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 peppers that are occasionally available in supermarkets and produce markets make this more authentic, but using common bell peppers works just as well. Continue Reading…
Quick, easy, and tasty—this Sesame Tofu is the perfect recipe for when you are in a hurry but still want to eat something healthy.
- 250 g firm tofu
- 1 clove garlic, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 pinches cayenne pepper
- 1 tbsp sunflower oil
- 2 tbsp sesame seeds
- Drain the firm tofu and sponge it with a paper towel. Let stand for 20 minutes.
- Meanwhile, peel and crush the garlic cloves.
- In a bowl, mix the soy sauce, sesame oil, cayenne pepper, and garlic.
- Cut the firm tofu into regular dice.
- Heat the sunflower oil in a wok.
- Add the cubes of tofu and then brown for 3 minutes on all sides, on medium-high heat.
- Add the sauce and sesame seeds. Mix until the sauce is completely absorbed by the tofu.
- Serve with sautéed vegetables, if desired.
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…
Here’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 from Stir Crazy! by Susan Jane Cheney. Photos by Evan Atlas. Continue Reading…
I could eat ramen every day! Why? Because ramen soup is pure comfort food and this recipe is so easy to prepare. This hearty version is filled with tofu.
- 8 oz firm tofu
- ¼ cup soy sauce
- 2 cloves garlic
- 1 small piece ginger
- 270 g ramen noodles
- 4 cups vegetable broth
- 1 can tomato sauce
- 1 zucchini
- ½ cup white mushroom slices
- 1 bunch cilantro
- 1 lime
- Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic.
- Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want.
- Sauté the tofu mixture in a saucepan for 5 to 8 minutes.
- Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes.
- Pour the broth into the bowls with the noodles.
- Sprinkle with cilantro and serve with lime wedges.
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. 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!
- ½ 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.
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 375°F. Spray oil on a cookie sheet.
- Cut tofu into ½ inch slices and press lightly to remove excess water. Cut slices into ½ 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 vegetables—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 400°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! This Vegan Tofu Parmesan recipe is quick and easy to prepare—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 375°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.
There are other tofu marinades besides Asian? Oh yes! This Sweet and Sour Marinated Tofu recipe soaks tofu in a delicious mustard and maple syrup marinade. I love the marriage of flavors in this sauce—sweet, sour, salty, and spicy.
I highly recommend trying this marinade for baked tofu; the texture of the final product is incredible. Caramelized on the outside but wet and sticky on the inside, it’s an absolute treat!
- 1 block firm or extra-firm tofu, sponged and cut into slices
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 clove garlic, chopped
- In a bowl, mix all the ingredients except tofu.
- Put the tofu in a dish with a lid and pour in the marinade. Distribute the marinade through the tofu slices and refrigerate for at least 3 hours.
- Preheat the oven to 400°F and line parchment paper with a baking sheet.
- Spread the tofu and marinade on the baking sheet and bake for about 30 minutes, stirring halfway. The end result should be golden and slightly sticky tofu.
- Serve hot with rice and a cooked kale.
Once you have your sweet potatoes ready, this delicious curried combo recipe 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!
A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal. Continue Reading…
My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better!
This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value.
Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared!
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4 to 6
- 400 gr firm Tofu
- 3 Potatoes
- 3 Carrots
- 3 celery
- ½ cup puree of tomatoes
- 2 tablespoons olive oil
- 1 onion
- 1 clove garlic
- 1 teaspoon of dry oregano and basil
- 3 tablespoons of fresh coriander
- Salt pepper
- Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
- Add the diced celery, the carrots and cook for another 5 minutes.
- Add the tomato puree.
- Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
- Add herbs, and salt and pepper to taste
- Cut 1 blocks of tofu into cubes
- Add the potatoes and tofu,
- Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
- Serve in a bowl, sprinkle with fresh coriander.
Many people don’t know how to cook tofu. Because of this, many see it as a bland food and are reluctant to cook it. In reality, tofu lends itself very well to many dishes. Because of is unique texture, it absorbs sauces and marinades perfectly.
This tofu casserole is sweet and salty at the same time. The cubes of tofu are first lightly fried in oil, then simmered in a very fragrant sauce. It’s easy to make, and it’s the absolutely delicious—test it and you will see! The result is a tender and tasty tofu.
Prep time: 15 minutes
Cook time: 15 to 20 minutes
- 400 g tofu
- 1 zucchini
- 1 onion
- 1 teaspoon thyme
- 1 bay leaf
- 1 ½ cups of vegetable broth
- 1 tablespoon cornstarch
- ¼ cup soy cream
- the juice of a lemon
- Peel & dice the onion. Place the onion in a sauce pan & cook for 5 min over medium high.
- Cut the tofu into cubes, rectangles, triangles, or whatever you like. Add to the saucepan with the onion, and cook until lightly browned.
- Add the zucchini, thyme, and bay leaf (and salt and pepper to taste). Pour in the vegetable broth and simmer—covered—for 8 minutes.
- Take a 1/4 cup of the broth & mix it with the cornstarch. Add the soy cream to this mixture, and then put this mixture back into the casserole. Stir until the sauce thickens a little.
- Add the lemon juice.
- Serve over noodles or rice.
Tofu has become very popular in the United States, and it is an essential element in most vegan diets. The soy-based product is incredibly versatile, and it can be used in several cuisine applications. But, where did it come from and how is it made? Here is a little history and some fun facts about tofu that you may not have known about this food that we love.
This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too. Continue Reading…
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. Continue Reading…
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. Continue Reading…