Spicy, juicy, flavorful, we love these!!!
16 oz Extra Firm Tofu, cut into 12 slices, place between layers of paper towels to absorb extra moisture
1/4 cup Extra Virgin Olive Oil
2 Tablespoons Vinegar (I use half balsamic and half white, use whatever kind you like)
1 Jalapeño, seeded and minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Salt
1 teaspoon Minced Garlic (one clove)
3 Whole Wheat Pitas, split in half to form 2 pockets from each pita.
Shredded Lettuce or Spinach
1-2 Tablespoons Crumbled Feta Cheese
Sour Cream, for serving
In shallow dish mix together marinade and place tofu slices in dish, turning to coat.
Let marinate at room temp for 10 minutes.
Heat grill pan (I use the George Foreman Grill)
Remove tofu from marinade and reserve.
Grill 2 minutes on each side or until heated through with grill marks.
Dice up cooked tofu and return to marinade, mix to combine.
If using feta, mix into tofu mixture.
Stuff each pocket with lettuce or spinach and tofu mixture, top with sour cream if using.
Yield: 3 servings, one full pita each
1 16 oz package firm tofu, drained and cut into 1/2″ cubes
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp ginger powder
1 tsp garlic powder
For stir fry:
2-3 Tbsp canola oil (divided)
marinated tofu, drained, but reserve marinade
1 tsp chopped garlic
1 large bag frozen stir fry veggies
Place tofu in a gallon size zip-top bag with marinade.
Refrigerate for 4-8 hours, turning over ever hour or so.
Heat large skillet or wok over medium high heat. Add 1-2 tbsp canola oil and marinated tofu. Allow to crisp up a bit, then toss to get all sides, about 5-8 minutes. Place tofu on a plate.
Add 1 Tbsp oil to skillet with garlic. Stir until fragrant. Add frozen veggies. Cover and stir every couple minutes until cooked. About 10 minutes. Add marinade and tofu back to pan. Toss until heated through.
Serve with rice.
Yield: 3-4 Servings
These beautiful Vegan Stuffed Peppers are a great weeknight meal. I used very large red and orange bell peppers. My hubby, Brian, chose to add BBQ sauce. I think next time I would add a béchamel sauce.
1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined
Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize. Add a little water if they start to stick. Add spinach, stir until cooked through. Add remaining ingredients (except peppers) and stir to combine. Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry. (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.) Scrape everything to one side of the pan. Fill each pepper piece full to overflowing and place back in pan.
Pour about ¼ cup of water down around the bottom of the pan. Cover and cook on medium heat for 10 minutes.
Serves: 6 (a half pepper each)