5 posts tagged “tofu”

Our V-Day feast was a big success! We visited Wegmans Friday night (which, by the way, is my absolute FAVORITE time to go there) to get all our supplies. My husband eats fish, so he picked up a huge helping of fresh scallops and shrimp in the seafood section. I grabbed some brie and strawberry/plum jam nearby. Then we made our way to the bakery -- where we selected a hearty loaf of organic sourdough (I, um, snuck a pink and white half moon cookie into the cart as well).

Anyway, for my own main course, I first picked up some pre-made pasta and alfredo sauce. It'd be easy, I thought. But after browsing around some more (and getting supplies for our vegan chocolate pie -- which I'll highlight in a future post), my husband noticed I was in a funk. Just a weird, bad mood.

We took back the pasta.
And the sauce.
And then I stood there . . . confused.

A few minutes later, we traveled by the international foods section and some udon noodles caught my eye. SUMMER ROLLS! That's IT! Then I vowed to take only a few more minutes (because at that point, we'd been at the store for nearly an hour) to get some carrots, sprouts, tofu, basil, hoisin sauce, etc.) . . . and we were on our way.




VEGAN SUMMER ROLLS
(Makes approximately 10 rolls)

What you'll need . . .

• 1 package udon noodles (see photo below)
• 1 package spring roll/ rice paper wrappers
  
• Bean sprouts or regular sprouts
• 2 to 3 carrots, shaved
• 1/2 block tofu, pressed and cut into small-ish rectangles
• 10 basil leaves
• Splash sesame oil (optional)
• Splash low sodium soy sauce (optional)
• Sesame seeds (we used some black sesame seeds that we picked up at an Asian food market in Ithaca)
• Hoisin sauce

Method . . .

1. Fill a large stockpot with water and bring to a boil. Cook udon noodles until soft -- about 7 or 8 minutes (but keep checking to make sure they aren't TOO done). Drain and pour cold water over them to cool.
2. This part is optional, but in a small bowl, mix carrot shavings with sesame oil, soy sauce, and sesame seeds.
3. Lay out all ingredients and fill a large bowl (large enough to fit the rice paper) with hot water. You may need to dump and refill with hot water during the process (it gets cool quickly).
   
4. Also lay out a clean kitchen towel. This is where you'll assemble everything.
5. Dip in one piece of rice paper at a time -- keep in water for about 15 - 20 seconds (this really is trail and error if you're a first-timer).
6. Transfer softened rice paper to kitchen towel (it may tear a bit, but that's OK) and add ingredients into the middle of the circle in this order: udon noodles, sprouts, carrot mixture, tofu, and basil leaf.
7. Roll rice paper tightly around filling and then fold over the top and bottoms.
8. Put finished summer rolls on plate and, when ready to eat, serve with the hoisin sauce.

 

When we lived in Ithaca, there was this GREAT pizza place that delivered tofu wings. Then, they closed. No more tofu wings. They were so good, we just had to figure out a way to get our fix. This recipe is SO simple -- and perfect for parties.

Try it out with different hot sauces, dips, etc.

TOFU WINGS

What you'll need . . .

• 1 block extra firm tofu
• 1/4 cup canola oil (for frying -- we used a large fry pan, so you may want less oil)
• 3/4 to 1 cup hot sauce (picante)
• 3 tablespoons soy butter

Method . . .

1. Heat oil over medium-high heat.
2. Drain tofu and cut into large strips (you may wish to press the strips with a paper towel to get excess moisture out).
3. When oil is very hot, stir in tofu and fry until both sides are a deep golden brown. This process may take a while depending on how much water was still in the tofu. If you find there's a lot of liquid. If so, empty some out while cooking.
4. Melt soy butter and mix it in with the hot sauce. Pour mixture into a large, shallow dish.
5. Put fried tofu into the dish and stir. Let sit for five to ten minutes. Then, heat in microwave for 30 seconds to 1 minute (this gives it a good, wing-y texture).
6. Serve with vegan sour cream, blue cheese dressing, or ranch . . . whatever you like!

 

Happy Thursday! I don't know about the rest of you, but I'm a huge Project Runway fan. And I'm more than happy with Leanne as the winner! Her modern designs & use of sustainable materials had me the whole season. Plus, I despise Kenley . . .

So, my vote last night was "anyone but" her.

Blah. It's a bit early for my brain this morning . . . and the mornings are much, much darker now (and today, rainy and cold). We've finally begun our decent into winter, so I guess all that's left to do is enjoy the ride. Anyway, vegan lasagna is a nice food for cold weather. It's hot, of course, but also substantial and full of healthy vegetables, carbohydrates, and -- at least with this recipe -- protein (with the tofu). AND, if you don't have a husband with an endless pit for a stomach, if can last for three or even more dinners (for two people -- this recipe makes about 9 servings)!


VEGAN LASAGNA

What you'll need . . .

. . . for the sauce:

• 1 medium eggplant, chopped
• 1 yellow squash (or zucchini), chopped
• 1 small onion, chopped
• Olive oil
• 1/2 cup baby bella mushrooms, chopped
• Balsamic vinegar (to taste)
• 1 large can tomato sauce (I used a roasted garlic one . . . I just can't get enough)

. . . for the tofu filling:

• 1 brick of firm tofu
• 1/2 to 3/4 cup canned pumpkin
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 can black beans (or more, if desired)

. . . for the rest:

• 1 package whole wheat lasagna noodles
• Bread crumbs (for topping -- as much as you want

Method . . .

1. Begin boiling water in a large stockpot for the noodles.
2. Press the tofu to get as much moisture out as possible. (Put tofu on plate, top with another plate, and place something heavy on top. Every so often, check and dump excess water from plate . . . flip over tofu, and repeat).
3. Prepare and chop all vegetables.
4. In a large frying pan, add about 1 tablespoon olive oil and then add the onion, eggplant, and squash. Cook for a few minutes (until glassy).
5. In a small saucepan, pour desired amount of balsamic vinegar and add mushrooms. Cook for approx. 5 minutes.
6. Add the sauce to the onion/eggplant/squash mixture. Then add in the mushrooms and cook on medium-low heat.
7. The water should be boiling by now, so add in the lasagna noodles one at a time and slowly mix. You'll only cook the noodles for 10 minutes. They should still be hard, but this is OK -- they'll finish cooking in the oven.
8. Preheat the oven to 350 degree F.
   
9. In a medium bowl, squeeze tofu with your hand until it resembles ricotta cheese. Add the pumpkin, garlic, salt, and black beans. Continue mixing by hand until well incorporated.
10. Once the noodles have finished cooking, drain and spray with cold water (if you don't have a sprayer, just pour cold water on top so you can handle them).
11. Pour a thin layer of sauce (1/3 of the sauce) at the bottom of a pyrex (glass) 9"x13" pan.
    
12. Add a layer of noodles (3 across), then top with a layer of the tofu mixture (1/3 of the mixture). Add another layer of three noodles and then top with another layer of the sauce mixture.
    
13. Continue until all mixtures are gone (if you followed the 1/3 rule, you should have 4 layers of noodles -- with a layer of sauce on top. Top with breadcrumbs and cover with tin foil.
14. Place in the oven and bake for 30 minutes. You may also wish to take the tin foil off after the 30 minutes and cook uncovered for another 5 (or so) minutes.

To round out this post, I thought I'd share some photos of the last leaves of fall in my area (Have a lovely day!):







Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to my RSS feed -- pretty please!). As well, check out the VeganMoFo Flickr group.

Before this recipe, I'd never made pasta before. Ever! I don't technically have the best tools to make pasta anyway -- just my mixer and a rolling pin. And the interesting part is that I didn't carefully read the recipe before beginning. Always read your recipe!!! The one I followed was actually for wheat ravioli with sweet potato FILLING.

I discovered this situation half-way through the process, and then had to make some rather vital decisions. The life of my pasta, after all, was on the line.

However, I'm proud to report that I essentially invented the pasta myself with a little experimentation and educated guessing. It's VERY good . . . and if you choose to make it yourself, you'll find it gives you an incredible sense of satisfaction. I mean, you're making PASTA! Don't you only buy that in stores? And don't all the fresh and "good" kinds in the store have eggs in them?

Yes. And, sadly for vegans, yes.

I'm posting this on Sunday because it's an excellent meal for Sunday evening. My husband and I have started a tradition where we cook and bake pretty much all day Sunday . . . and then eat a gigantic, Thanksgiving-like meal in the evening. It allows us to master complicated recipes, eat some extraordinary foods, and -- awww -- bond.

SWEET POTATO RAVIOLI

What you'll need . . .

• 1 large sweet potato, peeled and diced
  
• 1 cup unbleached white flour
• 1 cup wheat flour
• 1 tablespoons olive oil
• 1/2 teaspoon salt

Method . . .

1. Bring a pot of water to boil; add peeled & diced sweet potato to the water.
2. Once the sweet potato is softened, drain, mash and set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, combine the one cup of flour and salt.
4. While the motor is running, slowly add in the oil and mashed sweet potato.
5. This next part is tricky depending upon how much sweet potato you have. Add the second cup of flour (again, while the motor is running) in small heaps -- until the dough becomes a ball and isn't too sticky. You may need to add more or less flour depending on the consistency you observe. Go with what looks right to you.
   
6. Flour a work surface and divide the dough in half. Roll each piece as thinly as possible using a floured rolling pin.
7. Cut 2" - 3" circles out of dough using whatever you have to do so. I, in fact, used the top of my baking powder container! You may also manually cut with a knife . . . or cookie cutter. As Tim Gunn would say, "make it work!"
8. Make tofu ricotta (below these glamorous pasta photos -- notice the fancy pasta cutter).

TOFU RICOTTA
(Just look at the photos of this stuff! So convincing!!! From Post Punk Kitchen)

What you'll need . . .

• 1 pound firm tofu, pressed
• 2 tsp lemon juice
• 2 tsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 cup nutritional yeast flakes
• handful fresh basil leaves, chopped fine (ten leaves or so)
• dash fresh black pepper

Method . . .

1. In a large bowl, mush the tofu up with your hands, till it's crumbly.
2. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
3. Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky.
   

PUTTING IT ALL TOGETHER

1. Take one pasta circle and place about 1 tablespoon of tofu ricotta in it.
2. Place another pasta circle on top and press the edges together.
3. Also press the edges lightly with a fork.
4. Repeat until all the pasta and ricotta is gone.
5. You may boil the pasta, however, I chose to toast it. So, heat two to three tablespoons of oil in a large pan.
6. Brown ravioli on medium-high heat.
7. You may enjoy this way with some butter . . . or make the following mouth-watering sauce.
   

FANCY, but EASY CHAMPAGNE SAUCE
(again with the alcohol)

What you'll need . . .

• 1/2 can of roasted garlic pasta sauce.
• Balsamic vinegar (about 1/4 cup) to taste.
• A bit of dry champagne to taste (not necessary, but I had a bit sitting in my fridge).

Method . . .

1. Mix everything together.
2. Heat and top ravioli.
3. It's also nice to sprinkle some nutritional yeast on top!

Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to the RSS feed). As well, check out the VeganMoFo Flickr group.

PS: What do you all think of the redesign? Good, bad, ugly? I'd like to know. Please leave a comment, or email me at makemethod@gmail.com. Since this blog started out more as a DIY for everything . . . and has now evolved into a one that is 90% dedicated to vegan and vegetarian baking & cooking, I thought it needed a change.

Grazie!