TOFU

Ginger Garlic Tofu Recipe (Mary Makes Good) People, I can not stop eating this.

Every week I tell myself to skip the tofu section. When that fails, I try to convince myself to try a new marinade, something different, maybe something tomato-based, or possibly lemongrass-inspired. Finally, when it comes to it, and the jiggly, wiggly block of vauge off-whiteness is sitting before me on my kitchen counter, I crumble. Out comes the soy sauce, the ginger, the garlic, the hot red pepper, and the toasted sesame oil. In goes the tofu, where it will marinate overnight, and eventually wind up in my cast iron pan, browned and lovely, slightly firm, but still soft and spongy beneath its outer layer. I know it sounds a little far-fetched, someone being obsessed with tofu. It wasn't until I found myself in a moment of vegetarian desperation that I gave it a fresh try.

Later, I saw an incredibly beautiful plate of tofu featured on Alexandra's Kitchen. Now I'll scream it from the hills. Ingredients Directions Remove the tofu from its package. Vegan Indian Paneer Cheese Substitute Recipe. Tofu Popcorn Chick’n (Vegan & Gluten Free) Hey there!

If your new here and want regular Vedgie goodness, you may want to subscribe by RSS or get my posts by email. Thanks for visiting! We have had some crazy weather here over the last week! A cyclone came through the area and brought torrential rain, flash flooding and wild winds. Our house is on the top of a hill and pretty exposed, so we braced ourselves for the worse and had some water come in through the top of some windows which made a nice indoor waterfall!

The wild weather has finally passed, and its taken everyone a few days to clean up all the damage – and the unbelievable number of trees that were taken down. I am so excited to share this recipe with you today! Tofu Popcorn Chick'n Press tofu for about 10 minutes. Use the code ZIV994 at iHerb and save $5 (orders less than $40) or $10 (orders more than $40) off your first order! Ash and I have been working hard on our business lately, and decided to take the day off and drive to Byron Bay for the famers markets. Baked Barbecue Tofu Recipe. Baked Italian Herb Tofu Recipe + How To Press Tofu Like a Champ. Recipes for the Ethical Vegan: Black Pepper and Thyme Crusted Tofu. The last time I was in Maine, I picked up a bottle of espresso-infused balsamic vinegar at Leroux Kitchen in Portland.

Instead of featuring the usual tang of balsamic, this vinegar has a deep and darkly complex quality—and combining that with a sweet and salty element results in a perfect marinade for tofu. (However, you can really use any kind of balsamic vinegar for this dish and it will still taste really good.) Besides looking really pretty and rustic, the finishing touch of dried thyme and freshly cracked black pepper and the end gives this balsamic tofu dish a subtle earthly feel as well as a slight and pleasant kick of heat. INGREDIENTSfor the tofu 1/2 cup mirin 1/4 cup balsamic vinegar 1 TB raw agave nectar 1 TB soy sauce 1 TB olive oil 1 block of tofu, pressed very well a few dashes of liquid smoke (optional) 1-2 tsps dried thyme 1/2 tsp coarsely ground pepper.

Tandoori Tofu [V, GF] Not only does the Tandoori-Style Tofu taste delicious – spicy and moist – but the leftover marinade helps make an amazing sauce that can be ladled over the tofu, if desired, and over rice or potatoes.

Tandoori Tofu Ingredients For the tofu and marinade I block extra-firm tofu, pressed and drainedJuice of one lemonKosher salt2 Tbs. non-dairy yogurt, plain1 Tbs. canola oil½ red onion, chopped3 cloves garlic, smashed4 tsp. tomato paste2 tsp. ground coriander2 tsp. ground cumin2 tsp. smoked paprika1 tsp. ground ginger or 1 Tbs. fresh ginger, grated1 tsp. turmeric½ tsp. dried cardamom½ tsp. Kosher saltA dash of cayenne pepper (optional) For the spiced tomato yogurt sauce 2 Tbs. canola oil or vegan butter2 Tbs. chickpea flourReserved marinade2 Tbs. tomato paste2-3 cups low-sodium vegetable broth Preparation To make the Tandoori-Style Tofu After the tofu has been pressed and drained, cut it into your desired shapes. To make the Spiced Tomato Yogurt Sauce To serve. The perfect ‘marinade’ for tired & hungry cooks.

Since we acquired a fancy new BBQ back in January, you could probably say that my Irishman and I have been more than a little obsessed with cooking outdoors this year.

Even in the depths of Winter, here in the Snowy Mountains, we’ve been rugging up and firing up the barbie most weekends. There has, of course, been a lot of experimentation. Different charcoals, different types of wood smoking chips, super high temperatures, long slow low temperatures, different cuts of meat, different veg… I could go on. It may surprise you, though, there’s been one area that we haven’t really gotten into. Yes, marinades. It could be scars from an earlier unsuccessful attempt.

A few months back, I had the brilliant idea to start playing around with post-cooking marinades. So while the BBQ king has been busy working his magic, I’ve been whipping up my little marinades.