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I really love Tofu as you have probably noticed! I am a big fan of Tofu’s clean taste and ability to absorb so many different flavors. I am always looking for different ways to prepare Grilled Tofu. I am a big fan of Balsamic Vinegar! I love everything about it, it’s a staple in my house. I always dress my salads with a simple Balsamic and Extra Virgin Olive Oil dressing. Salad dressing is not the only thing you can do with Balsamic Vinegar. It works really well for Tofu!
I use Balsamic Vinegar as a base for the tofu marinade which is then turned into a delicious glaze! This Tofu is really tasty. I have been playing around with the recipe for a few months and I think I finally got it right! This Balsamic Glazed Tofu has a slightly tangy taste with a touch of sweetness. It can be made grilled or baked, I tried both ways and both turn out really tasty! Like I said earlier the tofu marinade does not go to waste because it is reduced into a scrumptious glaze!
This Tofu is great served in a number of ways. I like to serve it with a grain and a vegetable side or chopped over a salad. This tofu recipe is great for the summer time when you are looking to fire up the grill even though it’s winter now! Here’s the recipe:
Balsamic Glazed Tofu
Grilled Version serves about 2-3 people, Baked Version serves about 3-4 people.
1 pound Extra-Firm Tofu, drained and pressed
For the Marinade/Glaze
1/2 cup Balsamic Vinegar
2 Tablespoons Soy Sauce
1/2 – 1 Tablespoon Agave nectar (This depends on how sweet you like it, if you like it more sweeter use ! tablespoon or more.
2 Tablespoons Extra Virgin Olive Oil
2 cloves of garlic smashed
A Pinch of Thyme, Oregano, Rosemary, and Marjoram. (Feel free to use any of your favorite herbs or leave them out completely if you wish)
You can Cut the Tofu anyway you like, I like to cut it into triangles or slabs.
Cut the Tofu in half diagonally. Now take the two tofu triangles and cut them into three triangles each. For the baked Tofu, cut it into 4 triangles each. You should get 6 triangles for the grilled tofu and 8 for the baked tofu.
Cut the Tofu width-wise into 5-6 pieces for grilled tofu and 7-8 pieces for the baked tofu.
After you have the cut the tofu, mix all the marinade ingredients in a mixing bowl. I like to marinade the tofu in an 8 by 8 baking pan. Pour the Marinade over the tofu. Marinade the tofu for at least an hour. Turn it halfway through. The longer you marinade it the better!
When the Tofu has marinated take the tofu out and set it aside. Strain the marinade to remove the garlic. Preheat a small saucepan over medium heat. Add the Marinade mixture to the saucepan. Bring it to a boil. You want to keep it on a medium simmer. Cook the marinade for about 10 minutes until it starts to thicken and look like a glaze. Remember to keep stirring unless you have a non-stick saucepan. You want to keep an eye on it to prevent it from burning, it happened to me once so that’s why I bring it up. I actually burned a saucepan from doing this a while back!
For Grilled Tofu
Preheat a Cast-iron grill pan to medium-high heat. When it is hot, place the tofu on the cast iron grill pan. Grill the Tofu about 2-3 minutes per side. If your tofu is cut into slabs, grill the tofu 1-2 minutes per side and then turn it 90 degrees to form cross-hatch grill marks. As the Tofu is grilling, brush it with the Balsamic Glaze.
For Baked Tofu
Preheat oven to 400 degrees F.
Place the tofu on a slightly greased baking sheet. Bake the tofu for about 20 minutes. Then flip it over and bake it for about 10 minutes. Brush it with the glaze towards the end because you don’t want the glaze to burn. If you like a chewier tofu place it under the broiler for 2-3 minutes, make sure to keep an eye for it!
Susan from The Fatfree Vegan Kitchen challenged bloggers to create a vegetable filled Valentine’s recipe for Vegetable Love 2009! I decided to create a delicious dinner that would be perfect for a Valentine’s day dinner. For the Challenge I made Cashew Crusted Tofu and served it with a Mixed Vegetable Israeli Couscous, a bed of sauteed kale, and a Red Pepper Coulis. The whole dinner was delicious! The Cashew Crusted Tofu was so tasty! I really liked the rich flavor the cashews give to the Tofu. I am always looking for ways to crust Tofu. For the next part of the dish I wanted something more interesting so I made some Israeli Couscous with sauteed leeks, carrots, olives, and capers! I really liked the Israeli Couscous with all the delicious add ins. I usually eat plain Israeli Couscous, so this was a nice change. I always like to have lots of greens in a dish so I made some delicious Kale! To add some more flavor to the dish I made a really tasty Red Pepper Coulis. The Red Pepper Coulis was so rich in flavor, a little went a long way. I am always looking for sauces to serve with Cashew Crusted Tofu and I am glad I learned to make this Red Pepper Coulis! This dish sure has a lot of Vegetable love! This dinner has a few steps to it but its worth it!
Cashew Crusted Tofu, Vegetable Israeli Couscous, Sauteed Kale, Roasted Red Pepper Coulis
Cashew Crusted Tofu
Serves about 4
This Tofu is packed with flavor! The mariade makes the tofu extra tasty. And the cashew crust makes it perfect! You can cook this many ways, I perfer the panfry bake method as it yields the best texture.
1 pound of Extra Firm Tofu drained and pressed for 30 mins to one hour
3 Tablespoons soy sauce
1/4 cup white wine (I use Ariel Non Alcoholic wine) or vegetable broth
3 Tablespoons Dijon mustard
2 garlic cloves chopped
2 teaspoons tomato paste
1/4 cup orange juice
1 tablespoon extra virgin olive oil
1 1/4 cup raw cashews or roasted cashews (If using raw toast them a bit)
1/2 cup flour
A dash of Thyme, Oregano, and Paprika or any of your favorite herbs/spices (Optional)
Salt and Pepper to taste
Oil for frying
Cut your tofu diagonally to form two triangles. Take those two triangles and cut them into 4 triangles. You should get about 8 triangles.
Mix the Marinade ingredients together and marinade the Tofu for a minimum of one hour. The more you marinade the better.
After one hour grind the cashews finely until tiny pieces form. You don’t want to grind it into a powder. In a small bowl mix the cashews, flour, salt, pepper, and herbs.
Take the Tofu and dip it in the marinade and then in the cashew mixture.
I cooked these by pan-frying them until golden and then I finished them by baking them for a few minutes and then I put them under the broiler for 2 minutes or so. To make them more healthy for you, you can bake them and then finish them in the broiler.
Preheat your Oven to 400 degrees.
Heat a large pan to medium high heat with a thin layer of oil.
Pan fry the Tofu until golden. Make sure you don’t burn them! When they are done put them on a baking sheet and bake them for about 8 minutes depending on how much you cooked them on the pan. If you want them to me a bit more chewy you can put them under the broiler for a couple of minutes until you get your desired texture.
Preheat oven to 400 degrees.
Bake the tofu for about 10 minutes per side until golden.
If you want finish it off in the broiler.
Roasted Red Pepper Coulis
This Roasted Red Pepper Coulis is so flavorful! A coulis is basiclly a fresh sauce and it is great on crusted tofu, seitan, and tempeh! You will find yourself making this easy flavorful sauce often. The sauce is very rich tasting with the olive oil and if you watching your calories or don’t like olive oil that much, I suggest you use half olive oil and broth to make it a bit ligher. You may want to double the recipe if you like a lot of sauce!
2 red peppers, roasted
1/4 cup extra virgin olive oil or a mixture of broth and olive oil
1-2 garlic cloves minced
Salt and Pepper to taste
I like Roasting my own peppers. I don’t have a gas stove so I roast my peppers in a 400 degrees oven until nice and charred! If you have a gas stove feel free to roast them over the burner. I then put them in a bag to make it easier to peel the skins.
In a food processor add the peppers and garlic. Process the mixture until smooth. Add the olive oil or broth/olive oil mixture until a nice creamy smooth sauce forms. Season with salt and pepper to taste.
Heat the sauce slightly over medium heat or in a microwave.
Vegetable Israeli Couscous
Serves about 4
A nice way to dress plain Israeli Couscous!
2 cups Israeli Couscous
2.5 cups water or vegetable broth
1 leek thinly sliced
1 carrot chopped into small pieces
2 garlic cloves
A couple of Tablespoons fresh parlsley fienly chopped
A nice handful of olives( I used Kalamata olives)
A couple of tablespoons of capers
Salt and Pepper to taste
2-3 tablespoons of Olive Oil
Heat a medium pot over medium heat. Add the olive oil. Then add the carrots and sautee for 2 minutes. Then add the leeks and sautee until the leeks have reduced in size about 4-5 minutes. Add the garlic and saute for a minute until fragent. Season with salt and pepper. Now add the Israeli Couscous and toast it for a minute. Then add the water or vegetable broth and bring it to a boil and then to a simmer. Simmer it for 10 minutes, until the water has been absorbed. Add the capers and olives. Add the parsley. Reseason if neccasary.
About half a pound of Kale or more chopped
About 1-2 tablespoons olive oil
Two Garlic Cloves
Salt and Pepper to taste
Heat a pan to medium-high heat. Add the olive oil. Sautee the garlic until golden. Add the kale and cook until slighty wilted depending on your desire.
To serve you: Put a generous layer of kale on the plate, and then top the kale with the Israeli Couscous. Place two tofu triangles over the Israeli Couscous. Top the Tofu with the Roasted Red Pepper Coulis.
Today for dinner, I made the most awesome Tofu I have ever made besides the Chile Cornmeal Tofu which was also awesome. I made Pistachio Crusted Tofu which I was dying to make for so so long. I am glad I finally got to it and created a recipe for it. I was so happy at the result, my brother (a.k.a. my toughest food critic) liked them, he said they were really good. The only thing I would change is add just a bit more pistachios to the breading mixture. By the way pistachios are extremely addictive, I love them so much. I also had some Garlicky Kale and Lemon Provicenal Rice from the Mediterranean Vegan Kitchen Cookbook. I served the tofu with a Mustard Cashew Cream Sauce which complicated the tofu so well. I finally figured out an awesome to replace heavy cream in sauces, its really simple, just combine some cashews and soy milk together and then just put it in whatever recipe you are making. The cashews add a great richness to the soy milk. Here’s the recipe for the Pistachio Crusted Tofu and Mustard Cashew Cream Sauce.
Pistachio Crusted Tofu
For the Basic Tofu Marinade
2-3 tablespoons Soy Sauce
half a lemon squeezed
Splash of White Wine ( I use Ariel Non Alcoholic Wine)
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained
For the Breading Mixture
1/2 cup of pistachios shelled finely chopped (This is what I put originally but I would increase by 1/4 cup)
1/2 cup Panko or Breadcrumbs
1/4 teaspoon lemon zest
A pinch of salt and a couple of grinds of pepper
4-5 Tablespoons Dijon Mustard
Mix the ingredients for the marinade into a bowl. Then brush on to the tofu and marinade it for about 15-30 minutes.
Preheat the oven to 400 degrees
Grind the pistachios in a food processor until crumbs form. Mix the breading ingredients together.
In a small bowl add the Dijon mustard. Brush the tofu with the Dijon mustard and then bread it in the breading mixture.
Bake it for about 15 minutes until golden, if you want put it under the broiler for 3-5 minutes for extra chewiness.
Meanwhile make the sauce (recipe follows)
Cashew Mustard Cream Sauce
1 cup Plain Soy milk
2/4 cups preferably raw cashews
4 Tablespoons Dijon mustard or more if you like
1 Tablespoon Whole Grain mustard
1 shallot minced
1 garlic clove minced
2 Tablespoons Chopped parsley
A Splash of White Wine (Optional)
Half a tablespoon lemon juice
Salt and Pepper to taste
1 tablespoon olive oil
In a food processor, blend the cashews and soy milk until very smooth.
Heat a sauce pan to medium heat, and add the garlic and shallot. Saute for 2 minutes. Then add the cashew cream and the two types of mustard and blend together. Bring it to a boil and then simmer for about 4 minutes. This thickens up fairly quick. Season with Salt and Pepper. Add the lemon and parsley and that’s it. Now you can use this to top any protein dish like tofu, seitan, tempeh, and even the great chickpea cutlets!!!
Hey everyone! Today for dinner I made some Paprika Stewed Green Beans with Potatoes. When I went to my grandma’s house a couple of months ago she made these green beans too. My grandma is an awesome cook. She makes some of the best Albanian food out there. I really forward everytime I go to my grandma. My two most favorite things from are pan-fried french fries (She makes the best period) and these green beans. The green beans I made today were awesome just like my grandma’s. I really like the flavor the paprika gives to the green beans and potatoes. I had the stewed green beans with a side of salad and bread. It’s very filling! Here’s the recipe:
Paprika Stewed Green Beans and Potatoes
1 pound green beans trimmed
2-3 potatoes medium size ( I prefer to use young red skinned for this recipe)
2 teaspoons of paprika (more or less depending on your taste)
1 tomato diced
1 onion thinly sliced
3-4 garlic cloves minced
1/4 cup olive oil
1/2 cup of water or vegetable broth
Salt and Pepper to taste
In a pot heat the oil over medium heat. Add the thinly sliced onions and saute for a good 10 minutes. Add the garlic and saute 1-2 minutes. Then add the green beans and potatoes and saute for a few minutes. Add tomato. Add the paprika, water, and season it with salt and pepper. Bring to a boil and simmer for one hour, until beans are nice and tender. The green beans are going to have a nice thick sauce from the potatoes. If you the green beans don’t have alot of liquid feel free to add more early in the process.
I also made Byranna’s Tofu Feta again. I just love this Feta so much. This time I added a bit more lemon and salt. This is seriously the best Feta Cheese, so good! Byranna is the best for inventing this awesome recipe!
I look forward to this week as I got a lot of awesome things to make like Pecan Crusted Seitan, Pistachio Crusted Tofu, Tempeh with mushroom ragout, Butternut Squash Risotto, and Pumpkin Waffles, to name a few.
Hey everyone! I couldn’t blog yesterday because my Internet was down, Anyways yesterday I made some Eggplant Caponata from The Mediterranean Vegan Kitchen Cookbook. Now this is my second time making Caponata. The first time I made it how the Mediterranean Vegan Kitchen Cookbook says to which is roasting the eggplant. This time I fried the eggplant which is the more of the traditional way of making caponata and I also used balsamic vinegar and some red wine vinegar instead of just red wine vinegar. I liked the eggplant caponata that I made yesterday but I really prefer the pre roasting the eggplant vs. frying the eggplant. I found that frying the eggplant made the caponata really heavy. I couldn’t eat it all because it was so heavy! I just wanted to try frying since its more traditional and I was little on a hurry, but roasting is way way better!! Eggplant caponata is fairly easy to make. You pre roast/fry the eggplant. Make the sauce with tomatoes, onions, garlic, cook it for 20 minutes. Add the vinegar, sugar, tomato paste, olives, and capers. Throw it all together and cook it for another 10 minutes and you’ve got yourself Eggplant Caponata. Today I took the leftover Caponata and turned it into a pasta dish which I always do for leftover vegetable stews. I’ve been having a lot of pasta lately, nearly all my posts have some pasta dish in it. I can’t help it, its so good and easy, but I think I should take a break from pasta for a while.
Eggplant Caponata served over rice
Leftover Eggplant Caponata turned into pasta
One thing I miss during my prevegan days is feta cheese. I loved feta cheese. Thankfully I found an awesome recipe for vegan feta cheese. I used Bryanna Clark’s recipe for Tofu “Feta”. This recipe is amazing!! It reminds me of the feta cheese that I had during my prevegan days. It is so so awesome. It is really easy to make too. You should definitely try Bryanna’s recipe, Bryanna has such awesome recipes!! Thank you so much Bryanna for making such a great recipe for Tofu “Feta”! Today I used my Tofu “Feta” in a salad. I just can’t believe how close to cheese the Tofu “Feta” tastes, it has a very creamy taste to it!
Tofu “Feta” Salad
Hey everybody! Today was my 16th birthday! For my birthday I made one of my favorites Spanakopita! I love this spanakopita from vwav, it is so so good! I think the reason why I love it so much is because vegetable pies are very big in Albanian food and that it is just so awesome. I make the Spanakopita alot. Sometimes I make the dough with the help of my grandma or take the shortcut and use phyloo dough. Either way it is equally delicous.
Last night I made a Chickpea-Vegetable Bouillabaise from the Mediterranean Vegan Kitchen Cookbook. A bouillabaise is tradtionally made with fish but this vegan version is so good! Bouillabaise means boiling without stopping as this is exactly what this soup did. I really suggest everyone to get the Mediterranean Vegan Kitchen Cookbook. I negelected it for a while but now I am loving it and find new recipes to make each time I look at it.
Its kinda werid that I didn’t make any sweets for my birthday, its just that I was so busy and kinda ran out of time. Of well everyday is your birthday when your healthy as my mom always says. That’s it for tonight everyone!
Sorry about yesterday for not posting. I started posting a survey late at night but then it got deleted. I was too tired plus I was busy making some for the Iron Chef Challenge. The two ingredients were apples and ginger. I came up with some interesting dishes. I made two recipes a savory one and a sweeter one. For the savory I made something very that was very unusual to my taste buds. I made a savory apple and ginger sauce to go over some pan fried tofu. The tofu was awesome but the sauce was just okay. I think what didn’t make it the best was the garlic, shallots and overcooking the apples. You see I made the dish at my dad’s pizzeria and I took my camera there too. When I was ready to take a picture I found out that the battery died. So I packaged the food and waited until I got home to reheat it which is where the apples probably got a little overcooked. I’m not really a big fan of sweet and savory together but I think the dish turned out well but could use a few changes. I’ll give you an idea of what I did
Pan Fried Tofu with a Savory Ginger-Apple Sauce
For the Tofu Marinade
1 pound of Tofu cut into 6-8 slices drained and pressed
2/4 cups soy sauce
2 Tablespoon Apple Cider vinager
1/2 cup apple cider
1 garlic clove minced finely
Cut the Tofu into about 6-8 slices. Mix all of the ingredients together in a bowl. Add the tofu and mariante for about an hour.
Heat up a pan oer medium high heat. Add some oil and pan fry the tofu. When fried remove the tofu and the oil. Add some of the mariade to the pan and then add the tofu. Cook until the tofu absorbs the mariade about 1 minute.
For the Sauce
1.5 tablesppons of ginger
2 garlic clove ( I orignally put this in but I think it would be best to omitt it)
3-4 cups of apple cider
1 tablespoon of apple cider vigear.
Salt and pepper to taste
Heat a pan to medium heat. Add some oil. Add the shallot and ginger and saute for about 2-3 minutes until softened. Add the apple cider and vinegar. Cook for about 7-10 minutes. Add the apples and cook for 1-2 minutes. I overcooked by reheating them but I think its best for them to remain with a little bite.
I wanted to make one more thing because one dish is not enough for me, so this morning I made some waffles! I made some Apple-Ginger Waffles which were inspired by the Ginger-Pear waffles from vwav. I served the waffles with a Sweet Gingered Apples. The waffles were really good! I enjoyed them alot!
Apple-Ginger Waffles with Gingered Apples
Adapted from Vwav Ginger-Pear Waffles
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup apple juice
3/4 cup soy milk
2 Tablespoons oil
5 tablespoons sugar
2 teaspoons Vanilla Extract
1 granny-smith apple grated
Preheat Waffle Iron
Sift the dry ingriendents in a large bowl. In another bowl mix the juice, soy milk, sugar, oil and vanilla. Make a well in the dry ingriendents and add the wet mixture. Mix until combined and add the grated apples.
Make the waffles according to the manufacturer’s directions.
For the Gingered Apples
2 Granny Smith Apples sliced
A couple of tablespoons of Earth Balance
1/4 cup brown sugar
half a tablespoon of ginger
A couple of tablespoons of apple cider depending on thickness of the sauce
Heat a pan over medium high heat. Melt the Earth Balance. Add the ginger and sautee for about a minute. Add the brown sugar and mix it in. Add some apple cider if you wish. Then add the apples and cook for about 2 minutes. That’s it, now you can serve it over the waffles
Day 3 of Vegan MoFo. I really am enjoying VeganMoFo, it has gotten me to write on my blog everyday so far! It’s been a while since I have eaten pizza, about 3 months. You see I’m not crazy for pizza but when I get that craving for it once in a while I have to make it. Today I made a delicious pizza! I made an Eggplant Parmesan Pizza. It was so good! I really love the combination of eggplant and pizza! The pizza was fairly simple to make. I used Isa’s recipe for the dough and sauce. I then breaded some eggplant and fried it. Also I made some tofu ricotta from vwav to top it all off. So this is how it all goes.
1. Make the dough from VwaV
2. Make the sauce
3. Bread the eggplant and fry it.
4. Make the tofu ricotta.
5. Roll the pizza tofu into a circle
6. Ladle some sauce, then arrange the eggplant nicely, top it off with some more sauce and finally the tofu ricotta and also some almesan from v’con.
7. Bake it at 500 for about 15 mins
8. Sprinkle some parsley, cut and enjoy
I have been absent for a while but I am back!! I always wanted to create a Blasamic Glazed Tofu dish!! And I did! Last night I made this tofu and it was good, it was a bit bland in the middle because I didn’t press long enough. I am still working on this recipe. I served it over some pasta primavera!!! When I perfect the recipe I will post it up!
I made some Eggplant Rollantini from V’con! These were really good! I wish I had the spinach though. I had a lot of eggplant this week as you will see!!
A creation of mine!! Rigatoni with Eggplant “Croutons”! This was fairly simple to make. I breaded and fried the eggplant. I then got some of my homemade marinara sauce heated up and cooked some rigatoni. and then threw that all together. Then topped it off with these Eggplant “Croutons”. Very good!!
This is a Roasted Eggplant Soup. I got this recipe from The Mediterranean Vegan Cookbook! This was a very good soup. I have started using this cookbook a lot more it gives me a lot of inspriation!
I take a cooking class in school. Today I had to cook in class for my class to taste. My teacher wanted me to cook tofu! I was very excited! No one ever tried tofu in my class. I chose the perfect tofu recipe to introduce people to tofu! It is the Chile Cornmeal Crusted Tofu from V’con. I served it in school with the Messy Rice and the Green Pumpkin-Seed Mole from V’con. I had under 4o minutes to cook in school. I had to rush a little. I manged to do everything but I cut my hand on the zester, it was some weird zester. That didn’t stop me, I still kept going! Everyone in my class tasted the tofu. They were amazed. They all loved it. I got compliments like that “That was divine”, “I never knew tofu was so good”. My teacher liked it too. She was very excited to have tofu because she never had it. One kid in my class borrowed my V’con. He liked the cookbook alot! I was so happy they all liked it. I wish I had some time to fry some more, but I ran out, so I just brought some home with me and ate it again today. At home I served it with plain rice, spinach and the green-pumpkin seed mole sauce.