Tofu, Tempeh, and Seitan
This meal is perfect for those times you open up the fridge and the selection looks sparse. All you’ve got is a package of tofu and an abundance of condiments. The recipe may seem simple, but that’s exactly why it’s here. Every now and then you have to hit the easy button, and for a simple staple like this, you shouldn’t try and over-think it. If you have a package of tofu and you don’t want it to go bad, this will solve that problem and give you leftovers. (From The Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→
Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
Here’s an enticing way to showcase tofu with colorful peppers in a stovetop sauté. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. Photos by Evan Atlas. more→
Here’s the Chinese restaurant classic, peppersteak, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way! I enjoy this served with noodles, but serve with brown rice, or even just on its own, if you prefer. To complete the meal, serve with steamed broccoli, and a simple slaw or a platter of raw veggies. Photos by Evan Atlas.
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→
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.
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.
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.
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. This makes four 8-inch, overstuffed sandwiches.
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→