oven baked tofu & more local awesomeness!


oven baked tofu vegan recipes

when we bought bulk beans & millet this weekend we also picked up some local tofu to enjoy with the rest of our local foods. we decided that oven baked tofu was a super tasty quick meal (i prepped the tofu & let it marinate it while we were @ work yesterday) which would be most awesome since we were both busy monday evening (i had a friend coming over to hang out and dan had band practice). i made a few tiny tweaks to our baked tofu recipe, and we enjoyed our tofus with some local corn, green beans, and a little cuc-tomato-red onion "salad". this meal was super stellar! oven baked tofu is one of our favorites and it was soooooooooooo good with all the fresh local veggies!

 

ingredients for marinade:

2 tbsp nutritional yeast

1 tbsp liquid braggs/tamari/soy sauce

¼ cup water

2 tsp olive oil

1 tsp stone ground mustard

1 tbsp balsamic vinegar

1 tsp sriracha (optional, but the sriracha gives it a little kick!)

1 tbsp vegan worcestershire sauce

1 tsp mild miso paste

 

other ingredients:

⅓ plain rice milk (or any plain non-dairy milk)

1 block extra-firm herbed tofu (plain tofu would work well, too)

 

ingredients for the “breading”:

¼ cup whole wheat flour

⅓ cup cornmeal

2 tbsp nutritional yeast

1 tsp cumin

1 tsp poultry seasoning (or a little sage, rosemary, & thyme)

1 tsp paprika

1 tsp chili powder

½ tsp onion powder

½ tsp cayenne pepper (optional)

½ tsp black pepper

 

what you'll need:

- medium mixing bowl

- small mixing bowl

- 9x13 baking pan

- container + lid (large enough to marinate all the tofu)

- oil cooking spray (or a little olive oil)

Also read:

what'cha gotta do:

drain & press the tofu, removing as much water as possible. while you're pressing the tofu you can start making up the marinade.

combine all the marinade ingredients in your "marinating" container; mix well. slice up the pressed tofu. we sliced ours into 16 thin slabs (about 1½ wide and about ½ to 1 thick - it varies according to the size of your tofu block). add all the slices to the container with the marinade, cover and chill for at least an hour (we marinate ours while we're at work, or sometimes overnight).

once the tofu is well marinated put all the ingredients for the breading in your medium mixing bowl and place each piece of tofu into the bowl, coating it with breading. pour rice milk into the small mixing bowl and quickly dip each breaded tofu slice into the rice milk and then return it to the breading bowl for a second coat of awesomeness (don’t forget to coat the ends & the sides of your little tofus). as you finish coating each tofu slice put them in the baking pan that's been lightly greased with a little oil cooking spray. once all your tofus are breaded bake them on 350 (no need to preheat) for 30 minutes, turning over half way through the cooking time. remove from heat & enjoy! or save them for later as they're just a tasty the next day, and also really yummy in wraps or on biscuits or sammies!

Articles

Carrot cake sandwich cookies of gloriousness!

Image
  carrot cake sandwich cookies, i had a bridal shower to attend this weekend so i veganized the recipe, added a few of my own touches, & whipped these deliciousness's up to share. I've never received so many compliments on a cookie before – i was told they were “the absolute best” from several people, many of which couldn’t believe they were vegan. hooray for scrumdilliumptious carrot cake sandwich cookies!!! (you bet i’ll be deglutenizing this recipe super soon and posting that recipe!). carrot cake sandwich cookies makes about 27 sandwiches (adapted from every last cookie & martha stewart) ingredients: for the cookies: 1 cup packed light brown sugar 1 cup gsugar 2 sticks (1 cup) of earth balance margarine, room temperature 2 flax “eggs” (2 tbsp of ground flax seeds combined with 6 tbsp of warm water) 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnam
Read more

Vegan Mexican Chopped Salad With Avocado

Image
Vegan Mexican Chopped Salad With Avocado Recipe- I want something fresh because I'm already bored with coconut milk. There's nothing wrong with trying this recipe. I only adjusted the vegetables to the stock in the refrigerator. Incidentally, I still have coriander leaves or what is commonly called cilantro, and I mix it in the salad and sauce, so there is a distinctive aroma of fresh cilantro. Ingredients: 100 gr boiled red beans 6 leaves of lettuce (regardless of green or red) 2 medium tomatoes 2 boiled potatoes 2 coriander leaves 1 cucumber 1 carrot 1 tablespoon of olive oil 1 tablespoon lemon/lime juice Ingredients for avocado dressing/guacamole sauce: 2 pieces of avocado scraped 2 tablespoons of olive oil 1 crushed garlic clove, finely chopped 1 tablespoon of lemon/lime juice 1 tablespoon of honey 1 stalk of coriander leaves finely chopped A pinch of black pepper A pinch of Himalayan salt (adjust) also read: What is the difference be
Read more

High protein vegan multigrain soup recipe

Image
Multigrain soup, a vegan recipe that contains high protein, is also suitable for those who want to diet or who want to live a healthy life, this dish is very delicious, you should try it immediately. Ingredients 250 gr multigrain / lentils 2 large carrots 2 medium potatoes 2 cloves of garlic Salt and broth powder to taste (depending on what broth)   Slice seasoning 1 small onion 2 stalks of green onions 1 tomato 1 stalk of celery leaves Also read: Dim sum Vegan Gluten Free How to make: vegan multigrain soup recipe Step 1 Soak multigrain / lentils 1 night. Step 2 Boil multigrain/lentils Step 3 Crush the garlic and add it to the multigrain stew. Step 4 While waiting for the mushy multigrain/lentils, Dice the carrots and potatoes and also the sliced herbs. Step 5 Heat the oil, saute all the sliced spices. After removing the fragrance, add the sliced carrots and potatoes, continue to stir-fry for a while, then pour enough water. Let it boil and
Read more

Sapo Vegan Tofu Broccoli

Image
This sapo tofu recipe is one of the menus that I often make as a tofu fan, this vegan sapo tofu broccoli menu is recommended, it includes complete nutritional content. Ingredients: 1 head of broccoli 2 small carrots 1 pack tofu 1 piece of Onion 2 cloves of garlic 1 segment of ginger, crushed 1/2 block broth 1 tsp salt 1 tsp sugar 1 tsp pepper 1 tbsp seasoning 5 chopped bird's eye chilies Also read: Vegan Banana Oats Recipe How to make: Step 1 Prepare materials. Clean and cut the vegetables. Chop the Onion, set aside. Cut the tofu, mix with 1 tablespoon of corn flour then fry until browned. Step 2 Finely chop the garlic. Sauté with onions until wilted, add chilies and ginger. Enter the water. Add carrots, cook until soft. Step 3 Add broccoli, stir well. Add salt, sugar and pepper. Add a solution of 1 tablespoon of cornstarch and 2 tablespoons of water. Stir well, taste correction. Finally enter the tofu, immediately lift. Enjoy your meal.
Read more