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

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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

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Vietnam-style Vegetarian Dish with Tofu and Tomato

Ingredients

1 tbsp vegetable oil
1 lb firm tofu, cut into 1/2 inch cubes
1 tbsp finely chopped garlic
3/4 lb ripe plum tomatoes, finely chopped
1 tbsp soy sauce
1/2 tsp sugar
1/4 tsp salt
1 recipe mushroom powder (see recipe below)
1/3 cup water or mushroom-soaking liquid, or vegetable stock
1/4 cup thinly sliced scallions
1/4 tsp freshly ground black pepper
1 tbsp roughly chopped cilantro

Method

1. Shallow-fry or deep-fry the tofu cubes in oil. Reserve.
2. Heat the oil in a wok or skillet over medium heat. Add the garlic and stir-fry until fragrant, about 20 seconds.
3. Toss in the tomatoes, soy sauce, sugar, salt, and mushroom powder. Simmer for about 5 minutes, stirring occasionally, until the tomato breaks down. Add the water and simmer gently for about 10 minutes, until the sauce thickens.
4. Stir in the tofu, scallions, and black pepper and cook for another minute to coat the tofu lightly with the sauce.
5. Transfer to a serving dish and sprinkle the cilantro over the top before serving.

Makes 4 servings.

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Mushroom powder

Ingredients

1 ounce (30 grams) dried shiitake mushrooms

Method

1. Break the mushrooms into smaller pieces with your hands, scissors, or a knife. (Break off the hard stems of large shiitakes and store in the freezer to use when making vegetable stock.) Put them into a spice or coffee grinder (or a blender with a narrow bowl) and grind for a couple of minutes. Stop occasionally to use a spoon or spatula to loosen any large pieces that may get stuck under the blades. (Note: When stopping the grinder, leave the top on for a minute or two to allow the mushroom dust to settle.)
2. Tip the powder into a small bowl. Gently tap the grinder cover over the bowl or use a spatula or a clean, dry brush to collect any powder that has stuck to it.
3. Transfer to a clean, dry jar and store indefinitely in a cool, dry place.

Yields approximately 1/2 cup.

Source: Vegetarian Viet Nam

Vegetarian Hot and Spicy Burger

Ingredients

2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 tsp salt
1 Tbsp garlic salt or powder
1/2 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
your favourite Louisiana-style hot sauce, to taste

Method

1. To make the patty, in a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/ powder, and black pepper and saute 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. For more texture, patties can be coated in breading of your choice.
6. Preheat oven to 390°F.
7. Bake patties for 20 minutes. Flip them and bake for another 10-15 minutes.
8. To assemble, grill or toast burger buns.
9. Layer on sliced celery, lettuce, tomato, and red onion.
10. Baste the patty in hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!