It amazes me everyday to be a vegan. There are a lot of cool meat substitute options available. Below is a photograph of my dinner last night; tofu chicken with some nutritious veggies.
You do not have to consume animal's flesh to intake a tasty meal... plus you are not harming a animal to eat a meal! There are different tofu meat substitute recipes I have tried: tofu chicken(as previously mentioned) tofu fish, tofu turkey, and tofu steak.
Tofu chicken recipe:
3 ounces firm tofu, cut into 1-inch cubes and lightly dusted with flour
Salt and pepper, to season
2 ounces broccoli florets, chopped
2 ounces fresh snap peas
1/3 cup honey
1/4 cup reduced-sodium soy sauce
3 ounces shelled edamame beans
1 pinch red pepper flakes
Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the tofu with salt and pepper and, once oil starts to smoke lightly, place the tofu into the hot pan. Saute the tofu until it is cooked through. Remove the tofu from the pan and set aside.
Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed. (Via www.foodnetwork.org)
Tofu fish recipe:
12 oz extra firm or firm tofu, drained and pressed, cut into fillets approximately 1 inch thick
¼ cup unsweetened plain almond milk, or any non-dairy milk of preference
½ TBS ground flax seed
¼ cup flour
¼ cup bread crumbs
1 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp onion powder
2 toasted nori sheets, ground into fine powder *
3 small sweet potatoes, cut into long wedges
1 TBS coconut oil
¼ tsp salt and pepper
Preheat oven to 425 degrees
Combine almond milk and ground flax seed in bowl large enough for dipping tofu
Combine flour, bread crumbs, seasonings and ground nori in another bowl or plate
Dip tofu fillet into almond milk mixture, shake off extra moisture, then dredge into bread crumb mixture until heavily coated on all sides and place on parchment paper covered baking sheet
Repeat with each piece of tofu
Rub coconut oil onto sweet potatoes to cover each wedge
Season with salt and pepper and place on baking sheet with tofu, or use separate sheet
You want sweet potatoes to be spread out, they will get mushy if crowded together on the pan
Bake 15 min, flip tofu and sweet potatoes, bake 15-20 more minutes until breaded tofu is crispy and the fries are starting to become golden brown on the edges. (Via The Foodie Nurse)
Tofu turkey recipe:
4 16-oz. tubs extra-firm tofu
2 tsp. ground dried thyme
2 tsp. rubbed sage
1 tsp. onion powder
2 6-oz. pkg. vegetarian stuffing
1/4 to 1/2 cup low-sodium tamari or soy sauce
1/4 cup olive oil
1/2 tsp. sesame oil
The night before:
1. Let 3 tubs of tofu come to room temperature. Squeeze tofu into small bits with your hands, mixing in thyme, sage and onion powder as you squeeze. This is fun. Good job for kids.
2. Wet cheesecloth, wring it out and smoothly line colander with it—no wrinkles. Dump in the crumbled tofu, and press it into sides and bottom of colander, making a bowl within a bowl. The “tofu bowl” should be about 1-inch thick and almost reach the top of the colander.
3. Hunt around, and find a bowl that will fit perfectly inside the tofu bowl. Gently press it into the colander. It will make an expressive sound. Dig through your pantry, and find something heavy (can of peaches?) to press the bowl into the tofu bowl to help tofu drain. (Via www.vegetariantimes.com)
Tofu steak recipe:
2 blocks of firm tofu, sliced into ½-inch thick slices.
Marinade:
⅔ cup soy sauce
2 teaspoon grated lemon zest
4 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 teaspoons sugar
4 tablespoons olive oil
2 cloves garlic, crushed and sliced
2 tablespoon chopped fresh herbs — I suggest tarragon, rosemary or thyme (Optional)
1. Lay the tofu out on a board or tray lined with paper towels or a clean tea towel. Cover with more paper. Lay a wooden cutting board or other weight on top to press out the excess moisture so that the marinade won’t be diluted. (I often use wine or water bottles as weights.) This will take about 30 minutes. It’s best to do this near the sink. You will be amazed by how much water comes out.
2. Preheat the oven to 400 degrees.
3. Put all the ingredients together in a saucepan, except the herbs. Bring to a boil. Take it off the heat immediately and cool. Add the herbs once the marinade is off the heat.
4. Once the tofu is drained, pat the slices dry. Spoon a little marinade onto a lightly greased baking dish and lay the tofu slices over it, side by side in a single layer. Pour the rest of the marinade over them. Bake uncovered for 25 minutes, turning the slices over about halfway through. The tofu should be brown and almost dry, and any remaining marinade thick and syrupy. Serve immediately. (Via www.cookforyourlife.org)
Remember as I have discussed on prior blogs, always eat organic products. Have a super blessed weekend, Go Vegan! 🌿🌱🌿
You do not have to consume animal's flesh to intake a tasty meal... plus you are not harming a animal to eat a meal! There are different tofu meat substitute recipes I have tried: tofu chicken(as previously mentioned) tofu fish, tofu turkey, and tofu steak.
Tofu chicken recipe:
3 ounces firm tofu, cut into 1-inch cubes and lightly dusted with flour
Salt and pepper, to season
2 ounces broccoli florets, chopped
2 ounces fresh snap peas
1/3 cup honey
1/4 cup reduced-sodium soy sauce
3 ounces shelled edamame beans
1 pinch red pepper flakes
Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the tofu with salt and pepper and, once oil starts to smoke lightly, place the tofu into the hot pan. Saute the tofu until it is cooked through. Remove the tofu from the pan and set aside.
Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed. (Via www.foodnetwork.org)
Tofu fish recipe:
12 oz extra firm or firm tofu, drained and pressed, cut into fillets approximately 1 inch thick
¼ cup unsweetened plain almond milk, or any non-dairy milk of preference
½ TBS ground flax seed
¼ cup flour
¼ cup bread crumbs
1 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp onion powder
2 toasted nori sheets, ground into fine powder *
3 small sweet potatoes, cut into long wedges
1 TBS coconut oil
¼ tsp salt and pepper
Preheat oven to 425 degrees
Combine almond milk and ground flax seed in bowl large enough for dipping tofu
Combine flour, bread crumbs, seasonings and ground nori in another bowl or plate
Dip tofu fillet into almond milk mixture, shake off extra moisture, then dredge into bread crumb mixture until heavily coated on all sides and place on parchment paper covered baking sheet
Repeat with each piece of tofu
Rub coconut oil onto sweet potatoes to cover each wedge
Season with salt and pepper and place on baking sheet with tofu, or use separate sheet
You want sweet potatoes to be spread out, they will get mushy if crowded together on the pan
Bake 15 min, flip tofu and sweet potatoes, bake 15-20 more minutes until breaded tofu is crispy and the fries are starting to become golden brown on the edges. (Via The Foodie Nurse)
Tofu turkey recipe:
4 16-oz. tubs extra-firm tofu
2 tsp. ground dried thyme
2 tsp. rubbed sage
1 tsp. onion powder
2 6-oz. pkg. vegetarian stuffing
1/4 to 1/2 cup low-sodium tamari or soy sauce
1/4 cup olive oil
1/2 tsp. sesame oil
The night before:
1. Let 3 tubs of tofu come to room temperature. Squeeze tofu into small bits with your hands, mixing in thyme, sage and onion powder as you squeeze. This is fun. Good job for kids.
2. Wet cheesecloth, wring it out and smoothly line colander with it—no wrinkles. Dump in the crumbled tofu, and press it into sides and bottom of colander, making a bowl within a bowl. The “tofu bowl” should be about 1-inch thick and almost reach the top of the colander.
3. Hunt around, and find a bowl that will fit perfectly inside the tofu bowl. Gently press it into the colander. It will make an expressive sound. Dig through your pantry, and find something heavy (can of peaches?) to press the bowl into the tofu bowl to help tofu drain. (Via www.vegetariantimes.com)
Tofu steak recipe:
2 blocks of firm tofu, sliced into ½-inch thick slices.
Marinade:
⅔ cup soy sauce
2 teaspoon grated lemon zest
4 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 teaspoons sugar
4 tablespoons olive oil
2 cloves garlic, crushed and sliced
2 tablespoon chopped fresh herbs — I suggest tarragon, rosemary or thyme (Optional)
1. Lay the tofu out on a board or tray lined with paper towels or a clean tea towel. Cover with more paper. Lay a wooden cutting board or other weight on top to press out the excess moisture so that the marinade won’t be diluted. (I often use wine or water bottles as weights.) This will take about 30 minutes. It’s best to do this near the sink. You will be amazed by how much water comes out.
2. Preheat the oven to 400 degrees.
3. Put all the ingredients together in a saucepan, except the herbs. Bring to a boil. Take it off the heat immediately and cool. Add the herbs once the marinade is off the heat.
4. Once the tofu is drained, pat the slices dry. Spoon a little marinade onto a lightly greased baking dish and lay the tofu slices over it, side by side in a single layer. Pour the rest of the marinade over them. Bake uncovered for 25 minutes, turning the slices over about halfway through. The tofu should be brown and almost dry, and any remaining marinade thick and syrupy. Serve immediately. (Via www.cookforyourlife.org)
Remember as I have discussed on prior blogs, always eat organic products. Have a super blessed weekend, Go Vegan! 🌿🌱🌿
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