Tibetan-style Dumplings with Tofu and Mushrooms

Ingredients

2-inch knob fresh ginger, peeled and coarsely chopped
3 garlic cloves, crushed
1 (14-g) pkg dried shiitake mushrooms, soaked in 1 cup boiling water until soft
2 cups loosely packed spinach
2 green onions, cut into 1-inch pieces
1/4 cup packed cilantro
1/2 (454-g) pkg firm tofu, patted dry
1/4 cup coarsely grated carrots
2 tbsp soy sauce
30 store-bought dumpling wrappers

Method

  1. Add ginger and garlic to a food processor and whirl until pureed.
  2. Drain mushrooms and squeeze dry. Add to ginger mixture and pulse 2 to 3 times.
  3. Add spinach, onions and cilantro. Whirl until finely chopped. Transfer mixture to a medium bowl and crumble in tofu. Stir in carrots and drizzle with soy. Use your hands to mix until combined. Set aside.
  4. Fill a large pot with a rim slightly smaller than that of a 10-inch steamer basket with about 5 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high.
  5. Line base of steamer basket with parchment. Spray parchment with vegetable oil.
  6. Lay a wrapper in the palm of your hand. Scoop a heaping tbsp of tofu mixture onto the centre. Use thumb and index finger of other hand to bring edges of wrapper up around filling, pleating the wrapper at intervals while gathering edges together at the top and pinching them closed. Repeat with remaining wrappers and filling.
  7. Transfer half of the dumplings to the prepared steamer basket, keeping dumplings 1/2 inch apart. (They will expand during steaming.)
  8. Place the basket over the boiling water. Steam, covered with a tight-fitting lid (or foil), until dumplings are cooked through, 10 to 12 mines.
  9. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dumplings.

Makes 30 dumplings.

Source: Chatelaine magazine

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Vegan Popover with Home-made Tofu Sausages

Ingredients

Tofu Sausages

2-1/2 cups wholemeal (whole-wheat) breadcrumbs
9oz smoked tofu, drained
1/2 small onion, coarsely chopped
3 tbsp fresh parsley, thyme, sage or rosemary, finely chopped
2 tsp dried herbs
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp coconut oil

Onion Gravy

2 tbsp vegetable oil
2-1/4 lb large onions, thinly sliced
7 tbsp red or dry white wine or balsamic vinegar
1-1/4 cups vegetable stock
small bunch fresh thyme, woody stems removed, chopped (optional)
1 tsp yeast extract

Batter

1 cup self-raising flour
2/3 cup canola oil
1-1/4 cups soya milk
1 tbsp balsamic vinegar
sea salt and ground black pepper

Method

  1. Put all the sausage ingredients in a food processor, season and process until a thick paste forms. Divide the mixture into eight and roll to form sausage shapes with your hands. Arrange in a single layer on a plate, cover with clear film (plastic wrap) and chill until required.
  2. Drizzle the sausages with olive oil and cook under a preheated grill (broiler) for 6-8 minutes or until pale golden brown, turning frequently.
  3. To make the onion gravy, heat the oil in a large non-stick frying pan. Add the onion and cook over a medium heat for 5 minutes, until beginning to turn golden. Reduce the heat to low, then simmer for 10 minutes, stirring occasionally.
  4. Add the wine or vinegar, stock, thyme and yeast extract and bring to the boil. Simmer, uncovered, for 10 minutes.
  5. To make the batter, sift the flour into a large mixing bowl and season with salt and black pepper.
  6. Make a well in the middle, then add the canola oil and balsamic vinegar. Mix the ingredients well. Gradually stir in the soya milk, mixing until fully incorporated, then beat until the batter is smooth.
  7. Meanwhile, preheat the oven to 220°C/425°F. Oil a shallow ovenproof dish, then arrange the vegan sausages in the base in a single layer, leaving a little space between each.
  8. Pour the batter into the dish, ensuring that it is spread evenly around the sausages. Bake in the oven for about 40-45 minutes, or until the batter is well risen and golden brown.
  9. Serve the popover cut into portions with two sausages for each diner. Place the onion gravy in a jug (pitcher) and serve alongside the popover so diners can help themselves.

Makes 4 servings.

Source: Vegan Cooking

Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine

Pan-seared Tofu with Creamy Yogurt-chard Sauce

Ingredients

350 g package extra-firm tofu
2 tsp garam masala, divided
1/2 tsp salt, divided
1/4 tsp black pepper
1 bunch Swiss chard
1 Tbsp + 2 tsp grapeseed or sunflower oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 Tbsp finely chopped ginger
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp crushed red pepper flakes
3/4 cup plain Greek yogurt
1/4 cup half-and-half cream
1 Tbsp fresh lemon juice
1/2 cup sliced roasted almonds

Method

  1. Line cutting board with a couple sheets of paper towel. Top with tofu, a couple more sheets of towel, and another cutting board. Press to extract excess liquid. Slice tofu into 3/4 in blocks and toss with 1 tsp garam masala, 1/4 tsp salt, and black pepper.
  2. Slice off stems from chard leaves and thinly slice stems. Roughly chop chard leaves and then soak them in large bowl of cool water, swishing to loosen any grit clinging to them. Drain and squeeze out excess water, or use a salad spinner to remove excess water. Chop greens into smaller pieces.
  3. In large skillet over medium-high, heat 1 Tbsp oil. Add tofu and cook, tossing the cubes occasionally, until golden brown all over, about 8 minutes. Remove tofu from pan and set aside.
  4. Heat remaining 2 tsp oil in pan. Add onion, chard stems, and 1/4 tsp salt. Cook until onion has softened and browned, about 5 minutes.
  5. Add garlic and ginger to pan. Cook for 2 minutes.
  6. Add 1 tsp garam masala, cumin seeds, mustard seeds, turmeric, and red pepper flakes in pan. Cook for 30 seconds. Add chopped chard leaves in batches and cook, stirring often, until wilted, about 2 minutes.
  7. Remove pan from heat and let cool for about 2 minutes. Stir in yogurt, 1/4 cup at a time, and then stir in cream. Gently stir in tofu and lemon juice. Serve topped with almonds.

Makes 4 servings.

Source: Alive magazine

Chinese-style Vegetarian Dish with Fresh Beancurd

Ingredients

1 pack fresh beancurd (鮮腐竹)
1 abalone mushroom
1/2 red bell pepper
1/2 pack green bell pepper
1/2 pck yellow bell pepper
1 slice ginger
4 tbsp oil

Sweet and Sour Sauce

1/4 cup ketchup
2 tbsp sugar
1 tsp light soy sauce
3 tbsp white vinegar
1 tbsp cornstarch
1/4 cup water

Method

  1. Cut soy sheet into bite-size pieces.
  2. Cut abalone mushroom into thick slices.
  3. Mix the sweet and sour sauce ingredients in a small bowl.
  4. Remove the cores and seeds of bell peppers and cut into triangular pieces.
  5. Heat 2 tbsp oil in a wok. Add soy sheet peces and stir-fry until golden brown. Remove and set aside.
  6. Add 1 tbsp oil in the wok, saute ginger until fragrant. Add mushroom and bell peppers, stir-fry for 2 to 3 minutes.
  7. Mix in the sauce and bring to a boil.
  8. Return soy sheet and toss to combine and heat through. Remove to serving platter. Serve hot.

Source: Hong Kong magazine