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Tofu, opens up a lot of options
to vegetarians, especially new ones. Although compared to cold, wet,
styrofoam by my Mom, it is meant to absorb the flavor of other ingredients,
like soy sauce tamari or any other marinade.
TOFU STEAKS
Serves 4-6
Ingredients:
1 block of tofu
1/4c tamari or soy sauce
2T miso
1/4c vegetable oil
1/4c water
1/4c nutritional yeast
1 clove garlic
Cut tofu into
6 1/4 - 1/2" slices. soak in tamari or soy sauce. Flip once. Mince
garlic and mix with miso, water, oil and yeast. Place tofu steaks on
a cookie sheet. spread miso sauce mix onto the tofu. Bake for 15 minutes
at 350° F
Serves 4-6
BUDDHA
BOWL
A
delicious rice bowl meal with a truly addictive dressing
Serves 4
Ingredients
for the bowl:
4 cups cooked brown rice
1 cup beets, grated
1 cup carrots, grated
1/2 cup sliced almonds, toasted
1 cup spinach leaves
2 cups tofu, cubed
Ingredients
for the dressing:
1/2cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 Tbs tahini butter
Cook your favorite
brown rice and set aside. In a skillet saute the tofu cubes with 3 Tbs.
of tamari or soy sauce. Chop the spinach into small pieces.
To prepare the
dressing, combine the above dressing ingredients in a blender.
To assemble the bowls, place the cooked rice in 4 bowls, top with the
grated carrots and beets, spinach, almonds and sauteed tofu cubes. Drizzle
the dressing over the bowls, you will have leftover dressing for another
meal so store excess dressing in the fridge.... and enjoy this deliciously
healthy meal packed with nutrition!
COCONUT
CURRY TOFU
This spicy dish is scrumptious
and the colours are a feast for the eyes too!
Serves
6
Ingredients:
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 teaspoon green curry paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
Remove white parts
of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large skillet over medium heat, mix coconut milk, 3 tablespoons
soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring
to a boil.
Turn the heat down to medium and add tofu, tomatoes, yellow pepper,
mushrooms, and finely chopped green onions into the skillet. Cover,
and cook 5 minutes, stirring occasionally.Then mix in basil and bok
choy. Season with remaining soy sauce. Continue cooking 5 minutes, or
until vegetables are tender but crisp. Garnish with remaining green
onion. Serve on top of your favorite rice.
