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tofu Archives - Veggie Punk Kitchen

Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Bbq Baked Tofu

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Bbq Baked Tofu is an all around summer-time people pleaser. Pomegranate is the star here. Tart, tangy and delicious.

Bbq Baked Tofu is an all around summer-time people pleaser. Pomegranate is the star here. Tart, tangy and delicious.Bbq Baked Tofu is a simple meal great any day of the week. It is also good for a summer bbq. Share the spicy bbq sauce with your carnivorous friends too, I bet they will enjoy it.

If you want to make your tofu on and actual bbq grill, here are some tips:

1: USE FIRM NON SILKEN TOFU – Non-silken tofu has the added benefit of being more porous, allowing it to draw more flavor from sauces and marinades.

2: CUT YOUR TOFU WIDE – at least 1/3 inches wide.

3: DRY WELL – After slicing, press with paper towels.

4: SEASON WISELY – Tofu can be bland on its own, spice it up with a rub or a marinade that contains some amount of sugar, which helps the tofu brown and crisp better.

5: PREHEAT AND CLEAN YOUR GRILL – Preheat the grill with the lid on for at least 10 minutes in order to get those grates super hot, then scrub them down with a grill brush.

6: OIL YOUR GRILL WELL – Grill grates can build up a layer of seasoning when you rub oil into them. As the oil heats, it forms a polymer that makes the surface of those grates virtually non-stick.

7: SLOW, INDIRECT HEAT = CRISPY TOFU – If you want tofu that’s really crisp with concentrated flavor all over its surface, then low, indirect heat is where you want to be.

8: REAPPLY MARINADE AFTER COOKING – By saving some of your marinade and reapplying it after the tofu is done cooking, you double up on flavor.

I served these rib like tofu rectangles over a bed of my Coconut Lime Rice. The trio of pomegranate, lime, and toasted coconut blended nicely.

You know me, I go for the extra heat. I didn’t actually intend on adding so much sriracha. To be honest, what was meant to be a drop came out a dollop. I’m glad too, because the bbq sauce came out amazingly tasty. I’m going to make up a separate batch for use as a frequent condiment.

Bbq Baked Tofu is an all around summer-time people pleaser. Pomegranate is the star here. Tart, tangy and delicious.

Bbq Baked Tofu is enhanced by the addition of pomegranates. The seeds are juicy, tart, and sweet. The pomegranate molasses is not always easy to find in a big chain supermarkets though. I found my Al Wadi brand in a small Middle Eastern grocery.

You can make your own though:

Ingredients
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Directions
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.

  • Cook, stirring occasionally, until the sugar has completely dissolved.
  • Once the sugar has dissolved, reduce the heat to medium-low
  • Cook until the mixture has reduced to 1 cup, about 70 minutes.
  • It should be the consistency of thick syrup.
  • Remove from the heat and allow to cool in the saucepan for 30 minutes.
  • Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Bbq Baked Tofu is an all around summer-time people pleaser. Pomegranate is the star here. Tart, tangy and delicious.

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Bbq Baked Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 14 oz extra-firm tofu, drained and pressed
  • 3 Tbsp. peanut oil, divided
  • 3 Tbsp. tamari, divided
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • ½ Tsp. five-spice powder
  • 2 cups water
  • 2 cubes Better than Bouillon No-Chicken base
  • 6 oz tomato paste
  • 2 Tbsp. smooth peanut butter
  • 2 Tbsp. pomegranate molasses
  • ¼ cup real maple syrup
  • 1 Tbsp. sriracha
  • 2 Tsp. liquid smoke
  • ½ c pomegranate seeds (opt.)
Instructions
  1. Pre-heat the oven to 350 F.
  2. Cut the tofu into eighths.
  3. Dredge tofu in 2 Tbsp. peanut oil and 1 Tbsp. tamari
  4. Place in a 9x13 pan..
  5. Bake for 15 minutes, flip, and bake another 15 minutes.
  6. Saute the shallots in the remaining peanut oil over medium heat in a saucepan,
  7. Stir, about 5 minutes.
  8. Add the garlic and five-spice powder and cook 1 more minute.
  9. Mix in the water and soup base and bring to a simmer.
  10. Add the rest of the ingredients and bring to a boil.
  11. Lower the heat and simmer for 15 to 20 minutes, stirring occasionally.
  12. Once the tofu is done baking, smother it with the sauce, return to the oven.
  13. Bake 15 minutes more. Top with pomegranate seeds if you'd like.

Cooking tunes: The Clash – Super Black Market Clash, Fugazi – Steady Diet of Nothing,  Death – …for the whole world to see (1975) released 2009.

Writing tunes – Misfits – Static Age, Distillers – Coral Fang, HorrorPops – Hell Yeah!

 

Spicy Tofu Tikka Masala

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Spicy Tofu Tikka Masala is a welcome addition to any table. It will fill your kitchen with the heady aroma of Indian spices.

Spicy Tofu Tikka Masala is a welcome addition to any table. It will fill your kitchen with the heady aroma of Indian spices.Spicy Tofu Tikka Masala is a bright, richly flavoured Indian dish normally cooked with chicken. Since my meat eating days are over, I wanted to find a way to enjoy this amazing dish vegetarian style. I was a spice wimp until recently, but I’m building up my tolerance and adding heat to just about everything.

For some reason, I didn’t manage to get my dish the exact shade of vibrant yellow/orange that I see in restaurants or on YouTube. Turmeric usually does the trick. Indian food is super difficult to photograph. I was kind of reluctant to even try, The taste is so good though, that I didn’t want to exclude it because it was not so photogenic..  Next time I make this I will try to nail that summery shade.

I am kind of wading into unknown territory here. With the Spicy Tofu Tikka Masala, I hope it’s the first step on an adventure into unknown pleasures. I find the American palate pretty bland. I want to try preparing exotic dishes from all corners of the world.

I would be delighted to have chef & writer Anthony Bourdain’s job of continent hopping and being able to experience the regional cuisine of so many unique cultures. Breakfast in France. Brunch in Brussels. Lunch in Los Angeles. Dinner in ?

Naan bread  served up warm on the side of the Spicy Tofu Tikka Masala is great for making sure you get every last speck of the sauce. Pita bread works too though. Icy drinks will be in demand to tame the heat.

Like maybe a mint-lime cooler?

  • 1/2 cup freshly squeezed lime juice
  • 1/3 cup sugar
  • 1/2 cup packed mint leaves
  • Ice, for serving
  • 1 (12-ounce) bottle sparkling water, cold
  • Lime slices, for garnish
  • Mint sprigs, for garnish

Combine the lime juice, sugar, and mint in a blender. Puree until smooth. Fill two tall glasses halfway with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint, and serve.

Turn the above into a Mojito if so inclined. Pour 1 ounce rum into tall glass with ice, and top with Mint Lime Cooler. You can get ready made mojito mixes too like Monin brand.

I know everyone cools to their taste, so if you try this recipe, let me know what you did differently.

Spicy Tofu Tikka Masala is a welcome addition to any table. It will fill your kitchen with the heady aroma of Indian spices.

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Tikka Masala with Tofu & Potato
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1-16 oz extra firm tofu
  • 2 small potatoes - baked
  • 1 red bell pepper, seeded/diced
  • 5 oz. baby spinach
  • 2 tsp. turmeric, divided
  • 2 tbsp, garam masala, divided
  • 2 tsp. ancho chili powder, divided
  • 1 tsp. red pepper flakes
  • 1 quarter tsp white pepper
  • 1 quarter tsp. sweet paprika
  • 6 cardamom pods crushed
  • 3 tbsp. cornstarch
  • 2 tbsp. oil
  • 1 large onion, diced
  • 1 tbsp.raw onion, diced crushed
  • 1 tablespoon ginger, minced
  • 4 garlic cloves, minced
  • 1-28 oz diced tomatoes
  • ½ tbsp. lime juice
  • 1 can light coconut milk
  • salt & pepper to taste
Instructions
  1. Take the tofu out of the package, drain off the water.
  2. Wrap in a cloth or paper towel
  3. Place something heavy on top (plate or cans) and let it sit for at least 30 minutes.
  4. Change towels if necessary.
  5. Meanwhile, heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic.
  6. Stir it often until onion starts to brown (4-6 minutes)
  7. Add 1 tbsp. garam masala, 1 tsp turmeric powder, 1 tsp red chili powder.
  8. Cook for a minute or two then add bell pepper, tomatoes to the skillet.
  9. Stir everything together and let it cook for 5-8 minutes.
  10. Stir in spinach and allow it to simmer for another minute or two.
  11. Once it cools down, puree the tomato mixture and leave it aside.
  12. Discard all the water from tofu and pat dry with paper towel.
  13. Cut tofu into cubes and toss in remaining spices and corn starch to coat evenly.
  14. Heat another skillet with 1 tablespoon of oil.
  15. Pan fry tofu 2-3 minutes on each side until it is evenly browned on all sides.
  16. Place it on a plate lined with paper towel.
  17. Simmer the tomato puree in low heat
  18. Add the tofu into the skillet until heated through.
  19. Stir in coconut milk (or cream of your choice).

Spicy Tofu Tikka Masala is a welcome addition to any table. It will fill your kitchen with the heady aroma of Indian spices.

Tofu Bites

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Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.Tofu Bites are the ultimate finger food.  Make up a batch for your next party, and trust me, these will disappear quickly. Set out 4 or 5 different dipping sauces to offer some variety. From mild to wildly hot. My old standby sriracha plays a role here. Spicy and delicious.

I was out shopping once and I passed up on a tofu press. That was a mistake. Unless you dry it out really well, the consistency of it is too mushy to cook with. I’ve had it draining for up to a half hour in the sink with heavy pots stacked precariously on top. Freezing it seems to be the best method I’ve found for it to retain firmness.

Some recipes will call tor water but I prefer to use home made vegetable broth I’ve created from all the odds and ends that are left over. I usually chop much more than I need and freeze the remainder for future use.  You can use whichever leftovers you have on hand.

Ingredients for veggie stock –

1 tablespoon olive oil

  • 2 medium onions, unpeeled, cut into 1-inch pieces
  • 10 celery stalks, cut into 1-inch pieces
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 8 ounces crimini or button mushrooms, halved if large
  • 1 small fennel bulb, cut into 1-inch pieces
  • 1 head of garlic, halved crosswise
  • 6 sprigs flat-leaf parsley
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Preparation

  • Heat oil in a large stockpot over medium-high heat. Add ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

But really, you can use so many different things. You do want to stay away from cruciferous veggies–no cabbage, no broccoli, no cauliflower, and for the love of all things holy, no brussels sprouts–because they can leave bitter flavors in your broth. Make sure everything you use is clean too–you don’t want to make dirt soup! And remember, there’s a difference between things you don’t want to eat vs. things you shouldn’t eat. Clean carrot peel is fine in a broth or stock; a moldy carrot is not.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.

 

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Tofu Bites
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Pkg. firm organic tofu, frozen and thawed. Press if needed
  • 2 cups vegetable broth, if you have your own, thaw
  • 1 garlic clove, minced
  • 2 tablespoons tamari
  • ½ cup (or more if needed) corn starch or arrowroot powder
  • 3-4 tablespoons vegetable oil (I use grapeseed oil)
  • ½ cup oats blended into a flour (or ½ cup oat flour) - gluten-free oats if following a diet
  • 3 tablespoons nutritional yeast
  • ¼ cup cooked, blotted dry quinoa
  • 1 teaspoon sea salt
  • 1 tablespoon coconut sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper (to taste)
Instructions
  1. Break the tofu into uneven chunks/pieces with your hands. Or cut into small squares.
  2. Freeze the tofu and then thaw in the fridge.
  3. If the tofu is not completely thawed, it will finish thawing in the broth.
  4. Place tofu into a bowl and pour in the vegetable broth, garlic and tamari over the top
  5. (you just have to make sure the tofu is completely covered).
  6. Set aside in the fridge for at least 1-2 hours.
  7. Combine the quinoa, flour, nutritional yeast, salt, sugar, pepper and spices.
  8. In a bowl, pour the corn starch (or arrowroot powder).
  9. Once the tofu has marinated, gently dip the chunks with your hands into the corn starch.
  10. Next, dip into the breading. Make sure all sides are coated.
  11. Repeat the process until all your pieces are well coated. Set aside.
  12. You can freeze your leftover vegetable broth to use in other recipes.
  13. Heat oil in a large skillet over medium-high heat.
  14. Gently place the tofu pieces in hot oil (try not to crowd them).
  15. Fry for about 2 minutes on each side or until crisp and browned evenly.
  16. Remove from oil and set on brown paper bag to blot the excess oil.
  17. Serve the Tofu Bites with oven potato fries and your favourite dipping sauces.
Notes
Modified from an Under a Lemon Tree recipe.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.

Veggie Punk taco brunch

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tofuveggietaco1pm3

My first recipe for this blog! My head is swimming with ideas for new dishes and creative ways to enhance old ones.

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Tofu Veggie Scramble Tacos
Author: 
Recipe type: Brunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Great weekend recipe to share with friends. This recipe can easily made into burritos as well.
Ingredients
  • Makes 10 tacos
  • 1 small head broccoli - about 2 cups, chopped small (peel any larger stalks first)
  • 8 oz. extra firm tofu - press out water - crumble (larger pieces are okay)
  • 1 red bell pepper - chopped into teensy bits (1/3 in.)
  • 1 purple carrot (any color will do, but purple gives you stripes!) in large shreds
  • 1 cup corn *use bbq corn (frozen or canned works) for extra flavor
  • 8 sweet gold pearl onions - chop to size of an actual pearl
  • 4 stalks green onion - finely chopped
  • 3 cloves of garlic - minced
  • 1 or 2 jalapenos - remove seeds & mince
  • 3 to 5 Tbsp nutritional yeast
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder *I used Ancho chili powder
  • 2 Tsp dried oregano
  • 2 Tsp grapeseed or sunflower oil
  • 3 Tsp soy sauce or tamari - combine with next two
  • 1½ Tbsp lemon or lime juice
  • 1 Tbsp water
  • You can add avocados, lime wedges and cilantro for topping.
Instructions
  1. You'll need a big skillet for this pile of deliciousness.
  2. Heat oil on medium heat and cook onion until translucent (about 3 minutes).
  3. Add all vegetables except corn, cook uncovered (about 4 to 5 minutes).
  4. Keep your eye on the tenderness. Don't let them get mushy.
  5. (I set a few carrot pieces aside to add as garnish because I like the crunch).
  6. Stir in jalapeno and garlic, add corn (drain thoroughly first), stir again.
  7. Put the tofu in (told you it needs a big pan!); now sprinkle the dry seasonings
  8. evenly over whole pan.
  9. Stir gently so you don't break the tofu up too much.
  10. Sprinkle the soy/lime mixture all over.
  11. Cook for 2 or 3 more minutes until all veggies are tender.
  12. If consistency is still too wet, keep turning the mix over gently.
  13. Warm small corn tortillas for tacos or larger flour tortillas if you want to make burritos.
  14. A chunky tomato salsa or pico de gallo can be added a to kick the flavor up a notch.
  15. If you want to breathe fire, add whichever hot sauce is your favorite.
  16. Serve sliced avocados, lime wedges and cilantro on the side.
  17. Would be great with a crisp, light beer.
  18. I put ice & lime wedges in a glass of watermelon/mint lemonade.

   

 

tofuveggietaco3