tofu – The Vegan Love Project

Vegetable Noodle Soup

So ya I got.. SICK!…. like….NAILED! After 26 hours of Yoga Teacher Training that for me was a HUGE milestone ( my first TT ever)…I am now resting and eating simple foods. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better it turns out- this broth is PHENOMENAL. It’s a simple broth- I didn’t want that tamari or soy sauce taste and I didn’t want bouillon- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way but this one has the antioxidant, antibacterial crud busting anti-inflammatory fighting properties of Turmeric. The first night I tried making it with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; Sautéed Kale, sweet potatoes, and some Chipotle Baked Tofu I had in the fridge. You could definitely play with flavors by adding mushrooms or scallions etc- this was me, in the middle of a 27 hour training, sick- and it was

D E L I C I O U S.

broth

Simple Turmeric Broth for Vegetable Noodle Soup 2016

6c water

½ onion, coarsely chopped

2” fresh ginger, grated

1t turmeric

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.

sick-girl-noodle-soup

Vegetable Noodle Soup

3-4c Simple Broth

1/2 steamed sweet potato, sliced

1c Sautéed Kale

Sliced Chipotle Baked Tofu

1 serving rice noodles or vermicelli

1t hot sesame oil

Hot Water for noodles

optional: you could add other veggies; mushrooms, baby corn, water chestnuts etc.

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In a bowl, add the uncooked, quick cooking noodles and cover with hot water. Cover and let steam. Set aside.

In a large skillet heat up the olive oil over medium high heat , prepare the Sautéed Kale by sautéing the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. Remove from the pan and set aside. In the same pan, add little bit of hot water and the already cooked sweet potatoes slices just to heat them through. Set aside.

In the same skillet, heat up the broth and bring to a low boil.

In a serving bowl, place the cooked noodles on the bottom of the bowl. Add the cooked Kale, the sweet potatoes and the slices of tofu. Ladle the broth over to cover.Drizzle in the hot sesame oil. Taste and adjust for saltiness.

Fricken delicious.

Simple “Tastes Like Chicken” Tofu Slices

This taste is SO my childhood!!! My mother used to make roasted chicken wings with this salt and it was one of my favorite meals. Hot or cold, this shit tastes like chicken!!! Hot, it has an awesome, satisfying, crunch…cold, the texture gets even more toothsome. . I imagine coarsely chopping it into small pieces and making an amazing “chicken“ salad from the cold pieces- if they even make it to the fridge in the first place….not kidding…amazing.

Simple “Tastes Like Chicken” Tofu Slices

1 Pound tofu, thinly sliced in rectangles, about ¼” thick

2-4T Olive oil

Jane’s Mixed Up Krazy Salt to taste

1T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place a slice down in the oil, sprinkle the herbed salt on the side facing up, then flip it over and salt the other side. Continue to do this until all of the tofu is covered in both oil and salt. Sprinkle nutritional yeast over the top of all of the slices.

Roast in the oven/ convection oven for 30 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE CHICKEN

Simple Amazing Roasted Tofu Cubes

Simple Amazing Roasted Tofu Cubes

I can not express to you how much you should make these tofu cubes…..they are SO easy and SO satisfying. You can literally toss them with any spice mix and will come out incredible. I have not had chicken in over 25 years, but if I were to need to fill that craving, this would be it. My mom used to make chicken wings using Krazy Mixed Up Salt and that’s what these remind me of. I’m gonna have to buy the salt and actually try using it! If you can save some to eat cold try OR double the recipe so you can be sure not to eat them all straight out of the oven. Don’t overcrowd the baking dish so the tofu can take on a crisped edge. So amazing for a quick protein fix! It literally takes 2 minutes to get into the oven., no fussing at all, no stirring no nothing…Feel free to change up the spices but for serious….MAKE THEM NOW.

1 Pound tofu, drained, rinsed and pressed

2-4T Olive oil- (more oil more crunch)

1/2t smoked chipotle powder

1/2t pink salt or smoked sea salt

Fresh cracked black pepper

1T nutritional yeast

—

Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 2T of olive oil on the bottom of the pan.

After pressing the tofu, cut it into cubes, about 1” in size.

Place the cubes in the pan, then drizzle with the remaining oil. Sprinkle with the nutritional yeast, salt, pepper and chipotle powder.

Roast in the oven/ convection oven for 45 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

Baked Tofu Marinara Steaks

Baked Tofu Marinara Steaks

1-Pound tofu, rinsed, pressed, and drained- cut into thick, even slices

1c prepared Marinara (see recipe)

1T olive oil

1T shoyu or Tamari

2T maple syrup OR coconut sugar

Pink salt and pepper to taste

Pinch cayenne pepper *optional

2T nutritional yeast

—

Preheat the oven to 400 degrees

In a small bowl, mix all of the ingredients except the tofu.

In a shallow baking dish, spoon most of the marinara mixture over the bottom of the dish. In one layer, place the tofu on top of the sauce, then spoon the remaining sauce over the tofu. I turn the tofu over in the pan several times to get a good marinara covering prior to baking. Then spoon some over the top.

Top with additional nutritional yeast or Vegan cheese your choice.

Bake for 45 minutes.

Serve hot or cold. Delicious with gluten free pasta, Sprouted brown rice or quinoa.

Pan Seared Ginger Tofu

Delicious hot or cold, you can make thick steak slices, cubes or triangles.

Pan Seared Ginger Tofu

1# of tofu, cut in thicker slices lengthwise

1 clove garlic, smashed and minced

3T olive oil

1t fresh hot pepper *opt

2” fresh ginger

1T tamari

Salt and pepper to taste

In a hot sauté pan, add the oil and the garlic and sauté until just golden. Add the hot pepper and the tofu and pan fry until golden brown, about 6 minutes. Flip to brown the other side. Salt the tofu. Add in the ginger. When both sides are golden, add in the tamari and let it deglaze the pan some, flip after about a minute to the other side to get the same darkened color on the other side. Serve immediately or it is fantastic cold.

Serve as part of a simple meal of a grain like rice, and greens like kale and a sauce of your choosing. I love Sriracha sauce or homemade Hot Sauce.

You can vary the taste by pre-marinating the tofu in flavors of your choosing.

Ie; curry, and or other spices.

Simple Lemon Pepper Baked Tofu

This is a great way to serve tofu to the skeptic. Hot, it is best served with a side of white basmati rice and a simple salad. Cold, it is great in a sandwich or atop a bed of baby greens with a simple gorgeous vinaigrette. This is delicious both hot and cold, today I made it in cubes to have quick bite sized protein snacks on hand in the fridge for a busy weekend.

Lemon Pepper Baked Tofu

Wheat-free, Gluten-free

16oz tofu, (one package) – drained and pressed, sliced, cubed or cut into triangles

Juice of 2 lemons (1/4c)

1t ground black pepper- fresh is best

1 clove garlic, smashed and minced

Pinch to 1/4t chipotle powder

3T Extra Virgin Olive oil

2T nutritional yeast

1t pink salt or to taste

—

Preheat oven to 400 degrees

In a bowl, mix the oil, lemon juice, pepper, and salt.

Add the tofu and toss until well coated. Pour into a baking dish.

Sprinkle with the nutritional yeast.

Bake for 35 minutes or until golden.

Sundried Tomato & Scallion Tofu Spread (Surfer’s Spread)

I was at a local co-op here they have a spread called “Surfer Spread”. It. is. YUMMY. I was determined to replicate it, I have a ton of RAW unsulfered sun-dried tomatoes, and picked up some local fresh scallions at the Farm Stand down the road and VOILA….It took me two times to get it. I have to say, mine tastes a little bit more badass. Just sayin. Don’t over process the tofu or else you will have more of a paste than you might like but experiment with the consistency you prefer!

Sundried Tomato & Scallion Tofu Spread

¼ sundried tomatoes- rehydrated

1 pound tofu, blanched and drained well

3T Extra Virgin Olive oil

1 small bunch of scallions, trimmed and coarsely chopped

1/4c nutritional yeast

2 cloves garlic

2T shoyu or tamari

1t ume vinegar

salt & pepper to taste

In a food processer, mince the scallions and then remove to a medium size bowl.

In the same work bowl, add the sun dried tomatoes and the oil and process until desired size, I like mine finely minced. Remove 2/3rd of the mix to the scallion bowl. Add the tofu in the work bowl with the garlic, shoyu, ume, and nutritional yeast and process until smooth. Remove to the scallion tomato mix and mix until well incorporated. Season with the salt and pepper, to taste.Place in the refrigerator to chill. (SO much better cold- it firms up as well)Serve with crusty bread (FRICKEN YUM), as a sandwich filler, or as a vegetable dip.

SO YUM!

Penne Spinach “Lasagna” Casserole

The premise of this super tasty dish is that is an easier, quicker, version of my traditional lasagna; it is more accessible as a casserole style baked pasta dish. My friends could not believe it was dairy free. Super cheese like, and could easily be made without the faux cheese if that is not your thing, simply omit it. It has the same basic components of a lasagna but the handling of the pasta goes much faster and delivers fantastic results.

Components:

6 cups spinach- quickly sautéed in garlic and olive, salt and pepper OR blanched and pressed
fresh tomato sauce– recipe below
1 pound of Gluten Free Penne, Rigatoni, or Fusili
Tofu Spinach “ricotta” filling- recipe below
shredded non- dairy cheese of your choosing; Daiya (meltability factor), Follow Your Heart (taste factor), I use a mix of the two.

Putting it together:

Preheat the oven to 350 degrees
ladle in about 1 cup of fresh sauce in the bottom of the baking dish
place down one layer of pasta
spread in the tofu filling
layer in sprinkle with the shredded vegan cheese
layer in sauce
layer in pasta
spread in the tofu filling
layer in the last of the pasta
layer in last layer sauce
cover the top layer with shredded vegan cheese
Cover with tin foil and bake for 60 minutes.

Fresh Tomato & Basil Sauce

2 cloves garlic, smashed and minced

4c tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

1/4c water

1/2-1 fresh cherry bomb, chili or other hot pepper, minced

1/3c extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, parsley, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

Tofu “Ricotta” Filling

Tofu Ricotta

1/2 Pound tofu- blanched

1 clove garlic, smashed, minced

3T extra virgin olive oil

1 heaping T mellow white miso

1t brown rice vinegar

1t ume vinegar

1 heaping T sesame tahini

6c fresh spinach or 1 1/2c steamed and pressed (all water out) OR sautéed with garlic and 1t olive oil

1/2c vegan mozzarella or favorite vegan cheese (or a blend)

1/2t black pepper

In a bowl, crumble or smash the tofu with a fork or fingers with all of the other ingredients. Add the vegan cheese and the chopped steamed / pressed spinach. Mix well, taste and adjust seasonings.