tofu

All posts tagged tofu

Unstuffed Shells

Published November 14, 2010 by Vegan Derby Cat Party

Last night I was looking over an italian menu while trying to figure out what to eat, and saw stuffed shells. This launched me into a huge missing cheese/wanting to eat raviolis and pink sauce and calzones. I was just looking in the cabinet to see what I could whip up for lunch and saw a bag of whole wheat shells, and some silken tofu. I put this creamy shell pasta together as a healthier homage to stuffed shells and to get my “ricotta cheese” fix.  : )

Unstuffed Shells

16 oz. whole wheat shells, or other pasta, cooked according to package directions

Vodka Sauce (or leave out the vodka for a pink sauce)
2 tbsp. olive oil
1/2 medium onion, chopped
3-4 cloves of garlic, minced
1/4 c. vodka, if using
1 28 oz. can of crushed tomatoes
2 tsp. tomato paste
1 tsp. italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. dried parsley
salt & pepper & crushed red peppers to taste
pinch of sugar
1/2 c. of stock (or 1 boulion cube + 1/2 c. water)
1/2 – 1 c. soy milk or soy creamer

Spinach Ricotta mixture

1 package extra-firm silken tofu (or extra-firm tofu, drained & pressed), crumbled
3 tbsp. mozzarella style shreds
3 tbsp. nutritional yeast
3 tsp. lemon juice
1/2 tsp. garlic powder
2 tsp. dried basil
1 tsp. dried oregano
fresh ground pepper
1/3 c. frozen chopped spinach, thawed (honestly, i don’t even thaw mine, i just break it up and mix it in!)

Directions:

1. Prepare spinach ricotta mixture by combining all ingredients, and set aside.

2. Heat olive oil over medium heat in a medium saucepan. Add onion, and cook for 5 minutes. Add garlic and cook for another minute. If making vodka sauce, add it now, and let it reduce by half.

3. Add crushed tomatoes, tomato paste, seasonings, stock and spinach ricotta mixture. Reduce heat to low and simmer, covered, for at least 20 minutes, to let flavors combine. Add soy milk, stirring until heated through.

4. Combine cooked pasta, and sauce. For baked shells, sprinkle with additional cheese shreds and put it under the broiler for 5 minutes.

I topped mine off with about 1/2 c. nutritional yeast and 1/3 c. vegan parm. Enjoy!   : )

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veganomicon: chile cornmeal-crusted tofu

Published May 20, 2010 by Vegan Derby Cat Party

sorry for the long delay between recipes! working again has it’s problems, like sleep schedule wackiness, and a lot of times i just want to crash when i come home. in fact, i’m writing this to you after taking a nice long nap.

today at work one of my co-workers, michele, asked me for a tofu recipe. i have not really made the jump into the world of tofu, so i directed her to the fauxy tuna tempeh recipe. (i’ve pretty much limited my tofu use to making fake ricotta since making one lack luster dish back in january.) so sitting down now to cook, i pulled out my new tome, the veganomicon. one of the authors,  isa moskowitz is an unabashed lover of the bean curd. this will be the first recipe i try from it, chile cornmeal-crusted tofu, pg. 125, served with simply sautéed kale.

Draining & pressing tofu:
first things first, you need to drain & press an extra-firm block of tofu. i went back to her first book, vegan with a vengeance, to brush up on the specifics.

i put several paper towels into a colander, and covered with more paper towels, and put a heavy object (i used a cast iron pot) on top. you should leave it for 30 minutes each side.

isa says if you wanna do a quick press you can slice it into 4 slices width wise, and press gently between your hands.

the recipe:
while the tofu is pressing, get all your other ingredients ready. the technique here involves cutting tofu into 8 pieces width wise, and then diagonally,  dipping tofu triangles into soy milk and cornstarch, and then dredging in cornmeal, spices, lime zest and salt, before pan frying in a 1/4″ of oil. (i added some mesquite grill seasoning to the mixture too!) there are also baking instructions.

Sautéed kale:
2 tbsp. olive oil, or a good coating with the mister
3 cloves of garlic, chopped
bunch of kale, rinsed and ripped into smaller pieces
salt & fresh ground pepper

Heat olive oil to medium in a large skillet. Add garlic, and saute for about a minute. Stir in  wet kale until coated, and stir for a few minutes until it wilts, or until bitterness has subsided. Salt & pepper to taste.

results:

well, the crunchy outside was really yummy. the inside still tasted like [bland] plain tofu, but the texture was nice. some marinara poured on top made it good & reminiscent of mozzarella sticks. : ) personally, i would have preferred the tofu be marinated, and when i make it in the future, (which i will, because the coating is yum) i’ll have to think about with what.

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