Tofu, Tempeh, and Seitan

Tangy Tempeh with Portobello Mushrooms

Tangy Tempeh with Portobella

Tempeh, portobello mushrooms, and miso contribute a “meaty” heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous stew-like sauce over a cooked grain—a mixture of long-grain rice with kasha or wild rice is one of my favorites—or on pasta. Contributed by Susan Jane Cheney, from Stir Crazy!Reprinted by Permission. Photos by Hannah Kaminsky.   more→

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Tofu Veggie Stuffed Peppers

Tofu Veggie Stuffed Peppers from Joelle Amiot's JarOHoney

I believe that an all veggie stuffed pepper recipes are a great opportunity to get creative. Since this recipe uses fresh, vibrant, and robust flavors, the ingredient list is simple and grain-, gluten-, and dairy-free! Standard stuffed peppers recipes often contain rice, cheese, and bread crumbs, but this recipe does not. I challenge you to make this recipe once and you will see that the “stuffed pepper standard” need not apply! Recipes and photos contributed by Joelle Amiot, from JarOHoney.

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Tempeh Satay with Asian Greens

Tempeh Satay

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 Recipesby Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium.

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Baked Tofu, Arugula, and Olive Wraps

Tofu, arugula, and olive wraps

Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. The combination of flavors makes this one of my favorite wraps — they’re so tasty, and make a great portable or at-home lunch. You can also make it for dinner and serve with soup, baked potatoes or sweet potatoes and/or corn on the cob, depending on appetite. Photos by Evan Atlas.

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Curried Peanut Sauce Bowl with Tofu & Kale

Curried Peanut Sauce Bowl

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.
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Orange-Glazed Tofu and Broccoli

Orange-Glazed Tofu and Broccoli

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.

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Scrambled Tofu Breakfast Bahn Mi

Tofu scramble banh mi

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.

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Creamy Corn Chowder

Vegan creamy corn chowder

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→

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