Tofu

Vegan Mofo #18 Tamari Tofu with Edamame

Still not up to par. So, I figured something light and mild on the stomach would be better than nothing at all. I decided some Japanese rice, edamame with umeboshi vinegar, baked tamari tofu topped with furikake. If you do decide to use furikake, make sure you read the label to check for bonito. You want one without bonito or you can leave the furikake off and just add sesame seeds and cut up nori. Enjoy!

 

Vegan Mofo #18 Tamari Tofu with Edamame

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 6

Ingredients

  • 1 1/2 cups Japanese rice, uncooked
  • 2 cups edamame
  • 1 14 ounce package extra-firm water packed tofu
  • 1 tablespoon tamari
  • 1/2 cup vegetable broth
  • furikake (optional)

Instructions

  1. Preheat oven to 400.
  2. Rice
  3. Place the 1 1/2 cups of rice into a pot
  4. Rinse rice until it is clear.
  5. Measure 2 cups water.
  6. Add to the rice.
  7. Bring to a boil then lower to a simmer.
  8. Once the water is mostly gone, turn off burner, place lid on pot to let the rice steam.
  9. Edamame
  10. Fill a pot with water.
  11. Add the steamer basket.
  12. Add edamame to basket.
  13. Steam for 5 minutes.
  14. Place into bowl.
  15. Add umeboshi vinegar
  16. Set aside.
  17. Tofu
  18. Remove tofu from package.
  19. Rinse.
  20. Slice in desired amount and size.
  21. Place into baking pan.
  22. Mix the tamari and the vegetable broth.
  23. Pour over tofu.
  24. Place in over bake.
  25. Bake until liquid has been absorbed and lightly brown. (About 30 minutes)
  26. Plating
  27. Put together everything in however way you like.
  28. I like 1 cup of rice in a bowl with 1/4 cup edamame and 1 or 2 pieces of tofu.
  29. Sprinkle with furikake.
  30. Serve
http://www.beyondnfinity.com/vegan-mofo-18/

Vegan Mofo #14 Australian Tofu “Meat” Pie

 

A friend of the family popped into my head recently. I met her in my pre-vegan days at the Epcot International Food and Wine Festival. She was conducting culinary demonstrations. The dishes she created were amazing, yet simple utilizing fresh ingredients and some that I had not heard of or known. I decided that I wanted to have one of her dishes. I remember the flavors, I just did not remember the recipe. I decided to create my own version from my palate’s memory. This amazing chef who captured my thoughts – Sally James!

 

I have this jar of almond butter that I really didn’t like the flavor, so I wanted to try to incorporate it into the recipe somehow.  So I added it to the crust. I do not consider myself a baker at all. yet I thought Why not?

 

 

Once I filled them and capped them off, I took a deep breath and put them in the oven quietly crossing my fingers in hopes that they come out okay. Let’s just say, there is not a pie to be found. I will make these again.

 

Australian Tofu “Meat” Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 6

Ingredients

    Crust
  • 1 1/4 cup all-purpose flour
  • 1/2 cup almond butter
  • 1/2 cup non-dairy milk
  • Filling
  • 1 14 ounce package extra firm water packed tofu
  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon rosemary
  • 1 1/2 teaspoon paprika
  • 1 teaspoon porcini mushroom powder
  • 1 teaspoon tamari
  • 1 tablespoon ketchup plus addition to serve with pies
  • 1/2 cup vegetable broth or water
  • 1 8 ounce bag of frozen green peas

Instructions

    Crust
  1. Preheat oven to 375.
  2. Place flour, almond butter, and non-dairy milk into bowl and mix until a ball forms.
  3. Dough will be sticky at first yet once it sits, it will be smooth and easy to handle.
  4. Sprinkle a little flour on the counter.
  5. Place dough on the flour.
  6. Make sure both sides gets a little flour to make it easier to roll out the dough.
  7. Roll out dough to a 1/8" thick.
  8. Use a small bowl or a cup or a glass to measure what you need to make the pies in a muffin tin.
  9. Make sure there enough for lids on the pie.
  10. Filling
  11. Open tofu package.
  12. Drain.
  13. Rinse.
  14. Crumble tofu in a skillet (I love using a cast iron skillet).
  15. Add flavor seasonings (the vegetables) and dry spices.
  16. Cook for 20 minutes on med heat.
  17. Add tamari, ketchup, and vegetable broth.
  18. Cook until liquid is nearly gone.
  19. Remove from heat.
  20. Cool.
  21. Divide the cooled filling between 12 pie crust in the muffin tin.
  22. Place crust tops on and seal by pinching the bottom and top crust together.
  23. Bake at 375 for 30 minutes.
  24. Peas
  25. Steam green peas for 5 minutes.
  26. Place in bow.
  27. Mash peas.
  28. To Serve
  29. Start with pea mash.
  30. Place a pie on top.
  31. Top with ketchup.
  32. Serve.
http://www.beyondnfinity.com/vegan-mofo-14-australian-tofu-meat-pie/