Today, my daughter and I made tofu “fish” nuggets. We used my CRUNCHY TOFU NUGGET recipe, but altered it a bit. One of the alterations I made was adding sea weed to give it an “ocean-like” taste. I also made my CREAMY WALNUT DIP to go with it since I didn’t have cocktail sauce or whatever else people eat fish with.
1 package of firm tofu (frozen, thawed, pressed, and slice into cubes)
1 cup of unsweetened non dairy milk
3 tablespoons of vegetable bouillon (or just plain salt)
4 sheets of toasted seaweed
1 cup of panko bread crumbs (for vegan and whole wheat, use Ians)
1 cup of whole wheat flour
2 small cloves of garlic
1/4 inch of ginger (optional)
a few dashes of pepper (optional)
Preheat oven to 400 degrees.
Take your firm tofu (frozen, thawed, and pressed…this is for better texture), and slice it into 1 inch cubes.
Blend vegan “milk”, vegetable bouillon, garlic, ginger, and seaweed together.
I just love the summer produce here in Georgia! Berries, basil, eggplant, melons, black-eyed peas, figs, corn, peppers, jalapenos, squash, okra, and so much more!
I just purchased a bunch of long, skinny eggplants (Asian eggplants), garlic, and red onions along with other delicious items from the farmers market. And, I decided to experiment with it. I was inspired by an eggplant/tofu/basil dish I had in the past, at a Vietnamese restaurant here in town. I already had the tofu in my fridge and the basil in my backyard, so I gave it a shot.
I experimented with the ingredients until it tasted delicious. So, now here it is.
This dish is easy, quick, delicious, filling, and pretty healthy. It goes very well with both quinoa and brown rice. Today, I served it with quinoa.
1 block of extra firm tofu (sliced in 1 inch blocks)
1/2 cup of vegetable broth
1 large red onion (sliced lengthwise)
4 large cloves of garlic (minced)
2/3 cup of fresh basil (chopped)
3 medium-sized long eggplant (sliced 1 to 1.5 inches in length)
3 tablespoons of coconut oil
4 tablespoons of shredded coconut
1 to 2 tablespoons of sriracha hot sauce (optional)
liquid aminos to taste
Prepare your veggies.
Cook rice or quinoa.
Heat up your pan/skillet.
Add coconut oil.
Add garlic and saute for less than a minute.
Then add tofu, onions, eggplant, and broth.
Cook for 10 minutes.
Add liquid aminos to taste (I use this instead of salt)
I didn’t have much time today to make an elaborate dinner, so I made breakfast burritos using some produce I got from the farmers market (onions, garlic, oyster mushrooms, and squash). If you like scrambled eggs in burritos, you would enjoy this one.
3 to 4 cups of oyster mushrooms (chopped) Note: you can use white mushrooms, portobello, etc.
1 large crooked neck squash (chopped)
1 package of firm tofu (I used organic and sprouted)
1 onion (chopped)
3 cloves of garlic (minced)
3 tablespoons of nutritional yeast
1/2 cup of cilantro (chopped)
3 pinches of turmeric
2 pinches of paprika
1.5 tablespoons of olive or grape seed oil
Liquid aminos and pepper to taste
Heat oil in a large pan.
Add onions and garlic and cook until the onions are transparent.
Then, add squash and tofu. Note: squish the tofu in between your fingers for the “scrambled egg” look.
Cook together for 5 minutes in medium-high heat and then add mushrooms, turmeric, nutritional yeast, cilantro, liquid aminos, and pepper (adjust the amount of liquid aminos to taste preference).
Stir and cook for another 5 minutes.
Now make some burritos!…using all-natural, vegan, whole grain, preservative-free tortillas.
Serve with hot sauce, guacamole, spicy carrots, salsa, etc.
I have been wanting to make these for over a year now and the reason why I haven’t is because I have not been able to find vegan wonton wrappers. But, a couple of weeks ago, I found some at the local Asian market and it got me pretty excited! I thought about all of the things I could do with these wonton wrappers!…vegan cream cheese wontons, hummus filled wontons, wonton cups, baked wonton chips, etc.
One of the things I wanted to do was mold them into cups and fill it up with something delicious and spicy! For this appetizer/snack, I used a lot of ingredients that I used when I would make my vegan sushi.
I baked the wonton wrappers and filled it up with some tofu and veggies mixed with DYNAMITE SAUCE!
Note: “dynamite sauce” is a mixture of vegenaise and sriracha. I usually serve it up with vegan sushi.
I love this soup! It is tasty, filling, and oh so good for you!
The veggies I used are organic, local, and what is in season (except for the organic carrots…that was from a few states away). I have to say, that this is definitely my favorite time of year. It is cooler, breezy, colorful, and festive. And, I just can’t say enough how much I love fall produce!
I am notorious for “throwing everything in a pot” and making it work. And, this dish is could be an example of that. I try to use as much veggies in a pot to make it more nutritious and colorful. And, if I know that a few of my veggies will start to go bad in a few days, I just throw those in too! I try not to be so wasteful.
The husband and child working on pumpkins.
Jack the Pumpkin King.
Oogie Boogie...we love the movie, "Nightmare Before Christmas".
Okay, back to the soup!
Notice that I do not have any “real” traditional noodles on the ingredients list. But instead, I used spaghetti squash.
Serves 4 to 6 people
1 spaghetti squash
1 package of cubed firm tofu
1 small onion (chopped)
2 diced carrots
4 cups of chopped bok choy (Asian greens)
1 cup of purple potatoes (cubed)
1/2 cup of sliced bell peppers / sweet red peppers
5 cloves of minced garlic
7 cups of vegetable broth
1.5 tablespoons of olive oil
2 to 4 tablespoons of liquid aminos (adjust to saltiness preference)
1/4 cup of green onions (diced)
2 to 4 tablespoons of toasted sesame seed oil (adjust to taste preference)
Sriracha Asian hot sauce (optional)
1 tablespoon of fresh ginger (finely minced)
1 package of vegetable miso cup soup mix (optional)
Cook spaghetti squash: slice length wise, remove seeds, place in a baking pan face down, add water (about an inch high), bake for 30 minutes in a 400 degree oven.
Prepare your veggies.
Heat up a large pot and pour in your olive oil.
Add onions and garlic. Saute for a couple of minutes.
Add carrots, bell pepper, potatoes and ginger.
Saute for 5 minutes.
Add vegetable broth, miso cup soup mix (optional), and tofu. Note: you don’t need the miso soup mix. I just used it today because I still had it. This recipe is just as delicious without it.
Cook together for about 20 to 25 minutes.
Then add toasted sesame seed oil, green onions, bok choy and spaghetti squash noodles (removed with a fork).
Add liquid aminos (for salt) and pepper (adjust to your liking).
Add desired amount of Asian hot sauce (sriracha).
Cook together for another 5 to 10 minutes.
Serve with lemon slices (for added tang to the soup), crusty bread, vegan sandwiches, or crackers.
I used to eat a lot fried rice as a child. It is usually cooked with white rice, eggs, meat (fatty pork, cholesterol packed shrimp, dark meat chicken, etc.), veggies, and lots of oil. Even though, I don’t eat the traditional “fried rice” anymore, I still enjoy the modified version which is tasty, guilt free, vegan, and healthy!
I added tofu to this dish to give it that “egg” texture that Asian fried rice usually have. You can actually make “scrambled eggs” out of tofu. Click here to learn how.
4 cups of cooked quinoa
1 package of firm organic tofu (smashed and crumbled)
1 small yellow squash (chopped)
1 small zucchini (chopped)
1/4 cup of broccoli (chopped) (optional)
4 large cloves of garlic (minced)
2/3 cup of frozen peas and carrots
1.5 teaspoons of freshly ground ginger
1/6 cup of water mixed with 1 tablespoon of veggie bouillon (or just use veggie broth and add salt)
2 tablespoons of liquid aminos (adjust to saltiness preference)
2 tablespoons of rice seasoning (Nori Kumi Furikake)
2 tablespoon of sesame oil
3 pinches of turmeric (optional)
This is the rice seasoning I use. I love this stuff. I use it on vegan sushi, sushi wraps, brown rice, and more!
Prepare your veggies.
In a wok, saute minced garlic in sesame oil for a couple of minutes.
Add veggie broth/water with bouillon.
Add sliced veggies and cook until the squashes are a bit soft.
Add tofu (crumbled and squished between your fingers).
Add turmeric. Note this is for color and added benefit. Turmeric does a body good!
Cook together until the moisture is gone.
Add quinoa, liquid aminos, and rice seasoning.
Cook together in medium to high heat for another 5 minutes (stirring frequently).
Serve and enjoy!
I just wanted to share this with you…..
My husband is enjoys this dish with sliced cayenne pepper. SOOOO SPICY!