tofu – vegangoodness.com

Thai cashew stir-fry

Posted on May 15, 2012May 15, 2012 by Loryn Vegan Lunch & Dinners

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.

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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

Posted on February 25, 2012 by Loryn Vegan Lunch & Dinners

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

Posted on February 7, 2012 by Loryn Vegan Lunch & Dinners

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

Posted on February 3, 2012February 6, 2012 by Loryn Vegan Lunch & Dinners

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

Posted on January 31, 2012 by Loryn Vegan Lunch & Dinners

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)