pages 1.2

Kung Pao Tofu

This is a great Chinese take-out fave! Crispy tofu in a slightly sweet, slightly spicy peanutty sauce!

Honey Dijon Tofu

This is a really great method for cooking tofu in a yummy super sticky glaze! Serve over rice with some roasted broccoli for a main meal or just put out some toothpicks and pass these cubes around as an appetizer.

Sriracha Lime Barbecued Tofu Steaks

A really satisfying and flavourful recipe for a hearty tofu “steak” on the grill!

Smokey Maple Swiss Chard and Tofu

In the summer, I am always looking for great swiss chard recipes, as my garden is very generous with this delicious veggie! Here, I pair it with tofu and cook it in a smoky maple glaze. Delicious served over a bed of rice or as a meal on its own.

General Tao Cauliflower

The cauliflower florets act as perfect little crispy morsels to soak up this deliciously flavorful sauce! This is a great healthy version of the classic as not only have I replaced chicken with cauliflower but I have also baked instead of deep frying.

Tofu Lettuce Cups

These are a really fun “assemble your own” type dinner. Put out the fresh lettuce, the delicious tofu filling and a few fun toppings such as hot sauce, peanuts and herbs. Let your guests assemble as they eat! Great for a relaxed lunch or a casual dinner get together.

Vietnamese Banh Mi Sandwiches

These hearty sandwiches are filled with tofu and crispy spicy veggies. Although there are a few different components to the sandwich, it is pretty simple to prepare since you only have to make one sauce that is used 3 different ways.

Asian Eggplant and Tofu Bowl

This is a delicious way of combining tofu and eggplant with a slightly Thai inspired sauce. You will notice that in the ingredients I mention that its better if the tofu has been frozen and defrosted. This changes the texture slightly, giving it a more “chicken” like feel. I generally buy lots of tofu when they are on sale and throw a few in the freezer for dishes like this. You can just then defrost in the microwave. In a pinch however, you can still create this dish with regular tofu cut into cubes.

Asian Tofu Skewers

These are really yummy skewers for the bbq! You will notice that I always precook the tofu in the marinade prior to barbecuing; this is the best way to get the tofu to absorb the flavours before getting beautiful grill marks. The precooking can be done a couple of days before if you like, just refrigerate in an airtight container until ready to skewer.

Maple Smoked Tofu

This dish comes out sweet and smoky and just a little crisp! You can serve it with sautéed veggies, or it is great the next day, cold over a salad.

Sweet and Sticky BBQ Tofu

This is a great way to make tofu. It’s kinda sticky meets barbecue! It is great served over a bowl of basmati rice and some roasted broccoli. Although this dish requires a long cooking time, there really is very little prep work. I especially like the fact that everything is done in one baking dish – so virtually no clean up!

Vegan BBQ Ribs

Yuba, or dried beancurd sheets is used here as a great alternative to ribs. It has a great layered texture and with this sticky barbecue style marinade you will be able to hold them in your hands and chomp away!

Vegan Penne Bolognese

In this recipe finely chopped veggies and TVP are combined to make a hearty Bolognese sauce! If you prefer not to use the TVP, that’s fine – the veggies are hearty and delicious enough on their own!

Faux Lox – Vegan Smoked Salmon

This has the texture and taste of actual smoked salmon. I was even able to fool a few fish eaters into believing it was the real thing! Serve it on a bagel with cream cheese (vegan cream cheese works well), sliced red onion and a few sprigs of fresh dill.

Vegan Sizzling Orange “Beef”

This is my idea of the classic sizzling orange beef that you find in Asian restaurants – made vegan! TVP chunks are always sold dried, and therefore before using them you must rehydrate in boiling water for about 30 minutes – I found a shortcut here! No need to rehydrate, they hydrate in the sauce thus eliminating some extra work and allowing the flavor to soak in rather than just plain water! I know – genius right?

Snow Pea Shoots, Bok Choy and Tofu in Black Bean Sauce

Snow pea shoots are delicious greens, they are the actual plant that snow peas grow on. You can find them in Asian grocery stores, if you can’t find them replace them with any other green that you like such as beet greens, spinach or swiss chard.

Tofu Bourguignon

This is a delicious meatless version of the classic French Beef Bourguignon. The deep flavours of the wine paired with the deliciously sweet pearl onions makes for a really decadent and comforting dish.

Silken Tofu Steamed with Sweet and Spicy Sauce

This way of cooking the tofu makes it taste so creamy and buttery. I use a bamboo steamer over a wok for this recipe but if you do not have one you can simply use a regular vegetable steamer over a pot of boiling water. Also, I use a cabbage leaf to support the tofu, but feel free to use any leafy vegetable you have such as lettuce, vine leaf, corn husks etc...

Steamed Silken Tofu with lime leaves and chilli

I am really having fun with my bamboo steamers! This is a great and simple method to infuse flavours into silken tofu without having to deep fry or add heavy sauces. The kefir lime leaves serve a dual purpose here, they add such a beautiful fragrance while supporting the tofu in the steamers so it doesn’t fall through. If you like you can serve this with a drizzle of soya sauce, but it is not necessary.

Lentil Shepherd’s Pie

This is a variation of the classic comfort food shepherd’s pie. Instead of the minced meat filling I used lentils for a lighter fresher version of a classic!

    pages 1.2

Get Organized