Main Dish

Sweet Chili Lime Tofu

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Lauren Ulm’s website, Vegan Yum Yum, was one of the first vegan websites that I found when I started my vegan journey. I totally forgot about this tofu recipe and how much I love it until a few weeks ago. I’ve adapted it just a bit to make sure there’s enough sauce and to make sure the sauce thickens. It will not thicken without the cornstarch slurry.

A few more tips…Don’t be tempted to take short cuts, like not pressing the tofu, not slicing it thin enough and not dry frying it. These are essential to getting a chewy texture for the tofu. Play around with the sauce if you like, but follow the technique for the tofu.

Now, there is an exception. If you are someone who likes the soft, somewhat mushy texture of tofu, feel free to skip the dry frying, but do everything else.

Sweet Chili Lime Tofu

Author: Adapted from Lauren Ulm, Vegan Yum Yum

Recipe type: Main Dish

Makes: 4 Servings

2, 14 ounce blocks extra firm tofu, pressed and cut into thin small triangles or squares
 

Sweet Chili Lime Sauce

¼ cup organic granulated sugar
¼ cup soy sauce
2 tablespoons fresh lime juice
Zest of 2 limes
½ teaspoon crushed red pepper flakes
¼ teaspoon salt

Slurry

1 tablespoon cornstarch
1 tablespoon cold water

  1. Whisk all of the ingredients together for the sauce until the sugar and salt is dissolved. Set aside
  2. Make the slurry by mixing the cornstarch and water and set aside.
  3. Dry fry the tofu in batches, in a non-stick pan without any oil over medium heat. It should take about 5 minutes on each side.
  4. Remove the tofu as it’s ready and set aside.
  5. When you’ve dry fried all of the tofu, add it back to the pan, turn the heat up to medium-high and heat it through for about 1 minute.
  6. Stir the sauce one more time and pour it into the pan.
  7. Toss the tofu in the sauce for about 1 minute or until it has thoroughly coated the tofu.
  8. Stir the slurry again and pour it into the pan.
  9. Stir the tofu until the sauce thickens. It will probably take less than a minute.

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

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https://www.youtube.com/watch?v=iAiWRoq7K6c

If you follow me on Instagram, you've seen this dish recently! Here's what I've been throwing together several nights of the week.

Here are links to the 2 products I show in the video:

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

Single Serving

Serves 1

2 tablespoons peanut butter 1 tablespoon warm water (this is different from the video) ½ tablespoon soy sauce ½ tablespoon rice wine vinegar ½ tablespoon agave nectar or maple syrup 1 teaspoon canola oil (sesame is a great option too) 1 teaspoon Sriracha sauce (optional) 1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked 1 cup julienned or spiralized zucchini ½ cup julienned or shredded carrots

  1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.
  2. Heat a small saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Multiple Servings

Serves 4

1/2 cup peanut butter 1/4 cup warm water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons agave nectar or maple syrup 2 teaspoons canola oil (sesame is a great option too) 2 teaspoons Sriracha sauce (optional) 4 cups pasta (spaghetti, thin spaghetti, fettuccine works best), cooked 4 cups julienned or spiralized zucchini 2 cups julienned or shredded carrots

  1. In a medium bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.
  2. Heat a medium saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 3 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 1 minute, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Barbecue Tofu

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This is a simple recipe perfect for someone who wants to try tofu for the first time. Don't forget to press your tofu! It makes a big difference :)

Barbecue Tofu

Serves 4-6

2 blocks of extra firm tofu, pressed
1 bottle vegan barbecue sauce (you’ll use about half)

  1. Preheat the oven to 350 degrees.
  2. Slice each block of tofu into slices no thicker than ½ inch.
  3. Heat a non-stick pan over medium heat without oil and dry fry the slices of tofu, 5 minutes on each side.
  4. Line a baking sheet with foil or parchment paper.
  5. Pour a thin layer of barbecue sauce on the baking sheet.
  6. Lay the tofu on the baking sheet and pour or brush barbecue sauce over each piece.
  7. Bake for 30 minutes, turning once and basting with barbecue sauce halfway through - after 15 minutes.

How to Press Tofu without a Tofu Press


Chickpea "Chicken" Salad

Learn how to make Vegan Chickpea "Chicken" Salad. This is a great substitute for chicken and tuna salad. You'll be surprised how great it tastes.

Chickpea "Chicken" Salad

2 cans chickpeas
1 cup Vegenaise (or other egg free mayonnaise)
1 cup sweet pickle relish
1 cup finely chopped celery
1 cup finely chopped carrots

  1. Pulse chickpeas in a food processor until crumbled but not smooth.
  2. Transfer chickpeas to a bowl and add Vegenaise, relish, celery and carrots.
  3. Mix to combine.

Wannabe Falafels with Vegan Tzatziki

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Finally, here’s my chickpea patty that I am lovingly calling my wannabe falafel. It cooks up crispy on the outside and is moist on the inside. Unlike the star he admires, this falafel is super quick to throw together.

Wannabe Falafels with Vegan Tzatziki

Yield: 8 patties; 2 per serving (4 servings)

2 slices bread, torn into pieces
¼ cup milk
2 tablespoons cornstarch
2 tablespoons cold water
1 cup dry chickpeas/garbanzo beans, soaked overnight in enough water to cover them once they double in size
2 tablespoon vegan mayonnaise
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Oil, enough to pan fry the falafels

  1. Place bread in small bowl and pour milk over it. Use your fingers to make sure that all of the bread is soaked with milk. Set aside.
  2. Mix cornstarch with cold water and set aside.
  3. Drain and rinse the chickpeas and pour them in the food processor.
  4. Pour in the cornstarch mixture, vegan mayonnaise, salt, cumin, coriander, garlic powder, black pepper and cayenne pepper.
  5. Pulse until the chickpeas are finely chopped but not mushy.
  6. Squeeze the bread and drop it in the food processor.
  7. Pulse the chickpeas a few more times to make sure the bread is evenly incorporated.
  8. Scoop out ¼ cup of the mixture and flatten to form each patty.
  9. Heat a pan on medium heat and add enough canola oil to coat the bottom.
  10. Cook patties for 5 minutes on each side until brown.

Tzatziki Sauce

Source: Vegan Dad

1, 12 ounce package firm silken tofu
3 tablespoons fresh lemon juice
1 tablespoon canola oil
1 tablespoon dried dill
¼ teaspoon garlic powder or 1 teaspoon minced fresh garlic
1 teaspoon salt
⅛ teaspoon black pepper
1 cup seeded and finely chopped cucumber (about 1 cucumber)

  1. Blend tofu, lemon juice, canola oil, dill, garlic, salt and black pepper in a blender
  2. Transfer it to a bowl.
  3. Place diced cucumber in a towel and squeeze out excess moisture.
  4. Stir the cucumber into the bowl.

Vegan Stuffed Shells

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Ricotta Recipe (adapted) from All Recipes

Yield: 4 servings, 3 shells each

15 jumbo shells

Italian Sausage Sauce

1, 24 oz jar marinara sauce
1/2 cup water
2 tablespoons soy sauce or Tamari
½ tablespoon fennel seeds
½ teaspoon ground sage
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ cup textured vegetable protein
2 tablespoon balsamic vinegar

Ricotta

1, 14 ounce package extra-firm tofu (drained and not pressed)
¼ cup nutritional yeast flakes
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper

Cook Pasta

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Once water is boiling, cook pasta for 15 minutes.
  3. Drain and rinse the pasta.
  4. Transfer the pasta to a plate, separating the shells to make sure they don’t stick.

Prepare Baking Dish

  1. Pour ¾ cup marinara sauce in the bottom of an 8×8 baking dish. Set aside the remaining sauce.
  2. Preheat oven to 350.

Prepare Italian Sausage Sauce

  1. Pour water and soy sauce in a saucepan.
  2. Mix in fennel, sage, onion powder, basil, oregano, thyme, cayenne pepper, garlic powder and salt.
  3. Bring it to a boil and remove from the heat.
  4. Stir in the TVP making sure it all gets evenly coated, and let sit uncovered for 10 minutes.
  5. Pour in the remaining marinara sauce and the balsamic vinegar.
  6. Stir and cook over medium heat for 10 minutes, stirring occasionally. Set aside.

Prepare Ricotta

  1. Break the tofu into large chunks and drop in the bowl of a blender or food processor.
  2. Pour in the remaining ingredients for the ricotta and blend until smooth.

Assemble Shells

  1. Scoop a spoonful of ricotta into each shell and place it in the prepared 8×8 baking dish.
  2. Pour meat sauce over shells.
  3. Bake for 25 minutes covered.
  4. Uncover and bake for an additional 15 minutes until it’s bubbling.