Tofu, Tempeh, and Seitan

Spicy Thai Braised Kale and Tofu

Spicy Thai Braised Kale And Tofu recipe from Eat to live cookbook by Joel Fuhrman

Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. more→

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Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes

Tempeh, Brussels Sprouts, and Sweet Potato stew

Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky of Bittersweet. more→

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Seitan Gyros

Seitan gyros

Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be 2 gyros; one is filling enough for moderate appetites or when other dishes are to be served. Recipe adapted from Vegan Express. Photos by Lori Maffei. more→

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Sweet and Smoky Tofu or Tempeh Strips

Smoky tofu and tempeh

Savory, slightly sweet, and as spicy as you choose to make them, these delightfully flavored strips of tofu or tempeh are delicious in wraps and sandwiches. Or, just enjoy them on their own to bolster the protein content of meals. If you’d like to use both tofu and tempeh, as shown in the photo, double the amount of marinade. Cook each kind of protein separately, then arrange on a plate to serve.

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Sautéed Tofu with Green Veggies

Sautéed tofu with veggies2

Here’s a simple tofu dish I’ve been making for years. Tofu is sautéed in a skillet until it becomes golden and crispy, then combined with very lightly cooked veggies. The dish is then served with a choice of sauces, depending on your inclination — either a rich peanut sauce or teriyaki marinade. This is good served with brown rice or quinoa and a colorful salad or slaw — try it with Fruity Red Coleslaw. more→

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Moroccan-Flavored Tofu with Apricots, Olives, and Almonds

Moroccan-Style Tofu with Apricots, Almonds, and Olives

Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t be daunted by the ingredient list; it’s an easy dish that comes together quickly and is also a feast for the eyes. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
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Creamy Tofu Scramble with Kale and Pumpkin or Butternut Squash

Creamy Tofu Scramble with Kale and Butternut Squash

This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. more→

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White Bean and Kale Stew with Fennel and Vegan Sausage

White bean and kale stew

This is such a warm and welcoming dinner to come home to on a cold winter day and it is especially good served with a loaf of crusty bread warmed in the oven. From The Blooming Platter Cookbook* by Betsy DiJulio, by permission of Vegan Heritage Press, © 2011, reprinted by permission. more→

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