1/4 cup plus 2 Tbsp. soy sauce 1 Tbsp. Dijon mustard 2 tsp. sesame oil 2 tsp. white wine vinegar 2 Tbsp. minced chives 12 stalks asparagus 1/2 cup toasted sesame seeds (plain seeds can be toasted in a dry skillet over low heat until lightly browned and aromatic; watch closely to avoid burning) 1 … Read more »
1 packet firm tofu, drained and crumbled 1 tbsp. vegetable oil 125g green pepper, chopped 125g onion, chopped 75g fresh mushrooms, sliced 2 cloves garlic, chopped 1/4 tsp. turmeric 75 to 125ml barbecue sauce (optional) 50g Bac-o-Bits (optional) Salt and pepper, to taste • Sauté the crumbled tofu in oil until dry. Add the remaining … Read more »
For the Chutney: 3 Tbsp. peanut oil 3 oz. minced red onions 1 tsp. minced fresh garlic 1 tsp. minced fresh ginger 1 Tbsp. chopped fresh cilantro 2 lb. finely chopped fresh pineapple 3/4 cup rice vinegar 1/2 cup orange juice 1/4 cup brown sugar 1/4 tsp. ground cardamom 1/4 tsp. crushed red pepper For … Read more »
1 lb. extra firm tofu, drained 3 Tbsp. olive oil 1 1/2 tsp. cayenne pepper 1 1/2 tsp. chipotle pepper 1/2 tsp. cumin 1/2 tsp. salt 1 bell pepper, sliced 1 small onion, sliced 1 head of romaine lettuce, washed and chopped 1 cup guacamole Salsa (optional) •Pat the block of tofu dry and then … Read more »
For the Cakes: 1/2 cup finely diced onions 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1/4 cup finely diced carrots 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime • Sauté the onions and carrots until soft, … Read more »
For the Marinade: 1/2 cup olive oil 3/4 cup lemon juice 2 tsp. seasoning salt 2 tsp. paprika 2 tsp. basil 2 tsp. thyme 1/2 tsp. garlic powder • Combine the ingredients for the marinade and mix well. For the Kebabs: 1 lb. fried firm tofu, cubed (available in the refrigerated section of most Asian … Read more »
1 16-oz. pkg. extra-firm tofu 1/3 cup soy sauce 2 Tbsp. brown rice vinegar 1/2 Tbsp. minced garlic 1/2 Tbsp. canola oil •Drain the tofu and cover with paper towels. Let stand for 1 hour so that the paper towels can absorb more liquid. Cut into 1-inch cubes and set aside. •Whisk the soy sauce, … Read more »
12 6-inch round rice wrappers 1 cup shredded baby bok choy 1 cup shiitake mushrooms, sliced 1 cup baked tofu, slivered 2 scallions, chopped 1 garlic clove, minced 1 tsp. rice wine vinegar Salt and pepper, to taste •Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let … Read more »
1 12-oz. pkg. semi-sweet chocolate chips 1 12-oz. pkg. firm silken tofu 1 tsp. of vanilla 11/2 cups nuts, optional 2 9-inch Keebler reduced-fat graham cracker crusts • Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. • In a blender, combine the chocolate, tofu, and vanilla. Blend … Read more »
180 g flour 4 Tbsp. nutritional yeast flakes (e.g. Engevita) 1/2 tsp. salt Dash of pepper Garlic, oregano, basil, to taste (optional) 1/2 pint soy sauce 1 lb. tofu • Combine all the ingredients, except for the soy sauce and tofu. • Slice the tofu into 1/2-inch slices. • Dip in the soy sauce and … Read more »
10-oz. frozen chopped spinach, thawed 450 g soft tofu 450 g firm tofu 1 Tbsp. sugar 75 ml soya milk 1/2 tsp. garlic powder 2 Tbsp. lemon juice 3 tsp. fresh basil, minced 2 tsp. salt 600 ml passata (tomato sauce) 225 g lasagna sheets • Preheat the oven to 350ºF. • Squeeze the spinach … Read more »
1/4 cup dried hijiki seaweed 1 cup peeled and grated carrots 2 Tbsp. pressed garlic 2 tsp. grated fresh ginger root 1 Tbsp. vegetable oil 24 oz. firm tofu, pressed* 1/2 cup minced scallions 1/4 cup sesame seeds 1/4 cup light miso (or more, to taste) 1 tsp. dark sesame oil • Rinse the hijiki … Read more »
1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1 clove garlic, minced, or 1/4 tsp. garlic powder 1 lb. cooked pasta 1 jar marinara sauce •Preheat the oven to 350°F. •Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized … Read more »
