Tag Archives: Tofu

Sweet Potato Hash

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I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Ingredients

Water/Veggie Broth for sauté 

1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded

1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!

2 small-medium sized sweet potatoes, peeled and diced

1 onion, diced

3-4 cloves garlic, minced

1 red bell pepper, diced

2-3 cups diced mushrooms

2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)

1 Tbsp coconut aminos (or tamari, soy sauce)

2 Tbsp nutritional yeast

(I use heaping amounts of all these spices but I love bold flavors!)

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 Tbsp dried parsley

1/2 tsp turmeric

1/4 tsp smoked paprika

1/2 tsp black salt (optional but really good!!)

Salt and pepper, to taste

* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…

Directions

1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.

2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.

3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.

Saute veggies, add in crumbled tofu

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Add in beans (greens would go here)

Ready for Soyrizo or toppings!

Ready for toppings!

Spicy Thai Noodles with Tofu

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I’m overdue for a cheat meal and boy am I glad I used it up on this recipe! This is really, really good! It makes a ton of food too… awh shucks, looks like I have to finish the leftovers!

Spicy Thai Noodles with Tofu

Yes, it contains oil (sesame oil) and a decent amount of honey (you can sub agave if you don’t do honey) but if that’s the worst cheat I have lately I think I’m still okay. I didn’t test this recipe out of our kids since it’s on the spicy side.

The original recipe is from A Small Snippet.

Spicy Thai Noodles with Tofu

Ingredients:

* 1 package pasta (I used whole wheat spaghetti but I bet it would work well with linguini too)

* 1-20oz block of extra firm tofu, pressed and cubed (I used Trader Joe’s Extra Firm High Protein Tofu)

* 1-2 Tbsp red pepper flakes (I used 1Tbsp and it was nice and spicy but if you prefer more fire, go big!)

* 1/2 cup toasted sesame oil (I KNOW…. BAD!!!)

* 6 Tbsp lite soy sauce

* 6 Tbsp honey (sub agave if you prefer… could work with stevia but I’m not sure)

* 1/4 cup rice wine vinegar

* 1 Tbsp peanut butter (I used smooth)

* 1 bunch of cilantro, chopped

* 3 large carrots, peeled and shredded

* 3 large green onions, sliced thin

* 1/3 – 1/2 cup unsalted peanuts 

Instructions:

1. Heat sesame oil and red pepper flakes over medium heat for 2 minutes. Remove from heat, strain out peppers and reserve oil.

2. Whisk together oil, honey, soy sauce, rice wine vinegar and peanut butter. Add cubed tofu to sauce to marinate while cooking the pasta. 

3. Cook pasta according to package, drain when done and set aside.

4. Remove tofu from the sauce with a slotted spoon, cook on high in pasta pot until lightly browned on all sides. 

5. Add pasta and sauce to cooked tofu and toss, use tongs.

6. Add cilantro, green onions and carrot to mixture and toss until combined. 

7. Serve topped with chopped peanuts. 

YUMMY!!!!!!

Heat sesame oil and red pepper flake for 2 minutes on medium and strain. Whisk sauce ingredients until combined.

Add cubed tofu to sauce to marinate until pasta is ready

Chop your veggies – I used organic whole wheat spaghetti

Remove tofu from sauce with a slotted spoon, add to hot pan and saute until brown

Brown tofu

Toss pasta with sauce and tofu then add veggies, toss well

Try not to eat the whole pot!

 

 

 

 

 

 

 

 

Coconut “Bacon”

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Confession time. My favorite show on tv is Diners, Drive-Ins & Dives… there, I said it. It makes zero sense that I would love this show so much considering 99.9% of the food they make on there is NOT plant-based. That’s okay though, the recipes on there give me ideas for other recipes sometimes and on a rare occasion Guy Fieri features a plant-based dish on the show.

It’s my understand that Guy grew up vegetarian and HATED it so much that he rebelled at a young age. While he may not make the same food choices as myself, he’s a pretty good host of the show although his dietary choices are (in my opinion) atrocious.

He’s featured vegan burgers, a few curry dishes and a coconut club with fried tofu and coconut bacon. I’ve been thinking about that sandwich for awhile now and decided to try out the coconut bacon concept. I searched around the internet and found this recipe. It’s really easy to make, you could whip up a batch of this for quick BLT’s or add this to tofu scramble… honestly, you could add it to just about anything! I’m thinking salad topping, add to split pea soup or a pizza topping!

This recipe is from Vegan Good Things blog, another cool site I bookmarked to peruse later. Sorry for the lame photo, I haven’t had a chance to make anything pretty with this yet but I will soon!!!

My hubby and toddler LOVED this!

Coconut Bacon
makes about 3 cups (enough for 4 – 6 sandwiches, depending on how big you make ’em)

3 large handfuls of large flake, unsweetened coconut (bought mine at Sprouts)
1 Tbsp. liquid smoke – Colgin brand is plant-based, some are not
2 Tbsp. tamari – or soy sauce, coconut aminos or shoyu
1 Tbsp. water
1 Tbsp. maple syrup (optional, but recommended – I used it)

Preheat oven to 300. Place coconut in a shallow baking pan. Combine other ingredients together in a small bowl and drizzle over coconut. Use your hands to mix and make sure the coconut is evenly coated. Bake at 300 for 20 minutes, or until crisp. It will continue to crisp as it cools, and is best eaten at room temperature.

I used my Pyrex glass pan, worked great!

Mix sauce with coconut, spread evenly

Coconut “Bacon”

Tofu Salad – For Sandwiches OR Sushi Wraps

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Are your kids tired of peanut butter and jelly sandwiches? This Tofu Salad makes great sandwiches, even my toddler agrees!

I like it wrapped in a Nori sheet with a little avocado, carrot, red chard and a spiralized daikon radish – topped with Sriracha, of course! I serve this with Wasabi Ginger Dressing on the side. I love my veggie sushi!

Toddler Approved!

This is another great recipe from Melomeals: Vegan For $3.33 A Day!

Tofu Salad 

  • 4 ounces extra firm tofu, crumbled
  • 1 tablespoon vegan mayo
  • 1 tablespoon minced onion
  • 1 big clove garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • siracha to taste
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh ginger
  • soy sauce or braggs to taste
  • 2 tablespoons nutritional yeast
  • Wasabi to taste
  • splash apple cider vinegar
To build the wrap, I placed the greens on the bottom, then the daikon, tofu salad, avocado and cilantro and wrapped it up.

Mix salad ingredients together

Here's my Tofu Salad Sushi Wrap!

Delish!

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Gingered Tofu & Zucchini (AND a little chit-chat)

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I’m a wee bit behind on blog posts… about 30 to be exact! Oops! My son will be 6 months old tomorrow, we moved him into his crib last month (our computer is in his room – my office/his room type of thing) and it’s been hard to get on the computer for any length of time. I cranked up his white noise machine tonight so I can get some of these posts out to you!

He starts solid food tomorrow too… yay!! Baby food recipes coming your way!

Anyways, we have made a few changes to our diet over the past month with the help of an awesome plant-based Registered Dietician – Elisa Rodriquez from EatUrVeggies.com. She’s helped us a A TON and I’ve never felt better! I started Crossfit three months ago and I am SO HAPPY with my overall appearance right now… I look and feel better than I did BEFORE I had both of my kids!!

If you need a little push or a little direction with your plant-based diet, talk to Elisa!!! She’s awesome and very reasonably priced!

A few of the changes we’ve made from this learning process:

* Cut out added oils and salt

* Stopped eating bread more than twice a week MAX

* Switched to eating more whole foods (cut out flour, etc… well, for special occasions!)

SO you may see my recipes changing a bit. I need to post the ones I’m behind on but after that you may see a change in the type of recipes I choose to cook OR I will be altering them to suit our new dietary path. 🙂

OK! Onto the food!

This recipe is from one of my favorites – Melomeals Vegan For $3.33 A Day… LOVE HER!! This is a really easy recipe, perfect for a busy evening!!

Gingered Tofu & Zucchini

My daughter loves this! I serve this over quinoa or brown rice OR I make it into Spicy Noodles! (Post to follow… that’s a GOOD RECIPE!)

Gingered Zucchini and Tofu
  • Cooking spray
  • 7 oz extra firm tofu cut into small cubes – I used one block Trader Joe’s Organic High Protein Tofu
  • 1 large zucchini,  medium chop  I used 3 for extra veggies
  • 1 large onion, diced
  • 5 large cloves garlic, chopped
  • 3 tablespoons fresh ginger, minced
  • ¾ cup water
  • Smoked Sea Salt to taste
  • Soy Sauce to taste
  • Black Pepper  to taste
  • Siracha if desired, to taste
  1. In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
  2. Now add the garlic and ginger along with the water and a pinch of salt.
  3. Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

Tofu, zucchini & onion ready

Add to HOT pan

Now add garlic, ginger and water

Add soy sauce, pepper, smoked salt and sriracha to taste

 

Healthy Breakfast Tacos

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The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!

Healthy Breakfast Tacos

We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!

Ingredients:

1 large onion, diced

2-4 cloves garlic, minced

1 can fat-free refried beans

1 12oz package organic tofu, drained and pressed

1 package sliced mushrooms (I used baby portobellos)

2 bunches of spinach

1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes

1 tsp turmeric

1/2 tsp cumin

1 1/2 Tbsp nutritional yeast

Black pepper, to taste

Salsa, to top

Avocado, to top tacos

Tortillas of your choice (I used Ezekiel Sprouted Tortillas)

Sliced limes, to top

Directions:

1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.

2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.

3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.

3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.

4. Heat refried beans in another pan.

5. Warm tortillas and assemble tacos.

6. Garnish with salsa, avocado and lime wedges.

Saute onion and garlic

Add crumbled tofu and spices

Add mushrooms and saute

Add spinach and cover until wilted and bright green

Season with black pepper

Cook hash browns in a separate pan

Assemble tacos and enjoy!

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