Finding Vegan | Vegan food photos - Vegan Recipes - Vegan Products. Life in an Organic Vegan Food Co-op. Eat, drink & be vegan. RECIPE: Vegan Salt and Pepper Tofu. June 28, 2011 Filed Under: Eats and More, Recipes Summer is for entertaining! Why not serve up these delicious fried Chinese-style Salt and Pepper Tofu Bites from Veggie Belly! A great appetizer to introduce the omnivores in our life to the Wonderful World of Tofu! Vegan Chinese Salt and Pepper Tofu serves 2 as an entree or about 4 as an appetizer for the sauté 1/2 tablespoon oil 2 medium leeks, white part only, washed and grit removed (1 cup when chopped) 1 celery rib (1/2 cup when chopped) 1 small green pepper (1/2 cup when chopped) 1 tablespoon finely minced garlic 1 tablespoon finely minced ginger 1 tablespoon light soy sauce 1/2 teaspoon brown sugar for the tofu 1 block (14 oz when drained) extra firm tofu 4 tablespoons corn starch 1/2 teaspoon or to taste freshly cracked black pepper Salt Vegetable or canola oil for frying Chop the leeks, celery and green pepper into a fine dice.
{Via Veggie Belly} Related posts: Easy Vegan Recipes. How do i make a tofurkey? Turkey: 5 pounds of firm tofu 1 pound of tofu for the "drumsticks" - optional Stuffing: 2 tablespoons toasted sesame oil 1 large onion, chopped fine 1 and 1/3 cup celery, diced (about 4 stalks) 1 cup mushrooms, finely chopped 3 to 4 cloves garlic, minced 1/4 cup sage (may use 1/8) 2 teaspoons marjoram 2 teaspoons thyme 1 teaspoon winter or summer savory salt and pepper to taste 1 teaspoon rosemary 2 teaspoons celery seed 1/4 cup soy sauce or tamari 3 cups Pepperidge Farm Herb Stuffing Basting mixture: 1/2 cup toasted sesame oil 1/4 to 1/3 cup soy sauce or tamari 2 tablespoons miso 2 tablespoons orange juice 1 teaspoon mustard of choice Mash tofu or mix well with hands.
Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Quinoa Burgers. I recently picked up one of my favourite cook books to date, Vegan Diner by Julie Hasson. Fancied up comfort food is my specialty and diners are my weakness, so I snatched this book off the shelf at Chapters and headed to the kitchen to test it out. My first go was this quinoa burger recipe. I don’t make burgers very often, and thought that should change with the summer bbq-ing season not far ahead. I chose this one in lieu of the other two burger recipes in the book (Mushroom Burgers and Brown Rice Hazelnut Burgers) simply because I had all the ingredients on hand. They were delicious! Ingredients: (Makes about 6 burgers) 1/2 cup diced yellow onion 3 cloves garlic 12 ounces chickpeas (about 1 1/2 cups), canned or homemade, drained 1/2 cup quick oats (not instant) 1 1/2 cups cooked quinoa 1/4 cup minced fresh parsley 1 teaspoon poultry seasoning or favourite spice blend 1 teaspoon smoked paprika 2 tablespoons Bragg Liquid Aminos or soy sauce 2 tablespoons chickpea flour (I used coconut flour)
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