Recipes tagged with « Tofu »
Mexican Scrambled Tofu Twist
A savory scramble featuring crumbled tofu infused with smoky chipotle and smoky paprika replacing jalapeño and turmeric, accented with fresh tomatillo salsa and sliced radishes. Quick sauté of onion and garlic in avocado oil builds foundation. Toasted cumin and a hint of oregano round out spices. Carries warmth and fresh crunch, serve with warm corn tortillas or rustic whole-grain bread. Dairy-free sour cream swap suggested. Relies on tactile cues more than clocks, teaching when oil glistens and tofu loses moisture. Practical and flexible. Versatile for vegans and gluten-free diets alike.
Tofu-Veal Meat Pockets BBQ
A hybrid meatloaf with tofu and ground veal, glazed in tangy homemade barbecue sauce with a subtle chili kick. Baked in muffin tin cavities for individual servings. Carrots, celery, and onion softened until translucent build the base. Molasses sweetens the sauce alongside chili sauce and a hit of hot sauce for depth. Panko adds texture, egg binds. Olive oil can replace veg oil. Watch out for overmixing meat blends. Brush sauce twice during baking—watch for glossy, slightly caramelized tops. Rest before unmolding to hold shape. Serve with tangy cabbage pickle salad. Gluten free if panko swapped. No dairy, nuts, minimal spice.
Spiced Mexican Tofu Scramble
A plant-based scramble using firm tofu crumbled by hand, infused with smoky chipotle and coriander. Aromatic sauté of shallots, garlic, and mild serrano pepper. Finished with fresh avocado, scallions, and a squeeze of lime. Gluten-free, nut-free, and egg-free. Simple, quick, and flexible enough for breakfast or dinner.
Tofu Souvlaki Skewers
Firm tofu cubes marinated in citrus and herbed oil, threaded with colorful bell peppers and shallots, grilled until charred and juicy. Served with a garlicky yogurt-dill sauce and crisp cucumber salad. A vegetarian take on Greek souvlaki, replacing mini peppers with cherry tomatoes and swapping sour cream for Greek yogurt for tang and creaminess. Grilling technique focuses on visual cues, char marks, and firmness. Mentions common substitutions, handling tofu texture, and salvage tips for uneven grilling or sticking. Balanced tartness, spice, smoky aroma, and fresh crunch throughout the dish.
Mediterranean Tofu Veg Stack
Tofu sliced thick, marinated in zesty olive oil mix with garlic, green onion, fresh oregano swapped with thyme. Soy sauce replaced by tamari, red wine vinegar for balsamic. Zucchini and colorful bell peppers coated in marinade then grilled. Salt and pepper balance flavors. Basil replaced with fresh mint leaves for twist. Layers stacked tofu, zucchini, peppers. Drizzle reserved marinade on top for punch. Light, fresh, layered veggie and protein dish, vegan, gluten-free, nut-free. Grilling adds char and smoke. Quick hands-on time, pounds flavour with minimal fuss. A veggie-forward, high-protein entrée or starter. Vibrant colours, herbs uplift smoky sweetness.
Orange Chili BBQ Marinade
Citrus tang with a spicy twist. Reduced juice, more honey. Swap tomato paste for smoky chipotle sauce and chili powder for smoked paprika. Add fresh ginger for warmth. Uses a mix of bold flavors. Marinating time shortened to 6 hours. Works best on chicken breasts or firm tofu. Garlic and orange zest remain, but balanced with altered depths. A tangy-sweet-slightly smoky combo that packs a kick.
Light Caesar Salad Twist
A lighter rendition of Caesar salad with altered quantities, replaced smoked ham with turkey bacon and tofu mayo infused with sun-dried tomatoes. Bread toasted in avocado oil instead of olive oil for a different flavor profile. Slightly longer toasting and mixing times for deeper flavor. Crisp romaine lettuce paired with tangy cheesy notes and a creamy, plant-based dressing loaded with capers and a hint of anchovy. Crunchy croutons, crispy turkey bacon, and shaved aged Asiago cheese finish this vibrant salad.