Posts Tagged ‘tofu’

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Tamarind Orange Glazed Tofu

Wednesday, April 22nd, 2009

Welcome to my new digs! Come on in, kick your shoes off, make yourself at home. Don’t mind the dust, I’m still working out a few kinks…

Alright, now that you’re settled, let’s get down to breakin’ this sucker in with a recipe, shall we? I took another shot at Tamarind Orange Glazed Tofu last week, and I was so darn happy with the results I thought I’d share the recipe here.

tamarind-glazed-tofu-take-24

Doesn't that just make your mouth water?

Tamarind Orange Glazed Tofu

Ingredients:

  • 1 block of extra firm tofu, pressed and sliced however you want (I like triangles)
  • oil for frying

For the glaze:

  • ¾ cup orange juice
  • ¼ cup agave or maple syrup
  • 1½ tablespoons soy sauce
  • 1 tablespoon tamarind concentrate
  • 2 teaspoons sriracha (use less if you don’t want it spicy)
  • 1 teaspoon jarred minced garlic (or 2 cloves)
  1. Heat oil in a large skillet over medium heat and pan-fry sliced tofu in a single layer, until browned and crisp on both sides, 10-15 minutes.
  2. While tofu is frying, whisk together all ingredients for the glaze, and set aside. 
  3. Once the tofu is sufficiently browned on both sides, give your glaze mixture a stir and pour it over the top of the tofu. Allow the liquid to reduce down and thicken to form a glaze, about 5 minutes. Enjoy!

Makes 4 servings.

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One a penny, two a penny

Tuesday, April 14th, 2009
First off, *thank you* to everyone who got excited with me over The Brit’s conversion! I’m still so stoked about it! We’re working on finding a non-dairy milk he likes right now. Soy was a no-go, rice was a definite no-go, as was almond… oat seems to be okay so far. Anyone have any other suggestions?

I hope everyone had a good Zombie Jesus Day! On Good Friday I made Hot Cross Buns. Except… I left off the crosses due to laziness. I tried to make pseudo-crosses by cutting an “X” in the top of each bun, but when they baked they ended up looking more like little horns. I guess I should have called them Blasphemous Buns instead.



I made another tester for Bianca’s cookbook! This time it was Buttermilk Biscuits – a southern staple. She hit the nail on the head again with this awesome recipe! They were light, fluffy, AND 100% whole wheat. I cut them into hearts because it’s cute.

And what would southern-style biscuits be without gravy? Bianca’s creamy Sausage-Sage Gravy made this an awesome breakfast.


This baked lemon-herb tofu didn’t turn out as fabulous as I’d hoped, but it was still tasty enough to eat! Mashed gold potatoes can make up for anything less than stellar, anyway.



There was nothing less than stellar about this pizza, though! I made apple-sage sausages to grill at my parents’ house on Saturday, and this was the perfect way to use the leftovers. 


This was the first pizza I’ve ever made 100% from scratch. The ‘ricotta’ and pesto were inspired by the Isa Pizza in VwaV, but I didn’t have the right ingredients so I fudged it. Homemade: pizza dough, roasted red pepper sauce (no tomatoes – The Brit isn’t a tomato fan), tofu ‘ricotta’, spinach pesto (I didn’t have any fresh basil), apple-sage sausages and caramelized onions. This pizza was AMAZING.

And the best part? I still have half the pizza dough leftover, wrapped up in my freezer. I foresee much more homemade pizza in my future!

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I love leftovers

Thursday, April 2nd, 2009
Last week some friends and I did a food swap. Kind of like a potluck, but you get to take the food home and eat other people’s leftovers. Basically it means that I ended up with yummy food that I didn’t have to cook. Score.

I made little veggie loaves, but you know what those look like so I won’t post yet another picture. Bianca made this delicious pizza:


I didn’t get a picture of Hart’s carrot soufflé (more like a casserole, but seriously yum). I also don’t have any pics of Nic’s pâté (my friends are so fancy, no?), because I already had too much food in my house, so I wrapped it up and put it in the freezer. I will take some pics when I do something with it. Meanwhile, you can check out Bianca’s much more thorough post about our swap here.

I also made some Self-Frosting Peanut Butter Cupcakes from My Sweet Vegan for the food swap, although I made a bunch of changes, which is probably why they sank in the middle. Oh well, they were still good.


I made this curry last week. Isn’t it pretty? Veggies, curry and coconut. It sounded good in my head. It looked good. It smelled so good… It was not good. Not good at all. CURRY FAIL.

This sweet and sour on the other hand, was really good. I cut the tofu so small because that’s the way The Brit likes it. I fried it because, well, it’s good like that. This totally made up for the curry fail.


I made the veggie lunch meat recipe from Vegan Dad. I had to steam it in two separate logs because my steamer is stupid, but otherwise I followed the recipe exactly. It turned out very well, I can’t wait to play around with the seasonings some more.


I used half of the veggie lunch meat to make chopped BBQ sandwiches. The inspiration came from Vegan Dad as well, but I made my own BBQ sauce rather than his recipe (which I’m sure is delicious!). I also changed up the cooking method to use my slow cooker, since I wanted it to be ready when I got home.


Served up on homemade bread with homemade coleslaw, it was awesome.

 

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Catching up

Thursday, March 19th, 2009
I know it’s been a few days, but I have been cooking, I promise! Here, I’ll prove it…

First off, yummy shepherd’s pie. It looks a mess on the plate, but is so yummy. We ate it two days in a row.


Next up, roasted potatoes! Oh, how I love them with an unreasonable passion. Oh yeah, there’s also chickpea cutlets, roasted carrots, peas and bread sauce. But look! Roasted potatoes!
 



I loved Bianca’s chicken fried tofu wafflewiches so much last time, I had to make them again. This time I kept the sauce on the side for dipping (I made extra for that very purpose!).


I also made a sort of stroganoff type thing. It had sherry in it, so it was good.


Lastly, today’s lunch! Asian marinated grilled tofu from VwaV, pineapple quinoa, glazed carrots and green beans. 


I cooked the quinoa in half water/half pineapple juice, with a dash of soy sauce – it was so good that way! I also took the leftover tofu marinade and added some pineapple juice to it, and cooked it down to make a glaze. This was my first time grilling tofu (I know, what?!) and I was super-happy with the results. Yummilicious.

I grilled the tofu inside on my cast iron grill pan, but it was so nice outside we decided to eat it on the back patio. It almost felt like spring!

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Stacked food tastes better

Friday, March 6th, 2009
It’s pretty late so I’ll keep this entry short. It’s about time I updated though since it’s been a couple of days.

Tuesday was The Brit’s birthday so we had planned ahead of time to go out to eat for lunch (we didn’t go out last week for that very reason). We headed out to his favorite Indian place Golden India. It was awesome as always! 

We had planned on just having sandwiches for dinner, but my parents offered to buy us dinner at a restaurant of The Brit’s choosing to celebrate, and we couldn’t really pass up a free meal, now could we? He picked P.F. Chang’s, and it was really good too.

Because of eating out twice in one day(!), I don’t have any pictures from Tuesday. I do have a couple of old ones that I never posted though. I’ll share them now.

Behold, tofu scramble:


 

And here’s one of some spinach pesto pasta. I made this before our trip to Texas in an effort to use up a bag of spinach that was going to go off. It’s mostly spinach, a little fresh basil, pine nuts, garlic, olive oil, salt and pepper. I decided at the end to blend in some soft silken tofu to make it creamy. It certainly did! This was rich and yummy.


I did end up using the leftover tempeh from my last post in sandwiches. It was much better like this than on it’s own, by far.


And last but not least, yesterday was my one year veganniversary! To celebrate I made some stacked food. Pan-fried polenta topped with walnut white bean puree and mushrooms sauteed in white wine, served with garlicky spinach. Yum!


Peace out, yo!

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