Tofu Salad with Peanut Sauce Sandwiches

These are tasty sandwiches that are a great substitute for other "salad sandwiches."

Ingredients
15-oz extra-firm tofu
1 tbsp low-sodium soy sauce
½ tsp garlic powder
1 bunch green onions, sliced
14-oz coleslaw mix
½ cup sugar snap peas, chopped
1 red bell pepper, seeded and diced
4 burger buns

Peanut Sauce 
2 tbsp peanut butter
2 tbsp unsweetened almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
4 tsp low-sodium soy sauce
2½ tsp rice vinegar
garlic powder
ground ginger

Directions:
To Make Peanut Sauce: 

1. Whisk peanut butter into 2 tbsp HOT water, then whisk in remaining.

To Make Sandwiches:

1. Drain tofu and crumble into a skillet. 
2. Stir in soy sauce and garlic powder. 
3. Cook until thoroughly warm, adding splashes of water or broth as needed. 
4. Mix in vegetables and cook to desired tenderness. 
5. Stir in Peanut Sauce. 
6. Scoop “salad” onto buns and serve.

Notes:

• Serves 4
• Total Time: 10 minutes
• Active Time: 10 minutes
• Per serving: 357 calories, 12g fat, 46.8g carbs, 9.2g fiber, 14.3g sugars, 21.2g protein
• Substitute tamari (GF) or coconut aminos (SF) for soy sauce
• Lower Fat: Use PB2 (or other low fat peanut butter) OR omit Peanut Sauce and use hoisin to taste.
• Add-on: Add crushed peanuts or cashews.

Winter Skillet Lasagna

Ingredients:
1 butternut squash, 3 cups cubed 
1 onion, diced 
3-4 minced garlic cloves 
Italian seasoning 
4 dry lasagna noodles 
14-oz (1½ cups) marinara sauce

Tofu Ricotta 
15-oz extra-firm tofu, drained 
¼ cup nutritional yeast 
1 Tbsp Italian seasoning 
1 tsp fresh lemon juice 
¼ tsp garlic powder 
¼ tsp onion powder


Directions:
Tofu Ricotta: 

1. Press tofu for 20 minutes. 
2. Crumble tofu with your hands. 
3. Mix in remaining ingredients, plus salt & pepper to taste.

Winter Skillet Lasagna

1. Sauté onions and garlic until translucent. 
2. Add butternut squash and several shakes of Italian seasoning, plus salt and pepper. 
3. Cover and simmer until butternut is just fork-tender, adding water as needed. 
4. Once butternut squash is tender, break lasagna noodles into thirds and lay on top OR crumble noodles and sprinkle over top. 
5. Add marinara sauce on top, then cover and bring to a boil. 
6. Once boiling, reduce heat and simmer until noodles are fully cooked, about 10 minutes. (If noodles starts to dry out, add water. If you crumbled the pasta, stir occasionally as the noodles cook). 
7. Divide equally among 4 bowls and top with Tofu Ricotta.

Notes:

• Serves 4
• Per serving: 402 calories, 11.5g fat, 57.2g carbs, 11g fiber, 14.2g sugars, 22.7g protein

Paradise Breakfast Burritos

I decided to make my own breakfast burritos based upon the Sin City Breakfast Tacos. We still make "crispies" and our own fried potatoes for other things on occasion. Paradise Breakfast Burritos have fresh-made tortillas and are vegan. Paradise would also be someone else making them for you and cleaning them up, or at least it's paradise when you share them.

Ingredients:
Tortillas
1 cup whole wheat flour + additional to form

2 tbsp olive oil
¼ cup water
salt
Crispies
corn tortillas, sliced into strips

Filling
canola oil
1 large potato, peeled and diced
1 large tomato, diced
1 medium white onion, diced
30 oz tofu, pressed and crumbled
1 tsp turmeric
2-4 Tbsp nutritional yeast
salt
pepper


Directions:
Tortillas

1. Mix all the tortilla ingredients together in a bowl until combined in a large ball. Add a tad more water if the dough is too dry. 
2. Divide into 4 smaller balls. Use additional flour on your hands to keep the dough from sticking to them.
3. Sprinkle some flour on a flat surface and place the first ball on it.
4. Flatten the ball using your hand.
5. Then use a rolling pin to flatten the dough into a thin circle, about 6-8" in diameter.
6. Heat a large pan over high heat. Once hot, place first tortilla in the pan. Watch for it to puff up, about a minute or so. Using tongs or heat-resistant fingers, flip the tortilla. Watch for more puffing.
7. Remove from pan.
8. Repeat steps 3-7 for all balls.

Crispies

1. In the same pan, heat 2 tablespoons of oil in a nonstick pan on medium heat.
2. Fry the corn tortilla strips until crispy. 
3. Put aside on a plate lined with a paper towel. 

Filling

1. To the same pan, add 2 more tablespoons of oil and heat (if necessary).
2. Fry the potatoes until soft but not crispy.
3. Add salt and pepper. 
4. Scoop the potatoes to a plate lined with a paper towel. 
5. If necessary, add 2 more tablespoons of oil to the same pan and heat.
6. Add onion and tomato, and cook until onions are translucent.
7. Add crumbled tofu, turmeric, nutritional yeast, and salt and pepper to taste.
8. Stir to combine well, then continue to cook over medium-high heat until thoroughly warm.

Paradise Burritos

1. Combine crispies, 1/4 fried potatoes, and 1/4 tofu mixture on a fresh tortilla. 
2. Fold in half for a soft taco or wrap for a burrito.

Notes:

• Serves 4.
• Approximately, 370 calories per serving.
• Tortilla recipe adapted from Hurry the Food Up.
• For the filling, you can make any Tofu Scramble you like. 

Vegan Finnish Oven Pancakes

As adults, we often have to change our diets from the foods of our childhood. But those will always be precious to us. When I went vegan, I thought I would not be eating Finnish Oven Pancakes again. I was thrilled to find a vegan pannukakku recipe. It isn't quite the same consistency, but it is close. And the sweetness and flavor is pretty close. I've modified some of it to be more similar to the Finnish Oven Pancakes my mom made and I grew up eating. 

Ingredients:
3/4 cup silken tofu (soft)
1/2 cup sugar
1 tsp salt
2 cups vanilla almond milk
1 1/4 cups all purpose flour
2 Tbsp melted coconut oil
1 tsp vanilla 
cinnamon-sugar mix 

Directions:

1. Preheat oven to 450^o degrees.
2. Spray a 9 x 13 baking sheet with nonstick cooking spray.
3. Place tofu, sugar, and salt in a food processor. Process until smooth.
4. Slowly add milk while the processor is running.
5. Add the flour all at once then pulse a few times to combine.
6. Add melted coconut oil and vanilla. Pulse once more.
7. Pour batter on the baking sheet, being sure it is evenly spread.
8. Bake for 30 minutes until golden.
9. Sprinkle the cinnamon-sugar mix over the top.
10. Serve with maple syrup and your desired toppings.

Notes:

• Makes 4 slices (which is really 2 servings.)

KTTA aka BLTA

This is a great compliment to an ear of corn on the cob. Recipe is based off a meal from the Happy Herbivore Meal Mentor. 

Ingredients:
water
liquid smoke
1/2 tsp Worcestershire sauce
1/2 tsp pure maple syrup
3-4 oz extra-firm tofu, sliced into 3
2 slices bread
1 cup kale, chop
1 tomato, sliced
2-oz guacamole

Directions:

1. Toast bread (optional.)
2. Spread guacamole on bread slices.
3. Add 1/4 cup water, a tad of liquid smoke, Worcestershire sauce, and maple syrup to a skillet. Whisk together.
4. Ad tofu and cook over medium heat, turning regularly, until it starts to caramelize. This is now the "bacon" part of a BLTA.
5. Make sandwich with kale, tomato slices, and tofu "bacon".

Notes:

• Serves 1.
• Original recipe called for one portabello mushroom stemmed and sliced instead of tofu.
• Original recipe per serving: 384 calories, 12.5g fat, 58.1g carbs, 12.9g fiber, 15.6g sugar, and 12.7g protein.
• You can use a gluten-free tortilla instead of bread and make a wrap.
• You can use hummus instead of guacamole.

Baked Lasagna Wraps

When I saw this recipe, I was very excited to give it a try. It sounded so good; and it was! I wanted to half the recipe because it makes 4, and I didn't want a ton of leftovers because I have lots of fresh meals to make, but now I'm kind of happy I didn't. I got the recipe from Happy Herbivore Meal Mentor, but I altered it to fit my tastebuds.

Ingredients:
10-oz frozen spinach
15-oz extra firm tofu, drained
1 tsp lemon juice
2 tbsp nutritional yeast
2 tbsp Italian seasoning
1/4 tsp garlic powder
salt
pepper
2 cups marinara sauce
vegan parmesan
4 flour tortillas (burrito size)

Directions:

1. Preheat oven to 425F.
2. Cook spinach according to package directions, squeezing out excess liquid.
3. In a large mixing bowl, crumble tofu.
4. Mix in lemon, nutritional yeast, Italian seasoning, and garlic powder until well combined.
5. Fold in spinach and 1 cup marinara.
6. Add salt and pepper to taste. Add more Italian seasoning or garlic if desired.
7. Spread mixture onto tortillas and roll up.
8. Place crease side down on a parchment-lined baking sheet.
9. Bake 15-20 minutes.
10. Warm remaining cup of marinara and drizzle over wraps.
11. Sprinkle with parmesan and serve.

Notes:

• Serves 4.
• Per serving: 424 calories, 13.7g fat, 51.8g carbs, 12.0g fiber, 12.6g sugars, 28.0g protein
• For just cooked wraps, heat the filling (or serve cold), and do not bake. Serve with warmed marinara.

Thai Noodles with Tofu

First, this is actually supposed to be Thai Noodle Soup. So, if yours comes out a little more like soup, that's actually how it is supposed to be. This is another meal from the Happy Herbivore Meal Mentor. Even if mine was more just noodles, it was good. Depending on the type of meal you are serving, this could be a side or an entree. Again, I have altered the recipe a bit, as shown here. 

Ingredients:
1 quart (4 cups) veg broth 
1 tbsp fresh ginger root, peeled and minced 
4 oz cubed tofu, extra firm
6-oz Thai rice vermicelli dry noodles 
2 tbsp soy sauce
3 tbsp Thai sweet red chili sauce 
1-2 tsp miso paste 
¼ cup fresh basil 

Directions:

1. In a large pot, combine broth and fresh ginger and bring to a boil. 
2. Once boiling, add tofu and cook a few minutes to soak in flavor. 
3. Add noodles and cook via package instructions, 2-3 minutes.
4. Turn off heat and add soy sauce, chili sauce, miso, and basil. 
5. Stir to combine and then taste, adding more soy sauce or miso as desired.

Notes:

Serves 2. (The photo is one serving for lunch, and the set aside for leftovers.)

Per serving: 480 calories, 4.3g fat, 93.9g carbs, 5.0g fiber, 12.1g sugars, 14.3g protein

Add ground ginger for a stronger flavor. 

Garnish with red pepper flakes if desired.

Add edamame and/or cashews.

Brown Rice and Curried Tofu Salad

Thinking about dinner on my bus ride home one night and reading Runner's World, I came across this recipe. I had almost all the ingredients and it seemed like a quick and easy meal. I was not disappointed in the tastiness nor the easiness. I modified a bit. You can eat this warm or cold, but I tried it both ways and preferred it warm.

Ingredients:
14-oz block extra firm tofu (I used firm because I had it on-hand and it was fine)
2 Tbsp olive oil, divided
1 tsp curry, divided
1 tsp salt, divided
1/3 cup shredded coconut
2 cups cooked brown rice
1 cup edamame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup halved cherry or grape tomatoes
dash black pepper

Directions:

1. Cut a 14-ounce block of extra firm tofu into 1/2-inch cubes. 
2. Toss with 1 tablespoon olive oil, 1/2 teaspoon each curry and salt, and 1/3 cup shredded coconut. 
3. Bake at 350°F for 15-30 minutes, until desired warmth and consistency is reached. 
4. Whisk 1/2 teaspoon each salt and curry into 1 tablespoon olive oil in a bowl. 
5. Add 2 cups cooked brown rice, 1 cup edamame, 1/4 cup each sunflower seeds and pumpkin seeds, 1/2 cup halved cherry tomatoes, and a bit of black pepper. 
6. Stir in the cooked tofu.

Notes:

• Serves 3
• Serve warm or cold.
• Gluten-free and vegan.
• Serve as main dish or side salad.

Tofu Scramble

I have learned that I love tofu scrambles. There's very few that I don't like. Given that I keep adding potential scrambles to this page, I should probably break them out into individual ones, but the thing about tofu scrambles is you can do a little of this and a little of that. You never have to follow exactly any given recipe. 

Ingredients:
1 Tbsp olive oil
1 medium yellow onion or 3 scallions, finely chopped
1 tsp minced garlic
1 bell pepper (red, yellow, orange, or green), finely diced
One 16-ounce package extra-firm tofu (previously frozen and thawed), drained and rinsed
1 cup loosely packed spinach leaves, rinsed and patted dry
2 cups cooked brown rice
1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
2 Tbsp nutritional yeast
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Directions:

1. Heat the oil in the saute pan over medium heat. Add the onion, garlic, and bell pepper and saute for about 5 minutes, until the onion and peppers are tender and turning a little brown.
2. Meanwhile, using your hands, crumble the tofu into a bowl to create the consistency of coarse bread crumbs. Add to the saute pan and stir to combine.
3. Add the spinach, brown rice, turmeric, cumin, paprika, and nutritional yeast, and saute for about 5-8 minutes, stirring occasionally until the tofu is a bright yellow color (from the turmeric) and thoroughly heated.
4. Add salt and pepper to taste.

Notes:

• Yields 2-4 servings
• Great use for leftover rice
• You can add mushrooms (crimini)
• Adapted from the book the 30 Day Vegan Challenge (book).
• Make Mexican Scramble by adding 1 cup of salsa after the tofu is cooked, and allowing it to heat through. Put into a breakfast burrito by wrapping the scramble in a tortilla and serving with tortilla chips, avocado.
• For an Italian twist, add fresh herbs such as basil, oregano, rosemary, and/or parsley.
• Adapted from the Happy Herbivore Meal Mentor, you can also do a Kale Scramble (shown right): 7.5 oz extra-firm tofu, 1/2 tbsp nutritional yeast, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1/4 tsp ground cumin, pinch turmeric, handful of kale. Follow directions above starting at step 2, adding everything except kale. Add in kale at the end, and cook down. Serves 1.
• Adapted from the Happy Herbivore Meal Mentor, you can do another Italian Scramble (shown below): 1-4 garlic cloves minced, 1 diced roma tomato, 15-oz extra firm tofu (drained), 1 tbsp nutritional yeast, 1 tbsp Italian Seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp turmeric. Saute garlic and tomato until mostly dry, add in tofu and all the seasonings, cooking over medium until warm and well combined. Serves 2. 

Contest Photos

I entered a food photography contest where I made six recipes and photographed them. I did not win on any of them, and despite an announcement three weeks ago about the new photos being revealed, I can't find the winning photos where they are supposed to be.

Part of entering the contest required we not reproduce the recipes in any way. Two of the recipes I did really like and have made the unpublished Codex. The other four were not quite up to par for the Codex. And one of those four I already had a recipe that I liked better.

Obviously, with the contest, I worked harder at setting up the photos and striving for a story. What I've decided is that I need a higher calibre camera and I am going to be more careful with the food photos on my blog. Hopefully you'll find higher quality photos from now on out.

Without further ado, here are the photos.

Lemon Poppyseed Muffins

Coconut Red Lentil Dal

Lentil Mushroom Barley Stew

Mexican Chocolate Cake with Chocolate Cinnamon Frosting

No Bake Apple Crumble

Tofu Scramble

Entree: Crunchy Coated Fish with Dill Sauce

Another good recipe out of Robin Asbell's New Whole Grains Cookbook. This is a nice version of a cod, halibut, or tilapia. 

Dill sauce to left and Fish on right

Ingredients:

Sauce
1 clove garlic
1/2 cup fresh parsley leaves, washed and dried
half of a 10-ounce box of firm-style silken tofu
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 cup extra-virgin olive oil

Fish

2 brown rice cakes
1 large egg
1/4 cup canola oil
4 small (halibut or other firm fish) fillets, 6 ounces each

Directions:

Sauce 

1. In a food processor, mince the garlic and parsley. 
2. Add the tofu, and puree. Scrape down the sides and keep processing until it is completely smooth. 
3. Add the lemon juice, dill, and salt, scrape down, and process to mix. 
4. Pour the olive oil slowly through the tube with the motor running. 
5. Scrape the tofu sauce into a bowl and reserve, then wash the processor bowl, and dry it well.

Fish

1. Break the brown rice cakes into pieces and put into the food processor bowl. Pulse to break the pieces into rice-size bits. Transfer the rice cake bits to a pie pan or plate. 
2. In another pie pan, whisk the egg. Heat the oil until it shimmers. 
3. Coat the fish fillets in the egg mixture, then in the rice cake bits, and put them in the hot pan. After the pan returns to a sizzle, reduce the heat to medium. 
4. Cook for about 5 minutes per side for thick fillets, less for thinner ones.
5. Serve hot, with the sauce in little bowls for dipping.

Other Details:

• Serves 4.