Savory Asparagus Galette with Vegan Ricotta

Makes 4 generous servings or 6 small servings
Recipe from Nisha Vora of Rainbow Plantlife 
Husband-Tested in Alice’s Kitchen

This looks involved, but the dough and tofu ricotta can be made in advance.  I tested this a couple of times, once using a fork to work in the butter and the second time, I used my food processor.  Both work equally well.  The crust is crispy-crumbly and browns beautifully.  The tofu ricotta recipe takes no time to prepare and makes enough for three galettes. You can also use the ricotta in any pasta recipe, to spread on a sandwich or to dollop on a pizza.  This is good enough for company. 

 
Pastry Ingredients (Keep everything icy cold.)
1¼ cups (150g) all-purpose flour + more for rolling
½ cup (75-85g) medium-grind cornmeal 
½ teaspoon fine sea salt
10 Tablespoons (140g) vegan butter, cubed 
2-4 Tablespoons ice cold water
2 teaspoons apple cider vinegar
Flaky sea salt and black pepper to taste
1-2 Tablespoons plant-based milk

Slice the vegan butter into cubes. Then place it in the freezer for 15 minutes to firm up. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (a fork) cut the butter into the flour mixture, until butter is about the size of peas. (You can also pulse it in a food processor.) Mix 2 Tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. Wrap the disc in plastic or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

Tofu Ricotta You won’t need to use all of this tofu ricotta. Use the rest for adding to pasta, a sandwich spread, or to top a pizza.

1 (14-ounce / 400g) block extra-firm tofu
4 Tablespoons nutritional yeast
2 garlic cloves, roughly chopped
2 Tablespoons white or yellow miso paste
¾ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil
15 fresh basil leaves
A small handful of fresh dill
1 medium lemon, zested and juiced (about 3 Tablespoons juice)

To make the tofu ricotta, drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor or a blender, along with the remaining ingredients. Blend until smooth, thick, and creamy. 

Asparagus Filling
1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
1 Tablespoon extra-virgin olive oil
Kosher salt and black pepper to taste

To prepare the asparagus, snap off the tough woody ends off the asparagus at their natural breaking point. Slice the asparagus into bite-sized pieces and toss 1 tablespoon oil and season with kosher salt and pepper.

Assemble and Bake: Preheat the oven to 400F. Once the dough has chilled, arrange a rack in the middle of the oven and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll. Using a rolling pin, roll the dough into a 12” to14” round that’s between ¼ and 1/8” thick dust the rolling pin with flour as needed. Place the dough onto a parchment lined baking sheet.  Add the toppings. Dollop about 1/3 of the tofu ricotta on top of the dough, leaving a 1½” border around the edge. Arrange the prepared asparagus over the ricotta. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.

Final Toppings (Optional, but quite nice.  You can use one or all of the herbs.  You can substitute cherry tomatoes, halved, for the sugar snap peas.)
1 large handful of blanched sugar snap peas, sliced in half lengthwise OR sliced cherry tomatoes 
1-2 Tablespoons fresh tarragon, thinly sliced, 1 small handful of basil leaves, thinly sliced, and/or a few sprigs of fresh dill
Lemon zest from ½ to 1 lemon

Once the galette has baked, top with the sugar snap peas or halved cherry tomatoes, fresh herbs, and lemon zest. It's also quite nice with little dollops of pesto.

Nutrition (1 of 6 servings) Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 673mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 5mg

Miso Orange Rice w/Tofu

Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings 

I enjoy watching and learning from Julia Maiten’s fabulous YouTube channel.  This recipe came from an episode that she filmed while she was feeling under the weather.  The theme was nourish bowls. (This goes to show you that this recipe is super easy to make and nourishing since she prepared it while not feeling her best.) While watching this particular episode, I realized I had all the ingredients to make this quick dish.  I followed the recipe to the letter with two exceptions.  The original recipe called for two blocks of tofu.  I just used one block and it was plenty for two generous servings. I didn’t use leftover rice, but she did say that any grain would work in the recipe.  I had some leftover farro in the fridge and it worked perfectly fine. We thought this nourish bowl was quite yummy.  I think it will make a delicious addition to my lunchbox food prep rotation.

Miso Orange Sauce: 
1 teaspoon miso paste
Zest and juice from 1 large orange 
1 Tablespoon soy sauce
1 small clove of garlic, finely minced 
1 cm fresh ginger, grated or 1 heaping teaspoon minced ginger from a jar
1 Tablespoon toasted sesame oil

Salad:
1 block extra firm or super firm tofu, pressed
1¼ cabbage, thinly shredded
½ cucumber, cut on a bias
2 scallions, thinly sliced
Small handful of parsley, roughly chopped
About 2 cups cooked basmati rice or cooked farro or cooked quinoa (leftovers work well here)
Kosher salt, to taste 
Freshly ground pepper, to taste

Instructions:
Preheat the oven to 425F. Start by making the sauce. Mix together all of the ingredients in a small bowl or jar. 
Cube or tear the tofu and add to a baking dish along with about 1/3 of the sauce. Mix to combine, then bake at 425F for 20 minutes. 
In the meantime, prepare the vegetables: shred the cabbage and cut the cucumber, scallions and parsley. 
Once the tofu is crispy and golden brown, put the salad together in a large bowl: cabbage, cucumber, scallions, parsley, basmati rice, tofu and the remaining dressing.
Season to taste and enjoy.

Basic Delicious Tofu Scramble

Recipe from Alice’s Kitchen
Makes about 3 servings (335 g  or 11 oz. each) 

There are loads of scrambled tofu recipes out there, but when I want to make a simple, quick, and tasty version on food prep day, this is the one I go with. It’s quite nutritious and filling.  Serve it just like you might with scrambled eggs.  I like mine on toast or a tortilla spread with hummus, greens and topped with a fresh tomato.  

1 Tablespoon olive oil or vegan butter
16 oz. super firm tofu, patted dry and crumbled 
1 teaspoon onion powder 
1 teaspoon garlic powder
1 Tablespoon nutritional yeast
Kosher salt, to taste 
Freshly ground pepper, to taste 
½ cup unsweetened soy milk or more (other unsweetened plant based milk will do too)
2-3 cups or a large handful of baby kale or baby spinach (optional)

Heat a non-stick skillet to medium high.  Add the olive oil.  Add the crumbled tofu.  Sprinkle with the onion powder, garlic powder, nutritional yeast, salt and pepper. Stir to coat the tofu with the spices.  Allow the tofu to sit a minute so that it begins to get a tiny touch browned.  Stir it around to cook for a few minutes more.  Add the milk, stir and allow to cook for a few more minutes until the milk is absorbed.  Add the greens and stir just until they wilt and turn bright green.  Serve.

*Tofu scramble is a good dish to make on food prep day.  Just make a batch or two and store in an airtight container in the fridge.  Then, just scoop out what you need and zap it in the microwave to reheat.

Nutritional Information: (1 of 3 servings) 139 calories; 7 g fat (1 g saturated fat); 6 g carbohydrates; 15 g protein; 25 mg sodium; 0 mg cholesterol; 1 g sugars; 2 g fiber; 7 mg vitamin C; 234 mg calcium; 2 mg iron; 135 mg potassium; 87% DV vitamin A; 23% DV vitamin K; 19% DV vitamin B12

Lemon Pepper Tofu (Air-Fryer, Vegan)

Recipe from LiveEatLearn 

Husband-Tested in Alice’s Kitchen
Makes 3-4 servings

When you need something quick and satisfying to eat, make up this easy, tasty tofu.  Serve it up with some steamed veggies and your favorite whole grains or starchy vegetables.  Drizzle with a bit of sauce (some great sauce ideas in the notes) and serve it up with a whole fruit and some sauerkraut or kimchi and you’ve got one heck of a nutrient dense meal.  The original recipe uses the oven, but I didn’t want to heat up the kitchen, so I used the air fryer.  Directions for both methods are included.

1 (16 oz.) package super firm or extra firm tofu, drained and pressed
1 Tablespoon cornstarch
1 Tablespoon lemon pepper seasoning
½ teaspoon kosher salt or sea salt

½ teaspoon garlic powder (optional)

½ teaspoon onion powder (optional)
1 Tablespoon nutritional yeast (optional addition that I put in that I though tasted great!)

Preheat the oven to 425F.  (If using the air-fryer, set it to 400F.) Tear the tofu into bite sized pieces.  (If you tear the tofu rather than cut the tofu, each piece will have craggy edges for the seasoning to adhere to.) In a large bowl, whisk together all of the rest of the ingredients.  Add the tofu pieces and toss to coat each piece evenly.
If using the oven, arrange the tofu pieces on a greased baking sheet (or use parchment paper) and bake for about 25 minutes, flipping halfway through cooking until gold brown and crispy. 
If using the air-fryer, put the tofu pieces in the basket and air-fry for 5 minutes.  Then shake the basket and air-fry another 5 minutes until golden brown and crispy.
Serve warm with rice or other grain and a veggie, like broccoli or asparagus.  
If you like, drizzle with 2 Tablespoons of your favorite yogurt that has been mixed with 2 teaspoons of vegan pesto or even salsa.
Leftovers can be stored in the fridge for up to 4 days in an airtight container.  To reheat, pop them in the microwave or air-fryer to heat through.

Nutritional Information: (1 of 4 servings) 104 calories; 34 g carbohydrates; 11.3 g protein; 6.6 g fat; 0.6 g saturated fat; 0 g cholesterol; 305 mg sodium; 150 mg potassium; 0.5 g fiber; 0.6 g sugars; 199 mg calcium; 2mg iron

Vegan Gluten-Free Lunch Meat

Recipe from Plantifully Based

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

Well, I’ll be danged!  This was super easy to prepare and makes a heck of a sandwich. This lunch “meat” is gluten free because the main ingredient is super firm tofu. Using a Y-vegetable peeler, the tofu is sliced quite thin and then simmers in an herby broth until all the flavors permeate the slices. It looks and tastes very similar to thin slices of deli chicken or turkey.  Add some to some toasted bread, smear on some Homemade Vegan Mayo and then pile on some cucumbers, Sumac Onion Salad, tomato slices, and greens.  This sandwich, along with some fresh fruit, will make a stupendous lunch. 

1 block (16 ounces/454g) super firm tofu

1½ cups (360ml) water

2 Tablespoons (30g) Better Than Bouillon,** seasoned vegetable base OR 1½ cups vegetable broth in place of the Better Than Bouillon/water mix 

3 sprigs rosemary or 1 teaspoon dried rosemary

5 sprigs thyme or 1 teaspoon dried thyme

1. Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu.

2. Prepare the Better Than Bouillon by adding the 2 Tablespoons into warm water into a large pan. Mix around until the Better Than Bouillon is mostly dissolved. (The rest will dissolve when it is cooked.)

3. Add in the remaining water, the tofu and the seasonings.

4. Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the mix.

5. Simmer it for about 15 to 20 minutes or until all the broth has been soaked up. You want to be careful to not simmer it too high because it can cause the tofu to break apart. 

Notes:

This is a base recipe, it is delicious on its own but if you want to add in more flavors you can try one of the variations below.

Lemon & Black Pepper: if you like a little black pepper and lemony flavor this would be a great way to brighten up the flavor. You can just sprinkle in about ⅛ teaspoon black pepper in and the juice of ½ lemon while simmering. You can then taste it and add more flavor accordingly.

Maple “Turkey”: Adding 1 Tablespoon of maple syrup while it simmers will add in a bit of sweetness.

Buffalo Sauce: Add in 1 Tablespoon of buffalo sauce while simmering.

Better Than Bouillon is available at most super markets.  Be sure to purchase the vegetable broth OR the "no-chicken" broth to keep this vegan.

 

Tofu Souvlakia (vegan)

Here it is on naan served with Vegan Tzatziki Sauce,
a simple salad plus grapes.

Here it is served on whole grain lavash.

Servings: 2-4 sandwiches
Recipe from Julia Maiten YouTube Channel

Husband-Tested in Alice's Kitchen

This turned out to be a really delicious Tofu Souvlakia.  In the photo, you’ll see this Vegan Tzatziki Sauce beneath the tofu souvlakia. (The sauce should be made in advance.)  I didn’t have traditional pita, so I used whole wheat lavash.  I sprinkled a bit of fresh lemon juice and kosher salt over the arugula and tossed for some green freshness. This was so dang good.

Ingredients
1 package super firm or extra firm tofu, pressed

Marinade Ingredients
¼ cup olive oil (plus more for the grill pan)
Juice and zest from 1 large lemon
1 Tablespoon dried oregano
1 Tablespoon maple syrup
2 cloves garlic, minced or crushed

For serving:
Whole wheat pitas or lavash
Vegan Tzatziki Sauce
3-4 cups fresh arugula tossed with 1 Tablespoon fresh lemon and sprinkled with salt and pepper, to taste

Instructions
Cut the tofu into large cubes.  (I was able to cut the tofu into 16 cubes.) Thread the tofu cubes onto skewers. Set aside.
Put the marinade ingredients into an airtight glass container and whisk together.  Add the tofu skewers and turn them so that they are completely covered in the marinade.  Place in the fridge to marinate for at least an hour or overnight.
Heat a grill pan to medium high. Brush generously with olive oil.  Add the skewered tofu directly on the grill pan.  Leave them to grill until you see grill marks.  (You can add a bit of olive oil to the leftover marinade and brush the tofu cubes with that while they grill.) Turn and continue to grill on the other side. Remove the skewers before assembling the sandwiches.
To make a sandwich, fill the pita/lavash with the sauce, top with the tofu and arugula.  

Crispy Herbed Tofu

Recipe from Catherine Perez of Plant-Based RD 

Husband-Tested in Alice’s Kitchen

Serves 4

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch.  This is a protein packed main perfect for any holiday occasion.  Serve with Vegan Gravy, if you wish.

Olive oil or avocado oil spray for baking

1 (16 oz.) package of super firm tofu, pressed

2 Tablespoons tamari

Juice and zest of ½ lemon

1/3 cup arrowroot powder, cornstarch or all-purpose flour

½ cup soy milk or almond milk, unsweetened

1 teaspoon apple cider vinegar

1 teaspoon fresh thyme leaves or dried thyme

6 fresh sage leaves

2-inch sprig of fresh rosemary

½ cup panko breadcrumbs

¼ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon kosher salt, plus more to taste

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 Tablespoons of oil to coat the bottom of the pan then set aside.  (I used parchment paper.)

Cut your tofu block into 4 slabs lengthwise. Place the slabs in an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.

Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.

Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon of salt.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some prep time and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can often times find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided sauté pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Nutritional Information: (1 of 4 servings) 233 calories; 25 g carbohydrates; 4 g fiber; 0 g cholesterol; 5 g vitamin C; 19 g protein; 8 g fat; 1 g sugars; 435 mg sodium; 303 mg calcium

Fab Fall Salad (vegan)

Recipe from Nisha Vora
Adapted and Husband-Tested in Alice’s Kitchen
Serves 2

This is a delicious salad that is full of autumn goodness.  Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.  

1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale* 
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Creamy Blender Balsamic Vinaigrette* 
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch* 

Baked Tofu 
1 (12 to 14 oz.) block of extra firm tofu 
1 1/2 Tablespoons extra virgin olive oil
1 teaspoons kosher salt
Freshly cracked black pepper 
2 Tablespoons potato starch or arrowroot powder 

Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry.  Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad. 

Creamy Blender Balsamic Vinaigrette
Makes ¾ cup 

1 small shallot 
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following:  Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels). 
Option 1: Tear the kale into small pieces with your hands. 
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can. 
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds. 
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals. 

Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot.  Add 1 ¾ cup water or vegetable broth.  Add a pinch of salt.  Place the lid onto the Instant Pot and set to Sealing.  Cook at high pressure for 5 minutes.  Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.

ASSEMBLE THE SALAD: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Creamy Blender Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste. 

Golden Tofu Bites

Recipe from Fit Green Mind

Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

You don’t have to be a chef to make tofu taste good! This is one of my new favorite ways to prepare it. It tastes great on its own and also is especially yummy in a wrap. This recipe is perfect for those who are trying tofu for the first time.

Tofu:

400 g tofu (I usually use extra firm or super firm tofu for this.)

2 Tablespoon cornstarch

1 teaspoon salt

Freeze the tofu right in its package and then thaw it in the fridge overnight.  Use a tofu press to press as much water out of the tofu before using or press and pat it dry with a clean towel. Tear the tofu into bite sized pieces. Measure out the cornstarch and salt in a large bowl and mix together.  Toss the tofu pieces until they are coated. Heat a skillet. When it is hot, add a couple of tablespoons of oil into the skillet.  Place the tofu into the skillet so that the pieces do not touch each other.  Allow the tofu to brown on one side before moving.  When the tofu pieces move easily, turn the pieces and continue to brown.  Repeat until all the tofu is browned.  While the tofu is browning, make the glaze.

Glaze:

3-4 Tablespoons agave or maple syrup

Juice of 1 small lemon (about 3 Tablespoons)

1 teaspoon paprika 

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon chili powder 

½ teaspoon garlic powder

Kosher salt, to taste

1-2 Tablespoons water 

Mix all the glaze ingredients (except for the water) in a small bowl. 

When the tofu has browned, add the glaze to the skillet and stir to coat the tofu with the glaze.  Add the water to deglaze the pan. 

Nutritional Information: (1 of 4 servings) 110 calories; total fat 5.2 g; saturated fat 0.7 g; cholesterol 0 mg; carbohydrates 16.9 g; fiber 1.2 g; sugars 9.4 g; protein 3.1; calcium 81 mg; iron 2 mg; potassium 225 mg.

Miso Tofu

Husband-Tested in Alice’s Kitchen

Serves 3

We have learned to love tofu more and more.  This recipe is a winner, especially if you’re new to tofu.  Make this and serve it alongside a salad, roasted veggies or with pasta or rice.

1 block of extra firm tofu
1 garlic cloves 
2 Tablespoon white miso paste 
1½ Tablespoon rice vinegar 
1 Tablespoon sesame oil 
1 Tablespoon maple syrup 
½ Tablespoon tamari sauce

To get a meatier texture, freeze the tofu in the original packaging. On the day you plan to make this recipe, defrost it. Once the tofu is thawed, use a tofu press, if you have one, or wrap it in a clean towel and weigh it down with something heavy to remove as much water as possible.
Once the tofu is dry, tear in into chunks (or cut it into cubes if you prefer.)
Heat oil on a large non-stick pan on medium-high heat.
Once the pan is hot, add the tofu squares, sprinkle with a bit of salt and pepper, and cook on each side until they turn golden and slightly crispy. This should take about 3 to 5 minutes per side.
Prepare the miso sauce: In a small bowl, mix together the miso paste, minced garlic (or garlic powder), soy sauce, rice vinegar (or apple cider vinegar), and maple syrup (or agave nectar) until well combined.
Once the tofu is cooked and golden, reduce the heat to low. Pour the miso sauce over the tofu in the pan and stir to coat the tofu evenly, flipping over the tofu a few times. Allow the tofu to cook slightly in the sauce on low heat to enhance the flavor.  Add water to the pan to deglaze as it cooks.
Once the tofu is fully coated with the miso sauce, turn off the heat.
Serve the miso tofu on top of rice, as a delicious protein source to any meal. 
If you prefer, you can roast the tofu at 375-400F for 20-30 minutes. (I’ve tried roasting and it works, but I think it tastes much better (texture wise) if it’s cooked in a skillet.

Salsa Verde Bean & Rice Soup (Vegan)

Recipe from This Savory Vegan

Husband Tested in Alice's Kitchen

Serves 6

This yummy comfort food quick vegan dish is the thing to make on a busy week day.  

Ingredients

2 Tablespoons oil OR water sauté

1 yellow onion diced

1 red bell pepper diced

3 cloves garlic diced

1 jalapeño diced, optional

1 packet taco seasoning OR 1-2 Tablespoons Homemade Taco Seasoning

½ block firm tofu drained & pressed

1 6-ounce can tomato paste

12 ounces salsa verde homemade or store bought

3 cups low sodium broth

2 15-ounce cans pinto beans drained & rinsed

2 Tablespoons cilantro chopped, plus more for serving

1 lime juiced, plus more for serving

2 cups cooked brown or white rice for serving (Other grains will work as well.)

Pickled Onions, optional, for serving

Scallions, corn chips, non-dairy yogurt, sliced radishes, optional, for serving

Instructions

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, garlic, jalapeño and taco seasoning. Cook down for a couple of minutes, stirring frequently.

Crumble up the tofu and add it to the pot. Pour in the tomato paste, salsa verde, broth and pinto beans. Bring to a boil, lower the heat & simmer for 10-15 minutes - stirring every couple minutes.

Before serving add cilantro & lime juice. Taste and adjust seasonings as needed.

To serve, add rice to each bowl and ladle the soup over. Serve with any of the optional toppings.

For Leftovers: Allow the soup to cool completely before transferring to individual containers. Reheat the leftovers in the microwave or on the stove until bubbling & hot.

Nutritional Information: Calories: 329kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1299mg | Potassium: 720mg | Fiber: 9g | Sugar: 8g | Iron: 3mg

Roasted Broccoli and Tofu With Creamy Miso Dressing

Recipe from Bon Appetit

**Adapted and Husband Tested in Alice’s Kitchen (See notes.)
Serves 2

Well, I could eat this every day!  The sauce alone is AWESOME and would work with other roasted veggie dishes.  I served this with roasted Spicy Sweet Potatoes since the oven was already on.  I also served this with the fantastic Sumac Onion Salad and a piece of seasonal whole fruit. 

2 teaspoons coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
7-ounce firm tofu, drained well & pressed, torn into bite-size pieces (half a package)
2 Tablespoons cornstarch

4 Tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper 
1 Tablespoons fresh lemon juice
½ cup hemp seeds
2 Tablespoons white miso
¼ cup water, may need a bit more to help with blending

2 teaspoons toasted sesame seeds

¼ cup crushed toasted almonds (for serving)
Some parsley leaves (for serving)
1 Tablespoon toasted sesame seeds (for serving)

Preheat oven to 425F. Coarsely grind coriander seeds in spice mill or with mortar and pestle.  Dust and toss the tofu with the cornstarch.

Add broccoli and tofu to baking sheet. Drizzle with 2 Tablespoons oil, add crushed coriander and pepper, and toss to combine.

Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30 minutes. Let cool.

Purée ½ cup hemp seeds, 2 Tablespoons white miso, 2 teaspoons sesame seeds, 1 Tablespoon lemon juice and 2 Tablespoons olive oil, and ¼ cup water in a blender until smooth. (You may wish to add a bit more water, 1 Tablespoon at a time to help with the blending.  The sauce should be like a spreadable sour cream or yogurt texture to smear on the plate.)

Spread some dressing on bowls or plates. Toss the broccoli and tofu together and arrange over dressing. Top with sesame seeds, almonds, and parsley.

Notes: 
The original recipe called for ½ pound brussels sprouts, sliced.  But I didn’t have any at the time I tested the recipe.  Most reviewers said that they quartered the Brussel sprouts instead of slicing them.  The original recipe also called for 1/3 cup green olives, pitted and chopped.  Almost every reviewer said the olives made the dish way too salty and suggested omitting them.  As much as I love olives, I left them out and the dish was perfect.  I also followed reviewer suggestion about dusting the tofu with a bit of cornstarch to help crisp them up in the oven.  Excellent suggestion.  I omitted the Kosher salt because with miso being quite salty, I didn’t think it necessary.  It was seasoned perfectly, in my view.

Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

Tofu “Egg” Salad (Vegan)

Recipe from Simnett Nutrition

Adapted and Husband-Tested in Alice’s Kitchen

Make 4-6 servings

When it's too hot to turn on the stove or the oven, take a few minutes to make this delicious salad. Serve it atop some sourdough toast or greens and top with sprouts, another drizzle of Sriracha Sauce and sprinkled on some Homemade "Bacon-ish" Bits (vegan).  

Ingredients

1 package of firm tofu, drained and pressed 

¼ – ½ package of silken tofu, drained a bit 

2 stalks celery, minced

¼ purple onion, minced

2 dill pickles, chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kala namak

1/2 teaspoon celery seeds 

1/4 teaspoon turmeric 

1/4 teaspoon black pepper

1 heaping Tablespoon vegan mayo

big squirt of Sriracha sauce

1/4 cup fresh dill 

2 teaspoons fresh lemon juice

1 Tablespoon capers, drained

Sea salt, to taste

Instructions:

Place all the ingredients in a large bowl and mix well. 

 

"Eggy" Tofu Scramble (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice's Kitchen

Makes 3-4 servings

My favorite breakfast is Brownie Batter Chocolate Baked Oatmeal drizzled with some PB2 served up with whatever seasonal fruit is on hand.  However, lately I've been eating this truly yummy tofu scramble with some brown rice, a bit of avocado, and some pico de gallo or salsa.  Sometimes I drizzle it all with 1-Minute Sauce. Tofu is a good source of protein, calcium and iron.  You can prepare this and reheat it in the microwave later so it's a great way to meal prep your breakfast for busy mornings.  Kala namak is a salt that has an aroma similar to eggs.  It's also called black salt because that its color when mined, but once it's been pulverized, it takes on a pinkish hue. I've provided a link that tells more about this ingredient in the recipe.

1 (14-16 oz.) block firm tofu 

1/4 teaspoon ground turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/2 teaspoon chipotle chili flakes or powder

1/2 teaspoon kala namak (Indian black salt or Himalayan black salt)

Freshly ground black pepper

1 generous Tablespoon tahini (sesame seed paste)

2 Tablespoons nutritional yeast

1/2 cup plant-based milk of choice (oat, cashew, almond, etc.)

1 Tablespoon olive oil (or up to 1/4 cup vegetable broth)

Sea salt or Kosher salt, to taste

Drain the tofu.  Press for at least 15 minutes or press in the fridge overnight.  (If you are a tofu novice, here's how to press tofu without a tofu press.  Now that we've been eating more tofu, I use this tofu press.)

In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle powder, kala namak, tahini and nutritional yeast.  Pour in the milk gradually and whisk until you have a nice sauce.  

Heat a large non-stick skillet over medium-high heat with the oil (or vegetable broth.)  Once the skillet is hot, crumble the tofu into the pan with your hands.  Fry until the tofu is lightly browned, about 5-7 minutes, breaking up any large chunks of tofu with a spatula.  Do not break it up too finely.  

Add the "eggy" sauce and fold to combine with the tofu so that the tofu is covered with the sauce.  Continue frying the tofu until you reach the desired texture and consistency.  If you prefer it on the "wet" side, cook for just 30-60 seconds.  Finish the scramble with a few shakes of more kala namak and/or salt.  

Crispy Air Fryer Tofu

Recipe from Jessica in the Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 servings

When we first began eating no meat, we weren't too thrilled with tofu.  It took some getting used to.  It helped to learn how to cook it for certain.  There are several types of tofu and each one has a purpose.  Here's a link to one of many different tofu how-to guides out there for you to read up on if you are a newbie.  Now that I've gotten the hang of preparing tofu, we love it.  I always have tofu in the fridge.  This recipe is a keeper and perfect for those meal prep days.  Use it in Nourish Bowls/Buddha Bowls, in salads or serve it over brown rice with a favorite sauce.  

1 (1 lb.) block extra firm tofu, pressed for at least 30 minutes, cut into 1-inch cubes

1/2 teaspoon toasted sesame oil or sesame oil

2 teaspoons soy sauce, tamari sauce or liquid aminos (I used Bragg's Liquid Aminos.)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon sea salt or Kosher salt

1/4 teaspoon fresh ground black pepper

Measure the oil and soy sauce into a medium bowl.  Add the tofu cubes and gently toss to coat every cube.  Sprinkle on the rest of the ingredients and gently toss the tofu until all the cubes are completely coated.  Place the cubes in the air fryer in a single row so that there is a bit of space between each cube.  (You may need to do this in batches.)  Set the air fryer to 400F and cook for 5 minutes.  Open the air fryer and toss the cubes (or shake the basket).  Continue to cook another 5 minutes or until crispy.  Allow the cubes to cool a bit before serving.  

Note:  

You can switch up the seasoning mix.  Try Italian seasoning, BBQ seasoning, Cajun seasoning, etc...  

After they've been in the fridge, you may want to crisp them up a bit.  You can bring them back to crispy life by popping them back in the air fryer at 375F for 3-5 minutes.

Nutritional Information: (1 of 4 servings) 110 calories; 5 g carbohydrates; 11 g protein; 6 g fat (1 g saturated fat); 416 mg sodium (this is with regular soy sauce); 20 mg potassium; 1 g fiber; 1 g sugars; 246 IU vitamin A; 142 mg calcium; 1 mg iron

Creamy Roasted Veggie Pasta Bake (Vegan)

 

Recipe from The Happy Pear

Husband-Tested in Alice's Kitchen

Serves 4

This vegan dish is so deliciously comforting, especially on a cold winter day.  The original recipe had feta in the title, but the "feta" that is made for this dish had the consistency and taste of ricotta (to me).  The original recipe also called for eggplant, but I didn't have any, I substituted zucchini and that worked perfectly.  This recipe is a keeper for sure.

300 grams or 10 1/2 ounces firm tofu

80 ml or 2.7 ounces  (1/3 cup) melted coconut oil

40 ml or 1.4 ounces (2 1/2 Tablespoons) fresh lemon juice

60 grams or 2 ounces (4 Tablespoons) cashews, soaked overnight

1 teaspoon garlic powder

1 teaspoon kosher salt

2 Tablespoons nutritional yeast

1 large eggplant or zucchini

1 red bell pepper

4 cloves garlic, peeled and left whole

1 small onion

500 grams or 18 ounces cherry tomatoes

3 Tablespoon olive oil plus 1-2 Tablespoons for drizzling over "cheese"

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon dried oregano

400 grams or 14 ounces dry pasta (I used whole grain rotini.)

Small bunch fresh basil, fresh lemon juice and/or baby spinach to finish, if desired (optional)

Preheat oven to 350F.  Drain and rinse the soaked cashews.  Place them in a food processor.  Add the tofu, coconut oil, lemon juice, garlic powder, 1 teaspoon salt, nutritional yeast to the food processor.  Process until the the mixture is smooth.  Set aside.

Chop the zucchini, bell pepper, and onion.  Place the zucchini, bell pepper, onion, garlic and cherry tomatoes into a roasting pan.  Drizzle with 3 Tablespoons of olive oil.  Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the oregano and toss to coat.  

Spoon the "cheese" over the vegetables.  Drizzle the "cheese" with 1-2 Tablespoons olive oil.  Pop the pan into the oven and bake for 40 minutes or until the vegetables are soft and cooked through. 

While the vegetables are baking, place a pot of water on the stove and bring to a boil.  Add some salt to the water and then add the pasta.  Cook until al dente according to the package directions.  Set aside about 1 cup of the pasta water before draining the pasta.  

Toss the vegetables with the "cheese" and then add the pasta and toss again.  If it seems too thick, add a bit of the pasta water and mix it in.  

Note:  You can add some fresh basil, lemon juice and/or baby spinach to the pasta dish at the end if you wish.

Sushi Buddha Bowl with Sesame Dressing (Vegan)

 

Recipe from www.yeungmancooking.com
Husband-Tested in Alice's Kitchen

Makes 2 generous servings

This was absolutely delicious and compelled me to say "mmm" after each and every bite!!

Buddha Bowl:

1/2 cup sushi rice
1/2 cup water

1/2 cup carrot (cut into matchsticks)

1/2 cup cucumber (cut into matchsticks)

1 radish, thinly sliced

1/4 red bell pepper, thinly sliced

1 scallion, thinly sliced

1/4 lb. extra firm tofu, drained and pressed

1 Tablespoon olive oil

Sea salt or Kosher salt

Freshly ground black pepper

2 Tablespoons rice vinegar (unseasoned)

1 Tablespoon white sesame seeds

1 Tablespoon black sesame seeds

1/2 cup green leaf lettuce or greens, chopped

2 Tablespoons edamame

Few slices of pickled ginger

1/2 avocado, peeled

Dressing:

2 Tablespoons soy sauce

2 Tablespoon fresh lemon juice

1 teaspoon cane sugar

1/4 cup tahini

1 Tablespoon black sesame seeds

Directions:

Place the sushi rice into a small saucepan.  Rinse and drain enough times to get rid of the excess starch.  (The water should run clear.) Then, add 1/2 cup water and heat the rice up on medium high heat. 

When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15 minutes. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.

Slice the tofu into strips.  Heat a non-stick to medium heat (I used a well seasoned iron skillet and heated it until it was smoking.)  Add the olive oil and sear the tofu for 1-2 minutes on each side.  Season with salt and pepper.  Set aside.

Add a pinch of salt, the rice vinegar, 1 Tablespoon white sesame seeds and 1 Tablespoon black sesame seeds to the rice.  Give it a mix. Plate the rice and let it cook for 5-10 minutes.

Add the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, scallion and edamame.  Thinly slice the pickled ginger and add it to the bowl or plate.  

Carefully sliced the avocado width-wise using the tip of the knife.  Shape the avocado into a rose and add it to the bowl or plate.

Place the dressing ingredients into a small mason jar with a lid.  Shake the jar until the ingredients are emulsified.  Pour the dressing over the Buddha bowl and serve.