Posts Tagged With: Tofu

Tofu Dippers

This is one of my favorite tofu recipes. It requires a little planning and the use of “liquid smoke,” which most non-vegans probably do not have in their pantry, but they are well worth it.

The recipe is from one of my favorite blogs, Peas and Thank You. You can get the full recipe here. She encourages you to marinade the tofu for several hours, but I only did it for one hour this time and it was still delicious.

Here, I served it with sauteed kale.

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Kale and Tofu Quinoa with Walnut Pesto

This recipe is from the cookbook, Color Me Vegan. It makes a huge amount of food. Enough for three people to eat dinner and three lunches after that. So, six full servings.

First you make the walnut pesto in the food processor, using fresh basil, chopped walnuts, garlic, oil and lemon juice.

Meanwhile, cook two cups of quinoa, saute the tofu, then saute 1 bunch of kale separately. Mix together, add chopped sun-dried tomatoes, then stir in the pesto.

Categories: Dinner, Potlucks Tailgates and Road Trips | Tags: , , | 1 Comment

Coconut Curry Rice with Tofu

This is a great way to spice up your rice with a creamy, dairy-free sauce.

The creaminess comes from one can of coconut milk, non-dairy soy or almond milk, cumin, coriander, cardamom, tumeric, mustard, and salt. Get the full recipe at this link.

Add cashews for a crunch. The shredded coconut is totally optional.

Serve with a side of Chinese Green Beans and Cauliflower.

Categories: Dinner | Tags: , , | 1 Comment

Cabbage and Herbed Tofu Slaw

We had half a head of cabbage in the fridge that we needed to use, along with some black beans and carrots that also needed to be used soon. So Matt made a summer slaw with the following:

  • Herbed tofu, marinated and grilled
  • Half a head of cabbage
  • 4+ carrots, grated
  • 1 cup or so black beans
  • Spring onions
  • Sliced almonds
  • Fresh cilantro
  • Fresh mint
  • Lime juice

Combine and… that’s it. With the marinade from the tofu, it doesn’t need oil or seasoning other than lime juice and the fresh herbs. It is so light and refreshing that way.

Categories: Potlucks Tailgates and Road Trips, Sides | Tags: , , , , | Leave a comment

Stir Fried Tofu with Chard and Cashews

I’ve been wanting to try some of the tofu recipes on Pinterest, so I tested out this simple stir-fry recipe one from Vegetarian Times. Be warned, it is super spicy!

1. I cooked the tofu first using the recipe linked above, then removed from the pan.

2. Keep the pan hot, add a bit of oil and water, sliced onion and cook for a few minutes.

3. Then added as much cleaned, chopped chard as the pan can handle and cook it until it cooks down.

4. Serve on top of quinoa, topped with cashews and the tofu.

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Quinoa with Tofu and Asparagus

I love asparagus season. It is one of my favorite vegetables, but it’s only in season a few months out of the year. Last year the season flew by me and I barely ate any local asparagus. This year I vow to eat as much as I can.

This recipe is an easy, one-pot, weeknight meal. The recipe is from Whole Foods (click for the full recipe). Ingredients include:

  • red onion
  • garlic
  • sundried tomatoes
  • lemon juice
  • lemon zest
  • quinoa
  • tofu
  • asparagus
  • cashews

Start with sauteing red onion and garlic, then add sundried tomatoes, then add the rest (except for asparagus and cashews) and cook for 15 minutes.

Lay the asparagus on top, cover again, and cook for 5 more minutes or so. You are supposed to cut up the asparagus into 1 inch pieces, however I overlooked that step and had already washed my knife and cutting board, so I didn’t do it. It would’ve tasted better that way, but oh well, I was tired. (I suggest you follow the recipe directly in the link above.)

After 5 minutes, add salt, mix, top with cashews and enjoy.

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Snapshots of the Past Few Weeks

My blogging was disrupted a month ago when I left for a 2+ week trip to India for work. Every time I travel for that length of period, it takes me almost just as long to catch up on life again when I get back.

Before I try to get back on a more regular blogging schedule, I’ll share a few shots of some of our meals from the last few weeks.

I’ll start with the best items first… Happy Herbivore’s super easy, 6-ingredient black bean burgers. These are about 110 calories per burger (w/o the bun and condiments), soy-free and oil-free. Top them with your favorite toppings (I use hummus, green salsa and sundried tomatoes).


As a side to that meal, we ate Happy Herbivore’s carrot fries. Again, super easy and healthy. I got this recipe when I purchased one of her $5 meal plans, which I highly recommend for quick, easy, healthy meals. It comes with a shopping list, which is so convenient. I prefer the family plan because recipes are four servings, and instead of making all the lunches, we make the full dinners and eat the leftovers for lunch.


Next, was our Easter brunch: tofu scramble, blueberry crisp, and chocolate zucchini muffins.

  • The tofu scramble is our own creation that we throw together in a saute: tofu, green onion, pepper, other vegetables on hand, a bit of oil, nutritional yeast, turmeric, cumin, hot sauce, salt, pepper, occasionally tomatoes, etc.
  • Blueberry crisp was also from the Happy Herbivore meal plan. Easy, soy-free, oil-free, sweet and delicious.
  • Fat-free chocolate zucchini muffins, another recipe from Happy Herbivore! Soy-free if you use another type of non-dairy milk, and oil-free too. Great for chocolate lovers.


And for a close-up of the Blueberry Crisp:


One dinner was Japanese Curry with Edamame from Vegetarian Times:Image

And finally, as a result of cleaning out the fridge/pantry (and my husband’s creativity): a cold salad mix of orzo, red quinoa, chickpeas, kale, red pepper, dried cranberries, red onion and a sauce of probably olive oil, vinegar, lemon mix (but honestly I don’t remember, he just threw it together and this was weeks ago).


Coming up (if I can stick with this blogging thing…): spring and summer meals using fresh fruits and vegetables. This is favorite time of year to cook!

Categories: Breakfast, Burger, Dinner, Muffins | Tags: , , , , , , , | Leave a comment

Trial and Error

I’m not going to pretend that we love every dish that we make. We have a few staple recipes, but both Matt and I enjoy trying out new recipes. Sometimes they aren’t that good, and other times we just mess them up. 

This one was a potato and spinach Indian-style recipe. To add protein and make it more filling, we added tofu. (For information on how to cook with tofu, go here. It’s really not that scary, I promise!) We probably didn’t balance out the spices right, so it ended up kind of bland. Here are the onions, potatoes and tofu sauteing in water with not-enough spice.


Quick solution to the blandness: add a sauce. We had some leftover (store-bought) raspberry and pepper marinade sauce in the fridge, and poured that on it instead. Top it with some pine nuts, salt and pepper, and voila, it’s… good enough. I don’t expect to indulge in deliciousness every night. Sometimes a healthy, filling meal is, frankly, good enough.




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