I have been trying to find a great recipe for Butter Tofu, which is basically tofu in a rich curry sauce. Half Baked Harvest has a fabulous recipe. (*And, bonus, they just came out with a new cookbook!)
I made a few modifications, primarily substituting tofu for chicken. I used a very firm tofu in a vacuum sealed package. Since this cooks in a crockpot, the tofu has a generous amount of time to soak up the flavors in the sauce.
I would like to try this recipe again using vegan yogurt (I couldn’t find plain at the store). Also, if using dairy cream, I suggest adding that at the end. Mixing the cream in beforehand, then cooking for 8 hours caused my sauce to curdle.
16 oz tofu, extra firm, cut into bite size cubes
1/2 onion chopped
1 Tbls butter
3 cloves garlic, minced
1 Tbls freshly grated ginger
2 tsp curry powder
2 Tbls garam masala
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/4 teaspoon salt
1 6 oz can tomato paste
1 14 oz can coconut milk (unsweetened)
1/2 c plain greek yogurt
1/4 c half and half
Wilted greens, roasted sweet potato, rice
1. In a bowl, whisk the spices, paste, coconut milk and yogurt; set aside
2. Saute the onion until tender
3. Add everything in a crockpot. I cooked mine on low for about 8 hours
4. Serve over rice (I added roasted sweet potato and wilted kale)
When I lived in South Africa, I had the ability to try some delicious Indian dishes. One of my favorites was the sauce to a butter chicken dish. I’ve been looking for a meatless option and came across this recipe. I followed the recipe very closely and it turned out wonderfully. I kept my tofu and sauce separate, then added them together in a bowl with rice and greens:
Recipe that follows is from Vegan Richa with a few of my own modifications:
- 14 oz firm tofu, pressed and cut into cubes
- ½ tsp each of garam masala, paprika, salt, and turmeric
- 2 tsp ginger powder
- 2 tsp garlic minced
- 2 tsp lemon juice
- 1.5 tsp water (1/2 tbsp)
- 1.5 tbsp cornstarch
- 1 tsp nutritional yeast
- 1 tsp coconut oil
- 1 tsp coconut
- 3 cloves of garlic finely chopped
- 1 15 oz can diced tomatoes
- 1 tsp powdered ginger
- Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water
- ½ tsp garam masala
- ½ tsp paprika
- ½ to 1 cup water
- ½ tsp salt
- ½ tsp sugar
- Mix spices, lemon juice, water, cornstarch, nutritional yeast and oil. Toss tofu in spice marinade. Preheat the oven to 400 F. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden.
- Puree the tomato. Add to the skillet and cook until the puree starts to thicken
- In the same blender, blend the cashews and water until smooth.
- Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, salt and sugar and mix well. Use ½ cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust spices as needed.
- In a bowl, add rice, greens (if using), tofu, and top with sauce
Scrambles are one of my favorite ways to use tofu. I enjoy the simplicity and endless creative possibilities. You can do a Mediterranean version with sun-dried tomatoes and Kalamata olives; or a Mexican version with black beans and avocado; or whatever you have on hand that sounds good!
An important part about tofu is pressing it and seasoning it well. With scrambles, I’ve found that you don’t have to spend too much time pressing, as I cook it down in my skillet until most liquid has evaporated.
Seasoning is a must. Make sure to use turmeric (this will provide a beautiful color), nutritional yeast, salt (I sometimes use Black Sea salt, it has a nice egg-like flavor), onion powder, and pepper.
For the basic breakfast scramble today, here is what I used…
- 1 block tofu, extra firm, drained and/or lightly pressed
- Olive oil
- 1 clove garlic, minced
- 1 red pepper, diced
- 1/2 small onion, diced
- A couple of handfuls of spinach
- 1 Tbls nutritional yeast
- 1 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Sauté the onion and red pepper in olive oil for several minutes. Add the garlic and spinach, cook for a few more minutes. Make sure you cook any excess water out from the spinach. Transfer to a bowl, set aside.
- Pour olive oil in the same pan, break the tofu into crumbles. Cook for a few minutes until most of the water has evaporated. Next, add the spices. Make sure everything is well incorporated. If you need to add a little more oil or water, feel free to do so. When the spices merry with the tofu, give it a taste and adjust with seasonings as necessary. Add the veggies with the tofu.
Before making this dish, I debated whether to use egg or tofu. Since I was making this for my significant other, who has never tried tofu, I was hesitant. However, it wasn’t a long debate. I figured if he didn’t like the tofu – more for me! I was using Trader Joe’s marinated, extra firm tofu, which I find to be absolutely delicious for tofu standards.
For the sauce, I sadly did not measure this. I’ve learned to have fun with sauces, either using recipes as guides or having made so many sauces this summer, I have an understanding of what ingredients you need more/less of. For the ginger-almond butter sauce, I did a generous amount of minced ginger, probably 1″ chunk. I also used two cloves of garlic, a little rice vinegar, almond butter, agave, liquid aminos and water to create the desired consistency. I easily used 1/3-1/2 c almond butter. I probably had 2 tsp- 1 Tbls of aminos (it was a bit salty, my almond butter was raw though; always use less or omit salt if using salted nut butters). And 1-2 Tbls of sweetener. Basically, for my sauces, I prefer a heavier ‘fat’ i.e. oil or butter. Next is vinegar, sweetener, then aminos/soy sauce. Always start small, taste, and add whatever your taste buds want you to add!
In a skillet, I sautéed the tofu, carrots, onion, red pepper and broccoli. To this I added rice noodles and the ginger-almond sauce. I topped the dish with fresh cilantro and sriracha. The only thing that my dining companion did not like was the cilantro…the tofu was a hit! Hoorah!
Ok…So, I have voiced my frustrations with being unable to create an awesome Indian dish. Well, I think I am finally on the right track! I absolutely love this recipe from Vegan Richa.
The only thing that was somewhat amiss with the recipe was the serving size. After making the meal, I’d say it serves 1-2…but if you can squeeze two more servings out of this, more power to you. Perhaps I was just so smitten with it, I was eager to eat it all!!!
For the tofu:
– 1/2 of Trader Joe’s super firm tofu (I used 8 oz of the 16 oz package) cut into little cubes
– 1/2 tsp cumin powder
– 1/2 tsp garam masala
– 1/2 tsp garlic powder
– 1/2 tsp cayenne
For the curry sauce:
– 2 c spinach
– 1/4 c water
– 1/4 c almond milk
– 2 Tbls raw cashews, soaked for 30 min
– 2 cloves garlic
– 1 tsp ginger powder (or fresh ginger)
– 1 medium tomato
– 1/4 teaspoon garam masala
1. Mix the spices for the tofu, set aside. Add oil to a skillet, turn heat to medium and once hot, add the tofu
2. Cook the tofu until it begins to brown. Then, add the spices. Cook for about 5 minutes
3. Mix all sauce ingredients in a blender or food processor. Add to the spiced tofu and simmer until the sauce thickens. Use cayenne/salt/pepper to taste
Tofu seems to be one of those proteins that people love or hate. And, for the haters, I’d guess it’s because they’ve had a bad experience with the block of bean curd. While tofu can be intimidating to work with, I guarantee you, it can be incredibly delicious if it’s properly prepared.
For this simple dish, I used Trader Joe’s super firm tofu (16oz). I cut the block in half and saved the other half for later. With the 8oz block, I cut 4x4x4 so I was left with nicely shaped cubes. Then, in a sauté pan, I heated sunflower oil and once it was hot, I added the tofu. I cooked the tofu for about 5 minutes or until it was brown on multiple sides. Next it was time for the glaze. I used a simple combination of sriracha, maple syrup, barbecue sauce and a little ketchup. I covered the tofu in the glaze and continued cooking at a medium heat. Once the glaze begins to caramelize and create a crust, remove the tofu from the heat and enjoy!
Generally I am not a fan of barbecue sauce on my pizza. It either has to be a white sauce or red sauce. However, I got this idea for a pizza that included a few things I had on hand and knew barbecue would be a perfect foundation.
First, I started out with a frozen slice of garlic naan.
Then, I used the sauce for my cauliflower bites.
Finally, my toppings included leftover blackened tofu, steamed broccoli and Daiya cheese.
I baked it at 350 F for about 5 minutes then broiled for about 3 minutes. It was absolutely delicious. My only regrets were that I was a bit heavy on the layer of sauce and that I didn’t use enough toppings.
I really hope you try this recipe out!!
After a day full of two jobs, multiple meetings, homework and spin class; needless to say I was in a hurry to eat tonight! I made a quick Thai noodle dish and the first step was putting an easy marinade together before leaving for the gym. A combination of garlic cloves, Bragg’s aminos, chinese ginger, rice vinegar, agave, and some water (it was really salty!).
Once I returned home I got a pot of water boiling, threw a bag of frozen veggies in a pan, and heated a skillet for the tofu. After the veggies thawed, I added a spicy Thai seasoning that my aunt got me from the Olive Branch Oil & Spice in White Bear; then I poured in a can of light coconut milk along with a teaspoon of brown rice miso. As that simmered, I browned my tofu. Then cooked a batch of wheat soba noodles. It was ready in under 30 minutes and I have to meals for the rest of the week!
step one: noodles
step two: tofu
step three: veggies
Colorful. Healthful. Delicious! These three things come to mind when thinking of my tofu Florentine dish. To make it, I simply pressed a block of tofu to remove excess water. While it was pressing, I sautéed half a yellow onion. Once the onion was soft, I added about a cup of chopped mushrooms. After the mushrooms cooked down, I put a few handfuls of fresh spinach to the pan. As that wilted, I added the spices: 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 c nutritional yeast, and salt/pepper to taste. Next, I crumbled in the tofu. Once all liquid had evaporated, I added a small tomato, diced. And again, cook until the liquid cooks out. Finally I sprinkled half a bag of vegan cheese.
Coming from Minnesota, it’s really hard calling a dish a casserole. Normally we would refer to a dish such as this as a hot dish. However, I wanted to make it more recognizable. After much searching, I found a perfect recipe. It was delicious and between my roommates and I, we have plenty of leftovers!
Overall, I loved this dish for many reasons: simplicity, relatively healthy, and full of flavor. Definitely try this one out.
Vegan Tofu Enchilada Casserole by Epicurious
- 1 package extra firm tofu
- 1/4 c of nutritional yeast
- 1 clove minced garlic
- 1 tsp of salt
- 1 1/2 tsp hot sauce
- 1/2 c of diced green chiles
- 1 Tbls olive oil
- 1 red bell pepper diced
- 1 medium onion diced
- 1 tsp of cumin
- 2 big bunches of spinach, chopped
- 1 can of black beans rinsed and drained
- 1 c of corn (frozen)
- 1 32 oz can of red enchilada sauce
- 16 small corn tortillas
- Daiya cheddar cheese shreds
- Press tofu to let excess water out. Crumble tofu and mix in nutritional yeast, garlic, green chiles, salt and hot sauce into a bowl and set aside
- Saute onion and red pepper in oil. When soft, add in cumin and spinach. Then add corn and beans
3. In a separate pan, heat up the tofu mixture
4. Preheat oven to 375 F. In a 13 x 9 pan, spray with cooking spray. Pour 1/2-3/4 c enchilada sauce on bottom. Layer with tortillas with veggie mix, tofu mix, and Daiya cheese. Cover with tortillas and repeat. End with a layer of tortillas and cheese. Empty remaining enchilada sauce (I had about 1/4 c left over that I did not use)
veggie and tofu, topped with Daiya
Final layer, ready for the oven!