This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it’s paired with farro. Mild, pale-green Italian frying peppersÂ that are occasionallyÂ available in supermarkets and produce markets make this more authentic, but using common bell peppers works just as well.Â Continue Reading…
This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. Itâ€™s known as migas, a word that literally means â€œcrumbsâ€ in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; our vegan version replaces eggs with tofu. Serve this dish for a leisurely weekend brunch or as an easy dinner. Round out your meal with a colorful salad and simple bean dish like Refried Pinto Beans or Garlicky Skillet Black Beans.Â Photos by Evan Atlas. Continue Reading…
Make your own vegan hot dogs! These delicious veggie hot dogs (made with almond meal, tofu, and vital wheat gluten) are great if you want a break from the various store bought ones. You can even add some more spices if you want to kick it up a bit. Recipe and photos contributed by Julie Balutis. Visit Julieâ€™s blog Baked In for more recipes and tips. Continue Reading…
This vegan breakfast recipe updates regular scrambled tofu with mushrooms and bell peppers. Omnivores and vegans alike will love waking up to this dish!
Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautÃ©ed potatoes, and some sliced oranges or other seasonal fresh fruit.Â Photos byÂ Evan Atlas. Continue Reading…
This layered casserole of tortillas and tofu infused with Southwestern flavors is a favorite go-to recipe for company brunch. Iâ€™ve been making it for years and it never fails to please. Serve with a simple bean dish and a salad or slaw.
I love what barbecue sauce does for tofu. This easy tofu skillet recipe, with the flavorful sauce and plenty of onions, is excellent over brown rice or quinoa. Serve with a colorful salad or slaw and you’ve got an easy meal. Photos by Rachael Braun. Continue Reading…
Everyone will love this Grilled Barbecue Tofu recipe! These delicious slices of tofu coated with barbecue sauce and grilled are a vegan’s dream come true.
- 1 (1 lb) package extra firm tofu
- 6 tbsp barbecue sauce
- 1 tbsp soy sauce
- 2 tbsp water
- 1 tsp oregano
- 1 tsp garlic, finely chopped
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- Drain and dry the tofu, then cut into slices. Place in a container with a lid.
- Whisk together barbecue sauce, soy sauce, water, oregano, and garlic.
- Add the marinade to the tofu and marinate for at least 1 hour, or up to 8 hours.
- Preheat the oven grill and grill the tofu for 5 minutes on each side until it is golden brown and crisp.
Hereâ€™s a lively tempeh stir-fry recipe with Southwestern/Mexican flavors. The tempeh absorbs a soy-lime flavor as it simmers, and is livened up with bell peppers, zucchini, cilantro, and chili peppers. Serve with Basmati or Texmati rice. Adapted fromÂ Stir Crazy!Â by Susan Jane Cheney. Photos by Evan Atlas. Continue Reading…
Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.Â Continue Reading…
If you love sushi you are going to love this recipe! This Vegan Sushi Sandwich recipe is little time consuming, but worth it at the end!
- Â½ block firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 whole nori sheets
- 1 cup cooked sushi rice
- 1 carrot, grated
- 8 leaves lettuce
- 1 tbsp tamari sauce
- Marinate the tofu in the soy sauce and rice vinegar for a least 1 hour.
- Place the nori sheet on a flat surface.
- Spoon in a generous amount of the sushi rice to make a square shape the same size as the tofu.
- Add the lettuce and then the tofu.
- Add other the toppings of choice.
- Add another layer of rice and press down.
- Fold each side of the nori sheet to the center while holding together the filling.
- Fold the other side up while tucking in the sides.
- Flip over then slice with a sharp knife.
- Serve with tamari sauce.
If you master this delicious stir-fry recipe of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu!
Tofu has never been so easy to love! In this Raspberry and Tofu Smoothies recipe, tofu is combined with plant milk and raspberries, creating vibrant color and flavor.
- 2 cups frozen raspberries
- 1 banana
- ½ cup soft tofu
- ¾ cup plant base milk
- Add all the ingredients to a blender and mix well till combined.
Discover this delicious recipe of Vegan Slouvlaki Tofu Skewers. These Greek-inspired skewers make perfect appetizers or light main courses.
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 5 garlic cloves, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 block extra film tofu, cubed
- In a bowl, whisk all ingredients (except tofu). Add the tofu cubes and flip them over so they are well coated. Marinate for at least 1 hour in the refrigerator.
- Remove the cubes from the marinade (keep the marinade) and place the cubes on six metal or wooden skewers.
- Cook brochettes on the grill for 10 to 15 minutes. Brush the skewers with the marinade preserved during cooking.
- Serve hot with salad, vegetables, or rice.
In this recipe, cubes of tofu are marinated and baked. Hot or cold, this Perfect Marinated Tofu can be used as an appetizer or be served with rice and steamed vegetables.
- 1 block (450 g) extra firm tofu
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- 2 tbsp ketchup
- 1 tbsp vinegar
- 1 tbsp sesame seeds
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp smoke-flavored liquid
- Preheat oven to 375Â°F. Spray oil on a cookie sheet.
- Cut tofu into Â½ inch slices and press lightly to remove excess water. Cut slices into Â½ inch cubes.
- In a bowl, combine tamari or soy sauce, maple syrup, ketchup, and vinegar Add sesame seeds, garlic powder, pepper, and smoke-flavored liquid. Place cubes of tofu in the mixture, cover, and marinate for at least 1 hour.
- Place the tofu on the prepared cookie sheet in one layer. Bake 15 minutes. Turn the cubes of tofu and cook another 15 minutes.
This Ginger Grilled Tofu recipe goes well with many vegetablesâ€”steamed, braised, or wok stir-fried: broccoli, carrots, green beans, peppers, and green onions, depending on the season. Serve this dish with white rice or soba noodles to stay in an Asian theme.
- 1 block firm tofu, chopped into small cubes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp avocado oil
- ½ tbsp grilled sesame oil
- 4 tsp fresh ginger, grated
- Cut the tofu into cubes. Arrange the cubes in a single layer in a baking dish.
- In a bowl, combine soy sauce, rice vinegar, and oils. Grate the ginger and add it to the mixture. Mix well and pour over the tofu. Marinate 20 min.
- Preheat oven 400Â°F.
- Cook the tofu with the marinade in the center of the oven for 15 min.
- Serve with fried rice, if desired.
Here is an Italian classic made vegan!Â This Vegan Tofu Parmesan recipe is quick and easy to prepareâ€”perfect for a date night or family dinner.
- ¾ cup bread crumbs
- 1 tsp dry basil
- ¾ cup soy milk
- 454 g extra firm tofu
- salt, to taste
- ⅔ cup marinara sauce
- ½ cup vegan Parmesan cheese, grated
- Preheat the oven to 375Â°F.
- Combine the bread crumbs and the basil in a bowl. Pour the soy milk into another bowl.
- Cut the tofu into slices of just under 1 cm thick. Salt each slice on both sides.
- Dip the slice successively in milk and then breadcrumbs.
- Spoon some of the marinara sauce on top of the slices.
- Sprinkle the parmesan cheese on top.
- Cook the tofu in the oven for 20 minutes until crust is golden brown and crispy.
- Serve with a green salad.
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash.Â All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.
- 1 package tempeh, cubed
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- salt and pepper
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tsp fresh ginger, grated
- juice of 1 lime
- 1 tbsp olive oil
- ½ cup warm water
- Â½ fresh squash or 1 cup frozen cubes squash
- 2 cups quinoa
- 2 cups baby spinach
- In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
- Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
- When the marinated tempeh is ready, sautÃ© the tempeh for about 5 minutes in a warm, slightly oiled pan.
- Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
- Keep the rest of the vinaigrette in the fridge up for 5 days.
When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe for Fried Tofu with Lemongrass will make for a quick meal. Ready-fried tofu is available in Asian marketsâ€”all you need to do is heat the tofu by refrying or baking it to get back its crunchiness. Instead of fresh lemongrass use powdered, which can be stored in your pantry. Everything is thrown into a pan, seasoned, and heated through. In no time, you will have a delicious, nutritious, and affordable meal. Recipe from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan. Continue Reading…