Tofu Teriyaki Bowls

Servings: 4. Time to cook: 45 min.

These bowls are incredibly flavorful and you will love them. The tofu is delicious cooked on a crisper in high heat in the oven, which makes it so delicious and the teriyaki sauce is one I would use long ago for teriyaki spare ribs haha. No more of that! Now I have a new purpose for it and it suits my palate perfectly. This recipe looks complicated, but it really isn’t. First you make the sweet potatoes and if you have a double oven, make the tofu. If you don’t have a double oven, you can use one oven and put the sweet potatoes on one rack and the tofu on the other rack. Make the cauliflower rice, which takes about 15 minutes, cook the edamame and that’s it!

Teriyaki Sauce

  • 1 T. Garlic Powder
  • 1 C. Soy Sauce
  • 1 T. Dry Mustard
  • 1/2 C. Sugar
  • 1 T. Accent
  • 1 T. Corn Starch

Mix sauce together in a sauce pan and heat until thickened.  Set aside.

Sweet Potatoes

Heat oven to 425 to preheat.  Peel and cut sweet potatoes into even squares and dip in teriyaki sauce, take it out of sauce with a slotted spoon and put on a sheet cake pan with a splat mat on top.  Place in oven and cook for 15 minutes, then stir and then place in oven again for another 15 minutes.

(Option:  You can just cook the sweet potatoes without the glaze and just add it as a sauce later.  The hubs likes it that way but I like it cooked with the sauce on.  Try both and see which way you like better :). While sweet potatoes are cooking, prepare tofu.

For the Tofu

Above is the tofu that I love to buy.  It is extra firm and I find it in my local grocery store, Harmons.  Seriously,  YOU HAVE TO BUY THIS KIND OF TOFU!!  It is so much better than the other brands.  You just have to open the package and cut the desired amount you want and then rinse it, dry it off with a paper towel and it is ready to use.

Preheat oven to 425.

  • 1/2 block of tofu, cut lengthwise and then into 1″ squares
  • 3 T. Cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Place cornstarch, salt and pepper in a ziplock bag and give it a good shake. Place tofu in the bag and shake, shake, shake until tofu is well coated. Place on rack roasting pan and put in oven. Cook for 10 minutes, stir, and cook for 10 more minutes until tofu is nice and golden.

Cauliflower Rice

  • 2 packages of frozen riced cauliflower (I found this at Costco)
  • 1/2 chopped onion
  • 3 cloves crushed garlic
  • 1/2 c. vegetable broth to prevent sticking
  • salt and pepper

Put cauliflower bag in the microwave one at a time for 3 minutes. Set aside. In a fry pan or I used a wok, on medium high heat about 1/4 c. of broth until hot, add onion and garlic and cook until onion is nice and translucent. Add cauliflower and cook for about 7-10 min or until it appears to be cooked through. You may need to add a little more broth to it to keep it from sticking. Add a little salt and pepper if desired.

  • 2 bags edamame. Cook frozen edamame 3 min., but make sure you poke holes in the bag with a fork (I like the Peggy’s brand from Costco. Sorry, no relation haha)

Assemble the bowls:

  1. Place cauliflower rice in bowl
  2. Place sweet potato and tofu in bowl
  3. Next put the edamame
  4. Top it off with the yummy teriyaki sauce

ENJOY!!! This is seriously one of my all time favorites! Please let me know if you try it! I always love to hear from my readers :).

Southwest Tofu Scramble Breakfast Tacos

You will love these tofu eggs with veggies! Original recipe from minimalistbaker.com. I promise you will absolutely flip over the goodness of these. My hubby and I say all the time, “If people only knew how good these were, they would have this kind of food all the time.”

Southwest Tofu Scramble Breakfast Tacos

TOFU SCRAMBLE:

A little vegetable broth
8 ounces extra-firm tofu (I love buying the extra-firm tofu at Harmon’s grocery store, if you live in Utah)
1/4 red onion, (thinly sliced)
1/2 red pepper, (thinly sliced)
2 cups kale, (loosely chopped)
SAUCE:
1/2 tsp sea salt, (reduce amount for less salty sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder
Water, (to thin)
1/4 tsp turmeric
FOR SERVING:
Salsa
Hot Sauce
Breakfast potatoes (recipe coming soon), Tortillas, Cashew Cream, Avocado

DIRECTIONS:

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat (we like to use our wok). Once hot, add a little vegetable broth and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately on tortilla with the breakfast potatoes. I like to add more flavor with salsa, hot sauce, avocado, and cashew cream.

Scrambled Tofu with Roasted Potatoes

Who needs eggs for breakfast anyway :)…………Don’t judge the title of this post based on your turned up nose when thinking about eating tofu for breakfast 😂. Seriously, just try this recipe and you will change your mind about making and loving tofu. I dare you. 😜 As I have mentioned before in posts, I love my “Isa Does It” cookbook and my daughter gave me the “Vegan with a Vengeance” for Christmas. Both are by Isa Chandra Moskowitz.

If I were to recommend a vegan cookbook to you, it would be either one of these. Seriously, every recipe that I’ve made has turned out amazing. This gal knows her stuff about vegan cooking.  She has been cooking vegan long before cooking vegan was a “thing.” 🙂

Today I am posting a recipe taken from the “Vegan with a Vengeance” cookbook called Scrambled Tofu.

Scrambled Tofu

Equipment
Skillet, cast iron but use what you’ve got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

img_9971-1img_9972-1img_9973-1.jpgTo roast sweet potatoes and baby red potatoes:

Preheat oven to 425 degrees.  Cut potatoes into evenly sized 1 inch chunks, drizzle with a bit of vegetable broth, and salt and pepper.  Place in preheated oven for 10 min and then turn over and place them back in the oven for 10 more minutes or until done to your liking.  Enjoy!

BOWLS BOWLS BOWLS!

Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night.  It’s very simple to make and you can make a very colorful, nutritious meal in no time at all.  I mean look at all of these beautiful bowls.  You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand.  The combinations are endless!!

First, choose the grain:

Pearled farro, quinoa, brown rice, white rice.

I have to say pearled or perlato farro is my personal fav.  Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section.  My hubby is the master at cooking farro.  This is the way he likes to cook it—

Pearled Farro Recipe

Makes 4 small servings

Wash the farro throughly.  Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth.  Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid

It’s that easy and so tasty.

If you choose to make quinoa.  The Vegan Corner has the best recipe:

http://www.thevegancorner.com/how-to-cook-quinoa/

Or here is his recipe for Quinoa:

How to cook quinoa

INGREDIENTS:

1 cup quinoa (6oz)

1½ cup water (12.5oz) (I like using vegetable broth)

INSTRUCTIONS

  1. Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
  2. Place a small pot over high heat, pour in the water and bring it to the boil.
  3. As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
  4. Lower the heat to the minimum and cook the grains for 15 minutes.
  5. Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
  6. Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.

If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.

Next–choose your veggies:

Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies.  You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth.  Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others.  You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster.  Cover with foil to keep warm.

The last step:

Choose a crunch and a sauce (if you want sauce :).

For the crunch and a little protein:

Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.

This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha.  Always a good sign of a good product.  I found this brand at Harmons, but I’m sure other grocery stores have it too.

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I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook.  This is the recipe:

Miso Tahini Sauce

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Place all ingredients in Vita Mix or other blender and mix well.  Start with 1/2 c water and add more.

I hope you enjoy these bowls as much as we do!  Please tag me on Instagram @itsapegslife when you make this recipe.  I want to see what you come up with :).

Chinese Braised Mushrooms and Tofu

When I talk to most people about tofu their reaction is–EWWWWW GROSS, but you’ve got to try this recipe and that EWWWWW will turn into a YUMMMM!!  The marsala, the mushrooms, the garlic chili sauce all combine to make a delicious combination of flavors that disguises the tofu and is oh, so good!  Seriously, you’re going to LOVE this recipe. My DH gave it a 9.5 and I did too!  Yes, it was THAT good!  A 10 is reserved for those special over-the-top recipes–this one is close :). The original recipe is from eatingwell.com.  I have adapted it a bit though.  And just a side note, my dining room light went out last week, so while the new one was in the works, we ate by candlelight. LOL romantic, right? (see pics below 🙂  Enjoy this recipe.  It’s a definite keeper!

Chinese Braised Mushrooms & Tofu

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Source: eatingwell.com

Course: Main Course

Prep Time: 30 min

Total Time: 30 min

Serves:

Ingredients:

  • 4 cloves garlic minced
  • 1 teaspoon minced fresh ginger (optional)
  • 3-4 c. mushrooms of choice or a combination, coarsely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons dry marsala
  • 1 tablespoon chile-garlic sauce (see above bottle, buy at any grocery store)
  • 1 14 cups mushroom broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 14-ounce package firm tofu cut into 1/2-inch cubes
  • 1 c. raw cashews coarsely chopped if you like, but I just left mine whole

Directions

  1. Heat some of the broth in a large saucepan over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, sauté for about 5 min or until water has cooked out of mushrooms, add cornstarch and stir for about 1 min until its mixed well with the mushrooms.  Stir in marsala and cook until alcohol burns off (about 2 min) and add chile-garlic sauce, stir and cook for one min and then add remaining ingredients.
  2. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.  Serve with brown rice and enjoy!

The candlelight dinner 🙂 and the new light fixture that I LOVE!!  A special thanks to my DH for installing it :).