- 1 teaspoon oil
- 1 package extra-firm tofu, pressed to remove excess water and crumbled afterwards
- Juice of 2 limes, divided
- 1/4 cup thinly sliced shallots
- 1 scallion, thinly sliced
- 5 cilantro sprigs, sliced
- 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
- 1 or 2 mint sprigs, chopped
- 3/4 teaspoon ground dried Thai chiles (or red pepper flakes) (we used red pepper flakes)
- 8 lettuce leaves (iceberg or romaine), for serving (we used romaine)
- Take a medium-sized sauté pan (we used a large skillet) and pour the oil, setting the pan over medium heat. Once the oil’s hot, add in the tofu along with juice from 1/2 of a lime. Occasionally stir the tofu for 4 to 5 minutes or until the tofu has a light brown color to it.
- Take the tofu out of the skillet and add it to a mixing bowl. Add everything else but the lettuce leaves to the bowl, stirring to mix thoroughly.
- Spoon the tofu mixture into the lettuce leaves and eat right away.
This was so freaking delicious ! It was supposed to be enough to fill 8 lettuce leaves but their leaves must’ve been on the smaller side ’cause we ran out of filling before we got to the 8th leaf. You can also kick up the heat in this by mixing in a minced jalapeño or serrano (seeds left in). We will definitely enjoy eating this again in the future !
This recipe came from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to promote “The Super Easy Vegan Slow Cooker Cookbook”.
Take care everybody !
- 1 tablespoon canola oil
- 1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
- 3 cups baby carrots, halved lengthwise
- 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
- 2 medium yellow onion, diced
- 3 teaspoons minced garlic (6 cloves)
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 3/4 cups water
- 1 cup canned unsweetened coconut milk
- 1 1/2 tablespoons red curry paste
- 1 vegetable bouillon cube
- 1/2 teaspoon salt
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
- Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
- Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Serve the curry over rice and garnish with cilantro.
We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !
We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.
Take care everybody !
- 3/4 cup quinoa, rubbed/rinsed in cool water and drained
- Zest from 1 lime, separated into 2 equal parts
- 2 bruised cardamon pods (optional) (didn’t use it this time)
- 1 tiny stick of cinnamon (a broken piece of a larger stick) (optional) (we used it)
- 1/4 tsp. salt (we used table salt)
- 1 1/3 cups water
- Sweet Chili Lime Sauce
- 3 Tbsp. sugar
- 3 Tbsp. reduced-sodium tamari or soy sauce (we used reduced-sodium tamari)
- 1 3/4 Tbsp. fresh lime juice
- 1/2 zest of the lime
- 1/2 tsp. red chili flakes (or 1 to 2 fresh hot chiles, minced) (we used red chili flakes)
- 1 clove garlic, pressed (optional) (we minced a clove)
- 1/4 tsp. salt
- 4 mint leaves, chiffonade (stack the leaves, roll them up and slice thinly
- 1 (14 oz. pkg.) block of extra-firm tofu
- 1 bunch collard greens, washed with middle veins removed
- 2 to 3 Tbsp. water
- 1 tsp. lime juice
- 1 pinch salt
- Lime slices, for garnish (optional) (we did use)
- Mint leaves, for garnish (optional) (we did use)
- Get a pot out and mix the following ingredients together in it: quinoa, lime zest, cardamom, cinnamon, salt and water. Bring the quinoa mixture to a boil, cover the pot with a tight fitting lid and turn the heat down to low. Cook the quinoa for 20 minutes and turn the heat off. Don’t take the lid off, instead leave it to steam for 10 minutes before serving.
- Make the sweet chili lime sauce by mixing all the ingredients together in a bowl until the sugar and salt has dissolved.
- Drain the tofu and slice it into 8 rectangles. Cut each rectangle in half so you now have 2 squares from each rectangle. Cut each square diagonally and you now have triangles. You can cut your tofu into other shapes but the best shapes will be thinner and smaller.
- Take a well-seasoned 10-inch cast iron or nonstick skillet and set it over medium heat.
- Once the skillet’s hot, spread the tofu out in it in a single layer. Press the tofu down with a spatula so the water in the tofu will be released and get boiled off. Be gentle when you first start pressing the tofu so it doesn’t break apart (as more water is released, the tofu will get sturdier though). After several minutes have passed, flip the tofu over and press the tofu again. After roughly 10 minutes in total and the tofu’s looking golden, turn off the heat and either set the tofu off to the side for now or proceed to get the tofu coated in the sweet chili lime sauce now.
- If the skillet’s cooled down, bring it back up over high heat so the skillet’s hot and the tofu’s heated through. Pour the sauce in and stir so the tofu gets completely covered in the sauce. Turn off the heat. The sauce will continue to bubble, reduce down and create a glaze on the tofu. If it doesn’t turn into a glaze, just turn the heat back on long enough for it turn into a glaze.
- Take the collard green leaves and stack 3 to 4 of them at a time, rolling them up.
- Slice each roll into 1-inch segment.
- Run your knife through the roll so they get turned into smaller pieces. Add all of the greens to a wok* along with the water, lime juice and salt.
- Cover the wok with a lid that’ll contain the greens and let them cook for 3 to 4 minutes over high heat or until the collards are steamed and tender.
- For serving, create a bed of quinoa and place the collard greens on top. Place the tofu on top of the greens, drizzling any leftover sauce over the whole dish. Garnish with the lime slices and mint leaves and eat right away.
*We didn’t have a wok so we used a large pot to fit all the greens in.
Obviously this recipe has a lot of steps to it. In our opinion, the only aspect of this recipe that’s worth having again is the actual sweet chile lime tofu. For us, the greens had no flavor and got somewhat burnt, the quinoa didn’t taste that good even with the the other ingredients that were mixed in, the flavor of the sauce was the one redeeming aspect of this dish !
This recipe came from Vegan Yum Yum.
We weren’t paid in any form to promote Vegan Yum Yum.
Take care everybody !
- For the Green Beans
- 1/2 (12- to 16-ounce) package extra-firm tofu
- 1 1/2 lb. green beans, ends trimmed, cut into 3-inch pieces
- 2 scallions, thinly sliced (white and green parts; about 1/2 cup)
- 2 Tbsp. finely chopped fresh cilantro
- For the sauce
- 2 medium garlic cloves, minced (about 1 teaspoon)
- 1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 Tablespoons)
- 2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles) (we used chiles de árbol)
- 1/4 cup low-sodium tamari (or low-sodium soy sauce) (we used low-sodium tamari)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. arrowroot powder
- Drain the tofu and press it until the excess liquid is removed. Cut the tofu into 1-inch cubes. Take a large nonstick skillet and set it over medium heat. Place the tofu in the the skillet, cooking it for 5 minutes or until the tofu has gotten golden and crispy all over.
- While the tofu’s cooking, take another large nonstick skillet out and set it over medium heat as well. Toss the garlic, ginger and chiles in, stirring constantly for 2 minutes or until they’re aromatic (also helps keep them from burning). Mix the green beans and 3/4 cup water in, turning the heat up to high next. Once it’s at a boil, turn the heat back down to medium and let it simmer for 5 to 7 minutes or until the beans are cooked but still have a crunch to them (take it down to 3 minutes if you want the green beans to have an al dent texture).
- Take a small bowl out and whisk the soy sauce, lemon juice, arrowroot and 1/4 cup of water in it until there are no more lumps. Pour the arrowroot mixture into the skillet with the green beans, stirring constantly for 3 minutes or until the sauce looks like it’s thickened. Take the crispy tofu and stir it into the green bean mixture. Stir for 5 to 7 minutes longer or until the sauce looks like it’s coating the tofu and the green beans. Mix in the scallions and cilantro and serve right away. If you have any leftovers, this will stay good for up to a week in the fridge if you keep it in an airtight container.
This recipe came from “Forks over Knives Flavor !” by Darshana Thacker.
We weren’t paid in any form to promote “Forks over Knives Flavor !” by Darshana Thacker.
Take care everybody !
- Orange Sauce
- 1 Tbsp. minced fresh ginger
- 1 garlic clove, minced
- 1 Tbsp. canola oil
- 1/2 tsp. red pepper flakes
- 3 green onions, chopped
- 1 Tbsp. mirin
- 3 Tbsp. soy sauce or Bragg Liquid Aminos (we used reduced-sodium soy sauce)
- 3 Tbsp. water
- 1/2 cup plus 2 Tbsp. sugar
- 1/4 cup plus 1 Tbsp. white vinegar
- 1/4 cup plus 1 Tbsp. rice vinegar
- 1/4 cup orange juice
- 2 Tbsp. cornstarch or arrowroot (we used cornstarch)
- 1 lb. firm tofu
- 1/2 cup arrowroot or cornstarch (for the Fried Orange Chik’n) (we used cornstarch)
- Canola oil (for the Fried Orange Chik’n)
- Canola oil spray (for the Baked Orange Chik’n)
- To make the orange sauce:
- Pour the canola oil into a saucepan. Once the oil’s hot, add the garlic and ginger in, stirring it constantly for 1 minute or until it becomes fragrant. Now stir in the pepper flakes, green onion and mirin, stirring for another minute. Mix in the soy sauce, water, sugar, white vinegar, rice vinegar and orange juice and wait for it to come to a boil. Turn the heat down so the sauce is at a simmer and let it cook for 5 minutes. Whisk in the cornstarch* and cook for 5 minutes or until the sauce starts to thicken. Cook the chik’n based off the fried or baked directions.
- For the Fried Veganized Orange Chik’n:
- Freeze**, thaw, drain and press the tofu. Now that the water’s pressed out of the tofu, cut the tofu into bite-size pieces.
- Pour enough oil into a deep fry (or large Dutch oven in our case) to submerge the oil, heating it up to 375 degrees.
- Put the 1/2 cup cornstarch into a resealable gallon-sized plastic bag, followed by the tofu afterwards. Seal the bag and shake the tofu around until all of it is completely covered in the cornstarch.
- Place small amounts of the tofu into the oil, frying it until it’s golden brown all over. Don’t walk away from the fryer while the tofu’s cooking because it can burn quickly. Take the golden brown tofu out of the oil and place it on a paper-towel lined plate to drain, repeat with remaining tofu.
- Toss the tofu into the Orange Sauce, stirring it around so all the pieces are coated in the sauce. Serve immediately.
- For the Baked Veganized Orange Chik’n:
- Preheat the oven to 450 degrees.
- Don’t freeze the tofu or coat with arrowroot, just drain and press the tofu before cutting it into bite-size pieces.
- Take a baking sheet out and line it with nonstick foil. Spread the tofu out onto the foil in a single layer. Take the canola oil spray and apply it to the top of the tofu.
- Put the baking sheet in the oven for 20 to 25 minutes or until the tofu looks golden brown around the edges. Put the tofu in the Orange Sauce, tossing until all of the pieces are fully coated in the sauce. Serve immediately.
*Some of the cornstarch did turn into clumps so next time we make this, we’re going to try and sift the two tablespoons of cornstarch before whisking it into the sauce.
**We’ve never frozen tofu before and weren’t sure how to treat it so we just cut the tofu into slabs of our preferred width, placed it in a freezer-safe Ziploc bag, sealed the bag and put it in the freezer overnight. We put the tofu in the fridge for a day (maybe a day and a half) to thaw before draining and pressing. You could probably take less time than that to achieve the same end result but that’s what we chose to do.
Serves 4 (or just 2 really hungry people).
We tried the fried version and the tofu had such a wonderful crunch to it ! The tofu didn’t look golden brown but that didn’t matter to us. The cornstarch did give us some trouble though, it didn’t want to coat the tofu thoroughly and got a little thick in some parts, making it a little hard to get a fork through those spots.
The sauce for this was so tasty ! It had such a nice balance of sweet, heat and tanginess. There was just enough heat to be noticed but not so much that it overwhelmed the other flavors. The tofu in the picture is coated in the sauce but we chose to eat our tofu with the sauce on the side, dipping the tofu into the sauce as we ate to keep the pieces crunchy.
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
We weren’t paid in any form to promote Bragg Liquid Aminos, Ziploc or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
Take car everybody !
- 1 cup dry brown rice
- 2 cups water
- Peanut Sauce
- 1/4 cup peanut butter (we used Skippy Creamy peanut butter)
- 1/4 cup coconut milk or water (we used Thai Kitchen regular coconut milk)
- 1 tablespoon sugar
- 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
- 1 tablespoon seasoned rice vinegar (we used Kikkoman unseasoned rice vinegar)
- 1/4 teaspoon powdered ginger
- 1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
- 1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
- 2 cups snow peas, trimmed, cut into 2-inch pieces
- 1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
- 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
- 1 tablespoon mirin (we used Sun Luck Mirin)
- 1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
- Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)
- Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
- Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
- Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
- Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
- Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).
*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.
Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).
This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !
This recipe came from “Vegan Yum Yum”.
We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.
Take care everybody !