Tofu, Tempeh, and Seitan
Tempeh is a great source of protein, traditionally made in Indonesia by fermenting cooked soybeans and moulding into a patty. Serve this satay with your favorite grain. Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes* by Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium.
This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate … I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side. Photos by Evan Atlas.
This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal. Recipe from Vegan Eats World* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Isa Chandra Moskowitz.
Pureed silken tofu is a superb base for creamy soups, such as this vegan creamy corn chowder. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup. Photos by Lori Maffei. more→
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention they’re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
Slices of tofu are first bathed in a tangy marinade and then coated in a three-seed blend. Instead of being fried, these tofu cutlets are baked to perfection. Recipe by Beverly Bennett, from Chia: Using the Ancient Superfood* by Beverly Lynn Bennett, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely diced veggies like bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens or in lettuce cups for a nice touch.