Extra-firm Tofu Stuffed with Wakame Pesto


1/3 cup dried wakame
1 cup cilantro
2 Tbsp nutritional yeast
2 Tbsp sesame seeds
1 garlic clove, minced
1/2 tsp cayenne, divided
4 Tbsp grapeseed oil or sunflower oil, divided
1 Tbsp sesame oil
2 Tbsp rice vinegar
2 blocks extra-firm tofu
1/4 tsp salt
1/4 tsp black pepper


  1. In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.
  2. Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp cayenne. Blend until wakame is broken down into small pieces.
  3. Add 3 Tbsp grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp water to container and blend until a pasty mixture forms.
  4. Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces.
  5. Season each piece of tofu with salt, 1/4 tsp cayenne, and black pepper.
  6. In skillet, heat remaining 1 Tbsp oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Don’t crowd pan; cook in batches if necessary.
  7. Flip, and heat until golden on other side, adding more oil to pan if needed.
  8. Spread pesto on 2 pieces of tofu and top with remaining tofu.

Makes 4 servings.

Source: Alive magazine


Spicy Vegan Burger with Buffalo Flavour


2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 1/4 tsp salt
1 Tbsp garlic salt or powder
1 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces


8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
hot sauce, to taste


  1. In a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/powder, and black pepper and sauté over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
  2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
  3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
  4. Return processed mixture to large batch and combine well. Shape mixture into patties.
  5. Preheat oven to 390°F.
  6. For more texture, patties can be coated in breading of your choice.
  7. Bake for 20 minutes, then flip patties. Bake for another 10-15 minutes.
  8. Grill or toast burger buns.
  9. Layer on sliced celery, lettuce, tomato, and red onion.
  10. Baste the patty in your favourite hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!

Chinese-style Braised Tofu


3 pieces medium-firm tofu (about 1 lb)
1 Tbsp chopped green onion
1/2 Tbsp minced garlic
1/2 Tbsp soybean paste (optional)


1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp salt
1/3 tsp sugar
1 tsp cornstarch
1 cup vegetable broth


  1. Drain Tofu and steam for 3 minutes. Cut into dices.
  2. Heat 3 Tbsp oil, saute garlic and soybean paste.
  3. Stir in seasoning and bring to a boil. Add tofu and cook until sauce is dried up (keep stirring to avoid tofu sticking to pan).
  4. Mix in green onion and remove to serving platter.

Source: Hong Kong magazine

Breakfast Quiche with Salmon and Tofu


8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper


  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food

Chinese-style Steamed Sea Cucumber with Tofu


1 pre-soaked sea cucumber about 6 oz
1 pack (10 oz) tofu
1 eggplant
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 stalk green onion, chopped


1-1/2 tbsp light soy sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
dash of chili oil and sesame oil


  1. Rinse tofu and then put on a heat-proof dish.
  2. Cut eggplant into sections and then thick strips. Arrange on the sides of tofu. Steam until done. Pour away water and keep warm.
  3. Blanch sea cucumber in boiling water and then rinse. Cut into slices.
  4. Heat 1 tbsp oil in a wok. Saute ginger, garlic and shallot until fragrant. Add sea cucumber and seasonings. Bring to a boil and cook until sea cucumber is tender. Thicken sauce with some cornstarch solution. Sprinkle with green onion. Pour over steamed tofu and eggplant. Serve hot.

Source: Lisa Yam’s Low Cholesterol Recipes