Tag Archives: tofu

Quick Stir Fry Noodles

 

Asian Noodles

From college students to parents, noodles are a staple of dinner. There’s a reason for this: noodles are easy! If you can boil water, you can prepare pasta. And you don’t need to plan ahead: this is the perfect on-the-go dish for on-the-go people.

The Quick Stir Fry Noodles offer the ease of plain noodles but with a little something extra. The ingredients amp up nutrition and provide a well-rounded feast full of flavor. It’s a dish so good your kids will eat their veggies without hours of protest.

 

Time : 30 minutes  Serves : 4

Ingredients:

  • 8 ounces of noodles – any kind can be used from spaghetti to quinoa-based
  • 1 tbsp olive oil
  • 1 cup sliced white cabbage
  • 1 cup sliced red cabbage
  • 1 zucchini, diced
  • 1 yellow squash
  • 1 red bell pepper, diced
  • 2 tbsp of reduced sodium soy sauce
  • 3 cloves of garlic minced
  • 1 tbsp of Sambal Oelek chili sauce
  • 1 tbsp fresh grated ginger
  • 1 bunch scallion
  • 1 cup tofu cubes, sauteed

 

spring veggies

How to prepare:

1. In a large pot of boiling, salted water, cook pasta according to package instructions. Then drain well, rinse with cold water, and set aside.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add ginger, scallions, cabbage, squash, zucchini, and bell pepper.

4. Cook and stir frequently until tender.

5. Add chili paste and soy sauce, then stir.

6. Serve immediately.

7. Garnish with cilantro and crushed peanuts.

This dish is great when you need to be fast. It’s full of fine flavors and good health that lasts!

 

Enjoy!

 

Saute’ Veggies

 

 

Effortless Vegan Chocolate Pie

Vegan Chocolate Pie

Cooking Difficulty Level: Easy
Cooking Time: 15 Minutes (Plus 6 hours to refrigerate)

Recently I made this vegan chocolate pie and served with aquafaba. No need to say everyone was in love at first bite.
Ingredients:
1       Keebler 9″           Graham cracker pie crust ready made

2 Package Two Package Baker’s Semi-Sweet or
Sweet Chocolate Bar
1 Teaspoon One tsp Vanilla

one tsp maple syrup

1 12.3 Oz. Package One 12.3 Ounce Silky Tofu NORI-NU silken firm tofu
White Chocolate & Raspberries to Garnish
Cool Whip Optional

How to Prepare:

  1. In a glass bowl, melt the chocolate in the microwave for one minute. Stir and add one minute till it melts.
  2. Using an electric mixer, blend the vanilla ,maple syrup and tofu into the melted chocolate until smooth and creamy.
  3. Let it set in a refrigerator for 6 hours or overnight.
  4. Garnish with raspberry and shaved white chocolate.
  5. Add Aquafaba to substitute whipping cream.
  6.  Yum! Enjoy!

Vietnamese Spring Rolls

I’m not usually a big fan of cold appetizers or soups, but once I tasted these cold spring rolls in a new Thai restaurant, I instantly became a fan. So I invited my fellow foodie, Phung Li, to try this recipe with me. This recipe originally came from Chow.com’s Vietnamese-Style Summer Rolls with Peanut Sauce.  I modified it to be Vegan/Vegetarian friendly by switching the shrimp to tofu, so you’re still getting plenty of protein.

With summer coming, these are sure to be a major hit at summer cook outs. This dish would go especially well with my delicious Yellow Thai Curry recipe, so be sure to check that out.

Most of the ingredients are available in the Asian aisle of the grocery store.

Vegan

Time: 30 minutes

Makes: 8 rolls

Peanut sauce

The peanut sauce.

Peanut Sauce (Whisk  all ingredients together and set aside)

  • 3/4 cup creamy peanut butter
  • 3 Tbsp Hoisin sauce
  • 2 Tbsp lemon juice
  • 2 tsp soy sauce
  • 1/4 tsp chili garlic paste (with rooster picture)
  • 1/2 tsp oil
  • 2 Tbsp crushed peanuts

_________________________________________________________

INGREDIENTS: Spring Rolls

  • 1 packet extra firm tofu
  • 1 packet 8 round rice paper wrappers. They are clear by nature. (I have used Red Rose brand)
  • Rice noodles
  • 16 pieces of basil
  • 1 cup sprouted mung beans
  • 1 bunch fresh mint
  • 1 bunch fresh cilantro sprigs
  • 8 leaves of bibb lettuce, cut into halves
  • Fresh scallions cut cross wise
  • Garden English seedless cucumber
  • Serrano or jalapeno chilis (cored, seeded, and thinly sliced) – optional

PREPARATION:

1. To store the wrapper, place a wet paper towel or wet cheese cloth at the base. Then cover with saran wrap so it does not dry out.

2. Drain tofu. Cut into cubes. In a wok, lightly season with soy and ginger paste. Set aside.

Tofu cubes

Seasoning the tofu

 

3. Clear an area on a cutting board or flat surface to roll spring rolls.

4. Wet the rice paper and lay flat on a cutting board.

5. On top of the rice paper, layer a half lettuce leaf, mint, basil, sprouts, tofu, cucumber, and chili. End with a second half leaf of lettuce.

Spring roll filling

Ready to roll!

6. Try to roll on one side. Fold in sides.

Wrapping Spring Rolls

Wrapping up the spring rolls

6. Roll in a way so it is firmly tucked in and shows green lettuce on the top.

Finished spring roll

Ta da! This is what your finished roll should look like.

 

For more inspiration, join our newsletter (you can find the form in the right hand column). Also, I love to hear from my readers, so leave your comments below and tell me how this recipe turned out for YOU! Let me know what I should try next.

Tofu Scramble Feast

Tofu Scramble With Toast
Preparation Time: 10 Minutes
Cooking Level: Very Easy 
AO = Anti-Oxidant, GF = Gluten Free, HF = High Fiber, HP = High Protein
 
Ingredients:
1/2 Block of extra firm tofu

2 Small red potatoes

1/4 Yellow onion

4 medium sized mushrooms

1/2 Green bell pepper

1 Tomato

1/2 Avocado

Shredded cheddar cheese (omit cheese if you are making a vegan version)

Olive Oil
Salt
Black Pepper
Curry Powder
Italian seasoning
Red Pepper Flakes
Preparation:

1. Drain the tofu and pat it dry with a napkin to absorb extra water.Chop the tofu into small cubes and put it in a bowl.  Smash the tofu using fork into crumbles.

2. In a pan, add olive oil, garlic, salt, black pepper and curry powder and put the potato, onion and tofu  to saute.

3. Add a little bit of water and cover it for 3-4 minutes.  Then  add the bell pepper and mushrooms.
4. After a few more minutes, add italian seasoning and red pepper flakes. Let it cook for a couple more minutes until the potatoes turn soft.
5. Serve the tofu scramble in a bowl with  freshly chopped  tomato, avocado and shredded cheese on top!
I served  tofu scramble, toast with  fig jam which I bought from whole foods stores.