Category: Mains

Categories
Mains

Take-Out Style Broccoli Tofu

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Take-Out Style Broccoli Tofu

When you are craving take-out, this is the recipe for you.

Makes 4 servings

Ingredients:

  • 14 – 16 oz firm tofu
  • 2 teaspoons vegetable oil
  • 1 1/2 tablespoon cornstarch + 1 tsp cornstarch, divided
  • 3 cups broccoli florets
  • 1/4 cup vegetable broth
  • 1 ½ teaspoons sesame oil
  • 2 garlic cloves, pressed or minced
  • 1 teaspoon grated ginger
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons agave syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame seeds, plus more for serving
  • cooked brown rice, for serving
  • sliced chives (or scallions), for serving

Instructions:

  1. Drain tofu and cut into 3/4 inch cubes. Pat dry.
  2. Toss tofu cubes with 1 1/2 tablespoon  cornstarch in a bowl.
  3. In a small bowl, mix 1 tsp cornstarch with 1 tablespoon water until smooth, add sesame oil, garlic, ginger, tamari (or soy sauce), agave, and rice vinegar. Stir and set aside.
  4. In a large nonstick skillet, heat the vegetable oil over medium-high heat. When the oil is hot (but not smoking), add the tofu, turning occasionally (about every 3 minutes) until golden brown on all sides. Remove from the pan and set aside.
  5. Add broccoli to the hot pan with the vegetable broth. Cover. Steam for 2 minutes.
  6.  Uncover and add the sauce mixture to the pan with the broccoli and stir until slightly thickened (sauce will thicken more when you add the cornstarch-coated tofu). Add the sesame seeds and stir to incorporate.
  7. Return the tofu to the pan and toss to coat in the sauce, heat through.
  8. Serve over brown rice and garnish with chives and more sesame seeds.
Categories
Mains Pasta

Mushroom Stroganoff

Mushroom Stroganoff

Makes: 4 servings
Difficulty level: moderate

Beef stroganoff was a favorite food growing up. This was an easy dish to re-create in plant-based style as it already contains hearty mushrooms and wonderful flavor – no beef needed!

Ingredients:

  • 1 tablespoon dry mustard
  • 2 teaspoons hot water
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • 2 teaspoons vegetable oil
  • 1 onion diced
  • 16 oz fresh mushrooms sliced
  • 4 teaspoons flour
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 ½ cups vegetable broth
  • 1/3 cup white wine or dry vermouth
  • ½ cup vegan sour cream (or ½ cup cashew cream with 1 tablespoon lemon juice)
  • 1 tablespoon chopped parsley
  • Rice or pasta of choice for serving

Instructions:

  1. Combine mustard, water, sugar and pepper in a small bowl. Whisk to combine.
  2. Heat oil in a large pan/skillet over med-high heat, add onion and cook, stirring for about 5 minutes. Add the mushrooms and fry for about 5 minutes. Add flour and tomato paste, stirring until mushrooms and onions are coated.
  3. Stir in white wine, vegetable broth, tamari (or soy sauce) and mustard paste.
  4. Reduce heat and to medium and cook, stirring until reduced slightly and beginning to thicken, about 8 minutes.
  5. Stir in sour cream (or cashew cream and lemon juice) and stir to dissolve. Remove from heat. Taste and adjust seasonings.
  6. Sprinkle with chopped fresh parsley and enjoy over brown rice or pasta of choice.

Advanced move:

  1. Place wilted mild greens (such as spinach) under the pasta or rice, then top with the mushroom mixture. This is a great way to get in those extra greens.
Categories
Mains

Tofu Banh Mi

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Tofu Banh Mi

Makes: 4 servings
Difficulty level: moderate

We absolutely love the flavors in this sandwich. It is obvious why it is a staple of Vietnamese cuisine.

Ingredients:

  • 1 (14-ounce) package extra firm tofu, drained and sliced cross-wise into ½ inch thick slices
  • 1/3 cup cornstarch
  • 2 tablespoons olive or avocado oil
  • ¼ cup mayo (or vegan mayo)
  • 1 tablespoon Sriracha sauce (adjust to your taste)
  • 4 (8-inch) Italian sub rolls or baguette pieces, sliced in half
  • 2 carrots, shredded
  • 1/2 small cucumber, halved lengthwise, seeded, & thinly sliced
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • ½ cup of cilantro leaves
  • Extra Sriracha

Instructions

  1. Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water. Sprinkle with a small amount of salt and pepper.
  2. Meanwhile, combine the carrots, cucumbers, lime juice and fish sauce and let sit for 10 minutes.
  3. In a small bowl, whisk together the mayo, lime zest and Sriracha.
  4. Place cornstarch in a shallow bowl and dredge the tofu slices in cornstarch, transferring to a plate until all pieces are lightly coated.
  5. Heat a nonstick skillet to medium-high heat, then add a small amount of oil to the pan. Place the tofu pieces in the pan leaving some space between each piece, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown on the edges. Remove from heat.
  6. Assemble sandwiches by spreading a moderate amount of mayo mixture evenly over the cut side of each roll. Next, layer on the tofu, pickled veggies (without the liquid), and cilantro. Serve with extra Sriracha.
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