Cheesy Tofu Pasta Bake

Posted by Jennifer (the student)

 

A few times a year I clean out my freezer, this recipe is the result of what I found hiding in my freezer. This dish would be great using fresh vegetables and I think almost any combination of vegetables would work.

INGREDIENTS
  • 1 TBSP olive oil
  • 6 oz frozen asparagus spears (break the spears in half)
  • 4 oz frozen tri-colored bell peppers (sliced)
  • ¼ fresh onion (chopped)
  • 4 oz Rotelle Pasta (I used quinoa pasta but any type could be used)
  • 1 block of soft tofu (drained)
  • ½ cup tomatillo salsa
  • 4 oz Daiya jalapeno garlic havarti (crumbled) *

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. In large baking pan, add olive oil, asparagus, bell peppers and onion. Half way thought baking remove and toss veggies then return to oven. Bake for about 30 minutes until the onion is translucent. Remove from oven and set aside.
  3. Meanwhile, prepare pasta according to instructions. Drain pasta and set aside.
  4. In a non-stick skillet, on med-low heat, add tofu, salsa and baked vegetables. Combine until tofu is smooth. Remove from heat.
  5. In an 8×8 baking dish, added cooked pasta to bottom of pan, add tofu mixture and top with cheese.
  6. Bake for 15 to 20 minutes until the cheese is melted.
  7. Serve and enjoy.
  •  Most any cheese would be good in this dish. I was using what I had on hand.
  • About 4 servings. This recipe could easily be doubled.

♥ ♥

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FRED’S LEMON AND GINGER KALE WITH SESAME TOFU STEAK

Posted by Jennifer (the student)

Welcome to the Virtual Vegan Potluck! Thank you to Annie at An Unrefined Vegan for organizing this event! 🙂

A refreshing, quick and easy meal. Serves four:

Sesame Tofu Steak Ingredients:

  • 1 medium firm block of tofu (Drained)
  • 1 Tbsp. of sesame seeds
  • 1Tbsp. sesame oil for earthy taste (canola or olive oil may be substituted)
  • ¼ cup of Mitsukan – Ajipon (Citrus Seasoned Soy Sauce or low-sodium with some citrus juice may be substituted)

Lemon/Ginger Kale Ingredients:

  • 2 large bunches of fresh kale (stems removed and chopped into bite size pieces)
  • 1 fresh lemon
  • 1 Tbsp. of fresh ginger (finely chopped)
  • 1 small clove of garlic (diced)
  • 1 Tbsp. olive oil
  • 1 medium size white onion (chopped into bite size pieces)
  • salt and pepper to taste

Preparation and Cooking Instructions:

Sesame Tofu Steak:

  • slice the tofu block length wise into 4 slices
  • marinate with citrus seasoned soy sauce for 30 t0 60 minutes before cooking (save the soy sauce for later)
  • heat sesame oil in large pan on medium heat and add tofu slices and brown on both sides while cooking the lemon/ginger kale, (see cooking instructions below)

Lemon/Ginger Kale

  • in a wok or large sauté pan, heat olive oil on medium heat and then add garlic and ginger.
  • sauté for few minutes and add onion, followed by the kale: add the juice of the lemon and toss as you sauté the ingredients until the kale and the onion are soft; salt and pepper to taste.
  • place the lemon/ginger kale on a plate; place a tofu steak on top, sprinkle with sesame seeds
  • deglaze the sesame tofu pan with the saved soy sauce and pour over the top of tofu steaks.

Enjoy!

 

Explore other blogs in the Virtual Vegan Potluck.

  ♥ ♥  

Pan fried tofu sandwiches

Posted by Jennifer (The RD)

I came up with this sandwich because I was getting really tired of stir frying my tofu all of the time.  I wanted something different so I did some experimenting.

1 block extra firm tofu

Olive oil for drizzling

Miracle chicken blend from Princess House  (or your favorite herb salt seasoning blend)

Lettuce leaves

Tomato slices

Your favorite bread (I used whole wheat bolillos)

Your favorite sandwich spread (I made a quick one – used 50% mayo and 50% red pepper hummus)

 

Drain tofu and cut ½ inch thick slices along the width of the block.  Drizzle generously  (on both sides) with seasoning and dab with olive oil. Pan fry for 7-10 minutes on each side on medium heat or until the tofu has a nice slightly brown crust.

 

Slice your bread, spread with your sandwich spread, and add veggies and tofu and enjoy.  This dish is best served when the tofu is hot off of the pan.

 ♥ ♥

Tofu Vegetable Stir-Fry

Posted by Jennifer (the student)

Adapted From Eat To Live By Joel Fuhrman M.D.

This is the recipe I used for my dinner in yesterdays WIAW post. This is the second time I have made this dish in two weeks, I guess we must like it. 🙂

Ingredients for Tofu

  • 14 oz extra firm tofu, cubed
  • 1 Tbsp Bragg liquid aminos
  • 1Tbsp Asian black vinegar (I buy from the Asian market)
  • ½ tsp crushed red pepper flakes
  • 1 Tbsp lemon pepper
  • ¼ cup unhulled sesame seeds

Ingredients for Quinoa

  • 2 cups of vegetable broth
  • 1-cup quinoa

Ingredients for Sauce

  • 1/3 cup 100% apricot spread
  • ¼ cup unsalted natural peanut butter
  • 2 Tbsp chopped fresh ginger
  • 1 clove garlic, minced
  • 1/3-cup water
  • ¼ cup Asian vinegar
  • 1 tsp cornstarch
  • ¼ tsp crushed red pepper flakes

Ingredients of Vegetable Portion of the Stir-Fry

  • 2 Tbsp water
  • ½ sweet onion, chopped
  • 4 cups small broccoli florets
  • 2 carrots, peeled and cut diagonally into 1/3-inch pieces
  • 1 medium red bell pepper, seeded and cut into 1-inch squares
  • 1 medium green bell pepper, seeded and cut into 1-inch squares
  • 1-cup snow peas, strings removed
  • 1-cup bok choy, cut into bite-size pieces
  • 3 cups fresh mushrooms, stems removed, sliced
  • 1-pound fresh spinach
  • 1-cup raw cashews

Marinate tofu for 30 minutes in liquid aminos, Asian black vinegar, red pepper flakes and lemon pepper. While the tofu marinates, cook the quinoa. Mix vegetable broth and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until the broth is absorbed. Set aside.

Preheat oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking dish for 30 to 40 minutes, until golden.

To make the sauce, place all the ingredients in a food processor and blend until smooth. Transfer to a small dish and set aside.

In large wok heat water, add onion, broccoli, carrots, bell peppers and peas sauté for 5 minutes. Add more water if necessary to prevent scorching. Add bok choy and mushrooms, cover and simmer until vegetables are just tender. Remove the cover and cook off most of the water. Add spinach and toss until wilted.

Add the sauce and stir until all the vegetables are glazed and the sauce is hot and bubbly, about 1 minute. Add in the cashews and baked tofu. Serve over a bed of quinoa. Enjoy!

This recipe said it was 4 servings but we got 6 to 8 servings out of it.

♥ ♥

Mini Chocolate Mint Trifle

Posted by Jennifer (the Student)

Happy St. Patrick’s to all!

I have a very quick recipe for you that requires mostly just assembling.  I think this sweet treat is lighter than most trifles and it is quite tasty. Enjoy!

Ingredients

Bottom Layer

  • chocolate brownies or cookies (I used Laura’s Wholesome Junk Food Mint Double Fudge Bitelettes)

Pudding Layer

  • 1 package of firm silken tofu
  • 2 TBSP agave nectar
  • 1/2 to 1 tsp mint extracts
  • 2-3 drops of green food coloring

Cream Topping

  •   1 can coconut milk
  •  2 TBSP agave nectar

Candy Topping

  • several mints or chocolates (I used Newman’s Own Dark Chocolate peppermint cups)

Instructions

  1. Rough chop or crumble brownie/cookie to cover bottom of container.
  2. Combine tofu, agave nectar, mint extracts and food coloring. (I used a immersion blender)
  3. Top brownie/cookie layer with pudding.
  4. Blend coconut milk and agave nectar with hand mixer until it thicken a bit.
  5. Top pudding layer with cream topping.
  6. Rough chopped candy and sprinkle on top.
  7. Keep refrigerated until served.

* I used small trifle glasses but this could be made as a traditional trifle too.

♥ ♥

Tofu and Snow Pea Stir Fry

Posted by Jennifer (The RD)

1 block extra firm tofu, drained of liquid and cut into 1 inch cubes

1 tsp. sesame oil

½ tsp. salt

1 TB canola oil

2 cups snow peas, trimmed and washed

1 TB Thai sweet chile sauce

Combine tofu cubes, sesame oil, and salt until well blended.  Heat  Canola oil in a wok or medium size pan and brown tofu cubes until they are browned on all sides.  Add the snow peas and chile sauce and and heat for about 2 minutes, until snow peas are only slightly tender.  Serve over rice.

♥ ♥

 

Almond tofu pudding

Posted by Jennifer (the RD)

This recipe is a spin off of the chocolate tofu pudding I have been making for my friends and also in my vegetarian lifestyle course. I wanted to try something different. I had a craving for the almond jello (you may have tried it at a Chinese restaurant) that my mom usually makes since it was absent from our Christmas menu this year for some reason. So, I decided to try to do an almond tofu pudding!

1 block silken tofu, drained
3 TB regular, almond, or soy milk
½ cup sugar
2 ½ tsp. almond extract
Chopped almonds as garnish, optional

Blend first 4 ingredients together until smooth. Garnish with almonds and enjoy.

♥ ♥