Thai cashew stir-fry

Thai cashew stir-fry  – better than take-out! 

 

3 Tbs vegtable oil

1 Package extra firm tofu, cubed

2 cloves garlic

2 Tbs fresh ginger, minced

2 Tbs thai Chili sauce

9 Tbs Braggs amino acid (or soy sauce)

3 Tbs brown sugar

1 red pepper, cut into strips

1 green pepper, cut into strips

5 scallions or 1 onion

½ Cup cashews

Optional: pineapple

Optional: fresh basil

 

–       In a small bowl, mix together: Braggs, brown sugar and chili sauce

–       Heat part of the oil in non stick frying pan. Pan fry cubed tofu until crispy

–       Heat the rest of the oil in a large skillet or wok.

–       Add garlic & ginger and cook for a minute or two

–       Add vegetables and stir fry for just a couple of minutes

–       Add Braggs mixture to vegetables and cook for another 5 minutes or until peppers are softened

–       Add Tofu, cashews, pineapple & basil and mix.

–       Serve over rice.

Most Thai food restaurants use fish oil and/or fish broth in their stir-frys.  This recipe is VEGAN and just as tasty!

Vegetable Red Curry

Vegetable Red Curry

1 package of Extra Firm Tofu sliced  and pan fried with a dash of curry powder, sugar and Braggs

Fresh Vegetables (Broccoli, cauliflower, sugar snap peas, peppers)

Vegetable oil to cook

1 onion, sliced

3 garlic cloves, chopped

2 tsp Thai red curry paste

14oz can Light Coconut Milk

3 Tb Braggs or soy sauce

1 Tb brown sugar

Peanuts to top!

 

In a pan, heat oil, onion, garlic and curry paste stirring until onion is softened.  Add coconut milk, vegetables and seasonings. Bring to a boil and then simmer until vegetables are tender.  Top with seared tofu and peanuts!

TOFU BALLS

TOFU BALLS
1 package tofu

1/2 C Flour

1/3 C oatmeal

½ tsp garlic powder

½ tsp basil

Dash oregano

½ tsp salt

¼ tsp pepper

¼ C diced onions

–       Mash tofu with fork in large mixing bowl

–       Mix in all ingredients

–       Ball & fry in olive oil

 

  

Although they turned out pretty good – I will try using breadcrumbs instead of flour next time… I would also recommend increasing seasonings as they were a tad bland.

Caramelized Tofu & brussels sprouts

Caramelized Tofu & brussels sprouts 

– Extra Firm tofu – cut into small cubes or strips

– olive or peanut oil

– salt

-3 cloves of garlic, minced

– 1/3 Cup pecans, chopped

– 1 T – sugar in the raw

– Fresh brussels sprouts – washed and cut into 1/4ths

 

1st: Cook tofu in hot skillet with oil & salt until golden on all sides

2nd: Add garlic, pecans & sugar and cook for a few mins

3rd: scrape onto a plate & set aside

4th: In the same pan add a more oil (and a dash of salt & garlic powder if you’d like) and put up heat to med-high.  Stir in shredded brussel sprouts and cook to your liking!  (I like some slightly browned)

 

I usually serve over a bed of rice… Rice topped with brusell sprouts and finished with the tofu/pecans.

 

ENJOY!!!! =)

 * Gluten Free

Acorn Squash with Baked Tofu & Pecan Quinoa

Pecan Quinoa:

1 Cup dry Quinoa

1 Cup Water

1 Cup vegetable broth

½ tsp salt (more to taste)

½ of a medium  onion

1 tsp margarine or olive oil

¼ tsp cinnamon

Dash nutmeg

¼ Cup Pecans, crushed

¼ Golden raisons

–       Sautee onions in margarine until soft

–       Add Quinoa, pecans and salt and sauté for another 1 minute

–       Add water, broth, cinnamon, nutmeg and raisons

–       Bring to a boil, cover, reduce heat and simmer for 10-15 minutes

 

Acorn Squash:

1 acorn squash

1 Tb margarine (Earth Balance)

1 tsp brown sugar

Water

 

–       Cut squash in half – clean out seeds – place face down in a deep baking dish with a ½ inch of water in dish.  Bake at 400 for 30-60 minutes (until soft)

–       Turn over – add butter & sprinkle with sugar – bake for another 5 minutes.

 

Baked Tofu:

1 package Tofu, extra firm

Maple syrup

Braggs/soy sauce

Olive oil

 

–       Cut Tofu into blocks or thick strips

–       Drizzle with maple syrup, braggs and oil

–       Bake at 400 for 45 mins (turning tofu over at least once)

Spicy Green Beans

Spicy Green beans & Tofu

Quick & easy!

1 package Tofu, cubed

Green Beans, Fresh or frozen

1 Tb Oil, vegetable or olive

½ tsp garlic

1 tsp ginger

½ tsp sugar

3-4 Tb Braggs or soy sauce

¼ – ½  tsp Crushed pepper

–          In a frying pan, cook tofu & spices in the oil.

–          When tofu is browned, add green beans and braggs

–          Cook until green beans are cook to your liking

–          Serve over rice!

( I leave the crushed pepper to last so I can pull some out without spice for my toddler)

This meal is great and only takes a few minutes. You can certainly dress it up with scallions, red peppers, water chestnuts or sprouts! 

Roasted maple butternut squash & tofu

Roasted maple butternut squash & tofu

½ butternut squash

Extra firm tofu (one package)

Olive oil

Braggs amino acids (or soy sauce)

Maple syrup

–          Preheat oven to 424

–          Cube both butternut squash and tofu

–          Spread evenly in baking dish

–          Drizzle with olive oil, braggs and maple syrup

–          Bake on 425 for 45 minutes

–          Remove from oven about every 15 mins. and stir cubes so they cook evenly