Friday, May 20, 2016

Blistered Smoked Tofu

I posted a photo of my lunch (as all good vegans do), on a couple of social media sites and I was asked for the recipe more than once so I figured I would write it down and share it here.  This is really simple and delicious and was quick enough to pull together during the workday while I was working at home.



The combination of the smoked tofu with the Asian-inspired salty/sweet peanut sauce is really quite nice. I love this method of cooking the smoked tofu; the texture has a "meaty" chew to it.

This dish's flavor definitely far exceeds its simplicity to prepare!

Blistered Smoked Tofu

1 package smoked tofu (I used Soyboy)
4 tbsp tamari sauce
1 tbsp peanut butter
3 tbsp maple syrup
1 tsp sriracha sauce
1/2 tsp sesame oil
1/4 cup water
2 cloves garlic, minced
Olive oil cooking spray (I love the Bertolli)
Cooked basmati (or other) rice for serving*
Green onion, minced for garnish (optional)

Preheat the oven to 400 degrees.

Cube the smoked tofu into bite size pieces. Place on a baking sheet lined with parchment paper. Bake in the oven for 20 minutes, turning halfway through.

While the tofu is baking place the rest of the ingredients in a bowl and whisk until smooth.

When finished baking remove the tofu from oven and place into the sauce. Toss to coat.

Heat a skillet over medium-high heat and spray with cooking oil. Remove the tofu from the marinade with a slotted spoon and place in the skillet allowing it to further crisp and brown on each side. Remove from the skillet, place over rice and drizzle with all or some of the remaining sauce.

Serve over cooked basmati or your favorite rice. Garnish with green onion if desired.

*Note: I mixed in three minced green onions with my basmati rice after cooking.

Thursday, May 12, 2016

Cauli Salad Sandwich

An "egg salad"sandwich made from cauliflower? Yep, it's a thing! And a delicious thing, too. Not exactly like the original but an interesting and tasty spin that is most definitely lightened up in fat and calories.



I used to like egg salad. Sometimes I would keep it simple with just a little mayo, salt, and pepper and sometimes I would fancy things up with such things as celery, pickle relish, onion and fresh herbs. I guess it depended on my mood. I didn't eat it often, but when I did, I liked it.

Since going vegan I have not had anything remotely close to egg salad. For some reason, the tofu-based types don't appeal to me (I know, I know, I should give it a chance...).

This recipe comes together rather quickly (less than thirty minutes) and is great as a sandwich. If you are watching carbs or gluten you can forgo the bread and just scoop some on top of a bed of salad greens for a light lunch or snack.

I really like the addition of the green olives in this. It gives the dish a nice tangy saltiness.  You can choose olives either with our without pimento, I happen to like the addition of the pimento.

Cauli Salad Sandwich

1 small head cauliflower
2 green onions, chopped (white and green parts)
1/2 yellow bell pepper, chopped
1/4 cup green olives, chopped fine
1 stalk celery finely diced
3 tbsp fresh parsley, chopped
1/4-1/3 cup vegan mayonnaise (I used Vegenaise)
1 tsp yellow mustard
1/2 tsp garlic powder
1/4 tsp turmeric
Salt and pepper to taste

Cut the cauliflower into florets.

Place about an inch of water in a pot and add an insertable steamer. Turn the heat to medium high and add the cauliflower.  Cover and allow to steam until fork tender but not mushy.  Check them periodically, the time it will take will depend on the size of the head of cauliflower. Once finished remove from the pot and place on a sheet pan to cool.

While the cauliflower is steaming add the chop the vegetables, olives and parsley and add to a large bowl.

Once the cauloflower is cooled chop into bite size pieces and add to the bowl.  Add the rest of the ingrediens and stir. Season with salt and pepper to taste.

Serve between bread as a sandwich or on top of greens as a salad.