The post This Scrambled Tofu Recipe Is Supreme appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 1 bell pepper, diced
- Handful of spinach leaves (optional)
- Fresh chives or parsley, chopped, for garnish
Instructions:
- In a small bowl, combine crumbled tofu, nutritional yeast, soy sauce, ground turmeric, garlic powder, onion powder, ground cumin, salt, and pepper. Mix well until tofu is evenly coated with spices. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and bell pepper to the skillet, sautéing until softened, about 5 minutes.
- Add the seasoned tofu mixture to the skillet, stirring to combine with the vegetables. Cook for 5-7 minutes, or until tofu is heated through and slightly golden. If using spinach, add it to the skillet and cook until wilted for about 2 minutes.
- Taste and adjust seasoning if needed, adding more salt and pepper as desired. Remove from heat and garnish with freshly chopped chives or parsley before serving.
- Serve the scrambled tofu hot alongside toast or your favorite breakfast sides, and savor the irresistible flavors of this nutritious and delicious morning delight.
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]]>The post How to Cook Up a Scrumptious Sesame Tofu and Broccoli Dish appeared first on falafelandcaviar.com.
]]>Ingredients
- 14 oz. extra-firm tofu
- 2 scallions
- 2 small heads of broccoli
- 1 piece of peeled ginger
- salt
- toasted sesame seeds
- toasted sesame oil
- 2 garlic cloves
- 3/4 cup vegetable broth
- 1/4 cup pure maple syrup
- 1/2 cup soy sauce
- 1 tablespoon plus 1/3 cup cornstarch
- 4 tablespoons neutral oil
Instructions
- Preheat oven to 425°. Thinly slice scallions and separate green and white parts while also chopping up broccoli heads into smaller chunks. Place white scallion parts in a large bowl along with grated ginger and garlic. Add broth, soy sauce, chilli crisp, vinegar, sesame oil, and 1 tablespoon of cornstarch to the mix and whisk until combined.
- Break the tofu into 1-inch pieces if not already broken up. Toss the tofu pieces into a separate large bowl and add 1/2 teaspoon salt. Drizzle tofu with 1 tablespoon of neutral oil and toss the tofu in order to ensure that all pieces are evenly coated.
- Spread 2 teaspoons of neutral oil on a parchment-lined baking sheet. Place tofu on the sheet and insert into the oven, baking for about 25 minutes, until light brown and crisp in appearance.
- About halfway through cooking the tofu, heat the remaining neutral oil in a large skillet over medium heat. Throw in the broccoli and season with salt. Toss the broccoli to coat it thoroughly in oil. Cook for 4 to 5 minutes until broccoli starts to char.
- Keep the sauce cooking, whisking it to reincorporate the cornstarch.
- Finally, toss the tofu and broccoli into the skillet and coat with sauce.
- Top with green scallion parts and sesame seeds and serve with rice.
The post How to Cook Up a Scrumptious Sesame Tofu and Broccoli Dish appeared first on falafelandcaviar.com.
]]>The post Tasty and Easy Tofu Curry appeared first on falafelandcaviar.com.
]]>Ingredients
(Serves 2)
- 10 oz firm tofu
- 1 large bell pepper
- ½ head of broccoli
- 1 large white onion
- 2 cloves garlic
- 1 red chili
- 1 15 oz can of coconut milk
- 1 15 oz can chopped tomatoes
- 1 tablespoon dried cumin
- 1 tablespoon dried coriander
- 1 teaspoon curry leaf powder
Instructions
- Chop the pepper, broccoli, onion, garlic, and chili
- Tear or chop the tofu
- Heat some oil in a large wok and add the pepper, broccoli, and onion
- Fry for about 5-10 minutes, and then add the garlic, chili and tofu
- Add the cumin, coriander, and curry leaf powder
- Stir these through and continue to fry for another 5-10 minutes
- Add the cans of coconut milk and chopped tomatoes, increase the heat, and leave to simmer for 10-15 minutes, stirring occasionally
- Remove from the heat and serve immediately over some rice or noodles
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]]>The post This Tofu Mushroom Pasta is Your New Vegan Favorite appeared first on falafelandcaviar.com.
]]>- Easy to make
- Tasty enough to eat week after week
- Plant-based (duh)
- Have protein (our bodies will thank us!)
- Use simple ingredients that you usually have around the house or can get any time of year
And this tofu mushroom pasta recipe is a perfect candidate. Keep reading to learn how to make it.
Ingredients:
- Olive oil
- Onion
- Firm tofu
- Mushrooms
- Cherry tomatoes
- Pasta
- Water
- Salt
- Pepper
- Garlic salt
- Nutritional yeast
Directions:
- Cook your pasta according to package instructions, making sure to salt the water generously. We recommend tube or bow tie-shaped pasta.
- Chop up your veggies and tofu into bite-sized pieces.
- Heat olive oil over medium heat, adding the onions when the oil is shimmering and cooking until they are translucent and fragrant.
- Add the tofu, cooking for an additional 10 minutes.
- Then you can add the chopped mushrooms, cooking for 5-10 more minutes.
- Season with salt, pepper, and garlic salt to taste.
- Remove the mixture from the heat.
- Add cherry tomatoes and drained pasta and mix to combine.
- Add a splash of olive oil, mixing to thoroughly coat everything.
- Serve sprinkled with nutritional yeast.
The post This Tofu Mushroom Pasta is Your New Vegan Favorite appeared first on falafelandcaviar.com.
]]>The post Hannah Sunderani Will Make You Fall in Love With Tofu appeared first on falafelandcaviar.com.
]]>Crispy Baked Tofu
If you’re still new to preparing tofu, you should start your journey with this beginner-friendly recipe. Made with just six ingredients, including extra-firm tofu, oil, corn starch, and garlic powder, this tofu is as delicious and crispy as it gets.
Pan-Fried Tofu
This is another basic recipe perfect for beginners, especially the ones who like foods with a bit of spice. This tofu owes its tangy flavor to the homemade miso tamari glaze that you can use to drizzle it.
Tofu Nuggets
Plant-based versions of chicken nuggets are all the rage with vegan bloggers. Sunderani gave us her own take on this trend with her tofu nuggets with a crispy exterior and soft texture.
Stuffed Sweet Potatoes Tofu
After mastering the basic tofu recipes, it’s time to level up by combining them with other foods. Stuffed sweet potatoes are a great option, and you can fill them with all sorts of healthy ingredients, including tofu.
The post Hannah Sunderani Will Make You Fall in Love With Tofu appeared first on falafelandcaviar.com.
]]>The post Sweet Potato Tofu Salad is Your New Favorite Lunch appeared first on falafelandcaviar.com.
]]>Ingredients
- Vegetable oil
- Firm tofu
- Soy sauce
- Sesame oil
- Sweet potato
- Salt
- Pepper
- Olive oil
- Cucumber
- Tomato
- Lemon juice
- Garlic dressing
- Croutons
Directions
First, preheat your oven to a medium-high temperature. Wash and cut your sweet potato up into bite-sized pieces. Line a baking pan with parchment paper. Spread the sweet potato evenly onto the pan. Drizzle with olive oil and season with salt and pepper. Bake until golden brown.
Next, heat up vegetable oil in a pan over medium heat. Chop your tofu into bite-sized cubes and add into the warm oil. Cook until crisp on all sides. Add soy sauce and sesame oil, mixing to combine, and let cook a bit longer.
In a large bowl, combine diced cucumbers and tomatoes with garlic dressing, croutons, and lemon juice. Once the tofu and sweet potato are cooked and cooled down, add them to the large bowl and combine everything.
The post Sweet Potato Tofu Salad is Your New Favorite Lunch appeared first on falafelandcaviar.com.
]]>The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.
]]>One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.
What you need: 15 oz block of pressed tofu, 1/2 cup Dijon mustard, 1/2 cup agave, 1/4 cup yellow mustard, 1/4 cup vegan mayo, 1 1/2 tsp salt, 2 cups panko, 2 tbl neutral oil, 1/3 cup cornstarch What you do: 1⃣ Cut pressed tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly score slices with a knife on both sides,sprinkle with salt. Set Aside 2⃣In a bowl mix mustard, agave, mayo, & salt/pepper 3⃣Use 1/2 of mustard sauce to marinate tofu slices. I used a brush to make sure all edges and sides were covered. Marinate for at least 30 min.Place in fridge 4⃣ In saute pan, over medium heat, heat oil till warmed ( toss panko crumb in to see if it sizzles) add panko. Stir continuously for 5 min till panko changes to a golden brown color. Turn off heat, leave in pan, let cool 5⃣ Set up 4 stations to bread tenders: 1 plate with corn starch, a bowl with remaining mustard sauce, panko in pan, and lastly a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended) 6⃣ Take one tofu tender, dredge in corn starch (shake off excess) dip into mustard sauce, then press tender into panko crumbs covering all edges, place on rack/parchment paper. Repeat 7⃣ Bake 400 F for 30-35 min flipping half way through cook time. Enjoy!! I served mine with the remaining mustard sauce for dipping & added some cayenne pepper for some heat and chopped green onion to give a pretty color pop 
Ingredients
- 15 oz block of pressed tofu
- 1/2 cup mustard
- 1/2 cup agave
- 1/4 cup yellow mustard
- 1/4 cup vegan mayo
- 1 1/2 tsp salt
- 2 cups panko
- 2 tbs neutral oil
- 1/3 cup cornstarch
Instructions
- Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
- Mix mustard, agave, mayo, & salt/pepper in a bowl.
- Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
- In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
- Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
- Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
- Bake at 400 F for 30-35 min flipping halfway through cook time.
Enjoy!!
The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.
]]>The post Try These Proteins in Your Next Poke Bowl appeared first on falafelandcaviar.com.
]]>Here are three proteins that you absolutely have to try in your next poke bowl.
Ahi Tuna
Ahi tuna is probably the most traditional and classic protein for a poke bowl. This special, especially flavorful variety of the fish is fantastic as a base for the poke bowl due to how it interacts with the rest of the flavors present. Be sure to try it with sesame seeds and seaweed!
#宇治抹茶使用 #クックストリートマーケット #ハワイのサラダ . Fell in love with the #pokebowl from #cookestreetmarket 
Salmon
Salmon is another great fish option for poke. Although ahi tuna is the most popular type of fish used in poke, salmon has grown in popularity in recent years as a fish with a similar profile. We love topping our salmon poke bowls with soy-based sauces.
: @victoriameganhughes . . . #londolozi #thelondolozieffect #salmonpokebowl #pokebowl #dishofthedayTofu
Are you vegetarian or vegan and looking to try a poke bowl? Try marinated tofu as the base for your poke bowl! It might not be the traditional fish base that the dish normally has, but it’s a darn good substitute that is similar in both flavor and texture.
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]]>The post A Tofu BBQ Sandwich is Just the Healthy Substitution You’ll Be Craving appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 block of extra firm tofu that has been drained and pressed for 30 minutes
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 1/2 tablespoon of smoked paprika
- 1 tablespoon of adobo sauce
- 1 teaspoon of salt
- 2 tablespoons of vegetable or canola oil
- Hamburger buns or whatever bread you like
- Lettuce and tomato to your liking
Instructions
- After you’ve drained and pressed the tofu, cut it into strips.
- In a medium-sized bowl, mix the spices and salt.
- Pour in the adobo sauce and oil, mix well, and then put the tofu strips into the bowl and cover it with the marinade.
- Put this into the fridge for at least 20 minutes up to a couple of hours.
- Then, throw the tofu onto a grill pan, into the oven, or into a regular pan over medium-high heat and sear on both sides until slightly golden.
- Layer it onto your sandwich bread with tomato slices and lettuce, and enjoy!
#plantbased #govegan #veganfriends #halnezfoodness #housefoodstofu #housefoods #organictofu #bbqtofu #bbqtofusandwichThe post A Tofu BBQ Sandwich is Just the Healthy Substitution You’ll Be Craving appeared first on falafelandcaviar.com.
]]>The post Vegetarians Will Love This Szechuan Tofu Recipe appeared first on falafelandcaviar.com.
]]>
https://www.feastingathome.com/szechuan-tofu-and-veggies/ . . #feastingathome #Szechuan #szechuansauce #szechwan #szechuantofu #stirfryveggies #stirfry #veganstirfry #plantbased #eatclean #cleaneating #veganfoodshare #feedfeedvegan @thefeedfeed.vegan @huffposttaste #eattheworld #eattherainbow
#veganrecipes #huffposttaste #buzzfeast #buzzfeedfood @bestofvegan #plantbaseddietIngredients
The ingredients for the stir-fry are:
2 tablespoons five spice powder
15 oz extra firm tofu
1 chopped green bell pepper
1 chopped yellow pepper
4 teaspoons olive oil
salt
1 bunch green beans
2 chopped carrots
2 fresh red chili peppers
if you fancy a super easy midweek meal, find the recipe below 
#whatveganseat #veganstirfry . . . . Szechuan Tofu: Block of extra firm tofu 3 tbsp cornflour 2 tsp Szechuan pepper ground . . Stir Fry Sauce: 3 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tbsp maple syrup 1 tbsp balsamic 1 tbsp sesame oil 1 tbsp brown sugar 2 cloves garlic minced 1 tbsp minced ginger. . In this stir fry: (but use whatever you have!) 2 nests of noodles Onion Pak Choi sliced Capsicum Carrot Purple cabbage Bean sprouts . . Method: 1. Press tofu for half hour then toss in the cornflour and Szechuan pepper 2. Prepare your stir fry sauce – simply combine all the ingredients together and set aside 3. Heat 1 tbsp oil in wok over medium-high heat and then add the coated tofu. Cook until browned (about 3-4 minutes) then add 3 tbsp of the stir fry sauce and stir to coat the tofu. Simmer for a minute or two before removing tofu from pan and setting aside. 4. Add another 1 tbsp of oil to pan and cook onion until soft. Add carrot, capsicum and cabbage – cook for further 3-4 minutes or until tender. 5. Add bean sprouts, cooked noodles, tofu and remaining sauce – mix everything together until well combined. 6. Let the mixture simmer on medium-high heat until the everything is hot. 7. Plate up and enjoy! . . . #vegan #veganism #veganrecipes #vegandinner #veganfood #vegansofig #belfastvegan #vegansofbelfast #eatvegan #govegan #plantpower #stirfry #szechuantofu #tofustirfry #tofu #veganaf #vegancommunity #veganlife #feedmevegan #veganuk #veganfoodspot #veganfoodie #veganfoodshare #veganmeals #plantbaseddietFor the sauce you should get:
1 inch minced ginger
2 tablespoons rice vinegar
1/4 cup honey
2 cloves minced garlic
3 tablespoons soy sauce
Instructions
To start making the Szechuan tofu, you need to cut the tofu into small cubes. Make the sauce by mixing the honey, soy sauce, ginger, rice vinegar, and garlic.
Pour 2 tablespoons of the olive oil on a skillet and wait until it’s hot. Add the five spice powder and mix it for 2 minutes. Include the salt and tofu, then leave it on the stove for 3 to 4 minutes. Place it on a plate.
With the 2 remaining spoons of olive oil, cook the vegetables. Stir-fry them for 4 to 5 minutes. When they are done, add them to the tofu. You can also serve this meal with rice or quinoa.
The post Vegetarians Will Love This Szechuan Tofu Recipe appeared first on falafelandcaviar.com.
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