Tofu, Tempeh, and Vegan Sausage Main Dishes
The beauty of this vegan tofu quiche recipe is its versatility — as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. Millet makes a study, gluten-free crust. Recipe and photo contributed by Ricki Heller. more→
Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.
Serves: 6 to 8
- Two 14- to 16-ounce tubs extra-firm tofu
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons reduced-sodium soy sauce
- 1/2 cup orange marmalade
- 1 tablespoons olive oil
- 1 tablespoon yellow mustard
- 1/2 teaspoon dried tarragon
- Several grindings of black pepper
- 1 tablespoon olive oil
- 8 to 10 baby carrots, quartered lengthwise
- 1 to 2 cloves garlic, minced, optional
- 1/3 cup slivered almonds
- 1/4 teaspoon curry powder
- 1/4 cup minced fresh parsley
Preheat the oven to 425º F.
Cut each block of tofu into 8 slices (about 1/2-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who’d like more of it.
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more Tofu, Tempeh and Vegan Sausage Main Dishes.
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Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl. more→
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.
Napa cabbage combines nicely with darker leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens,* with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. more→
Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment!
Mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas. more→
Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Tofu is combined with bell peppers, carrots, zucchini, and onions in a flavorful barbecue sauce and then baked. Serve with a simple quinoa dish and a big salad. Photos by Evan Atlas. more→
Nothing says brunch like a veggie-filled baked frittata. Silken tofu replaces the eggs traditionally used in this kind of dish. Pair this with a little fresh fruit and you have a delicious, filling brunch. Recipe is contributed by Alicia C. Simpson, from Quick and Easy Vegan Celebrations* (The Experiment, © 2010, reprinted by permission). Photos by Evan Atlas.