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Posts Tagged ‘tofu’

This was another one of those days where I’m getting ready to make dinner only to realize I don’t have the main ingredient! My plan was to make an Indian curry dish with tofu and cauliflower, but I didn’t have any curry. So, I figured I would just make a quick peanut sauce to go along with the tofu and cauliflower. It was great! Anything is good covered in peanut sauce. This quick peanut sauce is from Deborah Madison’s Vegetarian Cooking for Everyone.

3 Tbsp peanut butter (all natural, unsweetened)

2 Tbsp rice wine vinegar

1 Tbsp chopped cilantro

1 clove garlic, minced

2 tsp tamari

1 tsp brown sugar

1/2 tsp chili oil (or chili garlic sauce)

Mix all together in a small bowl. Add about 2 Tbsp warm water, more if needed to make the consistency you’re looking for.

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Lo Mein with Tofu

This was a Cooking Light recipe. I’d give it 3 out of 5 stars. It was o.k. But could use some extra flavoring. When I made the leftovers the next day, I added some chili garlic sauce to it and a little extra brown rice vinegar.

Find the recipe HERE.

(to make sure it’s gluten-free all you need to do is substitute the noodles and make sure your oyster sauce is gluten-free)

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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I love rice noodles, and anything with coconut milk in it, so this recipe seemed like a no brainer. It was good, but I think next time I will add more ginger, and more curry paste. This is adapted from a Cooking Light recipe.

6 ounces rice sticks (rice noodles)
1 cup coconut milk
1 Tbsp sugar
2 Tbsp  soy sauce
1 1/2 Tbsp  grated fresh ginger
2 cloves garlic, minced
2 tsp green curry paste
1/2 teaspoon salt
1 package extra-firm tofu, drained and cut into 1-inch cubes  
4 cups shredded napa (Chinese) cabbage
1 cup chopped green onions
3 Tbsp chopped fresh cilantro

Cook rice noodles according to package.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Sauté tofu over medium-high heat until golden brown. Remove tofu from pan; keep warm. Add cabbage; sauté until wilted, about 8 minutes. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

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Saturday: Curried Noodles with Tofu

Sunday: Turkey Soup with Spinach Salad with Pecans and Dried Cherries

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Fragrant Lentil Soup with Pumpkin Spice Bread

Thursday: Maple Balsamic Glazed Pork Chops with Brown Rice and Roasted Broccoli

Friday: Leftovers

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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This is a fairly regular meal around our house. It’s quick, it’s easy, and it’s so yummy!

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth

veggies

extra firm tofu (the water packed kind), drained, patted dry and cubed

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  Add the tofu when everything is just about done.

I serve this over brown rice. YUM!

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Summer tomatoes are gone, winter squash is here.  This is a great recipe for a different way to use winter sqaush.  This yummy stew is perfect over brown rice or rice noodles. Adapted from Vegetarian Cooking for Everyone.

2-3 medium leeks, white parts only

2 garlic cloves, minced

2 jalapeno or serrano chilies, minced

1 Tbsp grated fresh ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp soy sauce

1 15 oz can coconut milk

1 1/2 pounds butternut squash, peeled and diced

1/2 package  firm tofu (I like Nasoya), drained, and cubed

juice of 1 lime

peanuts, cilantro

Halve the leeks lengthwise, then cut them crosswise into 1/4 inch pieces. Wash well in a bowl of water, then drain.

Heat some oil in a large soup pot. Add the leeks and cook over medium high heat, until soft. Add the garlic, chilies, and ginger, cook for 1 minute. Add the curry, sugar, and soy sauce. Reduce the heat to medium, scraping the bottom of the pan for a few minutes. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.  Add the tofu, taste for salt and add the lime juice. Serve topped with peanuts and chopped cilantro.

I served this with some yummy local kale.

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Sesame Noodles

This is always a favorite, it’s like noodles with a peanut sauce, but instead of peanuts it’s sesame seeds. This is adapted from Blue Eggs and Yellow Tomatoes.

3 Tbsp tahini

3 Tbsp soy sauce

2 Tbsp brown sugar, packed

1 tsp sambal oelek (or a pinch of cayenne or garlic chili sauce)

2 Tbsp finely chopped onion

1 Tbsp grated fresh ginger

4 garlic cloves, minced

1 Tbsp toasted sesame oil

Rice noodles ( I used 4 oz-up to 6 oz would work)

Combine the tahini, soy sauce, brown sugar, and sambal oelek together in a large mixing bowl.

Heat the sesame oil in a small saute pan over medium high heat, saute the onion, garlic, and ginger until the onion begins to brown.  Add to the tahini mixture.

Cook the rice noodles according to the directions on the package. When they are tender add them to the sauce and combine well, adding some of the cooking liquid if needed.

You can serve this with almost any type of protein. I served it with tofu, which I think always goes well with this type of dish.  I simply drained, cubed, and mixed the tofu with some of the sauce. This was enough for me, I do love tofu. Make sure you get the type of tofu that’s in the water, extra firm- Nasoya is my favorite brand.

I also sautéed some cabbage with garlic, ginger, and soy sauce, and added some steamed carrots. Yum!

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