Tofu and Veggie Bowl

This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!

Citrus Sauce

  • 3 tbsp rice vinegar
  • 2 tbsp miran
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1 tbsp lime juice
  • Zest of one orange

Combine in a jar and shake. Set aside.

  • 3 c cooked rice
  • 1/4 c mirin
  • 3 tbsp rice vinegar
  • 28 oz firm tofu, cut into thin slices
  • Salt and pepper
  • 3/4 c cornstarch
  • 1/4 c cornmeal
  • 2 tbsp vegetable oil
  • 6 radishes, sliced thin
  • 1 avocado, sliced thin
  • 2 c shredded carrot
  • 1 English cucumber sliced thin
  • 8 scallions sliced thin

Drizzle hot rice with miran and rice vinegar set aside.

Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.

Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.

Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.

Serves 4 – 6

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Vegan Banh Mi Bowl

This recipe is from Hot for Vegan Food Comfort Classics. This book is quickly becoming one of my favs!!

  • Jalapeño Aioli (1/2 c vegan mayo, 2 tbsp pickled jalapeños, 1 tbsp lemon juice blitzed in a small processor)
  • 1 16 oz brick firm tofu, cubed
  • 1/4 c cornstarch
  • 1/2 c barbecue sauce
  • 2 heads of romaine shredded
  • 3 green onions, sliced thin
  • 2 c shredded carrots
  • 2 c English cucumber, sliced thin
  • 1 cilantros, chopped
  • 1/2 c pickled jalapeños

Preheat oven to 425.

Toss the tofu with the cornstarch. Spread on a baking sheet and bake 20 minutes. Toss with BBQ sauce and bake 10 more minutes.

In a large bowl combine lettuce, carrots, onions, cucumber and cilantro with 1/4 c jalapeño aioli, toss to combine, add more if needed.

Divide among 4 plates, top with tofu and jalapeño slices

Serves 4.

Lime and Chili Tofu Tacos

This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.

  • Dried chili flakes
  • Juice & zest of two limes
  • Olive oil spray
  • Salt and pepper
  • 1 block firm tofu, sliced thin
  • Head of butter lettuce
  • Corn tortillas
  • Pickled jalapeño
  • Cilantro, chopped
  • Green onions, sliced thin

In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.

Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.

Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.

Serves 4.

Spicy Kimchi Stew

This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.

  • 1/2 lb pork belly, cut into 1/2-inch pieces
  • 1 lb jar kimchi, drained, 1/4 c liquid reserved
  • 1/2 onion, thinly sliced
  • 8 oz shiitake mushrooms, thinly sliced
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 bag baby spinach
  • Salt
  • One 14-ounce container silken tofu
  • Steamed short-grain rice, for serving

In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.

Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.

Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.

Serves 4.

Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

  • Peanut oil
  • 1 – 16 oz extra firm tofu, sliced into thin strips
  • Salt
  • 8 oz shiitake Mushrooms, sliced thin
  • 8 oz crimini Mushrooms, sliced thin
  • 4 oz Pancetta, cubed
  • 4 scallions, sliced thin
  • 1 bag baby spinach
  • 1/4 c stock – chicken or veggie
  • 2 1/2 tsp soy sauce
  • 2 tsp mirin
  • Chives sliced thin

Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.

Combine stock, soy sauce and mirin.

Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.

Serves 4.

Chile and Ginger Fried Tofu Salad


This one is a quick meal – just be sure to marinate your Tofu.

1 package of firm tofu, patted dry and cut into 8 pieces
1/2 c soy sauce
1/4 c sriracha sauce
1 jalapeño
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
Peanut oil
5 oz baby kale and spinach
Olive oil
Salt
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Roasted peanuts

Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.

In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.

Toss kale and spinach with a little olive oil abs salt.

Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.

Serves 4.

Tofu Soup


This quick soup screams spring and is oh so tasty!! 

Ingredients:
6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin

Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).

Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes. 

Garnish with scallions and your favorite hot sauce.

Serves 6. 2 WW PP.