A page upon which I indulge my fevered passion for vegan cooking and also have somewhere to reference online recipes when I get stuck in a country house without knowing what the deuce to cook. Read, let's hold hands, it'll be fun.
I made tofu steaks with this and marinated it for an hour. Served it with quinoa salad with a tahini dressing. Look even though it gives me the pip that I can't figure out how to copy and paste a recipe and then break the 'heading' font I am still happy to post this awesomeness.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.
It annoys me how I end up stuck in the font of the copied and pasted recipes. But to be honest that is the least of my concerns. I made this tonight and SHEEEEEEYIT (I have been watching The Wire) it was kickass. I didn't have any Sriracha so just used sweet chilli sauce for the peanut dressing. I also topped with fresh coriander and chopped tamari almonds OH WHY NOT IT IS MY 'CORNER'.
For the mushrooms I used Portobello instead of button because who needs that cute Mickey Mouse mushroom shit when you can go 'large style' now excuse me while I buy a gun.
Sesame Crusted Tofu Salad with Spicy Peanut Dressing
Press as much water out of the tofu as possible. Slice into square cubes.
Add the garlic, toasted sesame oil, soy sauce, vinegar, crushed red pepper flakes and cubed tofu to a large plastic bag (do not add the sesame seeds or dressing ingredients). Seal and chill in the refrigerator for 30 minutes to an hour.
While the tofu is marinating, whisk together the spicy peanut dressing ingredients and set aside.
Mix together the toasted and black sesame seeds in a small bowl. Dredge each piece of tofu in the sesame seeds (I only dredged two sides).
Heat a large nonstick pan over medium low heat. You can add a small amount of oil or cooking spray but the sesame oil in the marinade should prevent sticking. Add the tofu and allow it to brown a bit before flipping sides. Periodically swirl the tofu around and keep an eye on the heat to make sure the sesame seeds don’t burn. It should take several minutes per side.
Serve the tofu over mixed greens. Top each salad plate with peanuts and scallions to taste (1-2 tablespoons each per salad is a good estimate).
Drizzle spicy peanut dressing over salad and serve.
Ingredients:
Serves: 10Yield: 20 mushrooms Units: US | Metric 22 white button mushrooms, cleaned 1 tablespoon peanut oil 3 garlic cloves, minced 1 cup water chestnut, finely diced 3 tablespoons rice wine vinegar or 3 tablespoons mirin 1/2 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups panko breadcrumbs 1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish 8 tablespoons water 1/2 cup scallion, finely chopped, plus extra for garnish 3 tablespoons toasted sesame seeds Directions:
Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks--if you overcook it, it will stick to the bottom of the saucepan!)
Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.
portobello mushrooms, stems removed
For the marinade: 1/2 cup dry white wine 2 tablespoons tamari or soy sauce 2 tablespoons balsamic vinegar 1 tablespoon olive oil 4 cloves garlic, minced
For the sandwich: 4 nice sized pieces foccacia bread A few handfuls baby arugula Slices of sweet onion (like walla walla or vidalia) Slices of tomato A little vegan mayo
Place the portobellos gills up in a rimmed baking sheet.
Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, spooning marinade back onto the mushrooms every ten minutes or so.
Grease up your grill with olive oil and preheat over medium/high. It’s important to keep some oil nearby for brushing the grill through out the cooking process. You can use a grill brush for it, or a paper towel wadded up and grasped in your tongs. You can also use a spray bottle of oil.
Place the mushrooms gill side up on the grill. Close lid and let mushrooms cook for about 5 minutes, lifting the lid to baste shrooms with marinade every few minutes. Use tongs to turn the mushrooms 90 degrees to make cross hatched grill marks; cook for about 3 more minutes. Flip mushrooms over and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center with tongs (where the stem used to be) and it’s very soft and juicy.
BAKED BARBECUE TOFU
Serves 4
1 pound (450g) tofu, drained and pressed, cut widthwise into eighths 2 tablespoons peanut oil or your favorite cooking oil 1 teaspoon soy sauce 1 recipe backyard barbecue sauce(or use store-bought barbecue sauce)
Preheat the oven to 350 F (175 C).
In a 9 x 18-inch (23cm x 45cm) (preferably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes.
When the tofu is done baking, pour the sauce over it, smothering it all over. Return the pan to the oven and bake for 15 more minutes. Remove from the oven and serve.
