Posts filed under 'tofu'
Chocolate Chip, Coconut, Cinnamon Scones
We have been having a lot of snow here in NJ this past month and by a lot I mean A LOT! We have yet to have a day this year that there wasn’t any snow on the ground. There is no place to put the snow anymore and our front yard has a snow pile that is way over the top of my head. Its ridiculous but I don’t mind because I love the snow plus I have nowhere to go usually so I’m completely fine with being snowed in. On most snowy mornings I like to make us scones for breakfast. I always make the same ones and I call them Blizzard Scones. They have chocolate chips, coconut and lots of cinnamon in them. I usually top them with cinnamon sugar before popping them in the oven but was lazy this last time. These things are so good. I always say I’m going to make a different flavor scone and always end up making the same ones over and over again.
On this particular snow day I also made us one of my favorite tofu sandwiches….
Lemon-Mustard Tofu Sandwich
Unfortunately somewhere after making the above scones and turning off the oven and then turning it back on to bake the tofu my oven broke. It was devastating. I had tofu marinating in a great lemon and mustard marinade to bake off in the oven and couldn’t. I ended up searing them on the stove top which made them still delicious but it’s not the same as that slow baked tofu texture that I love. I make this tofu a lot in the summer months when I want to make my French Sandwich which is just a riff off of a vegetarian sandwich I became obsessed with while I was in Paris once many many years ago. That sandwich contained hard boiled eggs and this tofu is a great replacement for it. The above sandwich is not the French Sandwich however. I’ll make a post on that sandwich in the summer months when I can get great fresh/ripe veggies for it (hopefully from my garden). The sandwich above is just a simple mini baguette spread with veganaise and some whole grain mustard, mesclun greens and the tofu. A simple sandwich for a simple day stuck inside because of the snow. Here is my recipe for the tofu:
Lemon-Mustard Tofu
1 block extra firm tofu, pressed (I use and swear by my Tofu Xpress)
1 1/2 tablespoons tamari
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons whole grain mustard
2 tablespoons extra virgin olive oil
Combine and whisk all the ingredients, except for the tofu, in a small bowl. Cut tofu in 1/2 so you have two rectangles. Place each slab of tofu on its side and slice each piece into 4 slices. You’ll have 8 rectangle pieces of tofu. Pour 1/2 of the marinade in a large shallow baking dish and place the tofu on top of the marinade. Pour the rest of the marinade on top and place in the fridge for at least one hour.
Preheat the oven to 350 degrees F. Have a sheet tray covered with parchment paper ready and transfer the tofu onto the sheet tray. Bake for 25 minutes. Flip over each piece of tofu and bake for 20-25 minutes more.
Let cool and use however you like.
January 27th, 2011
Island Teriyaki Tofu
A few weeks ago there was this amazing smell coming into our apartment from my parents apartment below us. I couldn’t get enough of it and finally had to go downstairs to see what the hell she was making. It was of course some sorta meat, maybe pork?, I don’t remember but that’s not what was causing this glorious smell. It was the marinade she was baking it in and I NEEDED to know what it was. She said it was an Island Teriyaki marinade that she bought at Trader Joes. As soon as she showed me the bottle I knew exactly what company made it even though Trader Joes just slaps their own label on it: Soy Vay. I immediately scooped up a bottle at Whole Foods a day later. While checking out the ingredients I noticed that it contained pineapple. I have sadly developed a sensitivity to pineapple that gets worse every time I try to eat it. I basically said “Screw you sensitivity! I NEED TO EAT THIS!” I figured I could deal with itchy ears and mouth and throat for a hour or two or three.
When I got home from the store I pressed a block of tofu in my TofuXpress, which if you don’t have one I highly recommend getting one. I then cut the tofu up into triangles and marinated it for an hour or so. I heated up a pan until really hot and then added a tablespoon or two of olive oil and then seared the pieces of tofu until they were nice a brown on each side. While that was happening I boiled some bean thread noodles and sauteed some broccoli and string beans with a touch of the teriyaki sauce. Once everything was done cooking I added the noodles to the pan with the veg and touch more of the teriyaki sauce to give it some more color and heated it through. Then I scooped it into a bowl and placed the seared tofu on top and dug in. It was so delicious. My apartment smelled like it did the day my Maa was using the marinade in her house below us. It was just wonderful. Reno even liked the tofu and might have even eaten a piece of broccoli.
My pineapple sensitivity did rear it’s ugly self and I had some itchy ears for a bit but it wasn’t so bad which means that I will definitely be using this marinade again!
November 3rd, 2010
Tofu Scramble, Diner Potatoes, Sausage and Toast
Usually weekend breakfast’s for us consist of coffee for Peter, some sorta iced mocha espresso drink for me and bagels with peanut butter or earth balance (sometimes both). Every once in awhile I feel like actually making us something substantial to eat. It takes some time but with careful planning it’s well worth the effort.
As you can see in the picture above I don’t really scramble my tofu. I like to keep it in smallish cubes with a few of them squished up from mixing. Its just a personal preference. I also like them plain as in without veggies. Just some garlic and onion’s, lot’s of nooch and some spices mixed it. The potatoes are diced, or sliced, boiled until softish and then fried in a pan with some onions until there is a nice crispy crust when they are turned out onto a plate. Fry up some homemade sausages or some Field Roast Sausages and toast some bread and you have one hell of a breakfast. You’ll be so full you won’t even think about food again until dinner time.
April 27th, 2010
Sweet Chili Lime Tofu
I’ve never followed a recipe from VeganYumYum before. I’ve just never got around to it. There was one that would always stick in my mind though and I was always saying to myself that I have to make that, it sounds perfect, my favorite tastes, etc..etc.. Well I finally made that recipe and I still can’t get it out of my mind. I can even still imagine what it tasted like on all my little taste buds. I’m talking about this here recipe: Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa. It was so flipping delicious. I made it on a night when Peter goes out to a class and I’ll say he was lucky there was any left when he came home. I kept sneaking past the stove and stealing some of the glazed tofu. I just couldn’t get over the taste of the glaze. I’m wishing I was eating right now. I almost made it for lunch yesterday and for dinner tonight. It is such a taste obsession for me.
October 8th, 2009
Grilled Tempeh and Avocado Sandwich
I’ve been really into eating sandwiches lately. Maybe its the early fall weather we have been having which always makes me want to go on a picnic, which I never do, or maybe it’s my love of bread with tasty ingredients in between two slices. Who knows?
My new favorite sandwich is the Grilled Tempeh one pictured up above. Succulent marinated tempeh grilled to perfection on butter toasted bread with mesclun, avocado, pickles and a thousand island type spread. If I added sauerkraut and some cheese and took off the mesclun I’d imagine you’d want to call it a Tempeh Rueben. Since that is a lot of adding and subtracting of ingredients I’ve decided that it is just my Grilled Tempeh and Avocado Sandwich.
Sauteed Seitan and Avocado Sandwich
I made a similar sandwich the next day with some sauteed seitan and I skipped the butter on the toasted bread. Equally delicious but I actually preferred the grilled tempeh over the seitan.
Chile-Cornmeal Crusted Tofu Po’ Boy from Veganomicon
I have literally been dying to make this sandwich since the day I got V’con in the mail. That was along time ago and I just got around to making it. I’m now kicking myself for not making it sooner. The tofu with it’s spiced cornmeal crust is just perfect and the coleslaw is mega easy to make and delicious to eat all on it’s own. Plus you can never go wrong with chipotle mayo. I’ve been making my own and spreading it on food for years now. If you haven’t tried this sandwich yet I beg you to make it tonight for dinner. You will be so happy that you did.
September 9th, 2009
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