Teriyaki Tofu Bowl

Ever since I made the General Tso’s Tofu, my family wants more and more.  I decided to use the same technique but to go with a teriyaki flavor this time.  It turned out great!  Hope you enjoy it.

Ingredients:

• 1 block of tofu drained and pressed then cubed (mine was 14 0z)
• Ener-G Egg Replacer mixed according to package for one or two servings
• 1/2 cup or so of cornmeal
• 1/4 cup or so of cornstarch
• 2 tbsp or more of canola oil
• 1/2 cup Soy Vay Teriyaki Sauce or Trader Joe’s imposter version (or other but this is yummy)

1. Put Ener-G egg replacer in small to medium bowl and place tofu cubes in bowl.  Mix to well coated.
2. Mix cornmeal and cornstarch and dredge tofu cubes into this mixture.
3. Put oil in nonstick skillet and fry tofu till golden.
4. Place tofu on paper towels to drain.
5. In a microwave safe bowl, heat teriyaki sauce for a minute or so in microwave.
6. Toss sauce together with tofu until well coated.

Serve over rice with steamed broccoli and garnish with sesame seeds.

4 servings.  Weight Watcher PointsPlus value:  7

With rice and steamed broccoli:  12  points

My own recipe.

 

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Hearty Barbecue Root Vegetables

This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.

Ingredients:

• 1 Japanese sweet potato, peeled and cubed
• 1 jicama, peeled and cubed
• 1 yucca root, peeled and cubed
• pinch of cinnamon
• 1 zucchini, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• Dash of paprika
• 1 tsp minced ginger
• 2 cloves of minced garlic
• 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
• 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root
Jicama

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Easy Inarizushi

Have you had inari at a sushi bar?  It’s so easy and inexpensive to make.  Inarizushi is really just a pouch of fried tofu filled with sushi rice.  Bring it to work in a bento or impress dinner guests.  You will need to pick up the inari at an Asian market.  It comes in a can and is about $3.50 to $4.00 at my local Asian market in the Seattle area.

1. Carefully open the inari and fill with cooked rice, about 4 tbsp.
2. Sprinkle with a vegan furikake, such as the one pictured above.

You can get creative and add veggies to lower the amount of rice or drizzle with a little honey for a sweet dessert.

For a traditional flavor, add 1 to 2 tbsp of rice vinegar while cooking your rice.

Amount of inari per can varies between brands.

Weight Watcher PointsPlus value:  2 points for 1 inari.

いただきます  or Itadakimasu  (Let’s eat!)

Medium-Grain Brown RiceAburage

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Miso-Adzuki Stew

We mostly associate Adzuki beans with sweet red bean mochi or other desserts, but here they make a delicious stew with a nutty flavor that’s packed with protein.  Quite simple to make as well.

1. Soak 1 cup dried adzuki beans in 4 cups cold water for 5 hours or overnight; drain and reserve liquid.
2. Coat large dutch oven with cooking spray, heat over medium heat.
3. Add 2 bunches of green onions chopped (reserve some for garnish) , sprinkle with salt, cover and cook till soft, 5 minutes.
4. Add 1/2 cup dried shiitake mushrooms, stems removed and crumbled; add drained beans.
5. Add enough water to reserved liquid to make 4 cups; stir into pot.
6. Cover and bring to boil; reduce heat and simmer 45 minutes (add a little water if necessary in the process).
7. Stir in 12 oz. red potatoes quartered; cover and cook 15 minutes more or until tender and beans are soft.
8. Take 1 cup of broth from pot and mix with 2 tbs yellow or red miso; add to pot and simmer 2 more minutes till heated through.
9. Garnish with reserved green onion.

6 servings.  Weight Watchers PointsPlus value:  4

Original recipe from Vegetarian Times Everything Vegan.Adzuki Beans

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Asian Slaw

Here’s one of my most made dishes.  I’ve been making this for as long as I’ve been vegan.  It’s a crowd-pleaser, big or small.  A new take on coleslaw using rice vinegar and toasted ramen.  I know you will love it!

1. Crumble 1 pkg of vegan ramen noodles (I use Soken ramen at Whole Foods).  This can be done by putting them in a baggie and using a rolling pin, or anyway you would like.  Set seasoning packet aside.
2. Place on a baking sheet and bake at 375 for 5 mins.
3. Set ramen noodles aside to cool.
4. In a large bowl, combine: 1 lb of sliced or chopped cabbage (use prechopped for quick preparation), 1/2 med red onion chopped or sliced, 1/3 cup salted sunflower seeds.
5. Add cooled toasted ramen.
6. In a small bowl, combine:  1/4 cup canola oil, 2 tbsp rice vinegar, 2 tbsp sugar, ramen seasoning packet; add this mixture to cabbage mixture and toss.
7. Let chill for an hour (if you can wait that long).

12 – 1/2 cup servings.  Weight Watchers PointsPlus value:   3

CabbageVegan

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Cabbage Lo Mein

No, you’ve not read this post already!  This recipe is for the Cabbage LoMein.  I previously posted the recipe for the Korean Scallion and Mushroom pancake.  Another Emeril recipe toned down.

Combine these ingredients in a small bowl:

• 1 cup vegetable broth
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp agave nectar
• 2 tsp sesame oil
• 1 tsp Srirachu sauce (optional)

In a large nonstick skillet over medium heat spray with cooking spray,  add and saute these ingredients:

• 1 tbsp minced garlic
• 1 tbsp chopped green onion
• 2 tsp minced ginger

Then add these ingredients and cook till tender:

• 4 cups (more if you like) of baby bok choy, napa cabbage, or any hearty greens
• 2 cups snow peas sliced
• 1 cup bean sprouts

Lastly, add small bowl of sauce and 10 ounces of cooked spaghetti or soba noodles and combine till coated.

Optional crushed peanuts can be added on top for garnish.

6 servings.  Weight Watcher PointsPlus value:  6

Snow Peas

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Seitan Katsu with Tonkatsu Sauce

Another great recipe from American Vegan Kitchen!  This is Japanese comfort food.  Katsu is traditionally a deep fried pork cutlet cut into cubes and served over cabbage with sauce with a side of miso soup.  Here it is substituted with seitan.  Even if you’re not crazy about seitan, you will like it in this recipe.  The sauce and slaw are delicious.   I pan-fried mine, but I’m thinking I may try a baked method next time.  The breading uses Panko, Japanese breadcrumbs shown here.

For the sauce:

• Spray a small nonstick saucepan with cooking spray.
• On medium heat, add 2 cloves minced garlic and 1 tsp minced fresh ginger and cook till fragrant.
• Reduce heat and add 3 tbsp vegan Worcestershire sauce, 1 tbsp agave nectar, 3 tbsp soy sauce, 3 tbsp ketchup, 2 tsp dijon mustard, 1/4 tsp allspice, pinch red pepper flakes.
• Stir and simmer five minutes.
• Remove from heat and set aside

For the Slaw:

• In a large bowl, combine 1 package of slaw mix, juice of 1 lime, 1 tbsp rice vinegar, 1 tsp sugar.
• Keep cool in refrigerator.

For Seitan:

• Season 16 oz seitan with salt and pepper and cut into cubes or strips.
• Put 1 cup unsweetened almond milk in a bowl; 2/3 cup flour in another bowl; 1 cup Panko  in a bowl or plate.
• Dip each piece of seitan into soy milk, then flour, then soy milk, then panko and place on a plate or tray.
• Coat nonstick pan with cooking spray and add 1 tbsp canola oil.
• When pan is hot, fry seitan till golden brown on each side.

To serve:

Place slaw on plate, top with katsu and drizzle with sauce.  This dish is best served hot.

Servings 4.  Weight Watchers PointsPlus value:  9

SeitanPankoVegan

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Garlicky Baby Bok Choy

Just can’t get your bok choy right?  Trust me, this recipe will make you a bok choy gourmet!  Emeril did this on the Cooking Channel, and I’ve modified it to cut out some of the points.  It’s super fast and easy too!

1. Coat a nonstick skillet with cooking spray and add 1 tsp of canola oil.
2. When oil is hot, add 1 tsp crushed red pepper and cook until fragrant.
3. Add 1 pound baby bok choy, split in half lengthwise, and cook a few minutes on each side.
4. Add 2 tbsp chopped garlic, 1/2 tsp salt, 1/4 white wine, 1/4 cup vegetable broth, 1/2 tsp sesame oil and cook till stock is mostly reduced.

4 servings.  Weight Watchers PointsPlus value:  2

Bok ChoyVeganGarlic

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Japanese Avocado Tofu Salad – Repost with Recipe and Points

When I originally posted this, I did not include the recipe or the Weight Watchers Points Plus value.  So I’m going to share it with you now because this is a dish that you should definitely try, and it’s sure to please even those who are not crazy for tofu.

Recipe:

1. Press 1 1b of firm tofu  (you know how to do that, right?  If not, see below*) .
2. Place tofu on a serving dish and spread 1 mashed medium avocado on top.
3. Mix together 6 chopped green onions, 1 tbsp sesame oil, 2 tbsp soy sauce and pour on top.

Guess what?  You’re done.  Slice into 4 pieces and serve over lettuce and tomato, if desired.

4 servings.  Weight Watcher Plus Points value:  6 ~ using light tofu will decrease points by 1 and using half the avocado decreases points by 1 more.

PRESSING TOFU

Place a colander in a clean sink and place your tofu block in it.  Cover it with several layers of papertowels and place something heavy on it like a big can or jar.  Let it press for 20 minutes.  Now you know the secret to great tofu!

TofuVeganAvocadoGreen OnionSesame OilSoy Sauce

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