March 5, 2012
For breakfast today, I experimented with making a vegan omelet It was sooo satisfying!
I made it in a totally different way from what I usually do, which is making a largely tofu-based scrambled egg. But all the tofu leaves it a bit dry and I really, really wanted to make something that was a bit closer to that moist eggy texture.
So, here’s what I came up with:
- 1/4 cup of pre-soaked chia
- half a package of extra-firm tofu
- 1/4 tsp turmeric
- black pepper
- drop of soy sauce
- tsp glutenous rice flour (gives it that nice eggy texture)
- 1 tbsp pearl barley flour (this thickens it up, but also gives it a sweetness)
I blended all this up in my Vitamix. Then, pan-fried it to perfection!!
It’s so good it could pass for a real omelet! I think I’ll have this again tomorrow morning
February 25, 2012
I absolutely love Indian curry, especially those with paneer (a kind of cheese), and since going vegan I’ve really been missing it. So…I made tofu paneer! Turned out perfect! Totally satisfies my paneer cravings
I have tried making tofu paneer many times, but today’s attempt was a real success. I’ve discovered that it works well when the tofu is slowly browned in a non-stick pan, and when it’s cooked separately from the curry. And then I just put it on top afterwards (:
February 22, 2012
Upon request, I’m updating with the recipe for my favorite tofu meatballs that I made a post on earlier this month!
It’s actually a modified version of the one found at Post Punk Kitchen. The first time I made them, I followed the recipe exactly, but every time following, I found it to be more practical for me to try to use up whatever I had in my fridge, so that’s how the following recipe was born:
Here’s what I use:
- A full package (350 grams) of extra firm organic tofu
- 2tbsp organic almond butter (I substitute this with tahini sesame paste for people with nut allergies)
- 1 tbsp miso
- about 3 tbsp salsa (adds a really nice flavour!)
- 3tbsp soy sauce
- a few tsp garam masala
- 2tsp Mrs. Dash
- 2tsp Dijon mustard
- 3tbsp dried onion flakes…or 1 small finely chopped onion
I prefer to crumble the tofu by hand to give it a more meaty texture, but if I’m in a rush the food processor works, too.
Once the tofu is in very, very fine pieces, I mix it up with all the ingredients in a big bowl.
Then, I lay out a plate with some flour, and roll the mix into balls.
The last step is to pan fry them in a little oil.
- All together, it takes me about 25 mins, and you can add in or take away any ingredients you like…they’re always really tasty, you can’t go wrong! These are the ingredients I use because I happen to have them, but honestly they taste just fine with half the ingredients
The almond butter is the only thing that I always add without fail, just because it works really well to thicken it all up.
February 20, 2012
Back in my little hometown for reading break, I’m pleasantly surprised to find that the shops here actually have far more vegan options than back in the city!
So, I picked up some cheddar daiya and extra firm tofu and threw together a vegan lasagna!
I tried to stick to using up whatever ingredients I had at home, so in the end it consisted of a few layers of chopped tomatoes, tomato sauce, spinach, sliced tofu, mushrooms, oregano, rosemary, and bay leaves, with daiya and some peas on top. And with a little hot sauce, it turned out amaazing!!
February 4, 2012
Lately, a new favorite has been tofu meatballs…which I later discovered can also make awesome burgers! It’s a really tasty way to use up the random ingredients in my fridge.
First I crush up extra firm tofu or pressed tofu…then I pretty much add anything else I want, roll them into balls in a tiny bit of flour and put them in the frying pan!
This batch has:
- soy sauce
- almond butter
- garam masala
- mrs dash
- dijon mustard
- chopped onions
…It’s different every time but somehow it always tastes amazing! Sometimes I will also add some miso or brown rice, and if I want to make them into burgers, adding some breadcrumbs or flour thickens it up nicely.