Soy- Mirin Tofu with Snow Peas and Peanut Sauce

Serves 2- 4 | 30 minute prep/cook

 

INGREDIENTS

• 1 cup brown rice, white rice or 8 oz udon noodles (your preference)
• 1/4 cup peanut butter
• 1/4 cup coconut milk
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon powdered ginger
• 1 block extra firm tofu, pressed and cut into small squares
• 2 cups snow peas, with ends trimmed
• 1 carrot, peeled and shredded
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon peanut oil
• canola oil for frying

Cook rice or noodles according to package.

Meanwhile, to make the peanut sauce, combine the peanut butter, coconut milk, sugar, soy sauce, rice vinegar, and powdered ginger.  Mix until very smooth.

Add the snow peas to boiling water for 1 to 2 minutes, then drain and transfer to a bowl of ice-water and set aside.

In a small bowl, mix together the soy sauce, mirin and peanut oil.

Pan-fry the tofu in a non stick pan with a small amount of canola oil until at least 2 sides are browned.

Turn off the heat and add the snow peas and the soy-mirin mixture to the tofu.  Mix well and let simmer for a minute or two until everything is well covered and the mixture turns to a glaze.

Plate the rice/noodles, tofu and peas, and carrots.  Drizzle with the sauce and serve.

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Sourced from: Ulm, Lauren. “Soy-Mirin Tofu with Snow Peas and Peanut Sauce.” Vegan Yum Yum.

Manicotti

Serves 2- 4 | 20 minute prep | 45 minute bake

INGREDIENTS

• 8 manicotti shells
• 1 can fire-roasted diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups chopped mushrooms
• 3 cups chopped spinach
• 6 cloves garlic
• 1/2 cup diced yellow onion
• 1 tablespoon Italian seasoning (or combination of basil, oregano and thyme)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 cup olie oil
• 8 ounces firm or extra firm tofu
• 8 ounces vegan cream cheese
• 1/2 cup diced purple onion

Preheat the oven to 375.  Lightly oil a square baking pan.

Cook the manicotti noodles until they are al dente (careful not to overcook).

Prepare the sauce by combining the diced tomatoes, tomato paste, mushrooms, half of the spinach, half of the garlic, the yellow onion, Italian seasoning, salt, pepper and olive oil in a large bowl.

Prepare the filling by mashing together the tofu and cream cheese.  Fold in the red onion and half of the garlic and spinach.

Cover the bottom of the pan with 1 inch of sauce.  Stuff the manicotti shells with the filling and add them to the pan.  Cover them with the remaining sauce.

Cover the pan with foil, sealing the edges and bake on the top shelf for 45 minutes.

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Sourced from: “Dianne’s Famous Manicotti.” Vegan Daily Companion.

Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens

SERVES 2- 4 | 1 hour cook/prep

INGREDIENTS

• 1 block extra firm tofu, pressed and sliced into 8 rectangles
• 3/4 cup pineapple juice (from the can of pineapple rings)
• 1/4 cup tamari
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons peanut oil
• 1 teaspoon Old Bay or cajun seasoning
• 1 1/2 cups brown rice, cooked
• 8 pineapple rings
• spinach, kale, collards or your favorite greens, washed and chopped
• 1/4 cup crushed peanuts, almonds or cashews
• leftover marinade from the tofu (1/3 cup liquid)
• 1/4 cup coconut milk
• 1 tablespoon cornstarch mixed with 1 tablespoon water

In an 8 x 8 baking dish, combine pineapple juice, tamari, rice vinegar, peanut oil and Old Bay.  Place the tofu in the marinade.

Bake at 400 degrees for 20 minutes (flipping halfway through).

Meanwhile, start cooking the rice according to the package.

Lightly oil a hot skillet and sear the pineapple rings on each side.  Set aside until ready to serve.

After 20 minutes in the oven, remove the tofu from the baking dish and transfer to a parchment lined baking sheet (reserving the marinade).

Increase the oven temperature to 420 and bake for another 20 minutes, flipping halfway through.

Meanwhile, heat the greens in the same skillet the pineapple rings were cooked in, with just enough oil to coat (olive oil, grapeseed or more peanut oil).   Cook until greens are tender.  Add crushed nuts and mix.

Put the leftover marinade in a small saucepan over medium heat until simmering.  Add the coconut milk and mix with a whisk.  Lower the heat and add the cornstarch/water and whisk until thickened.

Plate rice, greens, tofu and pineapple.  Spoon the sauce over the finished dish.

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Sourced from: Ulm, Lauren. “Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens.” Vegan Yum Yum.