This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.
1 (12- to 14-ounce) block of tofu (firm or extra firm)
1 lb of broccoli cut into florets
1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice (or orange juice)
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)
1 tablespoon sweet chili sauce or sriracha
Preheat over to 425.
Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.
Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.
Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.
I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.
In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
1 c masarepa
1 c warm water
1/4 tsp salt
1 poblano, diced
1 onion, diced
1 jalapeno, diced
1 clove garlic, minced
1 15 oz can black beans, rinsed
1 c fire roasted tomatoes with chilies
1/4 c cilantro, minced
2 limes, quartered
1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
1 c raw organic cashews, soaked for an hour and drained
6 organic medjool dates (pitted)
1 c organic shredded coconut
Sprinkle of Himalayan pink rock salt
For the caramel:
1/2 c organictahini
1/2 c agave syrup
1/4 c organiccoconut oil or coconut butter (liquefied)
1 tsp vanilla extract l
For the chocolate topping:
1/2 c cacao butter or coconut oil
3 tbsp organic raw cacao
1/2 tsp organic cinnamon
2 tbsp organic dark agave syrup
1/2 tsp vanilla extract
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
2 lbs heirloom tomatoes, cored and cut into small pieces
1 quart chicken stock
1 tsp salt
1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.