garden-of-vegan:

teriyaki tofu with broccoli, and wild rice with mushrooms

(via iamnotover)

Vegan tofu scrambled ‘eggs’ with tofurkey slices and daiya cheddar cheese mixed in… and I put ketchup all over them after I took this. I used organic extra firm tofu and Fantastic Whole Foods tofu scrambler from Clark’s. I only made half, used half a packet and half of a thing of tofu. It takes a bit to get used to it. It’s good and quite interesting. Not something I’d made daily, it’s not ‘light’ enough for me but it’s good for when I get a rare craving for eggs. 

Dinner from last night. 

• Buffalo tofu ‘wings’
• Chipotle bbq tofu
• Asparagus
• Corn on the cob
• Spinach salad - tomato, avocado, and pomegranate blueberry vinaigrette.

Instead of making the sauces for the tofu, we used Red hot buffalo wing sauce and Chris’ & Pitt’s hickory bbq sauce and added onions and chipotle chili’s. I’m still trying to get used to tofu’s texture and sort of ‘mushiness’, but it was good. I liked the taste of the bbq better (the hot wings were a bit too hot for me), but the breaded texture and more firmness of the red hot tofu was better.

fitter-than-a-snicker:

notstuckinamomenthealthblog:

veganeatsandtreats:

Chipotle Barbecued Tofu (click for recipe)

I love tofu.  I love chipotle.  Therefore, I must have this.

Chipotle is one of the best flavors ever. Gotta try it.

I know  I already have a bbq tofu recipe on here, but two won’t hurt.

(via fithealthyhappysoul)

Tips for using Tofu

fourgreensteps:

Buffalo Tofu “Wings”

I was just thinking about finding some recipes like this not too long ago.

Baked BBQ Tofu:

Ingredients:

• 1 pound tofu, drained and pressed, cut width-wise into eighths 
• 2 tablespoons peanut oil 
• 1 tablespoon soy sauce 

 - Apricot BBQ Sauce:

• 1 tablespoon peanut oil
• 1 small yellow onion, diced
• 2 cloves garlic, chopped

11⁄2 pounds apricots (6–8, depending on their size),pitted and sliced about 1⁄2 inch thick

• 1⁄2 cup vegetable broth or water
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground coriander
• Several pinches of freshly ground black pepper
• 1⁄4 cup molasses
• 2 tablespoons pure maple syrup
• 2 tablespoons tomato paste
• 3 tablespoons soy sauce
• 1 teaspoon liquid smoke

Preparation:

For the Apricot BBQ Sauce:

1. In a small saucepan over medium-high heat, sauté the onions in oil for 7 to 10 minutes, until browned. Add the garlic, sauté for 2 more minutes. Add the vegetable broth to deglaze the pan. Add the apricots, black pepper, ginger, and coriander.
2. Cover and bring to a boil. Once the sauce is boiling, lower the heat to medium-low and let cook for about 10 minutes, until the apricots are mushy.
3. Uncover and add the remaining ingredients. Cook for about 10 more minutes, stirring often and mashing the apricot as you stir. Taste the sauce and adjust the sweetness, if necessary.
4. Remove from the heat and let cool until it’s not steaming, stirring occasionally to speed up the cooling.
5. Transfer to a blender or food processor and puree until completely smooth. Keep refrigerated in an airtight container until ready to use.

For the tofu:

1. Preheat the oven to 350°F. In a 9 ~ 18-inch (prefer¬ably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you’re using.
2. When the tofu is done baking, pour the Apricot BBQ sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

The standard diet of a meat-eater is blood, flesh, veins, muscles, tendons, cow secretions, hen periods and bee vomit. And once a year during a certain holiday in November, meat-eaters use the hollowed-out rectum of a dead bird as a pressure cooker for stuffing. And people think vegans are weird because we eat tofu?

deidreelliott:

3-minute Healthy Nachos:

  Nick and I decided to try out one of the simple recipe’s that I found and posted to my newest blog. And this is what we made! He made all of the food at his house and brought it over so we can put it all together. We did it a bit differently and didn’t follow the exact ingredients. Nick made everything at home and brought it over to my house. This is what was used:

• White Corn restaurant-style tortilla chips (from Fresh and easy)
• Tofu meat cooked with taco sauce
• Home made salsa (with chili powder)
• Cheddar Cheese and Pepper Jack cheese
• Black beans

  He made the salsa at his house. He used his mom’s recipe and added some things to it. The only thing I know he added (because he told me) was oregano and chili powder. I had cheddar cheese in my nachos and his had pepper jack (as shown in right photo). The recipe that inspired this didn’t have tofu (or any meat), they used kidney beans while we used black beans, and there were other things in it that we didn’t have. But if you’re ever planning on making nacho’s, add tofu. It was especially good with the taco sauce. I have found one of my new favorite meals and there there is plenty of leftovers. 

You can view the photos larger here.

Made those nacho’s I posted earlier. They were definitely delicious!

Tofu Chili with Veggie Cheddar

Makes 3-4 Servings

Ingredients: 

• 1 onion, diced
• 5 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1 tablespoon chili powder
• ½ teaspoon cayenne pepper
• 1 large can tomatoes, diced with their juice
• 1 cup vegetable broth
• 1 block tofu, extra firm, cut into 1/2″ cubes
• 1 teaspoon extra virgin olive oil
• 1 package Veggie Shreds Cheddar Flavor (or simply substitute the Veggie Shreds with your favorite Galaxy product)
• Kosher salt and black pepper, as needed

Directions

In a large saucepot or crock pot heated to medium high, add the oil, garlic and onion. Cook for a few minutes until softened and starting to color. Season as needed with salt.

Add the spices, and cook for about half a minute, to allow the ingredients to become fragrant. Add the tomatoes with their juice and the vegetable broth. Bring to a boil and lower the heat to a simmer.

Cook for 20-30 minutes or until all the vegetables are tender and the chili is thickened. Add the tofu and half of the package of Veggie Shreds, stirring to incorporate and continuing to cook for a few minutes to warm the tofu through.

Add the chili to a large casserole or crock pot. Add the rest of the Veggie Shreds to the top of the chili. Place under a hi broiler until the Veggie Shreds are melted and lightly browned.

Chef’s Note: This dish would be great with diced or ground chicken or pork, if desired. Just substitute for the tofu. For a spicier version increase the cayenne to 1 tsp.