Whole Foods (like what isn’t?) but it’s very reasonably priced at TJ’s (like everything else!). I cut each package in half widthwise & lengthwise to make 4 nice sized “chops”.

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I decided to use my baking method for tofu rather than the broiling method in the original recipe, since I made my chops so thick.

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These came out perfectly!

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I used about 2 cups of whole brussel sprouts, but 3 would’ve been better!

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Prepped them by cutting them in half, placing them face down, and misting with olive oil, and a sprinkle of salt & pepper.

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Still a stellar dinner, despite the beans set back. I served the chops with applesauce, as directed by the recipe, and it was a lovely symphony of flavors. The sweet applesauce contrasted nicely with the smoky, [purposefully] singed brussel sprouts, and the tofu had wonderful flavor and texture. There were NO LEFTOVERS. At the end, Thomas was just standing over the sink, holding the last of the tofu chops in hand! (This is why I double the tofu for ANY recipe. There is always more than enough marinade, and Thomas is a Tofu Monster.)

So that’s another win for More Peas and Thank You. Great book. And it’s another non-win for the bean book. Though this one was totally my fault! The last recipe from it was under seasoned, so I was hoping for a win this time, but sadly, I think I will just buy a can of baked beans in the future like I originally told myself. We’ll see. The fate of that pot is still questionable.

How is your MoFo going? My parents get here tomorrow, YAY!!!!!!!!!!!! But I will try to get a couple of posts up this week. It’s their first time visiting the Pacific Northwest and we’re all very excited about their visit!

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Vegan Mofo 2013: 7 Bok Choy salad with Oven Fried Tofu

Published September 7, 2013 by Vegan Derby Cat Party

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Here’s something I threw together to use up some leftover bok choy I had, along with my favorite, easy way to cook tofu. I don’t normally buy or cook bok choy, so I wasn’t even sure if people used it commonly for salads, but a quick google search revealed that in fact, they do, and that it’s usually served with a sugary vinaigrette dressing. I used agave instead of sugar, and maybe too much toasted sesame oil in my version. Maybe you want to dial that back (1-2 tsp) and use the rest of some other mild flavored oil, or just less period? This was an experiment, after all. If you want a perfected recipe, there are a great many on-line. 😉 I served this with simple oven baked/fried tofu. I used pine nuts for my recipe because of my almond allergy. I saw some other recipes with pine nuts, but most had almonds. Though If I made this again, I’d probably use sunflower seeds. I thought it was pretty easy and good!

Bok Choy salad with Oven Fried Tofu

1 block of tofu, cut into bite sized pieces
coconut oil, or preferred oil
sea salt for sprinkling

1 large bunch bok choy, chopped finely
1/2 large red pepper, chopped finely
1/4 onion, chopped finely
3 medium carrots, grated finely

1 tbsp. Dijon mustard
2 1/2 tbsp.   brown rice vinegar
2 1/2 tbsp. agave
2 tsp. of garlic, minced
2 tbsp. toasted sesame oil, or combination of choice
sea salt and freshly ground pepper

2-3 tbsp. pine nuts/sliced or slivered almonds, optional

Directions:

1. Preheat oven to 450*F. Rub or mist tofu pieces with oil, sprinkle lightly with salt, and place onto a prepared cookie sheet. Bake for 25-30 minutes. (How to bake tofu)

2. Toss veggies into a large bowl.

3. Whisk dressing ingredients together and drizzle into salad. Toss or massage to coat.

4. Top with toasty tofu and preferred seeds or nuts for added crunch!

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Super Easy Tofu Scramble (GF)

Published April 15, 2013 by Vegan Derby Cat Party

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For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!

Super Easy Tofu Scramble (GF)

olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic

1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free   (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional

2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)

1/4 – 1/2 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional  minute.

2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.

4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.

4. Remove from heat and stir in nutritional yeast.

My secret weapon!

My secret weapon!

I had Thomas crumble the tofu in for me since he has two working arms!

I had Thomas crumble the tofu in for me since he has two working arms!

Before greens.

Before greens.

And after.

And after.

Plated! Too bad we didn't have any ketchup! Thomas doused his in sriracha.

Plated! Too bad we didn’t have any ketchup! Thomas doused his in sriracha.

Vegan Iron Chef Ty: a self imposed challenge

Published April 27, 2012 by Vegan Derby Cat Party

This challenge came about because the basil that I had intended to use for Thursday’s meal was dead in the fridge by Wednesday. Of course, if I had read the instructions on the hydroponic packaging first, I wouldn’t have put it in the fridge, but rather in a glass of water on the counter as suggested, but hindsight is 20/20. RECIPE AT THE END! : )

So… enter Thursday, the weekend approaching and produce that still needed using up. I decided a pasta dish was in order and this is what I had to work with…

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I decided to bake the tofu in the 1/2 jar of marinara sauce I had left over. Since I found sprouted, pre-pressed tofu, I’ve been using it almost exclusively as a time saver. I simply cut it into squares, tossed them in the sauce and baked for 20 minutes.

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I was out of garlic, so I used some shallots and red onions as my base for a from scratch sauce. I used a little red wine to deglaze the pot.

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Here the fresh tomatoes go in with a bunch of spices…

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I added some frozen, chopped spinach at the very end of the sauce. Just a few minutes to heat through, but so that it stays nice and bright.

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And here is everyone in, and tossed around to thoroughly combine.

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Angel Hair w/ Tofu, Spinach & Greenbeans

8 oz package of thin pasta of choice, cooked al dente according to instructions
1/2 lb of green beans, trimmed and cut into bite sized pieces, added to cooking pasta for last 6-7 minutes!

1/2 jar of marinara sauce
1 block of pressed tofu, firm or extra firm

Olive oil for misting pot
1 shallot, chopped finely
1/2 red onion, sliced thinly
2 large tomatoes, chopped
Splash of red wine, optional (I used some cabernet)

1/2 tsp. of garlic powder (I was out of fresh!)
1/2 tsp. oregano
1/2 tsp. of thyme
pinch of rosemary
pinch of salt
fresh ground pepper
crushed red pepper for heat

~1 c. of crushed tomatoes
1-2 c. of chopped frozen spinach

Directions:

1. Preheat oven or toaster oven to 400*F. Pour half of jar sauce into a baking dish. (An 8×8 or glass pie dish works great!) Add tofu squares and cover with remaining sauce. Cover with aluminum foil and bake for 20-30 minutes. (I baked for 20 minutes and turned off the toaster oven, and just let it sit until I was ready.)

2. (Set your pasta water to boil!) Mist a medium pot with olive oil and raise to medium heat. Add shallots and onions, and cook for about 5 minutes, until golden and softened. (If you have some garlic, add a clove or two, minced here! I was out!) Pour in a splash of red wine if using, and let it cook off for a minute or two.

3. Add tomatoes and spices of your liking, and cover to simmer for 5 minutes. Add crushed tomatoes and simmer until pasta is almost ready. Mix in the frozen chopped spinach a few minutes before the pasta is done.

4. Add green beans to cooking pasta for last 6-7 minutes. Drain, return to pot, add sauce, and tofu and sauce and combine well. Top with nutritional yeast and/or vegan parm. Enjoy!

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Result:

This was pretty good! Still got a nice, fresh tasting dish, even with some of the jar sauce mixed in. The baked tofu gave it a nice mozzarella type feel, and the green beans cooked up perfectly. Yum!

Appetite for Reduction’s Chili-Lime-Rubbed Tofu, Mashed Yuca & Kale Salad

Published April 24, 2012 by Vegan Derby Cat Party

Well, by the end of this past weekend I finally had unpacked and organized all of my remaining kitchen items. (A few things had to be returned to their owners or donated.) I made out a meal plan for the week, for what seemed like the first time in ages, and headed to the store. I’ve been favoring AFR lately in an attempt to make my cooking life a little simpler and leaner. And I even managed to make a couple of dishes from it in the midst of being half unpacked the last few weeks.

This ended up being 3 courses of mixed latin fusion inspired goodness.

The Kale salad was of my own invention to use up some ripe mango and avocado I got from my mother. I used kale because I’m addicted to it and crave it all the time, but I snuck in a little chiffonade of basil since I had just bought it and it smelled so good. It made for a very nice, fresh contrast. I added black beans and some super fresh corn to give it a sort of mexi vibe, and dressed it very lightly with lime juice, a tiny mist of olive oil, a pinch of salt, and some fresh ground smoked black pepper.

Mango, Avocado, Kale salad

1 bunch of kale, stems removed, ripped or chopped into tiny pieces
10 basil leaves, cut into chiffonade or chopped finely, optional
1 mango, small dice
1 avocado, small dice
1 can of black beans, well rinsed
1 tbsp. of red onion, chopped finely
fresh corn cut from one ear
lime juice, to taste
olive oil, optional
salt & pepper

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I was going to try Isa’s suggested Mashed Yuca with Cilantro & Lime, but both stores I went to were curiously out of cilantro. I was already planning on buying the Goya frozen yuca instead of buying fresh, since that’s all I’ve ever seen my family use, and it was easier. That’s what’s in that pot there below on the right, 2 small bags worth. I had a little red onion left from the salad, so that’s the pink you’ll surely notice in my final result. I used this and 2 big cloves of garlic to make a quickie mojo, because I just can’t imagine eating yuca without it. So I’ll put my little version here as well. It sure tasted good. But honestly, just the yuca straight out of the salted water tasted amazing. I love yuca. I had never made it before. I did use Isa’s suggestion for reserving a cup of the cooking water to mash with.

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So I made a double batch of the tofu, because Thomas is a tofu eating machine, and I wanted some leftovers to eat with the leftover salad for lunch the next day. (PS- I did, and they were extremely delicious together!) So that’s me putting fork holes in two bricks of sprouted, prepressed tofu. The only thing I didn’t double in the marinade was the oil. I stuck with just the 1 tsp. and I used less salt in the rub, and not quite double the chili powder.

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In the marinade…

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With their rub on…

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Baked, flipped, baked some more & outta the oven…

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Ty’s Mojo Infused Mashed Yuca

2 lbs of frozen yuca chunks (I used the Goya Brand), cooked according to package directions/taste. I like mine a bit “al dente” for lack of a better term. Yuca will get mushy, but for me the perfect texture is still firm on the inside.
1 c. of reserved cooking water
1 tbsp. finely chopped onion
2 large cloves of garlic, very thinly sliced
mist of olive oil
2 tbsp. lime juice, split

Directions:

1. In the last 5-10 minutes of yuca cooking, spray a small skillet with a little olive oil and lightly fry up onion and garlic. As it gets dryer, splash in 1 tbsp. of lime juice, and cook down.

2. Drain yuca and return to pot or to a large bowl you can mash it in. Remove the fibrous little strings in the centers of the chunks, preferably with a fork so you don’t burn your fingers. Add “mojo” mixture, additional lime juice and enough cooking water to get to your desired consistency. Mmm! This made a wonderful bed for the tofu.

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Final Thoughts…

So if you’re really cool, you could knock this out in 30 minutes flat. If you make the salad while the other 2 cook. I’m not that cool, so it took me somewhere between 45-60 minutes so that I could include dancing and beer drinking too. If you haven’t checked out Appetite for Reduction, it’s worth checking out. The recipes are a lot simpler than let’s say the Veganomicon, but still packed with plenty of flavor and guiltier items too like corn bread and onion rings, etc. I like it so much I even bought the kindle edition with the intent of selling back or giving away my hard copy, but don’t think I will after all. 🙂

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Terry Hope Testing: White Bean Farro Soup & Tofu

Published February 2, 2012 by Vegan Derby Cat Party

So I’m very pleased to report that I made good on my promise, and finally got to testing some recipes from Terry Hope Romero’s upcoming book. I chose the white bean farro soup, because the ingredients seemed like they’d be tasty together and easy to find (many others that have caught my eye had hard to find ingredients), and then I decided to try out her basic tofu recipe [which was already closed due to enough feedback] to serve on the side.

When it came to finding the farro at WF, I was totally blind. Because the first isle I went to to look for it (the rice & grains isle) was actually the last place I found it. I don’t know why, but I kept missing it. I also read pretty much every bin they had, three times to make sure it wasn’t there. But low and behold, it was there the whole time, staring me in the face. I’m so glad I did  find it though, because this soup came out AWESOME.

Oh, hi!

rinsed and resting to dry while i prep the veggies

After mincing the garlic by hand I got lazy and threw the rest of the veggies into the fp to make it easy.

Making chickpea parm for topping the soup.

chickpea parm dough ball

chickpea parm, spread to cool.

Tofu came out almost burned and a bit overcooked. Still tasted good, just needs the baking time cut down a bit. Pan is still soaking!

Chickpea parm, not as finely textured as I was supposed to, but really tasty.

All together now.

Results:

I LOVED the soup! The farro had a lovely chewy texture, and the flavors were really lively and fresh, especially with the addition of the bright chickpea parm. I added in the optional spinach, but it also called for parsley, so it was nice to have lots of green in my cooked soup. The tofu tasted great, it was just a little tough, but baking for my customary 30 minutes would take care of that, and it was well seasoned and had a surprising amount of heat [for a basic recipe] which I appreciated.

So off to a good start! I have two other recipes of hers that I want to make, one is a raw dip (yay, raw!) and the other is pending my finding an ingredient. I thought I’d take a chance since other people seemed to be able to find gyoza wrappers, but I didn’t yet.

Stay tuned!

Apricot Quinoa Stuffed Roasted Acorn Squash w/ Marinated Tofu

Published January 3, 2012 by Vegan Derby Cat Party

So this meal was inspired by the lovely little acorn squashes I picked up on my shopping trip this week… and a couple of other recipes as well. When I made the Veganomicon Chickpea Pilaf the other day, another recipe caught my eye, the Israeli Couscous with pistachios and apricots. The quinoa here incorporates that pairing of apricot and grain, and also makes use of the yummy acorn squash seeds. The marinated tofu is just a slight adaptation of the one from the Angelica Home Kitchen cookbook.

The tofu and squash cook together for the same time to keep it simple. I put them both on the middle rack of the oven and switched them halfway. The quinoa comes together quickly and easily on the stove top. If you’re making the quinoa without the squash, you can substitute slivered almonds for the seeds, or some other seed or nut of your liking. Some steamed or sauteed greens would make a really nice addition.

Apricot Quinoa Stuffed Roasted Acorn Squash w/ Marinated Tofu
Serves 4

2 acorn squash (preferably organic), scrubbed, halved, and seeds removed & reserved

Marinated Tofu

1 block of firm or extra firm tofu, pressed and cut into desired shapes (I used the pre-pressed kind and cut into 9 blocks)

Juice of one lemon
2 tbsp. Bragg’s (or shoyu or tamari or reduced-sodium soy sauce)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
few grinds of pepper
pinch of poultry seasoning, optional
pinch of rosemary, optional

Directions:

1. Preheat oven to 350*F. Prepare a cookie sheet for roasting acorn squash and place all 4 halves cut side down onto sheet.

2. Whisk all tofu marinade ingredients. Place tofu pieces into a 9×13″ baking pan in a single layer, and drizzle marinade evenly over all the pieces.

3. Bake for 30-40 minutes, until squash is easily pierced with a fork.

Apricot Quinoa

olive oil for misting pot, or use a little water
1 medium shallot, finely chopped
2 cloves garlic, minced

2 c. of rinsed quinoa
a little less than 2 c. of water or broth
1 tsp. cumin
pinch of salt
pinch of cinnamon
pinch of garam masala
pinch of cayenne pepper
a few grinds of pepper

1/2 c. of finely chopped dried apricot
juice of one lemon, strained

1/2 c. of toasted seeds or nuts (or toasted, salted seeds of 2 acorn squash)

nutritionaly yeast, for topping, optional

Directions:

1. To toast the raw squash seeds, heat in a small non-stick skillet with a pinch of salt over low-medium heat until they are dry and golden. Set aside.

2. Mist a medium pot with olive oil and heat to low-medium. Add shallot and cook until translucent. Add garlic and cook one minute more. Add rinsed quinoa and keep stirring until it dries a bit, a couple of minutes. Add water and spices, and bring up to a boil. Cover and cook for 10 minutes. Stir in apricots, lemon juice, and toasted seeds*. Cover and cook for an additional 5 minutes, or until all water is absorbed. Fluff with fork. (*If you want crunchier seeds, don’t stir them in until the end.)

3. To serve, spoon the quinoa into the acorn squash half and plate with tofu. Enjoy!

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Easiest Baked BBQ Tofu

Published May 21, 2011 by Vegan Derby Cat Party

You can’t get easier than this 3 ingredient tofu recipe. Especially since the BBQ sauce comes from a bottle. Make sure you pick something quality, as there are a lot of junky, non-vegan, and non-delicious ones available on the market. I like to jazz mine up with a little hot sauce, agave and mustard, but that part’s totally optional depending on the sauce you use. DO make sure you press the tofu first, though. It doesn’t have to be a 30-60 minute press. Check out my directions at the bottom for quick pressing tofu cubes!

Easiest Baked BBQ Tofu

canola oil
1 package of extra firm tofu, cut into cubes and pressed (about 1-1.5″ cubes, no smaller)

Your favorite BBQ sauce, about 1/2 cup
agave syrup, optional
hot sauce, optional
dijon mustard, optional

Directions:

1.  Preheat oven to 450*F. Spray or grease a cookie sheet with canola oil.

2. Arrange tofu cubes on cookie sheet. Bake for 30 minutes. Leave oven on! **

3. Meanwhile in a medium bowl, whisk BBQ sauce with additional ingredients to taste, if using, and set aside. After tofu bakes for 15 minutes, brush with BBQ sauce and place back in oven for additional 10-15 minutes. Reserve sauce.

4. Remove the tofu from oven and let it cool slightly. Drop tofu pieces into bowl with sauce and coat evenly.

You can serve this with rice and veggies, or mashed potatoes, fries, whatever you like!

**You could make this even easier by skipping the basting in step 3, baking the tofu for 25-30 minutes, and then doing step 4. Up to you.

How to quick press tofu cubes:

1. Remove tofu from package and gently squeeze between your palms over the sink. Place tofu on cutting board.

2. Cut into desired size cubes. I usually make 4 cuts along the length, 3 cuts along the width, and then cut the height in half.

3. Grab a couple of paper towels and wrap around 3-4 cubes at a time. Gently squeeze out over the sink. Don’t squeeze so hard that you crumble your tofu, but just enough to get some of the water out. Continue with remaining cubes.


Teriyaki Tofu

Published January 19, 2011 by Vegan Derby Cat Party

I tried buying bottled teriyaki sauce, and didn’t really have any luck finding one that I liked. Luckily once I started looking up recipes, I realized how easy it would be to just make my own. Here’s my recipe for teriyaki tofu. I served it over some brown rice and sauteed frozen veggies.

Teriyaki Tofu

Tofu
canola oil
1 package of firm or extra firm tofu, cut into cubes and pressed

Sauce
1/2 c. shoyu or soy sauce or braggs (i used half shoyu / half braggs)
1/4 c. water
2 tbsp mirin
1/4 c. sugar
1″ piece of peeled ginger, minced
2-3 cloves garlic, minced

1/2 tablespoon cornstarch
1 tablespoon water

Directions:

1.  Preheat oven to 450*F. Spray a cookie sheet with canola oil.

2. Arrange tofu cubes on cookie sheet and spray lightly with canola oil. Bake for 25-30 minutes.

3. In a small saucepan over medium heat, combine shoyu, water, mirin, sugar, ginger and garlic.  Stir until sugar is dissolved.

4. In a ramekin, or small dish, whisk cornstarch with water. Raise heat to medium high on sauce, add cornstarch mixture, and simmer until thickened.

5. When tofu is ready, toss into sauce to coat, and serve over rice and veggies. Enjoy! : )


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