Baked Orange-Teriyaki Tofu with Stir Fried Broccoli and Red Peppers

This baked tofu recipe was adapted from Vegan Bites by Beverly Lynn Bennett. It can be eaten alone, on salads, in a stir fry, or with a side of vegetables. Tonight I used broccoli and peppers, along with some reserved sauce, to make a stir-fry base to add the tofu to.

Ingredients:

1 lb extra firm tofu, drained and cubed

¼ cup tamari

2 tbps apple cider vinegar

1 tbps orange marmalade

1 tbps orange juice

4 teaspoons toasted sesame oil

4 teaspoons maple syrup

1 tbps minced garlic

1 tbps minced fresh ginger

1/4 tsp crushed red pepper flakes

1 tsp sriracha

2 heads of broccoli, cut into small florets

2 red peppers, cut into strips

Sesame Seeds for garnish

Directions:

Gently squeeze tofu to rid of excess water. Cut tofu into small cubes and place in a shallow baking dish.   

Preheat oven to 375 degrees F. Place all remaining ingredients in a small bowl and whisk them together until well combined. Pour sauce over the tofu pieces in the dish and flip over each piece until evenly coated on all sides. Reserve 2 tablespoons of sauce.

Bake tofu for 20 minutes. Flip pieces over and bake for 15-20 additional minutes, until most sauce is absorbed.

Meanwhile place broccoli in a covered microwaveable container with tbps of water and cook for 2 minutes on high. Then heat the remaining sauce in a wok and add steamed broccoli and sliced peppers. Cook until lightly wilted. When tofu is done, add to wok, heat, and serve. Sprinkle sesame seeds over plate.

Seared Tempeh & Three Bean Salad

After a wonderful vacation in England & Croatia I am back in Boston. Having splurged on everything from clotted cream to octopus there, it is back to healthy vegan recipes for me. I got this recipe from the Southbeach Taste of Summer cookbook and just made a few tweaks. Perfect for a light supper or satisfying lunch.

Seared Tempeh & Three Bean Salad

• 1 lemon, juiced
• 1 tablespoon olive oil
• 3 teaspoons soy sauce
• 2 teaspoons Dijon mustard
• 2 minced garlic cloves
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar substitute
• 1 can kidney beans, drained & rinsed
• 1 can white beans, drained & rinsed (I used half a can of garbanzo beans that I had leftover from dinner last night)
• 1 cup of green beans, trimmed and cut in 1 inch pieces
• 1 eight-ounce package of tempeh (I used three-grain)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

1. In a large bowl, juice the lemon, and whisk together with 1 tbsp. olive oil, 2 tsp. dijon, 1 tsp. soy sauce, the garlic, sugar, and pepper.
2. Add kidney & white beans, stir to combine.
3. Boil or steam green beans to crisp-tender (about 2 minutes). Drain and run under cold water immediately. Add to the bowl and stir together to combine.
4. Coat a skillet in olive oil spray and heat over medium-high. Add tempeh & remaining two teaspoons of soy sauce. Cook, turning occasionally until tempeh is cooked through, about 5 minutes.
5. When cooked, combine with bean salad and serve warm.
6. Garnish with chopped tomatoes and parsley.