Ginger Tofu with Bok Choi and Jasmine Rice

GINGER TOFU WITH BOK CHOI AND JASMINE RICE

1 pkg extra firm tofu, drained and pressed
2 T. peanut oil
1 T. grated ginger
1 t. minced garlic
8-10 baby bok choi, cleaned with leaves divided
salt, to taste
2 c. cooked jasmine rice

Marinade:
3 T. grated ginger
6 T. soy sauce
2 T. pure maple syrup

Sauce:
2 T. apple juice
2 T. rice vinegar
1/2 t. dried chili flakes

Open and drain tofu then press for 10-15 minutes.  Once drained, cut into 1/2" cubes.

Mix ingredients for the marinade and toss in the tofu.  Place in air-tight container in the fridge, remembering to toss every couple minutes.

Heat a large saute pan over high heat with 1 T. peanut oil.  After oil starts to smoke, saute grated ginger and garlic for about 15 seconds, then stir in the bok choi leaves.  Place lid over pan and steam for about 2 minutes.

After bok choi has wilted slightly, sprinkle with salt then place on a serving platter.  Quickly rinse your saute pan with cold water, dry with paper towel and return to the burner.  Turn to medium heat and add 1 T of peanut oil.  After oil starts to smoke, use tongs to transfer the tofu pieces to the pan (preserve liquid for later).

Stir fry the tofu until browned then flip to brown the other side.  Once the tofu is browned, pour the reserved marinade over the top, along with the chili flakes, apple juice and apple vinegar.  Bring the tofu with liquid to boil, then reduce to simmer.  Allow the sauce to reduce and thicken.  Pour the tofu and sauce mixture over the prepared bok choi and rice.

Tofu White Bean Dip

TOFU WHITE BEAN DIP

1 clove garlic, chopped
1 (15 oz) can white beans, drained and rinsed
3/4 c. silken tofu, drained and gently rinsed
2 1/2 T. fresh lemon juice
1 T. olive oil
1/4 t. ground cumin
Cayenne pepper to taste


In blender combine all ingredients until smooth.  Serve with vegetables, bread, or crackers.

Vegan French Toast

Oh my goodness, this stuff is so good!!

VEGAN FRENCH TOAST

8 Slices French bread (a couple days old is best)
1 c. flour
2 c. almond milk
4 T. silken tofu
2 t. cinnamon
1 t. vanilla
vegan butter

In a blender, blend all ingredients except the butter and bread.  Transfer the mixture to a bowl and dip the bread in, covering both sides.

Melt butter in a pan and place dipped bread in pan.  Brown on both sides.  Serve topped with fresh fruit or maple syrup.

Jumbo Stuffed Pasta Shells

These turned out super yummy!  I'm excited to have leftovers to eat for lunch this week.

JUMBO STUFFED PASTA SHELLS

2 1/2 - 3 c. favorite pasta/spaghetti sauce
30 Jumbo pasta shells

3 cloves of garlic (I used the bottled minced garlic - 1/2 t. = 1 clove)
1 med. yellow onion, diced
2 t. olive oil
2 celery stalks, diced
1/2 c. fresh basil leaves, minced
1/2 c. fresh parsley, minced
1 (14 oz) firm tofu, pressed
3 T. nutritional yeast
salt and pepper to taste
1 T. lemon juice
1/2 t. red pepper flakes

Cook pasta shells until al dente (8-11) minutes.  Drain and set aside to cool.  Preheat oven to 400.

In a large skillet saute garlic and onion in the olive oil for about 5 minutes.  Season with salt and pepper.  Add celery, basil, parsley and cook for another 5 minutes.  Pulse tofu in blender and add to skillet.  Stir in nutritional yeast, salt, pepper, lemon juice, and red pepper flakes.  Over medium heat, cook about 10 minutes until most of the water cooks off.

Spoon 1 c. of the pasta sauce into the bottom of a casserole dish.  Spread around evenly.  Add 1 1/2 - 2 T. of tofu mixture into each shell.  Cover with remaining pasta sauce and any remaining tofu.  Cover dish with foil.  Poke a few air vent holes in foil  Bake about 20 minutes, or until heated through.

Spaghetti Squash Casserole

I saw this recipe posted on Facebook earlier this week.  I had to do some substitutions to make it vegan and I think it turned out pretty darn good!

Spaghetti Squash Casserole

2 spaghetti squash - halved lengthwise, seeds removed
2 T. olive oil
1 medium yellow onion, chopped
4 cloves garlic (or 2 t. chopped garlic from jar)
2 t. dried basil
4 Roma tomatoes, chopped
1 15 oz pkg. extra firm tofu
4 t. corn starch
2 t. baking powder
1 c. dairy-free mozzarella cheese
3 T. dried parsley
1/2 t. salt
6 T. bread crumbs


Preheat oven to 400.

Coat a 9x13 baking dish with non-stick cooking spray.  Place squash, cut side down, in dish.  Bake 30-45 minutes, until fork-tender.  While squash is cooking, drain and press tofu between several sheets of paper towels.

With fork scrape squash strands into a large bowl.

Respray baking dish with cooking spray and set aside for later.  Warm oil in skillet over medium heat.  Add onion, garlic, and basil.  Cook until onion is soft.

Add tomatoes and cook until mixtures is dry.

While tomato and onion mixture is cooking, crumble tofu into a separate bowl and mix with cornstarch and baking powder.

To squash add tofu, cheese, parsley, salt, and onion/tomato mixture.

Pour into greased baking dish, sprinkle with bread crumbs, and bake 30 minutes.

Black Bean Lasagna

Tonight's recipe is courtesy of Trisha Yearwood.  It's one that I've had on my list to try for a while and I finally decided to do it this week.  It was surprisingly delicious!

BLACK BEAN CHEESE-LESS LASAGNA

Serves: 8

1 (14 oz) extra-firm tofu, drained and patted dry

2 (15.5 oz) cans black beans, rinsed and drained

1 (28 oz) can fire-roasted diced tomatoes

1 (12 oz) tomato paste

1 c. water

1 small-medium yellow onion, finely chopped

1 T. dried oregano

1/4 t. garlic powder

1/4 c. raw cashews

1/4 c. nutritional yeast

3 T. olive oil

2 T. finely chopped fresh basil

8 oz lasagna noodles

Place tofu between 4 paper towels (or between two folded up dish towels like I did because we're currently out of paper towels).  Place heavy skillet on top for 1 hour, pressing down on tofu.

Meanwhile, preheat oven to 375.  Into large sauce pot, stir black beans, tomatoes, tomato paste, water, onion, oregano, garlic powder, 2 t. salt, and 1/2 t. pepper.  Heat to boiling on med-high, stirring often.  Reduce heat to maintain simmer; simmer, uncovered for 30 minutes, stirring occasionally.

While sauce cooks, bring a large pot of salted water to a boil.  Add the lasagna noodles and cook to al dente, according to package directions.  Drain the noodles well.  (THIS IS IMPORTANT!  I decided to try to use no-cook lasagna noodles and they didn't get quite cooked enough.  They were a little chewy and still crunchy on the sides.  Oh well...live and learn...)

In food processor, pulse cashews until finely ground; transfer to large bowl, along with pressed tofu.  With hands, crumble tofu until texture resembles ricotta cheese.  Stir in yeast, olive oil, basil, 1/4 t. salt, and 1/8 t. pepper.

In 13x9 dish, spread 1 c. tomato sauce.  Layer with noodles, sauce, and tofu mixture; repeat layering twice.  Top with 1 c. sauce.  Spread sauce to completely cover noodles.  Bake, uncovered, 40 minutes or until noodles are tender.  Let stand a few minutes before serving.

End result:

It was REALLY good!  (Despite the still too chewy noodles that weren't quite done.)  Dad cleaned his plate!  (Still not sure if it was because he really liked it, or because he was just starving from being at church all day...it was probably the latter, but I'm choosing the believe the former!)

And Julia asked for seconds!  That's a successful dinner in my books.  My work here is done!