If you leave out the Pancetta, this one is vegan.
- Peanut oil
- 1 – 16 oz extra firm tofu, sliced into thin strips
- 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.
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
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
5 oz baby kale and spinach
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
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.
This quick soup screams spring and is oh so tasty!!
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.
This is from VB6, Mark Bitman had it as a breakfast recipe, it would make a great dessert too!
24 oz silken tofu
1 15 oz can pumpkin puree
6 TBSP maple syrup
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 tsp ground ginger
1/5 tsp nutmeg
Combine in a blender until smooth. Chill for a couple hours.
This week I went Indian for meatless Monday. The leftovers are amazing!
3 TBSP garam masala
1 tsp ground turmeric
3/4 tsp salt
1/4 tsp crushed red pepper
14-ounce packages firm tofu
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 TBSP minced fresh ginger
2 cloves garlic, minced
1 TBSP flour
1 28-ounce can diced tomatoes
1/3 c half-and-half
Combine garam masala, turmeric, salt and crushed red pepper in a small bowl.
Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 2 tsp oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.
What could be better on a brisk rainy evening than a hot bowl of spicy kimchi stew? Not much.
16-oz firm tofu, cut into 1” pieces
1 TBSP vegetable oil
4 c gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 TBSP gochujang (Korean hot pepper paste)
16 scallions, cut into 1” pieces
2 TBSP reduced-sodium soy sauce
1 TBSP toasted sesame oil
6 large egg yolks
2 TBSP toasted sesame seeds
2 TBSP black sesame seeds
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper.
Ladle stew into bowls; top each with an egg yolk and sesame seeds.
This recipe was inspired by Sunset and it is amazing and easy! I love tofu and you can’t go wrong with a coconut curtsy sauce! Perfect for a weeknight meal.
1 pkg firm tofu, drained, cut into 1/2 inch pieces
1 TBSP vegetable oil
1/2 c thinly sliced shallot
1 can lite coconut milk
3 TBSP Thai red curry paste
2 tsp. lime zest
1 red bell pepper, thinly sliced
8 oz peeled butternut squash, cut into chuncks, steamed for 20 minutes until soft
3 heads baby bok choy, leaves separated
1 TBSP fish sauce
2 TBSP lime juice
Heat oil in a larger non-stick skillet over medium high heat. Cook tofu until crisp, remove to pan. Add shallots, cook until browned, add to tofu.
Reserve 1/4 c coconut milk and fish sauce and lime juice whisk together and set aside.
Pour remaining coconut milk into pan, add Curry Sauce and lime zest, stir to combine. Add bell pepper and squash, cook for the minutes. Add bok choy and cook until crisp tender about 3 minutes. Add reserved coconut milk mixture and stir to combine. Add tofu and shallots and cook for 3 minutes to warm through. Serve over rice