Tofu Dressing Salad

Tofu-shiraae

Sweet and cold. A nice summer side dish. A cake of tofu is in the salad dressing. I haven’t made this dish for such a long time. I was flipping my old scrap cooking recipe book and I saw something like this in it. I reduced amount of sugar. I love sweets, but too sweet is too sweet. You can make this ahead of time and keep it in the fridge for a few days.

Ingredients:
1 carrot
1/2 cake konnyaku
2 dried shiitake mushrooms
1 slice aburaage (fried tofu pounch)
1 cup snap peas, green beans, or shelled edamame (or steamed and roughly cut spinach)

Tofu Dressing:
1 cake tofu (300 g)
3 Tbsp sesame seeds
1 Tbsp sugar
1/2 tsp salt
1 tsp soy sauce or tamari

Cooking broth:
1 Tbsp sugar
1 Tbsp sake
1 Tbsp soy sauce or tamari
1 1/2 cup mushroom soaking water

  1. Soak dried shiitake mushrooms in 1 1/2 cups warm water.
  2. Drain tofu by pressing it between palm of your hands.
  3. Boil konnyaku for 5 minutes.
  4. Pour hot water from tap over aburaage. Squeeze water out.
  5. Cut carrot, aburaage, and konnyaku in thin strips.
  6. Cook carrot, aburaage, konnyaku and dried shiitake mushrooms in mushroom soaking water + other seasonings for 5 minutes until carrot becomes soft. When it is cool to touch, cut stems out of shiitake mushrooms and cut the caps in thin strips.
  7. Boil snap peas for a minute until they become bright green. If you are using frozen edamame, thaw them and shell them.
  8. Make tofu dressing. Pulse sesame seeds in a coffee grinder for a few seconds. Mix all other tofu dressing ingredients well with a hand blender.
  9. Drain vegetables. Lightly mix them with tofu dressing.
  10. Chill.

 

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Peanut Butter Dressing for Anypathing Goes Salad

Peanut Butter Dressing for Anything Goes Salad

Peanut Butter Dressing for Anything Goes Salad

This peanut butter dressing is very versatile. You can use it over fresh greens and/or rice, noodles, and cooked vegetables and potatoes. I used to make this dressing all the time, but totally forgot about it for years. Today, baked sweet potatoes on the kitchen counter, left over from last night’s roasties, were calling for it. I list what I used here in the picture, but be creative. Other vegetables good to put in are endless: tomato, lightly steamed broccoli/cauliflower, cooked potato,  beans sprout, vegetarian ham, tempeh, firm tofu, any lettuce or baby greens, spinach…

Ingredients for 2 servings
Dressing: 1/4 cup peanut butter, 1/4 cup hot water, 1Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, 1/2 Tbsp honey, 1 Tbsp grated ginger, dash of cayenne or a few drops of hot sesame oil (optional), crashed or halved peanuts (optional garnish)

  1. Measure peanut butter into a small bowl. Pour hot water. Whisk quickly until smooth. Add the rest of the dressing ingredients. Mix well.

Salad: 1 cup cooked brown rice, 1 small sweet potato, 1 scallion, 1 celery stalk, 1 small cucumber, 4 kale leaves, 1 small carrot, 1 tofu cutlet (a.k.a. thick fried tofu, 6.5 oz)

  1. Steam or bake sweet potato.
  2. Chop scallion, celery stalk small. Slice cucumber. Shred or thinly slice carrot. Remove stems out of kale leaves. I do this just by hands. Chop the leaves.
  3. Drain tofu cutlet. Rinse with hot water. Pat it dry. Slice 1/2″ thickness. Put soy sauce in a small plate. Dip sliced tofu in soy sauce both side. Bake them in an oven toaster until surface become dry about 3 minutes. Dip them in soy sauce again. Toast again. Cut them bite size or use them as they are.

Place all the salad ingredients in a big bowl. Pour 1/2 of the dressing all over. Mix them. Eat.

Vegan Tofu Lasagna

Tofu Lasagna

Tofu Lasagna

When winter wind blowing outside, I would like to have something warm and yummy, comfort food. This is the comfort food in the oven. I made a double batch of tomato sauce a few days ago thinking of making this.

Ingredients:
1 batch of tomato sauce
1 yellow onion, 3-4 cloves garlic, 1 28 oz tomato can, 3 oz tomato paste, 1 tsp salt, 1/2 tsp black pepper, a pinch cayenne, 1 tsp thyme, 1 tsp oregano, 1 carrot or 1 bell pepper or 1/2 lb any mushrooms, olive oil, 1/2 cup wine

Tofu Filling
1 lb firm tofu
2 Tbsp nutritious yeast
1 tsp salt
1/4 tsp black pepper
1-2 lemon (2 tsp zest, 3 Tbsp juice)
1 tsp dried basil or 1 cup chopped fresh basil

1 box lasagna pasta

  1. Make tomato sauce. Splash olive oil in a large sauce pan, cook chopped onion, garlic, and vegetables for 5 minutes or until they become soft.
  2. Shake in salt and spices. Coat the vegetables.
  3. Squash tomatoes in the can, add them to the pan. Add wine and tomato paste as well.
  4. Heat to boil. Reduce heat to simmer for 20 minutes.
  5. Make tofu filling. Drain tofu. Mix all the tofu filling ingredients until smooth by a mixer or blender.
  6. Preheat oven at 375ºF.
  7. Assemble. In a deep baking dish, spread 1/4 tomato sauce. Place 1 layer of lasagna pasta. Spread 1/3 tofu filling. Repeat until the dish is full. I usually use 3/4 box of pasta and run out of other ingredients. End with tomato sauce on top.
  8. Cover with a foil. Bake for 30 minutes.

*You can sprinkle vegan faux parmesan on top for more cheesiness and crunch.

vegan faux parmesan
Grind cashew:walnut/pecan:sesame seeds:nutritious yeast=1:1:1:1 in a coffe grinder. Mix in salt and black pepper to taste.

Choco Berry Shake

Choco Berry Shake

Choco Berry Shake

I made a dessert for breakfast this morning. Well, all fruit shakes are desserts, but this one is special. The kick of cocoa and subtle tartness of yogurt enhance flavor of raspberries.

Makes 2 x 16 oz servings

Ingredients: 2 frozen bananas, 1 cup frozen raspberries, 1/2 cup frozen peaches, 1/4 cup nut yogurt, 1 1/2 cups nut milk, 5 oz tofu, 2 heaping Tbs cocoa powder

  1. Put all the ingredients in a blender, and blend until smooth.

The Best Vegan Mayonnaise

I’ve been hunting for a good home made vegan mayonnaise recipe for a while. Although a few claimed to be the best recipe, creamy and tasty and all, none made me satisfied until now. This recipe is adapted from the China Study Cookbook.

Ingredients:
6 oz firm silken tofu
1/4 cup raw cashews
1 Tbs lemon juice
1 Tbs apple cider vinegar
1tsp rice vinegar
1tsp maple syrup
2 tsp dijon mustard
1 tsp sea salt

  1. Blend all ingredients in a food processor or a blender until smooth. Refrigerate until ready to use.

*I kept this mayonnaise in my refrigerator and kept using it over 1 week and it was fine.

 

Nice Lunch at Cafe Orlin

Vegetarian Combo

Vegetarian Combo

Hijiki Salad

Hijiki Salad

I just came back from a lunch with a friend at Cafe Orlin. A nice surprise. Hijiki Salad came with breaded tofu, watercress and avocado. A nice quiet dressing binds everything. Vegetarian Combo was scrumptious. Even the plain looking rice had a nice touch. Was it coconut milk or broth? I had Iced mint tea to wash it all down. She wanted to eat outside to de-freeze from her ice cold office. A perfect laid back cafe to have a vegetarian lunch. I will come back here.

Mexican Plate and Left Over Tofu Scramble Wrap

Mexican Plate

Mexican Plate

Mexican Plate consists of Spanish Rice, Refried Beans, Creamy Mixed Mushrooms and Kale, chopped Avocado and Tomato. I know it’s a lot to cook at once although each one of them is easy to make.

TofuScramble-Wrap

Tofu Scramble Wrap

Last night’s dinner was Mexican Plate above. Then I added firm tofu to the left over Mixed Mushrooms and Kale, created Tofu Scramble Wrap. I added curry powder, salt and black pepper.

Creamy Mixed Mushrooms and Kale

Ingredients: 1 lb mushrooms (one or all of shiitake mushrooms, enoki mushrooms, crimini mushrooms, portobello mushrooms), 2 cups thinly sliced kale, 1 T nutritious yeast, 1 T tamari or soy sauce, salt and pepper, olive oil, 2 cloves garlic

  1. Splash olive oil on a frying pan. Sautée garlic and thinly sliced mushrooms until soft.
  2. Mix sliced kale in. let it welt.
  3. Season with nutritious yeast, tamari, salt and pepper.

Tofu Scramble Wrap

Ingredients: 1/2 or 1/3 of above left over, 1 firm tofu, 1 T curry powder, salt and pepper, 2 flat bread to wrap

  1. Drain tofu and wrap it with a paper towel. Let it sit on a slanted cutting board for over 1 hour.
  2. Heat a medium sauce pan. Cramble tofu into small pieces by hand. Throw tofu pieces in the pan.
  3. Add the mushroom kale left over in. Mix with a spatula or a spoon.
  4. When it is warmed up and some water is evaporated from the tofu, turn the heat off.
  5. Warm the flat bread in a toaster oven or over a pan for 30 seconds. Wrap the mixture. Eat.