Curried Peanut Sauce Tofu and Kale from Isa Does It

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I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!

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Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It

Tofu

  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.

Sauce

  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.

Kale

  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.

Assembly

  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.

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Sriracha Sesame Tofu

I have been following Olives for Dinner for awhile now and she makes some of the most inspiring, tasty looking food. My photos are put to shame by her beautiful ones. But I hope I did this yummy dish some justice. You should totally go check out her blog (if you haven’t already).

I made her Quick and Easy Tofu with Ramen Noodles, but I opted for rice noodles instead. Super delicious recipe! My boyfriend loved it. This was a great dinner before our 4th of July hike. Kept my full and energized the whole time.

The tofu has got a great texture, and the sesame seeds and cashews provide a great crunch. I think my favorite part of this dish is the everything sauce. My mouth is watering just thinking about it. It has note of sesame, and spicy, just yum in my book.

The great thing about this dish is you can easily adjust the spiciness level to your tastes. If you like it less spicy, add less pepper to your everything sauce, and less sriracha to the final dish.

Her recipe can be found here. I really hope you love this one as much as I do. Happy eating!

Miso glazed tofu with Shiitake Mushrooms and Asparagus

So my cleanse is finally over! I am feeling a little lighter and ready for some delicious non-raw food!

On a recent trip to my local Asian market, I found some delish baked tofu and some pretty cool looking rice noodles (see my Instagram for a picture). So needless to say, I needed to make something that included both of these awesome finds.

Baked tofu has a great texture and awesome flavor. The shiitake mushrooms add a hearty flavor and really brings this dish to a new level. And of course the rice noodles and asparagus add some different textures and flavors that keep this dish interesting the entire time you eat it.

Maybe it was just because I was on a cleanse, but this dish was everything I was looking for. Full of flavor and textures. Something that really left me feeling satisfied. One of the great things about it, is it doesn’t take forever to make either. This is on my list of recipes to make again soon! I hope you feel the same way. 🙂

Miso glazed tofu with Shiitake Mushrooms and Asparagus

Based on a recipe by The Recipe Renovator

  • 3 tablespoons rice vinegar
  • 3 tablespoons brown rice miso (or your favorite type)
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Bragg’s liquid aminos or wheat-free tamari
  • 1 teaspoon raw sugar
  • 1 tablespoon dark (toasted) sesame oil
  • 10 oz. package baked extra-firm tofu
  • 1 pound uncooked rice noodles
  • 1 tablespoon sunflower or grapeseed oil
  • 8 oz. shiitake mushrooms
  • 1 pound asparagus spears

Combine rice vinegar, sesame oil, garlic, ginger, Bragg’s, raw sugar, and sesame oil in a large bowl, stirring with a whisk.

Slice tofu lengthwise evenly into long pieces.

Fifteen minutes before you are ready to eat, cook noodles according to package directions. For these noodles, I brought a pot of water to a boil and let rice noodles soak with the heat off, for 5 minutes and drained them.

Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Cut into 1-inch pieces.

Heat a large skillet over medium-high heat. Add sunflower or grapeseed oil to pan; swirl to coat. Sauté mushrooms for 3-4 minutes. Add asparagus and sauté 4  more minutes or until tender. Add tofu and sauce to pan; toss to coat. Let everything heat a little. Then add this mixture to the large bowl and toss with rice noodles.

Baked Buffalo Tofu

Some new and exciting things have happened here in veggie4ayear land. One, I just bought myself a Canon 60D! So you can look forward to better picture quality from me. 🙂 And two, I got a new bed from Ikea and I assembled it without murdering anyone lol.

On to the food! Do you ever just crave junk food for breakfast? I was yesterday, so I made some baked buffalo tofu and tater tots. Delicious!

Maybe you can use this for a party or movie night, and not for breakfast. But if you do decide this would be a great breakfast, I won’t judge you.

Baked Buffalo Tofu

  • 1 16-ounce block of extra-firm tofu, drained and pressed
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika

Buffalo Sauce

  • 1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
  • 1/8 cup Earth Balance Soy-Free Butter

Preheat the oven to 450 degrees.

In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.

In a sauce pan, melt the butter. Turn off the heat and add the hot sauce. Stir to combine.

Combine the freshly roasted tofu and sauce in a bowl. Toss until thoroughly coated. Serve immediately.

Sesame Tofu and Broccoli

I made this one awhile ago and I kept forgetting to post this. This recipe is a quick and simple way to make chinese food at home. And I think it tastes better. Plus the tofu isn’t fried in a bunch of oil, like it is often prepared in chinese restaurants.

This would be a great quick dinner on a night you don’t feel like cooking. And the leftover keep well for a great lunch the next day. Feel free to change out the vegetable or even add more. You could also add some almonds or cashews for some additional flavor and crunch.

Sesame Tofu and Broccoli

Based on a recipe by Vegan Yum Yum

  • 1 block firm tofu, pressed
  • 1-2 cups broccoli, steamed
  • 3 1/2 tablespoons rice vinegar
  • 1/4 cup water
  • 2 tablespoons (feel free to use less)
  • 1 tablespoon Tamari
  • 1 tablespoon ketchup
  • 1 teaspoon molasses
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon sesame seeds

Slice tofu into 1/2 inch cubes. And set aside.

In a small bowl whisk together cornstarch and water. In a sauce pan whisk together vinegar, sugar, Tamari, ketchup, molasses, ginger powder, and salt, over medium high heat. Once sugar and salt are dissolved, whisk in cornstarch mixure. Whisk until sauce thickens and set aside.

Heat a skillet to medium high heat and spray with oil. Brown tofu on each side. Once tofu is browned, add broccoli and sauce. Toss to combine and top with sesame seeds. Serve over rice.

Walnut, Kale and Tofu Burgers

The one thing I have missed as a vegetarian/vegan was a nice juicy burger. A lot of veggie burgers can be a little dry, or not juicy (if that makes any sense). This burger is juicy! And no animals had to suffer to make it. 🙂

Remember that chutney I made a couple blog posts ago? Well I found another yummy use for it! The mint basil tomato chutney adds another layer of flavor to this tasty burger. The mayo avocado mixture adds a creaminess and a bit of richness. This is a great summer burger! I highly recommend it! Juicy and delicious.

Walnut, Kale and Tofu Burgers

Based on a recipe by Jenmi Jenmi

  • ½ cup panko breadcrumbs
  • 2 tablespoon Dijon mustard
  • 2 tablespoon Braggs
  • 1 tablespoon liquid smoke
  • 1 cup finely sliced kale (with stems removed)
  • ¼ cup finely diced onion
  • ¼ cup chopped walnuts
  • 12 oz firm tofu (drained)
  • olive oil (for cooking)
  • 4 buns/rolls of your choice
  • 1 avocado
  • 1 tablespoon mayonnaise (I used veganaise)
  • sprinkle garlic powder
  • salt and pepper, to taste

In medium sized mixing bowl, combine first 8 ingredients. Knead together with hands until blended. Shape into patties. Makes 4 to 5 large sliders or 3 to 4 large regular patties.

Lightly oil a non-stick pan with olive oil and bring to medium heat on stovetop. Add patties to pan and brown on both sides. Approximately 4 to 5 minutes per side.

While patties are cooking toast buns.

In a small bowl, combine avocado, mayonnaise, garlic powder, salt and pepper.

Assemble burgers and top with avocado mixture and chutney. This would be great with a slice of tomato too.

Baked Tofu: You will never want regular tofu again

I know you are thinking outrageous claims! But after making and trying this recipe last night, I am not sure I can ever go back to “regular” tofu again. It has a great texture (for me anyways) and it’s full of flavor. Plus it is vegan.

The hardest part of this recipe, is having the whole house smell delicous for like 3 hours and not getting to try any of it until after it’s done. I even burnt my tongue a little because I couldn’t wait for it to cool.

Once again I got this recipe from The Vegan Zombie. I had watched the video for this and wanted to try it, but I wasn’t sure what I was going to use the tofu in. So I held off until I found a pasta recipe that called for baked tofu (recipe for that coming soon!). But know, you can add this tofu to any recipe you would like.

Baked Tofu

Based off the recipe by The Vegan Zombie

  • 1 block extra firm tofu
  • 2 cups vegetable broth
  • 1/4 cup onion
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons liquid smoke
  • 1 tablespoon olive oil
  • 2 bay leaves

Start by draining the tofu. I do this by pouring out the excess liquid from the package. Then I place the tofu in a colander for 10-15 minutes. After, sandwich the tofu between 2 plates, with a paper towel underneath the tofu, for about an hour.

In a bowl combine vegetable broth, onion, garlic, salt, sugar, liquid smoke and olive oil, and whisk together. Cut tofu in half and add to marinade, cover. Place in refrigerator. Let tofu marinade overnight or make marinade in the morning and let the tofu marinade all day while you are at work.

Place tofu in a standard loaf pan and pour in marinade until tofu is covered. Add bay leaves. And bake in a 350 degree oven for 2 1/2 to 3 hours or until all the marinade is completely absorbed.

You want to flip tofu when marinade is absorbed about halfway. At this point you want to continue to cook the tofu, checking it every 15-20 mins to make sure the tofu doesn’t burn.

Let cool slightly and use in any recipe you want.