Tag Archives: tofu

Coconut Tofu and Veggies

I love, love, love peanut sauces. On veggies, on pasta, on anything! This time I decided to expand my go-to peanut sauce recipe and try it with marinated, baked tofu. The result was a delicious, peanuty success!

Coconut Tofu and Veggies

  • 1 lb. extra firm tofu, drained and pressed
  • 1 zucchini, sliced into half moons
  • 1 handful green beans, cut into pieces
  • 2 cloves garlic, minced
  • 1/4 c. coconut flakes
  • 1/4 c. cashews
  • Cilantro, for garnish
  • 3 cups cooked brown rice

Peanut Marinade

  • 1/4 c. peanut butter
  • 1/4 c. coconut milk
  • 1 Tbsp. soy sauce
  • 2 Tbsp. Sriracha
  • 2 tsp. lime juice
  • 4 Tbsp. water
  • 2 Tbsp. sesame oil
  • 4 Tbsp. rice vinegar
  • dash of cayenne pepper
  • 1 Tbsp. agave nectar

While tofu is pressing, whisk together all ingredients for the marinade. Cut tofu into triangles or cubes and drop into the bowl with the marinade. Toss gently and leave marinating in the fridge for about 30 minutes, tossing once or twice.. You can use this time to prep your veggies and rice. After about 30 minutes, place tofu pieces on a lightly oiled cooking sheet and bake for 20 minutes at 350°F. Set aside the remaining marinade. Turn tofu once during cooking. Meanwhile, toast the coconut and cashews in a small frying pan on medium heat until fragrant and coconut is lightly browned.

Stir fry veggies and add remaining marinade during last few minutes of cooking. Gently stir in the tofu. Garnish with coconut/cashew mixture and cilantro. Serve over brown rice.

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Orange Lacquered Tofu

If you’re looking for a new way to cook tofu, definitely try this recipe. The glaze is amazingly tangy and sweet. This tofu is great served as a main dish with greens or tossed with noodles or rice … or just by itself as a snack! I didn’t notice a distinct “orange” flavor, so I might add more orange juice, or even a little orange zest, next time.

Orange Lacquered Tofu (from Vegetarian Times magazine)

  • 1/4 c. low-sodium tamari or soy sauce
  • 2 Tbsp. orange juice
  • 2 tsp. maple syrup
  • 2 tsp. dark sesame oil
  • 1 (14 oz.) package extra firm tofu, drained well and cut crosswise into 8 1/2″ thick slices

1. Combine tamari, orange juice, syrup, and sesame oil in medium bowl; whisk to blend. Season to taste with pinch of freshly ground black pepper (or cayenne, for a little more bite).

2. Spray large cast-iron or nonstick skillet with cooking spray and heat over medium-high heat. Add tofu and cook, without disturbing, about 7 minutes, until crisp and golden.Turn over and cook about 5 minutes, or until crisp and golden.

3. Pour in tamari mixture, and shake pan back and forth to coat the tofu. Reduce heat to medium; cook 2-3 minutes, until sauce is syrupy and tofu is glazed (sauce will get sticky if cooked longer). Serve hot or at room temperature.

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Baked Teriyaki Tofu

I’ve posted several versions of stir fry in the past and this one isn’t terribly different. Instead of posting a superfluous stir fry recipe, I’ll post my recipe for teriyaki baked tofu and let your imaginations run wild on how you choose to integrate it (some options could include stir fry, casseroles, or sandwich wraps).

Baked Teriyaki Tofu

  • 1 lb. extra firm tofu, cut into 3 slabs and pressed
  • 1/4 c. soy sauce
  • 1 c. water
  • 1 Tbsp. freshly grated ginger
  • 3 Tbsp. brown sugar
  • 1 minced garlic clove
  • 2 Tbsp. cornstarch
  • 1/4 c. cold water

Preheat oven to 350° F. Once tofu has pressed, cut slabs into small chunks. Place into a shallow 10″ baking dish, arranging tofu in one flat layer. Meanwhile, combine 1 c. water, soy sauce, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch into 1/4 c. cold water and add to sauce. Stir constantly and allow to thicken. Add water to thin, if needed. Pour sauce over tofu. Bake for 25-30 minutes, until tofu is golden brown. You’ll notice a bit of a sticky film across the top of the tofu – this is okay, it creates an almost caramelized effect on the tofu.

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Vegetarian Pad Thai and Curried Potatoes

I absolutely love Thai food. It is by far my favorite cuisine, and it’s really easy to find veggie dishes and tofu entrees. Sadly, there are no Thai restaurants in my little mountain town so I like to try and cook my own Thai food from time to time. I’m getting pretty good with the appropriate flavors but I need to work on spicing things up a bit. Not Thai Hot, of course, just a little more depth. Pad Thai is a common favorite and I love anything to do with curry and coconut milk. All of the ingredients for these recipes can be found at a regular grocery store with the exception of tamarind paste. This is available at Indian food stores, some health food stores, or on the Internet. Even though it’s terribly inauthentic, I usually make my pad thai with linguine because I can’t get my hands on rice noodles (although they would be preferable, you can usually only find them at Asian groceries).

Vegetarian Pad Thai (based on this recipe)

  • 1 lb. extra firm tofu, drained, pressed, and cut into squares or strips
  • 1/2 c. cornstarch
  • 12 oz. linguine
  • 3 Tbsp tamarind (from a pliable block, like this)
  • 1 cup boiling water
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 Tbsp Sriracha (or other hot sauce)
  • a few tablespoons of peanut oil
  • 3-4 scallions
  • 2 c. bean sprouts (fresh tastes better, but I’ve used canned in a pinch – just drain and rinse first)
  • 4 cloves garlic, finely chopped
  • 4 shallots, chopped
  • 1/2 c. crushed peanuts (add peanuts to a zip lock bag, and hit with a rolling pin to crush peanuts)
  • 1 lime
  • 1 bunch cilantro, chopped

First, set the noodles to cook according the package directions. While they’re boiling, prepare the sauce. In a bowl, pour the boiling water onto the tamarind. Let sit for about 10 minutes, stirring occasionally. Pour mixture through a sieve into another bowl, crushing the tamarind pulp against the side of the sieve with a fork. Basically, you’re wanting to separate the pulp from the seeds and tough fibers. Compost what’s left in the sieve. To the tamarind liquid, add soy sauce, brown sugar, and Sriracha, combining well. When the noodles and sauce are ready, heat peanut oil in a large wok or frying pan. Coat tofu in cornstarch and fry until golden. Remove from pan. Add garlic, shallots, and bean sprouts and stir fry on med-high heat. After a few minutes, add cooked noodles. The frying time is up to you – you just want to make sure the noodles get a little browned. Lower heat and stir in the green onions. Add tamarind sauce and use tongs to coat the noodles. Add tofu back to pan and heat everything. Before serving, stir in cilantro, a squeeze of lime juice, and crushed peanuts.

Curried Potatoes and Peas

  • 4-5 potatoes, chopped into fairly small pieces
  • 1 can coconut milk
  • 1 can peas, drained and rinsed (or use about 1 1/2 c. frozen peas)
  • 3 Tbsp red curry paste (Thai Kitchen brand is found in most stores)
  • salt to taste
  • sugar to taste

In a medium sauce pan, boil the potatoes in coconut milk, stirring often to avoid burning the milk on the bottom of the pan. When the potatoes are cooked (pierce with a fork to check), stir in curry paste, salt, and sugar. Add more salt or sugar depending on your tastes. Add the peas and heat through.

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Weekend Wings

My partner is a huge fan of hot sauce (I must be specific – Louisiana Hot Sauce; no Tabasco for him!). And by huge, I mean he pours it on everything … sometimes even oatmeal (eww). I, on the other hand, am not such a fan of the vinegary heat provided by hot sauce. Nevertheless, I have a new favorite tradition: weekend wings, smothered in buttery Louisiana hot sauce. We’ve been following this tradition for a few months now (not every weekend, we’re not crazy!) and I keep challenging him to up the ante on how much hot sauce we put in … we’re up to about 4 Tbsp.

The reason weekend wings have become such a tradition at my house is because of this recipe for Vegan Buffalo Wings. It is am-az-ing. Seriously. The coconut milk batter results in the most delicious wings. I also like this recipe and our weekend tradition because it means Will and I can team cook, which is always fun. We set up a little assembly line where I do the dipping and he does the frying (we don’t deep fry these, just pan fry them with oil). It’s a bonding experience 🙂

This time, instead of tofu, we used seitan (left over from this batch) for the “wings”. The texture was good (firm and “meaty”) but we both concurred that we like the taste of tofu wings much better. The tofu seemed to soak up more of the coconut milk batter than the seitan did. A good experiment, but it’s back to the original for next time!

This isn’t the best picture, but you get the idea. Delicious!

We sometimes make the cool dipping sauce from the blog, but as I’ve mentioned before, I rarely have vegan mayo on hand. Usually the sauce I whip up is a combo of vegan sour cream (Tofutti Sour Supreme), sometimes with vegan cream cheese (again Tofutti), dried dill, dried parsley, thyme, and garlic powder, finely minced garlic, lots of pepper, and 1-2 chopped green onions. I also like to make homemade french fries to accompany the wings (2-3 smaller Russet potatoes cut fry-style, and tossed simply in olive oil, sea salt, and freshly ground black pepper. Roast at 425 F for about 20-25 minutes). I can’t wait for next weekend!

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Tofu Fajitas with Spanish Rice

This meal was created with help from Old El Paso’s Taco Dinner Kit. We usually prefer homemade, fresh ingredients but sometimes it’s hard to ignore the convenience of a dinner kit. Old El Paso’s kit includes both hard and soft taco shells, mild taco sauce, and a taco seasoning packet. The other nice thing about using one of these kits is that we don’t have a ton of shells left over, although we both thought the soft shells weren’t the best quality. I’d really like to try making my own tortillas, but I’ll save that for another post. This is sort of a make-as-you-please dinner, but I’ll give you an idea of how I prepared the fajita filling and the rice. I also served Mexican roasted potatoes (2 medium russet potatoes, chopped, doused in olive oil and 1/2 a taco seasoning packet (or a mixture of your favorite spices) — roast in oven heated at 425 degrees F for about 30 minutes).

Tofu Fajitas

  • Old El Paso Taco dinner kit (or your favorite taco shells, taco sauce – about 1 cup, and dry taco seasoning – you’ll need about 1/2 cup)
  • 1 lb. extra firm tofu (drained and pressed)
  • 2 small bell peppers, sliced
  • 1 medium onion, sliced
  • 2-3 cloves garlic, minced
  • 3 Tbsp. oil
  • Vegetarian refried beans (I used Old El Paso for these, too)

After tofu is pressed, cut into 3 slabs. Cut each slab lengthwise into 4 strips (so you end up with about 12 or so 1/4″ strips). Pour pouch of taco sauce (about 1 cup) over tofu and toss gently to coat. Let sit for a few minutes while you prepare the other veggies. Fry the tofu, sauce and all, turning occasionally until golden. Set the tofu aside, and add peppers and onion to pan. Stir fry about 7 minutes. Add a quarter of the taco seasoning (about 1/8 cup) and a few tablespoons of water. Stir to coat veggies. Add garlic in last minute or so of cooking. After the veggies are softened and brown, add tofu back to the pan and heat through. In the meantime, heat beans in a pan with a little bit of water and a quarter of the taco seasoning. Stir to combine and let warm. To serve the fajitas, I like to cover a soft tortilla with beans and wrap it around the hard taco shell. Stuff the inside with the fajita mixture and rice (recipe below).

Spanish Rice

  • 1 1/2 c. dry brown rice
  • 1/2 packet taco seasoning
  • 1 (8 oz.) can petite diced tomatoes (drained)
  • 1 (8 oz.) can Rotel
  • 2 Tbsp. tomato paste
  • 1 (8 oz.) can black beans (drained and rinsed)

Add rice and 3 cups water to pan. Bring to a boil, then simmer 45 minutes, covered. Let rest for 15 minutes without removing lid. After resting, fluff rice with a fork and stir in remaining ingredients. Heat to warm through.

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Green Veggie & Tofu Stir Fry with Thai Fried Rice

To start things off for the new and improved blog, I’m actually posting a Melissa original — stir fry! Not very original, but I get excited every time I make up a meal without relying on a recipe. That’s definitely something I want to work more on — being innovative in the kitchen. I can’t take credit for the rice though; see below for recipe info. The only green veggies thing wasn’t intentional — it was clean out the fridge night. Feel free to use any of your favorite veggies in this dish.

Green Veggie & Tofu Stir Fry

  • 1 lb. extra firm tofu – drained, pressed, and cut into cubes
  • 4-5 Tbsp. cornstarch
  • 3 Tbsp. vegetable oil
  • handful of asparagus spears – tough ends removed and cut into 1/2″ pieces
  • 2 small green bell peppers – cut into 1/2″ pieces
  • several handfuls of broccoli florets (I used frozen – I just set the bag on the counter until everything else was chopped
  • 1 medium onion – chopped
  • 3 cloves garlic – chopped
  • Stir-fry sauce (see below)

After the tofu has been cut into cubes, coat in cornstarch. Fry tofu in oil over med-high heat until browned (flipping over to get each side crispy). Once the tofu has browned, remove to a paper-towel covered plate to drain. Turn up the heat a little and add veggies to the pan. Stir fry veggies for 10 minutes or so, until seared and crisp-tender. Add tofu to pan and gently toss with veggies. Lower the heat to medium and add stir fry sauce. Cook a few minutes until sauce is thick and all tofu and veggies are coated.

Stir Fry Sauce

  • 3 Tbsp. brown sugar
  • 1/4 c. rice vinegar
  • 1/4 c. soy sauce
  • 1 Tbsp. oil (vegetable or sesame)
  • 1 c. cold water
  • 2 Tbsp. cornstarch
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • pinch or more of red pepper flakes (I probably used about 2 tsp.)

Add all ingredients to a saucepan and heat, whisking constantly, until thick and bubbly. If the sauce is still thin, add a little more cornstarch.

The Thai Fried Rice is a delicious vegan take on fried rice with coconut flakes, cashews, and sweet chili sauce (any pre-made kind will do; I used Aroma Chef Thai Sweet Chili Sauce, available at Wal-Mart). For this recipe, I left out the bok choy and vegan omelet, but stayed with the recipe for everything else. The recipe can be found on Vegan Dad’s blog here.

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