Tag Archives: tofu

Coconutty Tofu and Egglant with Basil

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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.

Ingredients:

  • 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

Directions:

  1. Prepare your veggies.
  2. Cook rice or quinoa.
  3. Heat up your pan/skillet.
  4. Add coconut oil.
  5. Add garlic and saute for less than a minute.
  6. Then add tofu, onions, eggplant, and broth.
  7. Cook for 10 minutes.
  8. Add liquid aminos to taste (I use this instead of salt)
  9. Cook for a bit longer until the liquid is gone.
  10. Then add basil and the shredded coconut.
  11. Cook for another minute or two.
  12. Serve over rice or quinoa.
  13. Enjoy!

Oyster Mushroom Tofu Scramble Breakfast Burrito

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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.

Ingredients:

  • 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

Directions:

  1. Heat oil in a large pan.
  2. Add onions and garlic and cook until the onions are transparent.
  3. Then, add squash and tofu.  Note: squish the tofu in between your fingers for the “scrambled egg” look.
  4. 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).
  5. Stir and cook for another 5 minutes.
  6. Done!
  7. Now make some burritos!…using all-natural, vegan, whole grain, preservative-free tortillas.
  8. Serve with hot sauce, guacamole, spicy carrots, salsa, etc.

Quinoa Veggies and Tofu Burrito

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Lunch today was pretty delicious and very filling.  We had a super healthy burrito stuffed with quinoa, veggies, tofu, and avocado packed with protein, and all kinds of vitamins and minerals.

It was pretty much a shorter version of my Tofu, Mushroom, Beans and Spanish-rice-style Quinoa Burrito recipe.  I cut some corners, because I just didn’t want to spend too much time on cooking today,  but it still turned out really good.

Ingredients:

  • Cooked quinoa
  • Spinach wrap/tortilla (I used my favorite, which are Maria and Ricardo’s Tortillas)
  • 1 package of cubed firm tofu (drained)
  • 1 package of sliced organic mushrooms (8 oz.)
  • 1 green bell pepper sliced
  • 1 red onion sliced (medium to large)
  • 1/4 cup of cilantro (chopped)
  • 4 cloves of garlic (minced)
  • 1 tablespoon of oil (I use grape seed, olive, or coconut oil)
  • 1 tablespoon of oregano
  • 1.5 tablespoons of vegan bouillon (Better Than Bouillon, No Chicken Base, Vegetarian)
  • Juice of 1 lime
  • 1.5 teaspoons of ground cumin
  • 2/3 teaspoon of chili powder
  • sea salt and pepper to taste
  • Sliced avocados (2-3 avocados)

Directions:

  1. Heat oil and then add minced garlic.
  2. After about a minute, add the tofu.
  3. Cook the garlic tofu for 5 minutes, then add sliced onions.
  4. Cook for another 5 minutes and then add vegan bouillon, chili powder, oregano, cumin,  sliced mushrooms, and sliced bell pepper.
  5. Cook for another 5 minutes, then add lime juice, salt and pepper to taste.
  6. Heat tortilla.
  7. Spoon quinoa into the tortilla.
  8. Add sautéed veggies/tofu into the tortilla.
  9. Top it off with some slices of avocado and then roll into a burrito.
  10. Serve with salsa, hot sauce, or both.
  11. Enjoy!

Asian-Inspired Spaghetti Squash Noodle Soup on SHAPE.COM

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Click on the image to be directed to SHAPE.COM.

Hi everyone!  I am very excited to say that another recipe of mine, the “Asian-Inspired Spaghetti Squash Noodle Soup”,  is being featured on SHAPE.COM! 

Please check out Tiffany Tse’s article on “10 Healthy Soups to Fill You Up, Not Out” which features “warm, filling, flavor-packed soups and stews” that are perfect for winter.

Click on the image to be directed to the original post.

My original post: ASIAN-INSPIRED FALL SPAGHETTI SQUASH NOODLE SOUP.

Click on the image to be directed to SHAPE.COM.

Thank you Shape.com and thank you, Veg Obsession readers :) .

Spicy Dynamite Tofu and Veggies in Wonton Cups

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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.

Ingredients:

Note: if you don’t have dulse granules, you can just use the rice seasoning to substitute it.  Just add your seasoning and hot sauce little by little until you get to where it isn’t bland or too spicy.

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray your cupcake pan and place one wonton wrapper in each of the cupcake making holes (12).
  3. Place wontons in the oven and bake for exactly 6 minutes.
  4. Then, set the crunchy wontons aside.
  5. Now, make the filling.
  6. Heat pan and spray olive oil on it.
  7. Add minced garlic and chopped onions.
  8. Cook for about a minute in med-high heat, then add the cubed tofu.
  9. Cook the tofu for about 5-10 minutes.
  10. In a mixing bowl, add carrot, zucchini, liquid aminos, rice seasoning, and the tofu you just cooked.
  11. Mix it up and start adding sriracha and dulse granules.
  12. When you are done, start filling the wonton cups with your “dynamite” tofu mix. 
  13. Then add sprouts.
  14. For those who like it EXTRA spicy, add more sriracha!
  15. Serve and enjoy!

Hummus-stuffed wontons!

Asian Inspired Fall Spaghetti Squash Noodle Soup

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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

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Prepare your veggies.
  3. Heat up a large pot and pour in your olive oil.
  4. Add onions and garlic.  Saute for a couple of minutes.
  5. Add carrots, bell pepper, potatoes and ginger.
  6. Saute for 5 minutes.
  7. 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.
  8. Cook together for about 20 to 25 minutes.
  9. Then add toasted sesame seed oil, green onions, bok choy and spaghetti squash noodles (removed with a fork).
  10. Add liquid aminos (for salt) and pepper (adjust to your liking).
  11. Add desired amount of Asian hot sauce (sriracha).
  12. Cook together for another 5 to 10 minutes.
  13. Serve with lemon slices (for added tang to the soup), crusty bread, vegan sandwiches, or crackers.
  14. Enjoy!

Spinach Salad with Tangy Tofu

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Dinner!

Ingredients:

  • Spinach
  • 1 large tomato (sliced)
  • 1 package of firm tofu (sliced)
  • Sprouts (alfalfa or clover)
  • 2 teaspoons of Italian seasoning
  • Seasoned salt for the tofu
  • Juice of one lemon
  • Olive oil spray (to grease the pan)
  • Fresh basil (chopped)

Vinaigrette Dressing:

  • 4 tablespoons of olive oil
  • 4 tablespoons of aged balsamic vinaigrette
  • 1 a small clove of finely minced garlic
  • a dash of Tabasco or any hot sauce
  • Salt and pepper to taste

Directions for the tofu:

  1. Grease the pan with olive oil spray.
  2. Add tofu.
  3. Add lemon juice.
  4. Sprinkle on the seasoned salt and Italian dressing.
  5. Serve with your salad.

^Note:  You can also make a vegan capri with these ingredients.  Just add miso to the lemon juice and Italian seasoning, and saute with the tofu.  Then, add basil and dressing.

Asian-Fried-Rice-Style Quionoa with Tofu and Veggies

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Our Dinner!

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.

Ingredients:

  • 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)
  • pepper

This is the rice seasoning I use. I love this stuff. I use it on vegan sushi, sushi wraps, brown rice, and more!

Directions:

  1. Prepare your veggies.
  2. In a wok, saute minced garlic in sesame oil for a couple of minutes.
  3. Add veggie broth/water with bouillon.
  4. Add sliced veggies and cook until the squashes are a bit soft.
  5. Add tofu (crumbled and squished between your fingers).
  6. Add ginger.
  7. Add turmeric.  Note this is for color and added benefit.  Turmeric does a body good!
  8. Cook together until the moisture is gone.
  9. Add quinoa, liquid aminos, and rice seasoning.
  10. Cook together in medium to high heat for another 5 minutes (stirring frequently).
  11. Serve and enjoy!

YUM!

I just wanted to share this with you…..

My husband is enjoys this dish with sliced cayenne pepper. SOOOO SPICY!

Daiya “cheesy” Vegan Vegetable Lasagna

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I decided to make lasagna today after I had realized that I haven’t made lasagna in over 3 years.  I forgot how easy and quick it was to make it.

As always, this is a veganized version of the traditional lasagna.  It is MUCH healthier too!  It is tasty, delicious, “cheesy”, and very filling.

Ingredients:

  • 1.5 jars of organic spaghetti sauce
  • 1 package of lasagna noodles (organic whole wheat or brown rice)
  • 1 package of firm tofu
  • 2 cups of fresh spinach
  • 1/2 cup of fresh basil
  • 2 tablespoons of nutritional yeast
  • 1 bag of mozzarella vegan DAIYA “cheese”
  • 1 large eggplant (thinly sliced)
  • 1/2 of a medium sized onion (diced)
  • 1 large carrot (diced)
  • 1 tablespoon of Italian seasoning
  • 1/2 tablespoon of parsley
  • 1 tablespoon of bouillon (vegan)
  • 2 cloves of garlic (minced)
  • 1 tablespoon of grapeseed oil or cold pressed olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare your veggies.
  3. Saute onions and garlic in grape seed oil until the onions are a bit transparent.
  4. Add carrots, Italian seasonings, parsley, bouillon, and tofu.  Note: squish the tofu with your hands until it looks like feta cheese.
  5. Cook together for 5 minutes.
  6. Add spinach and basil.
  7. Cook for another 5 minutes.
  8. In a 9″ x 13″ baking dish, pour a little bit of the spaghetti sauce at the bottom and layer the eggplant, uncooked pasta, tofu, and DAIYA vegan “cheese”.  Note: make sure the all pasta is covered in sauce.
  9. Here is how it looks before it is baked.
  10. Cover and bake for 1 hour and 10 minutes.
  11. Enjoy!

    Sprinkled dried parsley over the bread and the lasagna.

  12. By the way, I served this with home made bread.  Click here for the bread recipe.  Note:  I also added 4 cloves of minced garlic into the bread dough before I baked it.  Delicious!