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Tuesday, July 31, 2012

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.


Thursday, July 19, 2012

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.