1 red bell pepper washed, deseeded, cut in small cubes
2 green chili washed, finely chopped
1½ tsp curry powder
1 tsp salt sea salt or adjust to taste
1 tsp cumin powder
½ tsp garam masala
⅓ cup cilantro fresh, washed, finely chopped
1 tbsp lemon fresh, juice
Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
Using a fork, break up the tofu and set it aside
Heat a large skillet over medium heat and add 1 tablespoon olive oil
Add the garlic, onion, and lightly brown them in a pan
Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
Now add the crumbled tofu to the pan and mix thoroughly
Cook for another about 5 minutes, allowing all the flavours to combine
Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes
1 pound package medium firm tofu, cut into 1/2-inch cubes
1/2 teaspoon sesame oil or chili oil
1/4 cup green onions, finely chopped
Heat oil in a large skillet over medium high heat until the hot oil sizzles, about 1 minute. Add ground beef (or ground pork) and cook until browned on all sides, about 5-7 minutes. Make sure to break up the meat into small pieces to help even browning.
Add ginger, garlic, Sichuan peppercorns, crushed red pepper, and white pepper (if using). Stir well and cook until fragrant, about 1 minute.
Add Shaoxing wine, chili bean paste, chicken broth (or water), and cornstarch. Mix well until smooth and let the sauce mixture simmer over medium heat for 3-4 minutes until thickened a bit.
Carefully add tofu and toss gently to coat. Optionally, you can gently heat the cubed tofu in a large cooking pot of boiling water over medium heat for 1-2 minutes to firm up a bit, and then transfer into the sauce mixture.
Stir in sesame oil (or chili oil) and green onions and let the tofu simmer in the sauce for 1 minute.
Serve immediately with a bowl of steamed rice or fried rice.
This Mapo Tofu recipe was created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
1 ½ tsp thyme
3 tsp sweet paprika, If you can’t find smoked tofu, use smoked paprika
½ tsp black pepper, ground
1 ½ tsp rosemary, ground
3 tsp garlic powder
sea salt, to taste
3 Tbsps chives, chopped
3 Tbsps mint, chopped
3 Tbsps fresh thyme, chopped
4 Tbsps breadcrumbs , use GF breadcrumbs if you want to keep it GF
2 Tbsps olive oil
200ml (¾ cup) natural soy yogurt, I used Joya Natural
1 Tbsp green peppercorns, canned
1 garlic clove, minced
1 Tbsp mustard
1-2 leeks, white part only (or scallions, white part only)
½ Tbsp soy sauce
½ tsp carob powder
Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
Add the smoked tofu cubes in a large bowl.
Add the sticky, boiled corn pasta. Using an immersion blender, start blending the ingredients to turn them into a paste.
Add the minced garlic cloves, carob powder, spice blend and blend some more.
Add the beetroot juice and psyllium husks. Mix well by hand.
Place a sheet of cling film over a chopping board. Add the lamb “meat” paste and then place another sheet of cling film on top. Close it at the margins.
Start giving it a cylindrical shape. Place it in the fridge for at least 30 minutes.
Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
Heat one tablespoon of olive oil in a large pan.
Remove the cling film from the “meat” roast and carefully place it inside the pan. Let it fry for 2-3 minutes on each side, until crispy. Carefully turn it on all sides so it will be nice and crispy all over. Turn off the heat and let it cool a bit. Cover an oven dish with some parchment paper.
Carefully move the “meat” roast from the pan to the oven dish. Brush it with some olive oil on the top part and on the sides.
Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
Cook in the preheated oven at 200C for 30 minutes.
Cut the white part of some scallions and leeks to make the “bones”. Place them on a small plate. Drizzle some soy sauce on top and sprinkle them with some carob powder. Brush them.
Once the vegan lamb rack is ready, take it out of the oven and add the leek “bones”. I simply inserted them into the roast.
Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
This delicious recipe and photos were created by Gourmandelle.com, we simply shared it! Check them out for more great ideas!
Slice tempeh in half, diagonally, then in half to create 4 thin triangles. In a wide/shallow bowl or food container whisk together water, tamari, maple syrup and liquid smoke. Marinate tempeh for 30 minutes, while preparing eggy tofu.
After you cook the tofu, keep the pan hot at medium heat. Place the tempeh slices in the pan and pour marinade over it. Cook for 3 minutes on both sides, uncovered. Get ready to assemble pockets.
To make eggy tofu:
Slice the tofu into half, diagonally and then cut one half into 4 thin triangles. (use the excess tofu in another recipe) In a small bowl, whisk the nutritional yeast, black Indian salt, black pepper, and salt together. Dust each side of the tofu with this mixture.
In a large pan, warm the coconut oil over medium heat. Once hot, place tofu triangles in it and brown the two largest surfaces of them for 5 minutes, each. Adjust temp to medium-low and place tofu on a plate.
Directions For Assembly
Preheat oven to 375F. Line baking sheet with parchment paper or a silicone baking mat.
Lightly brush each sheet of fillo with olive oil. Layer fillo sheets on top of each other and slice them in half, lengthwise. Split them into 4 rectangles, three sheets thick.
Place a triangle of tempeh toward one end of a rectangle, leaving roughly 1-inch of fillo bordering it on 3 sides. Top tempeh with eggy tofu, 1/4 cup spinach and one tomato slice.
Fold the 1-inch border of the long side over the filling, and then fold over the 1-inch flap on the end. Now, holding it together, fold the triangle of filled fillo over to one side, then the next, and more until it is fully wrapped.
Brush a little oil on top of the pockets and place them on lined baking sheet. Bake for 16-18 minutes, or until golden brown. Make hollandaise sauce while pockets are baking.
Once pockets are baked, top with sauce, a dash of smoked paprika and pinch of parsley on each one.
Directions For Hollandaise Sauce
Place all ingredients in a blender and puree until smooth. Transfer sauce to a large saute pan and bring to a simmer, over medium-low heat, whisking frequently. Continue whisking and cook until the sauce has thickened and is not grainy from the chickpea flour. Adjust heat to low, to keep warm for serving.
This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!
Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
Prep 2 frying pans with a little oil and heat on high.
To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan.
Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.
This delicious recipe and photos were created by LaurenCarisCooks.com, we just shared it! Please check them out for more recipes!
Prep: 10 mins – Cook: 1 hr 15 mins – Total: 1 hr 25 mins
14 oz extra-firm tofu
1 orange sliced
16-24 whole cloves
For the tofu roast marinade:
1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tbsp maple syrup
2 tbsp dark brown sugar
1 and 1/2 tbsp liquid smoke
1 tsp prepared mustard
1 tsp smoked paprika
2 tsp garlic powder (or use 3 cloves fresh garlic, minced or grated)
2 tsp onion powder
1/2 tsp ground black pepper
For the glaze:
1.5 tbsp whiskey
1/4 tsp orange zest
1/2 cup freshly-squeezed orange juice
1 and 1/2 tbsp dark brown sugar
1/4 tsp red chili flakes
2 tbsp apricot jam
1/4 tsp ground ginger (optional)
1/4 tsp smoked salt (or regular salt)
1 tsp paprika (regular or smoked)
1/3 tsp ground black pepper
The day before you want to eat the tofu roast, open the tofu, drain excess liquid, and then press it. I strongly recommend using a tofu press (mine is linked in the notes). If you make tofu with any regularity, it’s totally worth owning. Otherwise, wrap it in a clean towel and stack some heavy objects onto it, like textbooks or a cast iron pan. For this recipe, it’s really important to press the tofu very well, so if you’re using the towel method, after 15 minutes, replace the towel with another dry one, and repeat. With a tofu press, 15-20min should do the trick.
Whisk together all of the ingredients for the marinade. Place the block of tofu in the smallest dish that it fits in with room around the sides. A loaf pan or smaller is best. This allows the marinade to go up around the sides of the tofu and saturate its interior the most. Pour all of the marinade over your tofu block and cover it. Marinate for 24-36 hours. Flip over the block of tofu about halfway through this time, or more frequently if you can manage it. Each time, also spoon some of the marinade from the sides over the top. The goal is to get as much of the marinade into the tofu as possible.
When the tofu has marinated and is ready to bake, preheat the oven to 375 degrees Fahrenheit, and line a small baking dish (9×13 or smaller) with parchment paper. I recommend using excess parchment paper to go around the sides a little bit, for the easiest cleanup later. Line the orange slices on the bottom and place the marinated tofu block on top of them. Take a small, sharp knife and score the top of the tofu in a diamond pattern. Place the individual whole cloves, round side up, in the intersections between the lines.
Bake for 60 minutes. Start checking the tofu at 45 minutes and take it out sooner if the edges are getting too dark. It’s normal for the oranges to burn; they won’t be getting eaten.
While the tofu is baking, add all of the glaze ingredients to a saucepan and stir to combine them and dissolve the sugar. Bring to a boil, then lower to a simmer and simmer for about 25-30 minutes, or until reduced by about half, thick and glossy, with some of the raw alcohol flavor cooked out.
Once the tofu comes out of the oven the first time, pour the glaze all over the top of it. Return it to the oven and bake for 10-15 minutes longer, until the glaze is thickened onto the tofu roast and just starting to darken at the edges. Basically, just keep checking it until it looks like it’s about to start burning. That’s when it’s done 🙂
Let your tofu roast rest for about 15 minutes, then remove the cloves and burnt oranges, and feel free to dig in. I like to serve it on a new bed of fresh orange slices, but this is optional for serving, of course :).
This delicious recipe and photos were created by YupItsVegan.com, we just shared it! They have so many wonderful recipes, you should definitely check them out!
1 – 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end; if you are sensitive to spice, adjust to taste, using less than 1 tablespoon if needed)
3 tablespoons ginger (finely minced)
3 tablespoons garlic (finely minced)
8 ounces ground pork (225g)
1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
2/3 cup low sodium chicken broth (or water)
1 pound silken tofu (450g, cut into 1 inch cubes)
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion (finely chopped)
First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
Heat the remaining ¼ cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.
Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that’s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it’s likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
This recipe and photos were created by thewoksoflife.com, we simply shared it! Their website is great, you should definitely check it out!
Heat a cast-iron skillet over medium-high heat until the pan is hot, then lower to a medium. Add oil to the pan, and arrange tofu on the pan. Let the tofu sit undisturbed for 3-4 minutes, they should self-release and have a golden brown skin. Flip to the other side, again let it sit for another 3-4 minutes. Remove the tofu from the pan and set aside.
If you have about 1 tablespoon of oil remaining on the pan, no need to add oil, otherwise, add a bit of oil. Sauté garlic until fragrant, about 1 minute.
Add vegetables and red pepper flakes. Cook for about 2-3 minutes, or until vegetables start to soften a little.
Season with mushroom sauce, soy sauce, Shaoxing wine, ground pepper, and sugar. Once the sauce bubbles, return fried tofu to the pan and gently toss to coat.
Turn off heat, add sliced scallions, and serve with steamed white rice.
This condensed recipe was found first at vforveggy.com. We do not own the recipe or photos, but am thankful for letting us share!