I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.
- Kung Pao Sauce (about 2/3 c)
- Peanut Sauce (about 2/3 c)
- Vegetable Stock – to dilute sauce (about 1/2 c)
- 1 medium zucchini, sliced 1/2 inch coins
- 1 medium yellow squash, sliced 1/2 inch coins
- 16 oz Cremini mushrooms
- 1 package extra firm tofu, cut into 1 1/2 inch cubes
Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.
Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.
Thread veggies onto skewers. Grill until the veggies are tender.
Serve. Eat. Enjoy.
This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.
- 14 oz. extra firm tofu
- 1 tbsp coconut aminos
- 1 tbsp vegetable broth
Preheat oven to 450 degrees.
Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.
Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.
Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.
Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.
Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.
Drizzle with Balsamic Syrup.
Serve. Eat. Enjoy.
I had some of the Glazed Tofu and Asparagus with Brown Rice & Millet Ramen leftover from dinner. Actually, it was the Glazed Tofu and Asparagus that was leftover. It was just enough to make a salad out of it for lunch the next day. It just goes to show just a few changes can make leftovers something new and refreshing.
Spread chopped zucchini and pepper rings onto a baking sheet. Drizzle some of the Chinese Brown Sauce onto the vegetables. Stir the vegetables until they are completely coated. Place sheet pan in oven and turn oven to 350 degrees.
Roast vegetables until tender. Check the vegetables when the oven comes to temperature. Stir the vegetables and roast longer if needed. Remove from oven and set aside.
Layer salad starting with the greens. Finish the salad with a sprinkling of the sesame seeds and a drizzle of the Chinese Brown Sauce.
Serve. Eat. Enjoy.
Note: This salad recipe is 1 serving, but easily multiplied.
This meal revolves around my Chinese Brown Sauce.The Chinese Brown Sauce is so versatile. I have used it to make Asian Noodles, Asian Lentil Meatballs and various other ways. For this meal the tofu and asparagus are glazed with this sauce and are placed on a bed of brown rice and millet ramen – YUM!
- 1 recipe Chinese Brown Sauce
- asparagus, bunch, trimmed
- 4 cakes, brown rice & millet ramen
- 1 pkg. extra firm tofu, organic, pressed
- 1 tbsp sesame seeds, garnish
- cilantro, garnish
Note: To trim the asparagus, take the asparagus by the ends and bend the asparagus. It should snap apart. The bottom of the asparagus where it breaks off is usually tough and woody. It is not very pleasant to eat. I do not use this part. You could save it to make broth if you so choose.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut tofu into 1/2 inch slabs. Place tofu on half of the baking sheet. Glaze the tofu with the Chinese Brown Sauce. Reserving the other half for the asparagus.
Bake tofu for 20 minutes. Add asparagus to the tofu. Brush the tofu with the Chinese Brown Sauce and drizzle some of the sauce onto the asparagus. Bake for 10 minutes. Remove from oven and set aside until plating.
While the tofu and asparagus are baking in the oven make the brown rice & millet ramen cakes according to the package instructions. Drain ramen.
Note: I like to make my ramen with half water and half vegetable broth. the broth infuses flavor into the noodles.
Layer your plate or bowl with ramen noodles, asparagus and tofu. Drizzle some Chinese Brown Sauce on the top.
Garnish with sesame seeds and cilantro.
Serve. Eat. Enjoy.
Tofu Ricotta can be used as a filling for lasagna, manicotti or as a topping for pizza. You can make a double batch and freeze part of it for when you need it again. That way you have part of the work already done.
This particular recipe has steamed spinach in it. However, you could leave it out if you so choose. My thought is to try to get greens in my meals as often as I can.
- 1 block of firm tofu, 14 oz., crumbled
- 2 tbsp tahini
- 3 tbsp nutritional yeast
- 2 1/2 tbsp shallot, minced
- 1/4 tsp nutmeg, freshly grated
- 1 lemon, zested – safe half of the lemon for juice
- 1/2 lemon, juiced
- 2 tsp garlic, minced
- 3 c baby spinach, steamed, drained well, chopped
In a large bowl mix together: tofu, tahini, nutritional yeast, shallot, nutmeg, lemon zest and juice. Thoroughly mix tofu.
Add spinach to tofu mixture and stir until well combined.
The mixture should hold together well, but not too wet.
There is nothing like fresh pasta. I have made gluten-free pasta before (Homemade Pasta) (Homemade pasta – Nut Free), but they had used eggs. This recipe is gluten-free and vegan. I am pretty excited about this recipe. I hope you enjoy it as much as we do.
Add tofu turmeric and salt to food processor. Process until creamy and smooth. Add flour 1/2 cup at a time and process.
Remove from food processor and form into a ball. Wrap tight in plastic wrap and let rest in the refrigerator for at least 30 minutes. You can even store it in the refrigerator overnight.
Note: If you do store dough in the refrigerator overnight, make sure you take the dough out of the refrigerator at least 30 minutes before you begin to work with the dough.
Cut dough pieces into quarters and use pasta roller according to manufacturer’s directions.
I have been thinking of ways to use the Baked Tofu I made. I wanted something fast and with little effort. This is what I came up with – Baked Tofu Wrap. I tend to over-fill my wraps, burritos and such, so I will put minimal ingredient amounts.
- 1 GF Flour Tortilla or Wrap
- Spicy Brown Mustard
- Handful of butter lettuce
- carrot ribbons
- tomato, chopped
- 1 slice, Baked Tofu, diced
Spread spicy brown mustard onto tortilla/wrap. Layer lettuce, carrot ribbons, tomato and the diced tofu.
Serve. Eat. Enjoy.
Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.
- 2 cups pecans
- 1/4 c date sugar or maple sugar
- 3 tbsp almond butter
- 1/2 tsp Himalayan salt (optional)
- 1/4 tsp Baking Spice Blend
Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.
Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.
- 2 1/2 c vegan dark chocolate chips, melted
- 2 packages organic firm tofu (I like Nasoya)
- 1 tbsp pure vanilla extract
- 1/2 – 3/4 c maple syrup
- 1/2 – 3/4 c Almond Milk, vanilla, unsweetened
Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.
Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.
Note: I topped individual servings with whipped coconut cream.
Serve. Eat. Enjoy.
I am fairly new to using tofu. It is a very versatile ingredient. You can make savory or sweet dishes with tofu. It is used in stir-fries, buddha bowls, wraps, scrambles, the list just goes on and on.
At my local grocery store it is $5 for a package of baked tofu of four pieces. That just does not seem right, so I made my own. By making your own you can easily change up the flavor profiles. This is a basic recipe just to get you started. The marinade is only 3 ingredients. That is pretty easy.
- 1 package firm tofu (I like Nasoya)
- 5 tbsp coconut aminos
- 1 tsp garlic powder
- 1/2 tsp liquid smoke
Note: I find freezing the tofu gives it a “meatier” texture. I would not press the tofu for this if you do not want ugly slices. Learn from my mistake. I would, however, wrap the tofu in a towel and let the towel soak up the liquid.
In a small bowl mix together marinade ingredients: coconut aminos, garlic powder and liquid smoke.
Slice tofu into about 1/2 in slices. Pour marinade into a 13×9 baking dish. Place the tofu into the marinade. Let set for 5-10 minutes, then flip tofu over to marinade the other side for another 5-10 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Place marinated tofu slices onto prepared baking sheet. Bake in oven for 15 minutes. Turn over tofu slices and bake for an additional 15 minutes.
Note: I noticed the tofu firmed up as it cooled.
Serve. Eat. Enjoy.
I made breakfast burritos for lunch today. They turned out so good – omnivore approved. That is one of my goals when I come up with a meal. Omnivores will love the meal just as much as us vegans. That is the best way to get others to try this way of eating.
As the title says I made burritos for me with gluten-free tortillas and my husband had his with naan. It looked amazing as well.
- 1 pkg tofu, firm, drained, pressed
- Savory Spice Blend, generous amount
- black salt, generous pinch
- vegetable broth, as needed
- 2 c shredded potatoes, frozen
- vegan cheese shreds (optional)
- salsa, your favorite
- 1 avocado(s), chopped
- gluten-free tortillas
Season tofu with Savory Spice Blend. Rub into tofu and let set as you gather your other ingredients.
Add 1-2 tablespoons of vegetable broth to a large skillet over medium heat.
Add tofu, seasoned side down to the skillet with the vegetable broth. Season other side of tofu with more Savory Spice Blend and black salt.
Break up tofu with spatula. Add 1-2 more tablespoons of vegetable broth. This adds additional flavor and helps the tofu from sticking to the pan. Cook tofu until it is heated through and resembles scrambled eggs. Transfer to a plate and set aside.
Add 1-2 tablespoons of vegetable to skillet you cooked the tofu in. Add the shredded potatoes and vegan cheese shreds. Spread them out evenly. Let them set and cook. Do not stir at this time. By letting them set there they get golden brown. If you stir them they will not get golden.
When the potatoes have got golden brown turn them over and repeat the browning process on this side.
Return tofu scramble to potatoes. Add avocado and salsa to the potato mixture. Stir.
Spoon filling into tortillas and roll into a burrito. Top burrito with additional salsa.
Serv. Eat. Enjoy.