Tofu

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

I Said a Hip Hop. The Hippie. The Hippie To The Hip Hip  Hoppa Ya Don’t Stop Rockin’ To The Bang Bang Boogie Said Up Jumps The Boogie To The Rhythm Of The Boogie The Beat.

Gotta wrap? THE best wraps are those that are both healthy and tasty all at the same time. There are all sorts of wraps out there made with all kinds of ingredients. The most out there are those made with burrito shells made of different colors and flours. Yet when you add creamy fillings on top of meats mixed in, it can become heavy and unhealthy.

The Koreans have excellent wraps where you get something common like lettuce – a little veg – as well as your protein of choice. You also add different condiments or toppings, fold it up, stuff it all in your mouth and it’s culinary heaven.

I don’t eat animal proteins yet I do eat a lot of tofu which the Koreans love their dubu as well. So I chose to make this dish with an ingredient that absorbs flavors like crazy of whatever you throw at it. What did I choose? I went for a kimchi juice. Yet, gochujang with a little water added can do it.

The most work you will have to do is the prep for the condiments or toppings. The shredding of the green onions, julienne carrots and radish, marinade tofu, and make rice. Also make some ssamjang. Which is a combination of gochujang (red pepper paste) and doenjang (soybean paste) with garlic, sesame oil, and a little sweetner, if you like.

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

Ingredients

  • 1 package of extra firm tofu, drained
  • 2 tablespoons gochujang
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sweetner (vegan sugar or agave)
  • 1 bunch green leaf leuttce
  • sesame leaves
  • Scallion Salad
  • 5 green onions, shredded
  • 1 teaspoon gochugaru (red pepper powder)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Ssamjang
  • 2 tablespoons gochujang (red pepper paste)
  • 2 tablespoons doenjang (soybean paste)
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sweetner (vegan sugar alternative)
  • radish kimchi
  • julienne carrots (optional)

Instructions

    Scallion Salad
  1. Shredded green onions.
  2. Place shredded green onions in a bowl.
  3. Add gochugaru, soy sauce, and sesame oil. Mix. Set aside.
  4. Ssamjang
  5. Place gochujang, doenjang, garlic, sesame oil, and sweetner in a bowl. Mix. Set aside.
  6. Marinade
  7. Place gochujamg, rice vinegar, and sweetner into a bowl. Mix. Set aside.
  8. Tofu
  9. Drain and remove tofu from packaging, rinse and squeeze gently.
  10. Slice tofu into 10 pieces. Place into marinade bowl. Marinade 5 or 10 minutes.
  11. Grill or baked 20 minutes.
  12. Presentation
  13. Place a lettuce leaf on a plate or in hand.
  14. Place a sesame leaf on the lettuce leaf.
  15. Next a little rice.
  16. Place a piece of tofu.
  17. Dress the lettuce wrap with a little radish kimchi, a little julienne carrots, and a little scallion salad. Top with ssamjang.
  18. Wrap into a bundle and eat.
http://www.beyondnfinity.com/dubu-ssambap-tofu-wcondiments-wrapped/

This is a basic recipe that can be used with any protein. It is also a great dish for a family gathering.

Happy Eating!

 

Vegan Mofo #10 DubuJjim (Korean Vegan “Egg” Custard)

Korean Quiche!

Did I get your attention? Yeah, I know I did.

The Koreans has a dish for just about everything. Kind of like Louisianians. Actually, the food ingredients are very similar, yet we’ll get into that another recipe.

Instead, let’s try our hands at a really great vegan alternative to the Gyeran Jjim – Korean Steamed “Egg” Custard. Gyeran Jjim is a popular Korean steamed egg casserole side dish that can be served at any meal.

I needed another side dish to go with dinner and I had long thought that I could make a vegan version. My first thought was, “We scramble tofu, why not steam it in a ramekin. So, the tofu started calling me. Really the original is just eggs and veggies or meat or seafood. Or just simply eggs and green onions. I  chose this route.

Vegan Mofo #10 Dubu Jjim (Korean Vegan “Egg” Custard)

Ingredients

  • 1 package of firm or extra firm tofu, not silken or soft
  • 3/4 cup water
  • 1/2 teaspoon turmeric
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon pepper or 1/4 teaspoon gochugaru
  • 1 thin slice of red bell pepper, chopped

Instructions

  1. Place a pot with water and a steamer basket on stove on med high.
  2. Place tofu, water, and turmeric into a food processor or blender. Puree until smooth.
  3. Pour mixture into a bowl. Add green onions, soy sauce, and pepper.
  4. Divide mixture between 4 ramekins. Place 5 pieces in a decorative manner on top of each mixture.
  5. Steam for about 20 - 25 minutes.
  6. Serve warm.
http://www.beyondnfinity.com/dubu-jjim-korean-vegan-egg-custard/

Vegan Mofo #6 Japchae (Sweet Potato Noodles w/ Stir-Fried Vegetables)

Stir Fry, Vegetables, and Noodles! YUMMM!!!

Say that really fast several times. Stir fry, vegetables, and noodles. Stir fry, vegetable, and noodles. Stir fry, vegetables, and noodles. Oh my!!!

I LOVE Korean food, always have. The wonderful balance of flavors. The simplicity of ingredients that come together to create amazing meals. Once all the prep is done, dishes are prepared with ease.

One dish that can take a short time to prepare once all the prep is done. Japchae!

Japchae is a simple noodle dish filled with stir-fried vegetables served at special occasions. It can be a side dish or a main dish. As well as it is served with rice. In the past it was only vegetables. Traditionally, it is made with mushrooms, onions, cucumbers, bell peppers, carrots, beef, and spinach. Yet, this is a vegan version, so the beef is out. Really, this dish is made with any vegetable you can find and then topped off with sesame seeds.

I generally don’t keep spinach in the house. I usually use kale. which to me is heartier and works well with the flavors of sesame oil and soy sauce. However, I didn’t have kale nor mushrooms in the house. So I used what I had which was broccoli and tofu.

Instead of stir-frying the vegetables, I steam the vegetables, bake the tofu, boil the noodles, and then prepare it all in a bowl with soy sauce, sesame oil, a little sugar – I use agave. It can be served hot or at room temperature.

Vegan Mofo #6 Japchae (Sweet Potato Noodles w/Vegetable Stir Fry)

Yield: Serves 4

Ingredients

  • 1 pound sweet potato noodles or cellophane noodles
  • 1 small onion, cut in half, sliced thin
  • 1 carrot, julienned
  • 1/2 bell pepper, thinly sliced
  • 1 pound fresh broccoli
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame seeds

Instructions

    Noodles
  1. Boil noodles according to the package. Drain. Add a little sesame oil to prevent sticking.
  2. Vegetables
  3. Heat skillet, enamel cast iron pot, or wok to medium-high. Add all prepped vegetables.
  4. Stir-fry until softened and slightly browned for about 4 minutes.
  5. Tofu
  6. Slice tofu.
  7. Either bake in a 400ºF for 30 minutes or stir-fry until brown in the same skillet as the vegetables once vegetables are done.
  8. Assembly
  9. Quickly add noodles, remaining sesame oil, and soy sauce or tamari. Cook for 1 minute more.
  10. Serve hot or at room temperature.
http://www.beyondnfinity.com/japchae-sweet-potato-noodles-w-stir-fried-vegetables/

Earth Day 2012: Japanese Tofu Taco Bites

Happy Earth Day!

It came by email. A very polite invitation to conduct a culinary demonstration during the central Florida Earth Day festivities at Lake Eola in Orlando, FL.

Honestly, when I read the email, I was extremely excited because I wanted to share a different view of what vegans eat. I just didn’t want to present yet another version of some kind of salad with some twist on a dressing. Nor did I want to do some other kind of bean dish with some spin on rice or something like that. It truly annoys me when people think that all vegans eat are lettuce, hummus, beans and rice. And yes, TOFU!!! I wanted to have those who might not have eaten tofu their very first taste of something wonderful.

So, I agreed to do the demo. Then it hit me in that instant that I didn’t have much time to plan anything. Classes I wanted to experience at The Center For Contemporary Dance, two different sites that I needed to take care of since they tend to have a brain of their own, recipes with pictures that needed to be pulled out of my head and uploaded into my gallery. As well as choosing recipes and creating them for another project and finally, getting myself even more involved with social media. By nature, I’m a shy person. Not very good in front of people in any capacity until I feel comfortable with the group.

So I replied with a yes! Then I was hit with “What are you going to make and not to be push and rush you however, we have signs to do. So we need to know like now, lol.” In the process of replying to yet another email I came up with the idea to make little bites of some of what I tend to eat on a daily basis – Japanese food (or at least some elements of it). The title just came to me; when that happens I say so with it. The universe is speaking just follow, always pay attention.

Then it hit me, I don’t have recipes written down for this. Now I have to get this out of my head, translate it to paper, and present this dish both to an audience and on the plate! WHAT!!! HOLY CRAP!!! How am I going to do this when I don’t write down recipes! I just jump in the kitchen with my baby (my Global knife) to began chopping and poof dinner.

I purge the recipe out of my brain and onto paper about an hour before the demonstration. Everything was gathered the day before. Why was I nervous is beyond me. I realized after it was over was how unorganized I had been. It’s a place I don’t like to visit.

Earth Day 2012: Japanese Tofu Taco Bites

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 40 pieces

These are good when you need an appetizer for a gathering or a snack. Or slice tofu into bigger pieces to have as an entree.

Ingredients

    For Tofu Marinade:
  • 1 carrot, washed and grated
  • 1 tablespoon ginger, peeled and grated
  • 1 tablespoon dark miso or 2 teaspoon shoyu, tamari, or soy sauce
  • 2 tablespoons rice wine or brown rice wine vinegar
  • 1/2 cup vegetable broth
  • 1 (14-16 ounce) block of extra firm tofu, pressed sliced into any size you choose
  • Extra vegetable broth for cooking or use 2 teaspoon oil
  • For Slaw:
  • 3 1/2 cups cabbage, shredded (your choice of cabbage)
  • 2 tablespoons flat leaf parsley
  • 1 cup daikon radish
  • Remainder of marinade
  • For Edamame Guacamole:
  • 1 (16 ounce) bag frozen shelled edamame
  • 2 tablespoons red onion (they look purple to me)
  • 1 teaspoon umeboshi plum vinegar
  • 2 teaspoons ginger
  • 1 tablespoon parsley
  • 2 teaspoons shoyu, tamari, or soy sauce
  • 1 teaspoon sriracha
  • Rice Crackers (or blue corn tortilla chips)
  • Furikake or nori (optional)
  • Sesame (optional)

Instructions

    For Marinade:
  1. Place all ingredients into bowl once grated.
  2. Mix.
  3. Set aside.
  4. For Tofu:
  5. Rinse tofu. Pat dry. Press if desired to release excess water (if packed in water).
  6. Slice into 10 slices. Cut each slice into thirds or half (your choice).
  7. Marinade for 5-10 minutes.
  8. In a heated skillet, place oil (if using).
  9. Brown tofu lightly 30 minutes on med high. once brown, set aside.
  10. For Slaw:
  11. Place all ingredients into a bowl along with any remaining marinade.
  12. Stir.
  13. Cover.
  14. Set aside.
  15. For Edamame Guacamole:
  16. Steam edamame for 5-7 minutes.
  17. Place edamame into food processor or blender along with cooking liquid to make it creamy (just eyeball for the consistency you desire).
  18. Add remaining ingredients until blended.
  19. Cover set aside.
  20. To Present:
  21. Place cracker onto dish.
  22. Tofu on cracker.
  23. About 1 tablespoon of slaw.
  24. About 1 teaspoon edamame guacamole.
  25. Top with Furikake or shredded nori and sesame seeds
  26. Serve.
http://www.beyondnfinity.com/earth-day-2012-japanese-tofu-taco-bites/

Vegan Mofo #28 Tofu Vegetable Saute

 

There is nothing more comforting than roasted vegetables or vegetables sauteed then gently simmered in a skillet until the potatoes soften and release their starch to thicken the mixture.

I baked the tofu in this, yet you can always saute them in a skillet on the stovetop before adding potatoes, carrots, onion, haricot vert, herbs, spices, and vegetable broth.

 

 

You can eat this as is or you can have it with rice, noodles, couscous, whatever makes your heart beat happily faster.

 

Vegan Mofo #28 Tofu Vegetable Saute

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • 1 14 ounce package extra-firm water packed tofu, drained, cut, and baked
  • 2 medium red or yukon gold potatoes, diced
  • 2 carrots, chopped
  • 1/2 cup onions, chopped
  • 1 1/2 cups haricot vert (about a handful), cut in 2 inch pieces
  • 1 large garlic clove, minced
  • 2 cups vegetable broth
  • 1 teaspoon tamari
  • 1 teaspoon rosemary, ground (1 tablespoon fresh)
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut.
  6. Bake for 30 minutes or until lightly browned.
  7. Place all the vegetables including the garlic into the skillet.
  8. Saute for 10 minutes.
  9. Add vegetable broth, tamari, rosemary, paprika, and pepper.
  10. Cook on med for 30 minutes.
  11. Stir in tofu.
  12. Serve with rice or noodle.
http://www.beyondnfinity.com/vegan-mofo-28-tofu-vegetable-saute/

 

 

 

Vegan Mofo #27 Baked Tofu Soba Noodles w/Carrot & Cabbage Salad

 

I was in the mood for something light yet filling. Sometimes my mind goes blank until I went in search of delights in my kitchen. I grabbed the last of the cabbage, 2 small carrots and an heirloom tomato and began making a salad.

 

 

Originally, this was going to be a simply saute the carrots and purple cabbage. Then serve with baked tofu and soba noodles. Instead, I chose to just make a salad bake some tofu and get a side of sobu.

 

 

Vegan Mofo #27 Tofu Soba Noodles w/Carrot & Cabbage

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • Half head of purple cabbage, shredded
  • 2 small carrots, ribboned
  • 1 heirloom tomato, large chunks
  • 2 bundles soba noodles
  • 1 package of extra-firm water-packed tofu
  • 1 green onion, cut on the diagonal

Instructions

  1. Preheat oven to 400.
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut tofu and bake for 30 minutes.
  6. Soba Noodles
  7. Prepare according to package directions.
  8. Salad
  9. Shred cabbage.
  10. Cut the ends off the carrots.
  11. Wash,
  12. Use a vegetable peeler to make ribbons.
  13. Heirloom Tomato
  14. Chop.
  15. Combine the carrots, purple cabbage, tomato and green onions.
  16. Serve.
http://www.beyondnfinity.com/vegan-mofo-27-baked-tofu-soba-noodles-wcarrot-cabbage-salad/

 

 

Vegan Mofo #20 Tofu and Dumplings

 

There is nothing like a nice bowl of something hot and delicious once the weather starts to get a little cooler. Finally, the weather in Florida has started to cool down at night, making it great for some tasty fall dishes. I love soups and stews of all kinds as long as I can make them vegan, I am there!

 

Vegan Mofo #20 Tofu and Dumplings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: Serves 4

Ingredients

    Tofu
  • 1 14 ounce package extra-firm water packed tofu
  • Soup
  • 1 cup onion, chopped
  • 1 1/4 cups celery, chopped
  • 1 1/4 cups carrots, chopped
  • 2 teaspoons rosemary, ground
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups water
  • Dumplings
  • 1 1/4 all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons vegan margarine, cold and cubed
  • 1/4 cup non-dairy milk
  • 2 whole green onions (scallions)

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Squeeze.
  6. Cut into cubes.
  7. Bake for 35-40 minutes.
  8. Soup
  9. Saute onions, celery, and carrots on medium for 15 minutes.
  10. Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
  11. Add vegetable broth and water.
  12. Stir.
  13. Simmer.
  14. Dumplings
  15. Add the all-purpose flour and baking powder to a bowl and mix.
  16. Add the cubed vegan margarine to the flour mixture.
  17. Combine the vegan margarine and flour until it resembles pea size crumbs.
  18. Pour in non-dairy milk.
  19. Mix together until all the ingredients are mixed together, yet do not over work the dough.
  20. Dust your work surface with a light coating of flour.
  21. Place dough on top gently roll the dough in the flour.
  22. Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
  23. Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
  24. Stir dumplings into your pot of soup.
  25. Cook on medium for 20 minutes. As the soup cooks, it will thicken.
  26. Stir in sliced green onions.
  27. Serve.
http://www.beyondnfinity.com/vegan-mofo-20-tofu-and-dumplings/