rants & recipes

Archive for the ‘tofu’ Category

Latest Tofu Scramble

Posted by trktos on 28-November-2010

No photo of this yet but I combined several online recipes and made this tofu scramble last night. It was tasty enough to have, on toast, this morning.

Ingredients:

  • 1 block extra-firm tofu (pressed for about an hour)
  • oil for browning
  • 1/2 tbsp ener-g
  • 1/2 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tbsp brown mustard
  • 3/8 tsp black salt (kala namak)
  • 1/2 tsp black pepper
  • 2 tbsp + plain, unsweetened soymilk
  • 1 generous tbsp vegan mayonnaise

Instructions:

  1. Crumble tofu in non-stick pan.
  2. Cook until tofu cooks off its water then add oil and cook until tofu begins to turn golden brown.
  3. Make a paste from the remaining spices and soymilk (withhold mayo). Add more soymilk, as needed to make a thick paste. (I probably used 1/4 cup?)
  4. Stir paste into tofu, continuing to cook.
  5. Once all the tofu is coated with spice mixture, turn off heat.
  6. Stir in mayo for extra creaminess.

Tofu scramble with Boca Burger Crumbles:

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Summer Cookout Staples

Posted by trktos on 30-May-2010

I’ve never been much of a fan of potato salad. But I think, what I’ve disliked about it all these years is too much “crunchy stuff” in it – chunks of celery, big bits of pickle, etc. At its basic level, potato salad is potatoes and mayonnaise – hard to go wrong with that!

Vegan Potato Salad (adapted from about half a dozen recipes online)

Ingredients:

  • 44 ounces small yellow potatoes, peeled, diced, cooked until tender
  • 1 cup vegan mayonnaise
  • 1/4 tsp tummeric
  • 1 tsp spicy brown mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup finely diced red onion
  • about 2 tbsp sweet pickle relish (I like Vlasic brand – more shredded that little crunchy chunks)
  • 1/2 tsp indian black salt
  • celery seed
  • pinch each of cumin, red pepper and ginger (probably can’t tell the difference if you left these out)
  • salt, black pepper
  • paprika

Instructions:

  1. Whisk all ingredients except potatoes and paprika.
  2. Pour sauce over warm potatoes, tossing to coat.
  3. Sprinkle with paprika.
  4. Refrigerate to cool.

Boston Baked Beans (a combination of Alton Brown’s recipe and one posted on vegsource.com ages ago)

Ingredients:

  • 1 lb dry navy beans, soaked overnight
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced (membranes and seeds removed)
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tsp dry mustard powder
  • 1 tbsp  soy sauce
  • 1/4 tsp liquid hickory smoke (or more, depending on how concentrated your smoke is)
  • 4 cups vegetable broth
  • 1/4 tsp red pepper
  • 1 tsp black pepper
  • 2 tsp salt

Instructions:

  1. Saute onion and chilies in olive oil, about 5 minutes.
  2. Add tomato paste, sugar and molasses.
  3. Then add vegetable broth, soy sauce and smoke.
  4. Add mustard powder, red and black peppers and salt.
  5. Add beans and cook until the mix begins to bubble. Clamp on lid and then transfer to the oven.
  6. Bake at 250 degrees for 6-8 hours.

Vegan Homemade Hot Dogs (from this recipe)

Ingredients:

  • 30 grams almond, finely ground
  • 9 ounces tofu
  • 2 tbsp soy sauce
  • 4 1/2 tbsp water
  • 3 tbsp oil
  • 34 grams onion
  • 1 clove garlic
  • 2 tsp paprika
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp black mustard seeds
  • 1/4 tsp mace
  • 1/4 tsp cardamom
  • 1/4 tsp cumin
  • 1 tsp arrowroot powder
  • 140 grams wheat gluten

Instructions:

  1. Combine all ingredients except wheat gluten.
  2. Process in food processor until completely smooth.
  3. Mix in gluten to form a wet dough.
  4. Shape into logs, roll in foil, pressure cook 15 minutes past achieving pressure.

Notes:

  • These had really good, hot-dog-like flavor but the texture could have been denser – this was more like a ‘sausage’ in texture. The texture improved some on cooling and we didn’t boil them, as directed – I’ll try that tomorrow.

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Spinach Mushroom and Tofu Pie

Posted by trktos on 21-March-2010

I’m not really sure where I got this recipe … it’s based, partly, on a mushroom pie recipe that’s an old stand-by here (copied from a cookbook whose title has been forgotten). I kind of hate to post savory pie recipes here because Evin’s in charge of the crust and for that, I don’t really have a recipe. So I have to say “use your favorite pizza dough recipe, enough to make a double crust” while knowing that most people don’t have a “favorite pizza dough recipe” … oh well. To cover this amount of filling, a little over 3 cups of flour was used in the crust. If the filling was halved, this would probably fit nicely in a normal-sized, deep-dish pie plate.

Ingredients:

  • 16 ounces spinach, chopped
  • 16 ounces mushrooms, sliced
  • 6 cloves garlic, diced
  • 2 onions, sliced
  • ~ 10 sun-dried tomato halves, diced
  • 6 ounces tomato paste
  • 1 1/3 cup liquid (unsweetened, unflavored soymilk is nice)
  • 2 tsp marmite
  • 2 vegetable cubes
  • 1 cup fine bread crumbs
  • 1 cup chopped walnuts
  • 2 tsp basil
  • 1 tsp ground fennel
  • 1/2 tsp cumin
  • 1/4 tsp curry
  • 2 tsp dried parsley
  • 1/4 tsp red pepper flakes
  • dash nutritional yeast
  • salt, pepper to taste
  • pizza dough for double crust, use a recipe that calls for about 3.5 cups flour
  • One block extra-firm tofu, prepared (see notes).

Instructions:

  1. Prepare pizza dough. Roll out into two circles. Line plate with one circle. Keep other for top.
  2. Sautee garlic, onions, sun-dried tomatoes in olive oil. After a few minutes, add mushrooms.
  3. Warm water or soymilk and dissolve marmite, tomato paste and finely chopped vegetable cubes.
  4. Mix together bread crumbs, walnuts and remaining spice ingredients. Set aside.
  5. Add tomato/’milk mix to mushrooms.
  6. Add spinach and heat until wilted.
  7. Stir in bread crumbs/spices.
  8. Mix in tofu.
  9. Pour filling into prepared crust.
  10. Bake in preheated 450 degree oven for 15-20 minutes.

Notes:

  • I usually prepare tofu by cutting it into about half-inch cubes and cooking it, dry, in a non-stick pan until all its water has cooked out and it is beginning to stick to the pan. Then I add some oil and soy sauce. After the liquid heats up, I throw in some nutritional yeast, garlic and onion powder and some black pepper. Stir to coat and heat through for a minute or so.

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Spinach Mushroom and Tomato Quiche

Posted by trktos on 18-October-2009

veganmofo2009Tonight, we’re hoping to have quiche for dinner. I say “hoping”, because it’s still in the oven as I start this post and for some reason, it turned out way-thicker than the picture with the recipe. I used the recommended size pan, and 2 ounces less of tofu, even, so I must’ve screwed something else up.

I used this recipe as a guide. I made a few changes, though … here’s pretty much what I did:

Crust:

  • 1/2 cup rolled oats
  • 3 tbsp sesame seeds
  • 1 cup flour – approx. half whole wheat, half cake flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup water
  • 1/3 cup oil – filled 1/3 cup measure about 2/3 full with canola, rest with sesame oil
  • shortening to grease 9 1/2″ pie plate

I pretty much followed the original directions for making the crust.

Filling:

  • 1 block extra firm tofu (14 ounces)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • approx. 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp Indian black salt

Purée these ingredients to a food processor or blender.

  • 1 lb. fresh spinach, 1 lb frozen spinach – thaw/wilt, squeeze out liquid, chop finely

Sauté the following ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • approx. 8 sun-dried tomato halves, recon’ed, diced
  • mushrooms, diced – I used about 5 fresh white buttons and a handful from a mix of dried, recon’ed
  • 1/2 tsp salt

After I cooked the onion/mushroom mix fairly dry. I removed from the heat and coated with 1 ounce flour and added about 2 tbsp canola oil.

Mix all filling ingredients together, spoon into crust and cook in preheated oven, at 350 degrees, 40-45 minutes.

It turned out ok! The crust, I thought, had good flavor but was a little dry. If I make this again, I would try to use the recommended 16 ounces of tofu and maybe a little less spinach.

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Asparagus Noodle Casserole

Posted by trktos on 7-September-2009

This never photographs very well but it’s one of my favorite dishes and we have it fairly often. I usually double as it makes enough to eat for a few days, we really like it and I buy a lot of asparagus at the time, whenever it goes on sale. (I refuse to pay $3+ for a pound of asparagus!!)

Ingredients:

  • 2 cloves garlic, diced
  • 1  onion, chopped
  • 1 pound asparagus, cut into bite-sized pieces
  • 5-6 sun-dried tomatoes, diced
  • 1 carrot, chopped
  • 1 1/2 cups water
  • 1 vegetable broth cube
  • 1 1/2 tbsp tahini
  • 1 tbsp miso
  • 1 tsp lemon juice
  • 2 tsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp marmite
  • 1 pkg asceptic tofu
  • 8 ounces pasta, partially cooked (it will bake more in the oven)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Boil carrot in water until tender, set aside.
  3. Saute garlic, onion and tomatoes in some oil.
  4. Add asparagus and cook, but leave under-done, as dish will bake.
  5. Add remaining ingredients (expect pasta) to carrot/water and blend in blender until smooth.
  6. Place vegetables and pasta in a 9*13 baking dish.
  7. Cover with tofu sauce.
  8. Bake 20-30 minutes.

Notes:

  • I usually double this recipe.
  • I add some roasted garlic bits to the sauce mix before blending.
  • Also good with added kale or spinach, briefly cooked before going into oven.

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