Orange Glazed Tofu with Cashews (Vegan)

A few years ago, I was in Colorado for a Yoga Journal conference. While there, I had the opportunity to hear a woman named Sally Kempton speak on the Hindu goddess Kali. I was so moved by her. Not only for the quality of her knowledge and lecture, but for the depth of her own warmth and enthusiasm on the topic.

For that reason, I picked up her new book recently.

Not my usual kind of read, if I'm being honest. I usually gravitate toward the ancient texts or toward asana (poses) and therapeutics. But I so clearly remember how I felt when hearing Sally Kempton speak, that I knew this would be a good one.

And it is. In only the first two chapters I already have a clearer understanding of how to more fully appreciate and incorporate these devis into my life. Maybe the most inspiring for me is how she draws parallels between the stories of the goddesses, their qualities, and how we can use them in our lives. For example, the quality of being a good mother, or devoted wife, or how to use our anger only when appropriate.

It hits home for me, as so much of my practice is not on the mat, but in service to my family. There are, truly, times when I feel a little bogged down by it all. It helps to shift perspective from one of "heavy load" to one of "service." And I do need reminders to communicate more clearly and less from the emotional state, from time to time.

This week's recipe was like that. I really, really didn't want to cook that night, my husband was at work, and it would have been easy to just grab something for the kids. But with a few centering breaths, some letting go of the "work" of it all, something really nice evolved. I hope you like it.

As for the recipe, I love that it has little sugar compared to the commercial or restaurant version, no breading of the tofu, and no corn syrup.

Orange Glazed Tofu with Cashews.

For the glaze:

1/4 cup each water and rice wine vinegar
3 mandarin oranges, peeled and separated (also known as "Cuties")
1 inch of ginger, peeled
1/4 cup of raw sugar
1 tbsp corn starch

In a small pan combine the water, vinegar, oranges, ginger and sugar. (the cornstarch will be added later). Use the bottom of a cup or jar to smoosh the oranges a bit, so they can release their flavor. Simmer for about 15 minutes, or until the vinegar smell becomes less prominent. Remove and discard the ginger. Remove the pan from heat, set aside.

For the tofu:

1 block of extra firm tofu, cubed
3 green onions, chopped
1/2 cup of unsalted cashew pieces
soy sauce

Heat a few Tbsp. of oil in a wok or large frying pan. Cook the tofu over medium-high heat until lightly browned. Add in the cashews and a few light dashes of soy sauce, and continue to cook about 1 minute. Stir in the green onions.

At this point, stir the cornstarch (I usually dissolve it into a bit of water first) into the orange glaze, and add the glaze into the tofu. Heat until shiny and thick, about 1-2 minutes. Serve over rice (the first time we had this, it was over brown rice, and we all agreed it was better than over white rice). Enjoy!

Tofu Cutlets, Cheesy Cauliflower Mash and Roasted Brussels Sprouts

It's fall and the supermarket is packed with pumpkins and gourds and Brussels sprouts. I didn't discover Brussels sprouts until I was into adulthood, and I've never had a bad one! But my husband is convinced he doesn't like them, so when I brought home a gorgeous stalk of them, he was not impressed. But it's not the first time I've changed his mind about food, so I charged on ahead anyway.

I set the kids to task on mashing up the cauliflower and shredding and mixing in the cheese, they had a blast doing it. But it gets cold fast, so wait until the end to do it and keep it covered until ready to serve.

First, start the sprouts:

Brussels Sprouts

2 cups whole brussels sprouts, outer leaves peeled and discarded
salt and pepper to taste
olive oil

Preheat the oven to 375 and oil a cookie sheet. In a large bowl, mix the sprouts, salt and pepper and 2 Tbsp olive oil. Toss to coat. Cook for 45 minutes, or until browned and fragrant.

Then start the cauliflower:

Cheesy Mashed Cauliflower

1 head of cauliflower, roughly chopped
1/2 cup of shredded cheddar
1/2 cup finely chopped green onion
1/4 cup of butter

Bring a large pot of water to a boil. Boil the cauliflower for about 30 minutes, or until tender. Drain and mash with a potato masher, mixing in the cheddar, butter and green onion as you go. Keep covered until ready to serve.

Tofu Cutlets

1 package of extra firm tofu, drained and cut into 1/4 inch slices
2 eggs, beaten
1 cup of panko bread crumbs
salt and pepper
2 tsp Italian seasoning
1 tsp ranch dressing

Combine in a bowl  2 eggs and ranch dressing. In another bowl combine the breadcrumbs, salt and pepper and the Italian seasoning. Heat a few spoonfulls of oil in a large skillet. Coat the tofu with the eggs wash and then coat in the breadcrumb mixture. Cook until browned on both sides.

Vietnamese Style Noodle Stir Fry

What an eventful week this was. First, I had my initial meeting with the University of San Francisco on the study I'm involved in, testing how yoga can improve female pelvic health. It's really exciting to be a part of this work and I am so grateful that my mentor Leslie Howard has brought me in to teach the study group. But driving from Monterey to San Francisco is a 2+ hour drive, (each way!)enough time to get bored with both NPR and music.  I'm thinking I need to invest in some books on tape. Got any good ideas?

Second this week, my eldest son got his report card and not liking what he saw, he threw it in the garbage. I am so disappointed. Not especially with the grades, but with his behavior. So we're spending a lot of time talking about satya and the way that being honest creates better relationships and better lives. It can be difficult to face the truth, but it is always a better choice than lying. I have seen this to be true in my own life, through all kinds of situations, and honestly believe that it is always worse when you lie.

 Part of the hard part as a parent (or a spouse, etc) is that you have to create a kind of trust when it comes to truth, an expectation that though you might be disappointed, the value in being told the truth is enough that you will be a reasonable person upon hearing it. Does that make sense? So I always tell my kids what my mama told me, "if you tell the truth, it might be bad. But if you get caught lying (and you will, eventually, be caught) it is going to be much, much worse."

Lastly this week, and most exciting, my husband finally broke ground in the backyard and started the long task of building my own little yoga shala. I am so, so, SO over-the-moon excited! A nice little place for myself, maybe some private lessons, which will double as a guest house for the many yogis and midwives that we have stay with us. (We seem to attract wandering vagabonds and adventure seekers, and love it).

This week's most popular dinner was Vietnamese style noodle stir fry. I don't actually know if this would be considered "Vietnamese" but it was the best approximation of a dish I order at our local Vietnamese restaurant.

I don't usually "shop" for stir fry ingredients,  opting instead for what's on hand, but I did go searching for some good noodles for this dish. I ended up choosing Chuka Soba noodles, and they were a big, big hit with the family.

Ingredients:
1 package Chuka Soba noodles
1 package of extra firm tofu, drained and cubed
2 tbsp. toasted sesame oil
1 inch piece of ginger, peeled and minced
3 cloves of garlic, minced
1/2 each red and orange bell pepper, chopped
Braggs Liquid Aminos or soy sauce
lime juice
5 tbsp unsalted peanuts
1/2 cup sugar snap peas
1 cup of napa cabbage, chopped roughly

Heat oil in a large wok and saute the tofu until browned. Add in the garlic and the ginger. Cook 1-2 minutes. Add in the bell pepper and peas. Cook another few minutes, until the bell pepper is just beginning to soften. Add in the soy sauce, lime juice and peanuts. Stir and cook until combined..

To cook the noodles, you simply boil them for three minutes then drain.

Serve the stir fry over the noodles, top with fresh napa cabbage and extra lime wedges for garnish.

Yogi's Delight

Stir fry is a staple in most vegetarian households, as it basically takes the everything but the kitchen sink and makes it into one delicious meal. So while the vegetables listed here are the ones I used, absolutely feel free to mix it up and use what you have on hand. For best results, use fresh produce, instead of frozen.

Ingredients:
1 package extra firm tofu, diced
3 Tbsp each soy sauce, toasted sesame oil and rice wine vinegar, combined
2 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
1 head of broccoli, chopped
2 carrots, cut into small, 1 inch sticks
1/2 cup of vegetable broth
1 cup of sugar snap peas
1 cup of chopped bok choy
1 bunch of green onions, chopped


Marinate the tofu cubes in the soy sauce mixture for at least an hour.

Heat some oil in a wok. Drain the tofu, reserving the sauce,  and fry the tofu until browned on all sides, about 5 minutes. Add in the garlic and ginger and cook for 1 minute. Add in the broccoli, carrots, reserved tofu marinade and veggie broth and cook over medium heat for 3-4 minutes. Add in the snap peas, bok choy and green onions. Cook until heated through. Serve over rice.

Lemon Basil Grilled Tofu Sliders

I'm grateful that my meat eating family humors my vegetarian meals. They eat 99% vegetarian at home, and usually without complaint. Though, truth be told, it can be tough sometimes, with picky eaters. Cole, my middle son, doesn't like condiments of any kind, while the rest of my family will try anything, it's not often that we get a unanimous vote of yumminess.

I recently tried to take a different look at the ol' veggie burger, using tofu instead. A first for me, it was decided that while the Mister and myself enjoyed these immensely, the kids did not. I'm not sure why, except maybe that they are used to having tofu fried or baked, instead of grilled. Still, this was very tasty and I would make it again, albeit maybe as a lunch for us grownups.

Ingredients:

1 block extra firm tofu, sliced into 1/4 to 1/2  inch rectangles
juice of one or two lemons
3 tbsp mustard
3 tbsp honey
3 tbsp olive oil
2 cloves of garlic, minced
1/4 cup chopped basil
salt and pepper to taste

Hamburger buns or rolls and favorite burger fixings

Mix together the lemon juice, mustard, honey, garlic, oil, basil, salt and pepper. Brush both sides of the tofu slices and let sit for at least an hour.

Grill over medium heat until the tofu is heated through and has those fancy grill marks on each side. Fix burgers as you like, with mayo, pickles, tomato, lettuce.

Hearty Vegan Breakfast Scramble

My kids and husband, though not vegetarian,  eat mostly vegetarian food at home, since I'm the one who does all the cooking. Some things are easy, being already meat-free, like pancakes. But sometimes the locals start craving some sausage and it's always a treat to come up with something that pleases everybody.


Perfectly hearty and warming for the colder winter days, this recipe is low fat and packed with protein and flavor. But be warned: you better get your fill on the first bowl, because there won't be leftovers for second helpings!

Serves 4

Ingredients:
1 block extra firm tofu, drained and cubed
5 vegetarian breakfast sausage patties, cubed
1 firm roma tomato, chopped
2 green onions, chopped
1/2 tsp each cumin and chili powder
1 sprig cilantro, chopped
salt and pepper to taste

In a skillet, heat some oil until it is very hot. Then add in the tofu and sausage, stirring occasionally, until browned all over. Add in the spices and cook 1 minute. Add in the tomatoes, green onions and cilantro, cook another 1-2 minutes.

Serve with salsa.

Teriyaki Tofu Lettuce Wraps

A veggie spin-off on the more traditional chicken version, this recipe uses tofu and lots of veggies to make a fresh and crunchy meal.

Ingredients:

one block of tofu, drained and sliced into thin rectangles

1/2 cup teriyaki sauce

2 tbsp toasted sesame oil

12 lettuce leaves

1/2 cup shredded carrot

a cucumber, thinly sliced into half moons

pea shoots or other sprouts

Combine the teriyaki and sesame oil in a bowl, place the tofu in a single layer on a glass baking dish and cover with sauce. Marinate for an hour, flip the tofu and marinate the other side for another hour.

Drain the marinade from the tofu and set aside for dipping sauce.

Bake the tofu at 350 degrees for 15 minutes each side, then remove from the oven and cool.

Cut the spiney bottom off the lettuce leaves (I used Romaine) and discard.  Layer one slice of tofu, 1 tbsp. shredded carrot, 2 slices of cucumber and pea shoots. You might also get creative and try other toppings like mint, cilantro or chopped peanuts.

To eat, wrap the sides of the lettuce around the filling.

Serve with dipping sauce.

Go-To Veggie Sandwich

When I first became a vegetarian, some 10 years ago, I used to eat these all the time. Not sure why I got out of the habit, maybe because I'm not a huge sandwich eater to start with, but having one today brought back all kinds of memories.

The only thing I wish I had added (but didn't have on hand) was maybe some red onion or peppercinis.

Ingredients:

2 slices of whole grain bread

handful each of pea shoots and fresh spinach

1/2 of an avocado, sliced

1 small tomato, sliced

1 block of marinated, baked tofu, sliced (you can buy pre-packaged or make your own)

3-4 slices of cucumber

honey mustard dressing

Slather each slice of bread generously (trust me on this, be generous!) Top one slice with pea shoots, spinach and cucumber. Top the other slice with marinated tofu, tomato and avocado. Season with salt and pepper if desired and gracefully bring the two slices together. Be careful, those avocado slices are slippery little suckers and will try to escape!

1-2-3 Teriyaki Tofu and Broccoli

Say it with me, it's as easy as 1, 2, 3.

While I do enjoy the complex and complicated meals, every mum needs an easy night of stress free, easy cooking. I also realize that when you're changing over to a vegetarian or vegan diet, the overwhelming amount of recipes out there are complicated, or have a ton of mystery ingredients. So here's a super simple favorite of ours that is ready in 3 easy steps and about 40 minutes.

Ingredients:

1 head of broccoli, chopped
1 block of tofu, cubed
1 cup of brown rice
1/4 cup teriyaki sauce


Step 1: Cook rice according to directions. Do NOT stir the rice (this makes it gummy) simply add in the water, cover and simmer for about 40 minutes.

Step 2:  Saute the tofu in a few tablespoons of oil until browned on all sides.

Step 3: Add in a few tablespoons of water, broccoli and teriyaki sauce, cover and simmer for about 3 to 5 minutes, until broccoli is bright green, but still crunchy.

Now, wasn't that easy?

Teriyaki Sesame Greens with Beer Battered Tofu

This recipe is so screamingly easy it barely qualifies as a "recipe." My lovely friend Leslie made this dish for me last week when I was visiting and I couldn't wait to come home and try it out!

To make the greens, simply cut and wash the greens of your choice (I prefer kale and chard) and place in a large pot. Use a lot of greens, they cook down, well, a lot!

Add in a generous splash of Soyaki, or similar teriyaki sauce, and cook over medium heat. Continue to toss until the greens are wilted. Enjoy!

Beer Battered Tofu


Tofu doesn't have a flavor, really, so it helps to season the batter. I served these with a bowl of peanut butter and jelly dipping sauce, which I made by mixing peanut butter, a splash of rice wine vinegar and mango chutney.

1 cup flour
1 egg, or substitute
1 1/2 cups beer of your choice
salt and pepper to taste
1 tbsp. 21 Seasoning Salute or Mrs. Dash season mix

Combine all ingredients and whisk until smooth and set aside.

Meanwhile, cut a block of extra firm tofu into fingers and dredge in flour. Then dip in batter and fry in hot oil until brown.

Marinated Tofu - Great Sandwich Filling!

This post is for my friend, who has been encouraged to limit the animal protein in his diet, due to a medical condition. It can be difficult, at first, to know what to do with tofu. But this recipe makes great sandwich filling. Just layer slices with your favorite toppings like lettuce, tomato, sprouts and avocado, and enjoy!

Marinated Tofu

1 block extra firm tofu, drained and sliced

Your favorite teriyaki sauce

Green onion

Layer slices in a shallow pan with sides and top generously with teriyaki sauce and sliced green onion. Let marinate for 30 minutes then turn each slice over. Marinate for another 30 minutes. Bake at 350 degrees until the slices are browned (20-30 minutes) turning once halfway through. Cool thoroughly and then store in the refrigerator, in a covered dish, until ready to use.

Tofu Tacos

I've never met a meat lover that didn't love my tofu tacos! You can spice it up or down, depending on your heat tolerance. It also makes a good burrito filling. So the question really is: soft or crunchy shells?

Tofu Tacos

1 block of extra firm tofu, drained and cubed

2 tbsp. chili powder

2 tbsp. cumin powder

2 cloves of garlic, minced

1 onion, chopped

salt and pepper to taste

1 chopped and seeded jalepeno, optional

Heat up some olive oil in a large frying pan and add in your tofu. With a wooden spoon, smash each cube until they become crumbly. Cook for about 3 minutes, then add in onion, garlic, jalepeno and spices. Continue to cook until the tofu is browned.

Fill your taco shells or tortillas with refried beans and tofu and pile on the toppings! Top with lettuce, tomato, cheese, salsa and guacamole!

Pesto Pasta with Tofu Cutlets

This recipe is so easy it almost doesn't even need a recipe. But here's how I did it:

Pasta:
Cook spaghetti according to package directions.
You can find the recipe for my walnut pesto here or use your favorite pre-made pesto. Mix 1/3 cup of pesto to your pasta and top with parmesan cheese (optional).

Tofu Cutlets
Vegan Version: press slices of extra firm tofu into bread crumbs and fry on each side until browned.

Vegetarian version: dip each slice into a bowl of beaten eggs, then dip into bread crumbs. Fry until browned on each side or bake at 375 until browned, turning once.

Serve with your favorite vegetables!

Hot Sesame Baked Tofu with Peanut Dipping Sauce and Savory Mango Vegetables

The idea for this recipe came from Vegan Soul Kitchen. Their recipe is for rosemary baked tofu cubes. Since I was cooking up an asian style dish, I modified it and added peanut dipping sauce.

Hot Sesame Baked Tofu

1 package extra firm tofu, cut into triangles

hot sesame oil

olive oil

salt

pepper

Brush a cookie sheet with olive oil and place triangles on sheet. Then brush the tops of the tofu with the hot sesame oil, salt and pepper to taste and cook at 400 degrees for 15 minutes, turn over and cook until brown and crispy, but not until the point where the middle is hard (the soft center is sooo delish!)

Peanut Dipping Sauce

I forgot to get a picture of this! This sauce was made on the fly with stuff I had on hand. As long as you have PB you can alter this to your needs.

1/2 cup peanut butter

1/8 cup soy sauce

1/8 cup vegetable broth

4 tablespoons rice wine vinegar

2 tablespoons hot red pepper flakes

Combine all ingredients in a blender and blend until smooth. Adjust PB and wet ingredients as needed, for taste or thickness.

Savory Mango Vegetables

1 cup fresh or frozen (thawed) mango chunks
2 cups fresh snap peas
4 cloves fresh garlic, chopped
2 tbsp minced ginger
5 shitake mushrooms, sliced
1/2 of a red onion, chopped
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp sugar
2 tbsp lemon juice
pepper to taste
1 tbsp cornstarch dissolved in 1/8 cup of veggie broth
BIG handful of cilantro

Saute the onion until soft, add in the rest of the vegetables, garlic and ginger, continue to cook about 3 minutes (the key here is to NOT overcook your veggies, leave a little bite in them!)

Add in the soy sauce, rice wine vinegar, sugar and pepper, simmering for a few moments so that some of the liquid cooks off. Then add the cornstarch and mango, cook just until the mango is hot. Remove from heat. Stir in a big handful of fresh chopped cilantro. Serve immediately with a side of brown rice.

Chik'n and Rice Soup

This is a very simple and savory soup that is easy to make and so nourishing. My husband, the resident meat eater, whipped this up tonight and it was a big hit for vegetarians and meaties alike.

Chik'n and Rice Soup

1 cup cooked brown rice

1 32 oz. box vegetable broth

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic

2 carrots, chopped

2 sprigs fresh thyme

3 bay leaves

1 package extra firm tofu, drained and chopped

salt and pepper to taste

Saute onion, celery, garlic and carrot in a few tbsp olive oil until softened, about 5 minutes. Add the broth, thyme, bay, salt and pepper and simmer for about 20 minutes. Just before serving, add in cubed tofu and cooked rice. To serve: place 1/4 cup of roughly chopped fresh spinach into each bowl and top with soup.

Curried Tofu Salad

Curried Tofu Salad

1 (12 oz) package of extra firm tofu, drained and cubed

1 large carrot, grated

1 chopped red bell pepper

1/4 cup chopped peanuts (or other nut)

1/4 cup chopped dates (or other dried fruit. Raisins work well too)

1 glove garlic, minced

1 green onion, chopped

Sauce:

1 tsp curry powder

1 Tbsp mayonnaise (or vegannaise)

1Tbsp white vinegar

1/4 tsp red pepper flakes

1Tbsp soy sauce

Preheat oven to 350 degrees. Place tofu on lightly greased cookie sheet. Cook tofu, stirring occasionally, for 25 minutes. Then remove and cool.

In the meantime, mix the sauce ingredients with a fork until smooth. Set aside.

Combine salad ingredients: carrot, tofu, green onion, fruit and nuts. Top with sauce and stir thoroughly. Chill in the fridge for an hour before serving.

You can use this as a sandwhich or wrap filling, or simply enjoy with crackers!

This recipe was added, by me, to allrecipes.com and you can find it there too!