Posts tagged ‘Tofu’

Wintertime BBQ Tacos


Back to school! That means simple, hearty recipes that will keep us going all day long, and tacos are among our favourites. This recipe may look a bit complicated, but don’t be fooled! It’s actually really simple to put together and it makes lots, so you can enjoy it for a few days after the initial work. Each of the elements in these tacos are also delicious on their own. The coleslaw makes an excellent side dish that travels well to picnics and potlucks, and the bbq peppers and tofu are great as a main dish served over rice or couscous. They are extra delicious in these tacos, though, where the tang of the coleslaw stands out against the subtle sweetness of the BBQ sauce, and the yogurt provides a creaminess that makes it all come together.

Wintertime BBQ Tacos
10 small corn or flour tortillas
1 cup plain yogurt
1 cup prepared salsa
1 recipe bbq peppers and tofu (below)
1 recipe cilantro-lime coleslaw (below)

  1. Prepare the BBQ Peppers and Tofu. While they are cooking, prepare the coleslaw.
  2. Fill each tortilla with some of the peppers, tofu, coleslaw, yogurt, and salsa. Fold and enjoy!

BBQ Peppers and Tofu
1 lb. tofu, cubed (about 2 cups)
2 bell peppers, sliced (about 2 cups)
1 large onion, sliced (about 2 cups)
1 cup BBQ sauce

  1. Preheat the oven to 425F. Lightly oil a 9×13 baking dish.
  2. Slice the peppers and onion and cube the tofu.
  3. In the baking dish, toss the veggies and tofu with the BBQ sauce.
  4. Bake for 15 minutes, then stir and bake for an additional 10 minutes.

Cilantro-Lime Coleslaw
4 cups cabbage, thinly sliced (or 1 bag of shredded cabbage)
1½ cups cooked or canned black beans
1½ cups cooked or canned corn
½ cup lime juice (about 2 limes)
¼ cup olive oil
1½ cups cilantro leaves (1 bunch of cilantro)
1 teaspoon honey or agave nectar
¼ teaspoon cumin
salt and pepper to taste

  1. In a blender (or using a hand blender), combine the lime juice, oil, cilantro, honey, cumin, salt, and pepper and blend until smooth.
  2. In a large bowl, toss the cabbage, corn, and beans together with the dressing.

BBQ Peppers and Tofu recipe borrowed from The Vegetarian 5-Ingredient Gourmet by Nava Atlas.


January 11, 2010 at 10:51 pm 1 comment

Parmesan-Tarragon Crusted Tofu


This recipe is one of my favourites for simple, healthy comfort food. It’s based on my mom’s recipe for “breadcrumb chicken,” which my whole family loves. When I asked her for the recipe so that I could make a vegetarian version, I couldn’t believe how simple it was!

The tofu comes out a little bit drier than chicken, so I like to marinate it before breading and I usually serve this dish with some kind of sauce. In fact, one of the things I like best about the recipe is that it can be made really sophisticated with one sauce (say, a romesco sauce or even a good-quality pasta sauce) or really low-key and fun with a something else (we use honey mustard dressing to bring out the potential “vegetarian chicken fingers” flavour of the dish). If you are serving this to kids (or fun-loving adults), you can cut the tofu with cookie cutters before breading to make it into fun shapes – like stars or hearts or even dinosaurs.

Parmesan-Tarragon Crusted Tofu
Serves 4 – 6

1 lb. firm or extra-firm tofu
2 cups vegetable broth or water
¼ cup soy sauce
½ cup whole wheat breadcrumbs
½ cup grated parmesan cheese
1 Tablespoon dried tarragon, crumbled
¼ teaspoon freshly ground pepper

  1. Cut tofu into 16  pieces. (I usually cut the whole block lengthwise to make the slices thinner. Then I cut each of those blocks in half, and use diagonal cuts to make each of the halves into 4 triangles. If you use cookie cutters, you may not get as many pieces out of a single block of tofu, but the fun is still worth it).
  2. Mix broth (or water) and soy sauce in a resealable container and add tofu. Add more water to cover if necessary. Marinate for 2 hours, or overnight (whatever you have time for).
  3. After the tofu has marinated, preheat the oven to 425F. Lightly oil a cookie sheet and set it aside.
  4. Mix the breadcrumbs, parmesan, tarragon, and pepper in a shallow bowl.
  5. Drain the tofu. Drag each piece through the breadcrumb mixture, making sure it is well coated on all sides.
  6. Place breaded tofu on the cookie sheet, and bake for 10 minutes on each side (or until it is golden-brown).
  7. Serve with desired sauce. (We usually eat this dish with a green salad and sweet potato fries or mashed potatoes).

September 19, 2009 at 1:55 pm 1 comment

Avocado and Fried Tofu Sandwich

IMG_7161When I was twelve years old, my family moved back to Edmonton after a brief hiatus and my parents’ friends came over to help us get settled. I’m sure that they moved furniture, and helped unpack and so forth, but what I remember are the sandwiches.

They brought ice cream pails full of different sandwiches for us to eat until we had unpacked our kitchen implements and stocked up on groceries. At first, I dug into the old stand-bys like PB&J, but then I discovered the avocado and bacon and I never turned back. The salty, crispy bacon mixed with the creamy avocado in what I can only describe as a culinary revelation. This recipe is my vegetarian version, which I think is just as good. Better even, because you can pile on the fried tofu (which can be made entirely without oil if you have a good non-stick pan) in amounts that would be inadvisable (at best) with bacon.

If you don’t want to make all four sandwiches at once, you can still prepare all of the tofu ahead of time and then store it for later. Cut up as much of the avocado as you want, and then spread lemon juice over the rest and wrap it tightly in tin foil or plastic wrap. Leave the remaining avocado in its skin with the pit to help preserve its freshness, and it should keep in the fridge for a day or two. Don’t worry if the surface has turned a little bit brown, as long as the rest of the avocado is still green underneath. If you are making these sandwiches to eat later, toss the avocado in a little lemon juice before spreading it on the sandwich. These keep for a few hours, but not much longer.

Avocado and Fried Tofu Sandwich
Makes 4 Sandwiches

8 slices of multigrain bread
1 ripe avocado
½ teaspoon salt or to taste, preferably coarse or kosher salt
½ teaspoon black pepper or to taste, preferably freshly ground
1 lb. tofu, cut into slices

Smoky Tofu Marinade
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from can of chipotles
½ cup soy sauce
¼ cup hoisin sauce (or additional soy sauce)
½ cup water
1 teaspoon black pepper, preferably freshly ground

  1. Combine marinade ingredients in a blender and pulse to combine.
  2. Place sliced tofu in a long, shallow food storage container or a large resealable bag.
  3. Pour marinade over the tofu and add additional water to cover if necessary.
  4. Marinate overnight.
  5. Remove tofu from marinade and heat it in a non-stick pan on medium-high heat until it is browned on both sides.
  6. Meanwhile, toast the bread. When it is finished toasting, spread ¼ of the avocado on each of four slices of the bread. Top with salt and pepper to taste.
  7. Place ¼ of the tofu over the avocado, and top with an unadorned slice of bread. Enjoy!

June 6, 2009 at 6:48 pm 1 comment

Curried Tofu Mac & Cheese

img_6656Inspired by a scrumptious trip to S’MAC in New York, Sean and I decided to try out our own mac & cheese creation with the motley crew of leftovers hanging around our fridge. The result was delicious, and successful in quelling our desire to go back to S’MAC immediately. The list of ingredients is long. So long, in fact, that I considered leaving this recipe unposted. The preparation is really simple, though, and you can play around with spices and ingredients to suit your pantry’s capacities. The serving size for this recipe is relatively small, because we found the dish particularly filling – and because we wanted to eat it with giant piles of steamed asparagus, which is highly recommended.

Curried Tofu Mac & Cheese
Makes 4 smallish servings

1 cup uncooked macaroni pasta
1 tsp. olive oil
2 cloves garlic, minced
½ tsp. ginger, finely grated
¼ cup onion, finely chopped
1 cup tofu, cut into ½-inch cubes
½ cup cornmeal (plus additional 2 tsp. for variation)
1 cup tomato, chopped
½ tsp. mustard seeds, optional
½ tsp. fenugreek seeds, optional
½ tsp. cumin
1½ tsp. garam masala or curry powder
½ cup vegetable broth or water
2 Tbsp. coconut milk
¼ cup nutritional yeast
¼ cup cilantro, chopped
1  cup aged cheddar cheese, shredded (plus additional 1 cup for variation)
1 tsp. sriracha or other hot sauce, plus additional for garnish

  1. Bring a medium pot of water to a boil. Add macaroni and cook until al dente. Drain and set aside.
  2. In the same pot, heat the olive oil. Saute the garlic, ginger and onion until onion is translucent. Add tofu and saute until browned on both sides. Add cornmeal with seeds and spices, stirring to coat. Sautee until the tofu is well-coated and the spices begin to release their fragrances.
  3. Add cooked macaroni to the pot, with the coconut milk, broth, nutritional yeast, cilantro and sriracha. Add 1 cup cheese gradually, stirring constantly.
  4. Optional: Preheat oven to  400F. Spoon mac & cheese into four oven proof bowls. Sprinkle an additional ¼ cup cheese plus ½ tsp cornmeal for each bowl and bake 15 minutes, or until cheese is bubbly.

March 15, 2009 at 11:18 am Leave a comment

Curry Tofu Sandwiches with Cilantro Bean Spread

img_64961A friend emailed me awhile ago asking for recipes that she could take to work. I’ve been on the lookout for such recipes myself and the result has generally been hearty salads (like this or this or this) and sandwiches. To make your searching easier, I’ve added “Lunchbox” as a tag on this site. This category includes hearty, one-dish meals that are easily transportable, (usually) don’t need to be reheated, and make enough to last at least most of the week.

For me, the perfect sandwich is one that tastes great, won’t get soggy, and packs a lot of make ahead ingredients that I can slap together in a hurry before heading out the door. This sandwich meets all criteria. Placing the tomatoes between the tofu and cheese will prevent them from making your bread soggy (and thickly spread beans and chutney help, too, even if you omit the cheese). Plus, the bean spread and tofu can be made ahead of time so that you have quick lunches all week.

This recipe pulls together a few recipes from elsewhere, including a bean spread modified from an old edition of Vegetarian Times. I also used the Curried Tofu recipe from Veganomicon but you can use any premade baked tofu if you prefer (Pete’s “Thai Tango” would be especially good), or just chase 16 slices of extra firm tofu around a pan with a tablespoon of olive oil, a couple cloves of garlic and a few tablespoons of curry powder. I’d love to hear about your variations.

Curry Tofu Sandwiches with Cilantro Bean Spread
Makes 8 Sandwiches

1 recipe cilantro bean spread, below (3 Tbsp. per sandwich)
2 – 8oz. packages baked tofu, cut into 16 slices (2 slices per sandwich)
4 Roma tomatoes, sliced (½ tomato per sandwich)
1 cup mango chutney (2 Tbsp. per sandwich)
8 slices sharp cheddar cheese, optional
16 slices good quality, whole grain bread

  1. Spread one slice of bread with bean spread and one slice with chutney.
  2. Layer cheese (if using), tomatoes, and tofu on the beany side and then close the bread with the chutney side. (The bean spread offers the best sogginess protection if you are omitting the cheese).
  3. Enjoy!

img_64891Cilantro Bean Dip
Makes 1¾ cups

1 Tbsp. + 1 tsp. olive oil, divided
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 scallions (green onions), white, light green and dark green parts, chopped (about ½ cup)
½ cup cilantro, chopped
1 cup white cannellini beans or other white beans
1½ Tbsp. lime juice
½ tsp. cumin

  1. In a small pan, heat 1 tsp. of olive oil and saute garlic and jalapeno until garlic is translucent. Add scallions and saute until bright green and browning on the edges, being careful not to burn them.
  2. Combine all ingredients in a blender or food processor and blend until smooth.

P.S. This recipe produces a thick consistency best suited to a spread. If you want a dip instead, add 1 cup of plain yogurt (soy if you prefer) and eat it with crackers, chips and/or veggies.

December 15, 2008 at 5:35 pm Leave a comment

Tofu Ranchero

Tofu Scramble

Here’s a vegan take on huevos rancheros, one of my favourite brunch items. Using salsa here saves a lot of prep time versus other tofu scramble recipes, because you don’t have many vegetables to chop up, but the recipe still has a nice fresh taste. Enjoy!

Tofu Ranchero
Makes 2 – 4 Servings

½ cup black beans
¼ cup corn
2 – 3 cloves garlic
½ tsp. olive oil
½ lb. tofu (about 1½ cups)
¾ cup salsa
½ tsp. chili powder
¼ tsp. turmeric
salt and pepper to taste

  1. In a small non-stick frying pan, heat oil. Add garlic, corn and beans. Cook until garlic is cooked and corn and beans are thawed (if using frozen).
  2. Add tofu, mashing it between your thumb and forefinger to reach desired consistency.
  3. Add salsa, chili powder, turmeric, salt and pepper. Mix well and cook until heated through.
  4. Serve with toast, or in a tortilla for a vegan breakfast burrito

July 29, 2008 at 8:30 am Leave a comment

Big, Easy Stirfry

Sean and I went camping in Banff last week and just for fun, we went into the Château Lake Louise to window shop and gawk at things. We looked at the menu for the hotel restaurant and found that there were two vegetarian options, including Garlic-Ginger Hoisin Stir-Fry for $25. “What?!” I said. Stir-fry is one of the easiest vegan meals to make. When we got home, I made my own Garlic-Ginger Hoisin Stir-Fry, but I couldn’t convince Sean to pay me $25 per serving. This makes a lot, so that you can enjoy it all week. And if you have richer, more gullible friends, you could make up to $150.

Garlic-Ginger Hoisin Stir-Fry
Makes about 6 servings

1½ cups brown rice, uncooked
1 Tbsp. sesame oil
1 Tbsp. olive oil
¼ cup fresh ginger, grated
8 cloves garlic, minced
1 lb. tofu, cut into small cubes
4 cups mixed vegetables (I used 1 cup each broccoli, carrots, snow peas and red bell pepper)
¼ cup water
8 oz. can sliced water chestnuts, drained
6 oz. can cut baby corn, drained
⅓ cup soy sauce
2 Tbsp. hoisin sauce
½ tsp. Sriracha, or other hot sauce
2 Tbsp. sesame seeds

  1. In a pot or steamer or whatever you use to cook rice, cook the rice according to package directions or in your normal way.
  2. In a large non-stick pan or wok, heat the oils over medium high heat. Add the ginger and garlic and heat until fragrant.
  3. Add the tofu, and heat for about 10 minutes or until a crispy crust forms on the outside, flipping a few times.
  4. Add the vegetables and ¼ cup water. Cover the pan and steam the vegetables until bright.
  5. Add the baby corn and water chestnuts.
  6. In a small bowl, whisk together the soy sauce, hoisin sauce and Sriracha. Pour it onto the stir fry and stir until well mixed. Cook for about 10 more minutes, or until sauce is absorbed.
  7. Garnish with sesame seeds and serve.

July 17, 2008 at 8:30 am Leave a comment

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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.