Spicy Vegan Tofu Recipe

INGREDIENTS

2 tablespoons cornstarch
1 1/2 teaspoons cornstarch
1 tablespoon nutritional yeast
2 1/2 teaspoon Chinese five-spice powder
1 (14-ounce) package firm tofu, cut into cubes
1 cup sherry, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, thinly sliced
4 1/2 teaspoon tamari

3 dried whole red chiles
3 cups small broccoli florets
1 cup cubed fresh pineapple
1/4 cup dry roasted unsalted peanuts
2 green onions, sliced
2 cups cooked brown rice

INSTRUCTIONS
Preheat oven to 350°F. In a large bowl, beat together nutritional yeast, five-spice powder and 1 tablespoon plus 1-1/2 teaspoons of the cornstarch, until blended. Add tofu and toss until evenly coated.  Spread tofu on a baking sheet, lined with baking sheet paper in a single layer. Bake tofu until crisp.

Sherry Cornstarch Mixture: In a small bowl, beat together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat until hot. Add chili.  Toast until fragrant. Takes about 2 minutes. Add cooking oil to cover skillet or wok. Stir in broccoli, pineapple and baked tofu and continue cooking until broccoli is still firm, but cooked. Note: you can prepare the broccoli separately, to be sure it’s not raw and the other ingredients are not overcooked, and then toss the broccoli into the mixture.

Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. Beat sherry and cornstarch mixture once more. Add mixture to wok with green onions and peanuts. Cook  vegetables thoroughly. Serve over rice.

KITCHEN UTENSILS
Wok or Large Skillet. A cast iron skillet works well with this recipe.
Measuring Cups
Measuring Spoons
Large Mixing Spoon

Vegan Broccoli Tofu Quiche Recipe

This unique quiche is made with a fast-cooking bulgur wheat crust.

INGREDIENTS

1/2 cup bulgur wheat
Pinch fine sea salt
1 tablespoon sesame oil
1 chopped yellow onion
1 large broccoli crown, trimmed and cut into bite-size florets (about 3 cups)
1/4 pound cremini mushrooms, sliced (about 1 3/4 cups)
1-1/2 container firm tofu, drained well
2 tablespoons tahini
1 tablespoon white miso or umeboshi paste
1 -1/2 tablespoon tamari

INSTRUCTIONS

Preheat oven to 350°F. Oil a 9-inch pie plate. Bring 1 cup water to a boil in a small saucepan. Stir in bulgur and salt. Cover pan. Lower heat and simmer until water is absorbed and bulgur is tender. When finished, allow to cool slightly, then press onto bottom and partway up sides of the pie plate. Bake until slightly dry.

Heat oil in a large skillet over medium heat. Add broccoli, onion and mushrooms and cook, stirring occasionally, until vegetables are tender. Set aside.

Combine tofu, tahini, tamari and miso in a blender. Purée until smooth. Pour mixture into a large bowl. Add vegetables and combine into mixture. Spoon mixture over bulgur crust and bake quiche until top is browned. Allow to cool before slicing.

KITCHEN UTENSILS
9 inch pie plate
Large skillet

Vegan Black Bean-Tofu Chili Recipe


INGREDIENTS
1/2 cup olive oil
4 chopped onions
2 green peppers seeded and chopped
2 red peppers seeded and chopped
4 cloves minced garlic
1 package firm tofu (drained and cubed)
2 28 oz cans black beans (drained)
1 28 oz can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chile powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon Tabasco sauce

INSTRUCTIONS
In a large skillet heat the olive oil over medium-high heat.
Add the onions . Saute and stir until they become soft.
Add garlic, sauté until soft.
Add the green and red peppers. Saute and stir until tender.
Add seasonings to mixture. Blend and stir until well absorbed.

Add mixture to cook pot. Add beans, tofu, and tomatoes. Stir mixture until well blended. Cover and simmer over very low heat 30 to 40 minutes. At intervals, stir mixture for even cooking and to keep mixture well blended.

Kitchen Utensils
Large skillet
Cookpot or Dutch Oven
Measuring spoons and cups

Vegan Sesame Noodles with Tofu and Zucchini Recipe

I N G R E D I E N T S

2-3 Medium Zucchini Cut In Strips

12 Ounces Udon or Soba Noodles

1 Brick Firm Tofu, Drained, Cut Into Medium-Size Cubes

2-4 Tablespoons Toasted Sesame Oil, or To Taste

2-4 Tablespoons Tamari Sauce, or To Taste

5 Tablespoons Toasted White Sesame Seeds

INSTRUCTIONS

Prepare the noodles.  Drain.  Add a few drops of oil to prevent noodles from sticking together.  Set aside.

Saute Zucchini in a well-oiled large skillet, or wok, until soft.

In separate oiled skillet, saute Tofu until golden brown.

Ad the Tofu to the Zucchini.  Add Toasted Sesame Oil, Sesame Seeds, and Tamari Sauce.

Over a low to medium light, stir until vegetables are well-covered, and seeds are soft (about 10 to 12 minutes).

S E R V E