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.
I never knew tofu could take so wonderful! This is from One Vegan Arab, I made a few changes to add a bit more flavor.
- block of extra firm tofu
- 2 tbsp lemon juice
- 2 tsp of sea salt
- 3 tbsp nutritional yeast
- 2 tbsp dried mint
- 1 tbsp olive oil
- Freshly ground black pepper
Drain and press tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice in half lengthwise and then slice those in
Combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.
In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip using your fingers to rub it in on both sides. leave the tofu to rest for 30 min or overnight.
Heat waffle iron. Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.
Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.
This is such a yummy vegan pizza! It does take a bit of work – so plan ahead! Next time I might grill the tofu then brush with BBQ sauce.
- 14 oz tofu, drained and patted dry, cut into 1 inch cubes
- 2 c BBQ Sauce
- Olive oil
- 2 onions, sliced thin
- Salt and pepper
- 1 pizza dough
- 1 c diced pineapple
- Jalapeño slices
- Vegan mozzarella cheese
- 1/4 c cilantro, chopped
Preheat oven to 325. Toss tofu with 1 c BBQ sauce and bake for 45 minutes, tossing a couple times.
Turn up oven to 450.
In a large skillet heat 2 tbsp olive oil, add onions and cook over medium heat and cook until caramelized. Set aside.
Roll out dough. Top with BBQ sauce, pineapple, onions, pineapple, jalapeños and cheese.
Bake 15 – 20 minutes until crust is crispy and cheese is melted.
This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!
- 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
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
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.
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
- 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.