Asparagus and Tofu stir fry in black bean sauce

 

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Wild Brown Rice and Kale Salad

I put this salad together on a whim based on what ever ingredients I had in the fridge.  I have to say, after eating this salad, I was full extremely full.

Ingredients:

Kale

Cubed Tofu

Kidney Beans, cooked

Chopped red onion

Chopped Tomatoes

Wild brown rice, cooked

Olive oil

Basalmic Vinegar

Salt & Pepper to taste

Directions:

Combine all the ingredients together and chill for an hour or eat as is.

Baked Tofu and Vege Scramble

Today’s my first day of spring break and I kicked off the week with a hearty breakfast.  For this dish, I just put together what I had in my fridge and popped it in the oven.  There are potatoes, spinach, mushrooms, onions, cherry tomatoes, crumbled tofu, salt, pepper, and a touch of olive oil.  I mixed it all together and baked the dish at 350 degrees for 30 minutes.  When the dish was done,  I mixed in fresh cubed avocado.

Baked Tofu Teriyaki

For dinner tonight I baked tofu in teriyaki sauce.  Simple. Easy. Yum.
All I did was make a simple teriyaki sauce, coat the tofu, and baked it at 350 degrees for 15 minutes on one side, and 10 minutes on the other.  I’ve made tofu teriyaki before and posted my recipe on a previous blog entry but the tofu was fried.  You can refer to my teriyaki sauce recipe or if you’re short on time, you can always just purchase a bottle of teriyaki sauce. https://veganilokana.wordpress.com/category/japanese/

Scott’s Crispy Tofu

One thing that I am absolutely thankful for is having supportive and caring friends who respect my vegan lifestyle.  I stopped by my bff’s house yesterday to hangout after taking an exhausting art test ( I’m currently in the process of attaining an art credential and last year I was just 5 points from passing one of the tests!!!!  I was so bummed because I couldn’t apply for my art credential last summer and teach photography this year at my school!).  Anywho, here’s a dish that her hubs cooked up for us.  It was delicious with the sauteed vegetables that they also had for me to eat : )

Ingredients:

1 package of firm tofu

1/2 cup cornstarch

1T salt

Oil

Heavy pinches garlic powder, ground pepper, coriander and dry mustard

Directions:

1.  Drain a block of extra firm tofu on paper towels for 15 minutes.  Cut into 16 pieces.
2.  In a bowl, mix 1/2 cup cornstarch, 1T salt, and heavy pinches garlic powder, ground pepper, coriander and dry mustard.
3.  Toss tofu in cornstarch mixture, knock off excess.
4.  Fry in 1/2″ of hot oil on all sides until crisp, about 2 minutes a side.  The cornstarch won’t brown too much.  It takes time to get rid of the raw starch taste.
5.  If you have peppers, you can toss slices of them in the cornstarch, too, and fry them alongside the tofu.

Thanks Scott for sharing your recipe on my blog!

Tofu, mushroom, and asparagus stirfry


Ingredients:

8 oz cremini mushrooms, sliced

1/2 bundle of asparagus, sliced into 1 inch pieces

3 garlic cloves, minced

1 tbs of ginger, minced

8 oz of tofu cut into cubes

1-2tbs of hoisin sauce

1 cup of vegetable broth

Peanut oil

1 tsp sesame oil

Salt and Pepper to taste

Directions:

1.  Coat pan with peanut oil and heat on medium heat.

2.  Saute garlic and ginger for 2-4 minutes.  Constantly stir.

3.  Add tofu, salt, and pepper.  Cook for about 4 minutes or until both sides brown.

4.  Add 1/2  cup of  vegetable broth and hoisin sauce.  Cook for about 3 minutes.

5.  Add sesame oil, mushrooms, asparagus, and the rest of the broth.   Cover and cook for about 4-5 minutes.  make sure you are string ingredients together to coat all the vegetables and tofu with the sauce.

Directions:

3/4 cup of vegetable broth

Tofurkey and Eggplant Hummus Sandwich



Quick meal I put together before the Babae expo meeting last night.  All I did was toast a whole wheat sesame bun with vegan butter.  Heated up the tofurkey in a pan until crisp.  Slapped on some eggplant hummus to the bun, added the tofurkey, a couple of slices of tomatoes, and arugula.  NOM. NOM. NOM.

Bankok Thai Cuisine

I LOVE THAI FOOD!!!  A majority of the Thai Restaurants that I’ve been to have vegetarian options and are more than happy to even veganize the dish for you.  I ALWAYS order Pad See Ew, which is stir-fried rice noodles with  broccoli, tofu, and carrots in a black bean sauce and Larb Tofu salad which consists of fresh Tofu, red and green onion, cilantro, mint, and toasted rice citrus vinaigrette served over mixed green salad.  If you’re ever in the area, visit Bankok Thai Cuisine.  I highly recommend this place!  www.bangkokcuisinefremont.com

Filipino Fried Rice

Filipino fried rice is really easy to make.   The basic recipe consists of white rice, garlic, oil, and salt.  I added marinated tofu in hoisin sauce to this dish.  Enjoy!

Fried rice Ingredients:

4-5 cloves of minced garlic

3-4 cups of rice

1/4 white onion, cube (optional)

Sliced green onions (optional)

1 tbs of oil

salt to taste

Directions:

1)  In a large pan, heat oil on medium heat.

2) Saute onions and garlic until garlic is a toasted brown color.

3)  Add rice and cook for 10 minutes.  Add green onions if you like and salt to taste.

Hoisin Tofu Ingredients:

8 oz of tofu, sliced into squares.

2tbs of hoisin sauce

1 tbs oil

Directions:

1)  Marinate tofu in hoisin sauce for 10-15 minutes.

2) In a small pan, heat oil on medium heat.

3)  Cook tofu on each side until you get a nice crisp, about 3 minutes on each side.

4)  When tofu is cooked, cut tofu into smaller cubes.  Add to the fried rice last.

Tofu Stew

I put together this meal today with what I already had in my fridge. I’m calling it a tofu stew because it sure looks like stew!! Haha.

Ingredients:

1 potato, cubed

1/2 cup of sliced onions

2 cloves of minced garlic

8 ounces of tofu, cubed

French Green Beans

1 carrot, sliced

1 cup of vegetable broth

1/2 cup of mushrooms

1/2 cup of water

2 tbs of olive oil

3 tbs of Balsamic vinegar

salt and pepper to taste

Directions:

1) In a large pan, heat oil in on medium heat.

2) Saute onions until translucent.

3)  Add balsamic vinegar, tofu, carrots, potatoes, broth, and water.  Cover and cook on medium low heat until potatoes are cooked.

4) Lastly, add mushrooms and green beans and cook for about 3-5 minutes.  Season with salt and pepper to taste.