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Posts Tagged ‘tofu’

I’ll admit, I’ve been sucky on the breakfast front lately. I’m a picky breakfast eater — I don’t like anything sweet or cold, and it has to be sturdy. I’ve been eating a lot of oatmeal (thick rolled oats + boiling water + sugar), but I’m also easily bored. I decided to take back breakfast this morning.

A big cup of tea and my favorite vegan breakfast — and actually sitting down and deciding to make a meal of it, instead of eating in my lap while on my laptop.

In my brain I’m all about valuing eating. Food is important! Put away the internet and sit down at a table! I’m pretty good at dinner since the boy and I have been eating meals I make at home regularly, but the rest of the day’s meals get tossed away. I know it’s even worse with an 8-5, or if you’re a student. Breakfast becomes a hassle, pitting your body’s needs against time. And time kind of wins usually.

But today breakfast won. With my favorite, quick and easy vegan breakfast. Here’s what you do (taken from one of the How It All Vegan books).

– Leftover rice and tofu into a pan with some olive oil and soy sauce
– Bread gets toasty
– Toasty bread receives Vegenaise treatment
– Soy saucy rice and tofus go onto lubricated bread
– All gets topped with ketchup

Kind of weird, but really fast and tasty. And man, talk about stick to your ribs! I was full full full after two pieces.

Now, of course, I’m imagining out-the-door versions. Rolled in some lavash bread maybe?

But for now, I’m going to stick to my sit down breakfast. I think I owe it to myself.

(Books are a nutritious part of this balanced breakfast. I’ve discovered the library, can you tell…?)

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Friends, colleagues, fellow vegetarians and vegans alike,

Do you struggle with tofu? Do you feel as though you’re one of those infomercial people in black-and-white, wrestling with preparing tofu? Have you gotten your hopes up for a broiled, steamed, fried, or baked tofu recipe, hoping this could be “the one,” only to be met with disappointing results?

Well, join me in the color part of the infomercial. I think I have figured out how to make tofu perfectly, every time.

I’m going to walk you through the steps. No monthly payments.

1. Procure some tofu for yourself. I used this:

I’ve found that tofu that comes with minimal water is usually the tofu that has the best texture. Tofus that come in plastic containers seem to hold more water. Obviously, you want extra firm or firm tofu.

2. Cut your tofu into 1/4 – 1/2″ slices.

This will give you a high surface area to volume ratio (crucial for flavor absorption and crispiness), but also give you tofu that, in the end, is good for anything.

3. Freeze your tofu for a few hours! This helps to really firm up the texture and give it a very chicken-like texture — I like a sturdy tofu. This is a departure from how I was taught to make this tofu, and I think it’s an improvement.

4. Thaw your tofu.

5. Marinate your tofu.

Marinade recipe: juice of 1 lemon PLUS 2 – 3 Tbsp of soy sauce, PLUS a little water if you don’t have enough for your tofu to soak up. You could add minced garlic to this, or red pepper flakes.
Let this sit for at least an hour, turning regularly to make sure it is evenly coated. You should see that your tofu is getting darker, because it is soaking up the marinade.

6. Dredging time! Put some (1/2 c?) nutritional yeast into a container a little bigger than your tofu slices, add a piece of tofu, shake to coat, flip, repeat until all the surfaces of the tofu are covered in yeast. The nutritional yeast will soak up some of the moisture, so you may have to flip a few times.

7. Frying time. Heat a frying pan, with enough oil to coat, over medium-ish heat (depends how hot your burner is). Fry each piece until golden-brown, about 3 minutes. Flip. Repeat.

Hooray! Tasty tofu with a bit of a crust. Should keep at least a week — probably way longer — in the fridge.

Ideas for using:
– eat with your hands
– use on a sandwich
– slice up in salads (I did this last night and I think it’d be good in a “chicken” Caesar)
– add to a rice bowl for some extra flavor and protein
– substitute for breakfast “sausage”
– eat with ketchup and a little hot sauce instead of “chicken” nuggets
– make “chicken” parmesan

Go forth and make tofu! I’m looking forward to cooking amazing tofu from here on out…

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I tell you, lunch is a hard meal for me. I’m hungry, but lazy. I want something tasty but uncomplicated. What’s a girl to do?

Enter today’s tasty lunch creation: a (vegan) tofu avocado sandwich with miso-tahini dressing!

It’s got tofu! Avocado! Delicious spread! Totally filling, totally delicious, totally vegan.

“How can I make this tasty concoction?” you ask. Well. I will tell you. Here is my “recipe,” or at least how-to guide.

Start with the TOFU.
1. Get yerself some tofu. Firm or extra firm, so it’ll hold up to frying. (Silken or soft tofu is best left for smoothies and stuff.)
2. Slice the tofu into 1/2″ rectangles.
3. Mix together some (1/4 c?) soy sauce and some (1/4 c?) lemon juice. You could add minced or powdered garlic if you want. This is your marinade.
4. Let tofu marinate for, well, however long you want. I left it in for about 45 minutes and it got sufficiently tasty.
5. Coat the tofu in nutritional yeast*.
6. Fry the tofu over medium-ish heat in a hot pan with some canola or olive oil until golden brown. Flip. (Lather rinse) repeat.

While the tofu’s marinating, you can mix up your miso-tahini sauce. I got this recipe from Veganomicon, one of my favorite vegan cookbooks.

MISO-TAHINI SAUCE
1/4 c miso (I used white but I’ve used red and brown to fine results)
1/4 c tahini
Mix together with some warm water until desired consistency is reached. Note that this will thicken significantly after being refrigerated. I add olive oil and/or lemon juice to thin it down.
This sauce is good on everything: salads, sandwiches, greens, rice…

From there, put some miso-tahini sauce on your toasty bread (I like sourdough, which is also usually vegan), add some sliced avocado (I used a whole avocado because I LOVE it), and finally put in a tofu slice.

Eat! Nummers. You could also add sliced tomato (if it’s in season) and/or some lettuce for added vegetable points.

*Nutritional yeast is yellow/orange-ish flakey stuff you can get at a health food store. It has a cheesy flavor and is also really good for you. Not the same as yeast you use in bread. Bad mistake.

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