Roasted Squash and Chickpeas with Hot Honey, Tofu added

 https://cooking.nytimes.com/recipes/1023687-roasted-honey-nut-squash-and-chickpeas-with-hot-honey?unlocked_article_code=1.ElE.6PRR.6uuTIwiXxuDG&smid=ck-recipe-iOS-share

Roast cubed squash (I think I used delicata), with a rub of garam masala (or Suya) with salt and oil.  Roasted at 400-425 for 20 minutes.  

Dry a can of chickpeas.  Combine with a small red onion thinly sliced.  Toss with a similar rub.  Add to oven for another 10 minutes or so.  

Also baked cubed tofu with similar rub.

Top with  1 tsp cider vinegar (or more), 1/4 cup cilantro and some thyme; can serve with yogurt and hot honey.  

Will make again!  

Sept 27, 2026.

Tofu Scramble

From Love and Lemons  https://www.loveandlemons.com/wprm_print/54516

I made a similar recipe from their Every Day cookbook, called Yellow Squash Turmeric Tofu Scramble, that is essentially the same, with the almond milk mixture, but adds in one small yellow squash and some red pepper; I also added a tomato.  It was very good and very filling, in a whole wheat wrap with avocado and arugula in it and air fried potatoes on the side.  See photo 5/2/23.

Tofu Scramble

Prep Time: 5 mins

Cook Time: 10 mins

Serves 4 - I was surprised, plenty for 4 people.

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Ingredients

• ⅓ cup almond milk (1/2 cup in the book)
• 2 tablespoon nutritional yeast
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 1 tablespoon-extra virgin olive oil
• ½ cup diced yellow onion
• 14 ounces extra-firm tofu, patted dry and crumbled
• Sea salt and freshly ground black pepper

Serving suggestions:

• Tomatoes, salsa or pico de gallo
• Avocado (and lemon wedge) and/or tomatillo salsa verde, or red pepper flakes
• Sauteéd spinach or kale
• Cilantro
• Tortillas

Instructions

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
• Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

Sheet Pan Crisp Tofu and Sweet Potatoes

 

From NY Times Cooking

Hot Sesame Chile Oil, Sweet Potato, Tamari, Tofu, Dinner, Weekday, Main Course, Fall, Winter, Vegan, Vegetarian

Need to figure out how to coat the tofu better with corn starch.  Only the edges crisped, but it was very good.  The inside was very smooth.  I used all the toppings and it all blended well together.  Will definitely make it again. 

 

1,875 ratings 

INGREDIENTS

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  Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.

  
  
• (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
• 2 tablespoons peanut oil, plus more as needed
• 2 tablespoons tamari
• 1 ½ teaspoons honey
• 1 tablespoon plus 1 teaspoon rice wine vinegar
• 1 tablespoon cornstarch
• 4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
•  Large pinch of sugar
• ½ cup cilantro leaves
•  Hot sesame chile oil, or red-pepper flakes, for serving
•  Salted, roasted peanuts, for serving (optional)

PREPARATION

1. Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
2. In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
3. On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don’t all fit, arrange extra wedges on the pan with the tofu.
4. Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
5. Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
6. To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Dooboo Jorim (braised tofu)

From Korean Vegan cookbook, then on epicurious.com

Spicy and excellent.  Also tried baking the a few slices of tofu in the toaster oven at 400 for ~ 12 minutes with some of the sauce on it - excellent.  Even uncooked tofu, or mushrooms, taste delicious in the sauce. 

https://www.epicurious.com/recipes/food/views/dooboo-jorim-braised-tofu?utm_term=recipe-lead&utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_010522&utm_campaign=aud-dev&utm_medium=email&bxid=5c931628fc942d0bdf16a039&cndid=4649318&hasha=7cf42d7a90eda26f805e57b3a5998648&hashb=0935300134207d887f9c54ea4fe55bb4b586ba36&hashc=3d594b75b907ebf06ba2d38bc764e5846d8ad96a8d4d52623a3e4f0bae65a335&esrc=rbox_mig_grp_1&utm_content=Final 

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!

Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.

Ingredients

For the Spicy Soy Sauce Dressing

½ cup soy sauce

1 Tbsp. gochugaru (used  one teaspoon Blue Agave Sriracha) 

2 cloves garlic, minced

1 scallion, chopped

2 Tbsp. finely diced red onion

½ shishito pepper or jalapeño, sliced - used total of one tiny orange pepper

½ Fresno pepper, sliced

1 Tbsp. brown rice syrup or maple syrup

1½ tsp. rice vinegar - only had apple cider vinegar

1½ tsp. mirin

½ tsp. freshly ground black pepper

¼ tsp. ground turmeric

For the tofu

1 (16-ounce) block medium-firm tofu

1 Tbsp. extra-virgin olive oil

3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving

½ cup vegetable broth

1 onion, julienned

1 carrot, finely diced

3 large or 4 small to medium mushrooms, thinly sliced - used LOTS 

2 scallions, chopped

1 Tbsp. toasted sesame seeds

For the Spicy Soy Sauce Dressing

Step 1

In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.

For the tofu

Step 2

Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).

Step 3

In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.

Step 4

Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.

Step 5

Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen © 2021 by Joanne Lee Molinaro. Reprinted with permission by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Buy the full book from HarperCollins, Amazon, or Bookshop.

Tofu with sweet and sour glaze

From Rouxbe cooking class - Forks over Knives 

The liquid for baking is OK - on the salty side.  I couldn't find apricot paste, and 2 cups of pineapple juice seemed a bit much ... plus I couldn't find any in WF.  I might try it another time.  

The bold flavor of this glaze showcases balance between sweet, acid and spice. With garlic, ginger, chiles, and sake, this dish holds up as a hearty main course.

• Serves: 4
 
• •
 
• Active Time: 30 mins
 
• •
 
• Total Time: 1 hr 15 mins
 
• •
 
• Success: 78

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Step 1: Baking the Tofu 

• 2 blocks extra firm tofu, pressed
• 5 tbsp tamari
• 1 tsp garlic granules (optional)
• 1/2 tsp liquid smoke (optional)
• non-stick spray

Method

To bake the tofu, preheat the oven to 375°F (190°C).

Slice each block of tofu, width–wise, into 6 slabs. You should have 12 pieces total. Gently toss the tofu with the tamari (and other flavorings, if using).

Spray a baking tray with non–stick spray and place the tofu onto tray. Bake for 15 to 20 minutes on each side.

The tofu is done when it’s golden and slightly firm. Remove and allow to rest while you prepare the glaze.

*NOTE: For a stronger flavor for the tofu, alternatively you can marinate the tofu in the glaze mixture and continue to bake in the marinade. Use the remaining liquid to reduce as the glaze.

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Step 2: Making the Glaze 

• 2 cups pineapple juice
• 1 cup sake
• 1/4 cup rice vinegar
• 1/4 cup Apricot Paste*
• 3 tbsp honey or agave
• 3 cloves garlic, finely minced
• 1 tbsp ginger, finely minced
• 1/2 tsp chile pepper, minced
• 2 tbsp arrowroot
• 1/4 cup water

Method

To make the glaze, using a small pot, whisk together the pineapple juice, sake, vinegar, apricot, honey, garlic, ginger and chile.

Bring to a simmer over medium–high heat. Then, reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by about a third.

Meanwhile, mix together the arrowroot and water to create a slurry.

Once the glaze is ready, slowly pour in the slurry until you reach a glaze–like consistency. The glaze should nicely coat the back of a spoon. Allow to simmer for another minute or so to cook out the starch flavor. Remove from the heat.

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Step 3: Frying the Tofu 

• 1/2 cup green onions, finely sliced

Method

Heat a non–stick pan over medium–high heat. Once hot, place the tofu into the pan, making sure there is enough space between the pieces. If needed, cook in 2 batches. Sear the tofu on both sides.

Ladle glaze over each piece, making sure they are generously covered. Flip and repeat with more glaze.

Remove from the heat and sprinkle the tofu with sliced green onions.

If desired, serve with Soba Noodle Salad.

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Chef's Notes

• by Chad Sarno 
 
• •
 
• January 10, 2021

*This recipe uses whole food sweeteners. While we’ve used apricot paste, you could also use pineapple or mango paste.

The finished tofu can be put in wraps, rice bowls, or cubed for other stir-fries.

Find more recipes at rouxbe.com/recipes 
ROUXBE ONLINE COOKING SCHOOL

tofu scramble

 https://simpleveganblog.com/simple-tofu-scramble/

I had silken tofu that I needed to use, but this would be better with firm, I believe.  In any case, I first toasted ras el hanout, turmeric and cardamom.  Then sautéed the tofu.  Then added some salt and pepper.  It was very good, especially on toast with guacamole.  

Simplest Tofu

I wanted to cook a package of tofu to have a protein source to add to salads.  Here's my quick 3 ingredient recipe - I will be playing with the cooking time a bit, but SO easy -

Ingredients:

2 tsp roasted sesame oil (Joyce Chen)
2 tsp teriyaki marinade and sauce (Kikkoman)
2 tsp honey

Directions:
Warm toaster oven to 400 degrees
1) Press water out of block of tofu
2) Halve horizontally, then cut into cubes ~ 24
3) Drizzle about half the marinade over the cubes.
4) Cook for 15 minutes, then toss, drizzle with the remainder of marinade, and cook another 15 minutes, watching that it doesn't burn.
5) That's it - use with any dish.

vegan curry banh mi

From Lemongrass, Ginger and Mint Vietnamese Cookbook by Linh Nguyen 2017

Of course this is supposed to be served over a bun, which we didn't have.  It could also be served over rice.  Japanese or Korean yams are sweeter and more flavorful that other types.

Sore up to 3 days.

I substituted several ingredients, since in this time of Covid, I'm trying not to run to the store to just pick up a few things.  So here's today's version, tomorrow might be different!

Ingredients:
10 oz block of firm tofu (I used tempeh)
6 Tbsp oil, divided
2 yams (~ 1 pound total), peeled and cut into 1.5 inch pieces
1 taro root (~ 10 oz), peeled and cut into 1.5 inch pieces (I used parsnips)
10 lemongrass stalks
3 Tbsp minced garlic
1 eggplant - longer thinner type - cut into 1.5 inch pieces (used larger eggplant, but only sides)
1 Tbsp minced hot chiles (optional)
2 Tbsp lo sodium soy
2 Tbsp sugar
2 Tbsp curry powder (used yellow curry paste)
2.5 cups boiling water

1/2 cup coconut milk (used soy creamer)
1 cup fresh basil leaves, coarsely chopped

3 Vietnamese baguettes or Portuguese rolls, or 1 French baguette

Directions:
1. Pat the tofu dry to reduce spattering.  Halve lengthwise then cut it crosswise into 8 pieces

2. Heat a medium sauce pan over medium high heat.  Swirl in 4 Tbsp oil to spread it evenly.  Add the tofu and fry until golden on the bottom, about 7 minutes.  Flip and fry the other side until golden, about 5 minutes.  Transfer the tofu to a plate.

3. Add the yam and taro (parsnip) to the pan and fry until lightly golden, about 4 minutes on each side.  Transfer these to the plate with the tofu.

4.  Bruise the lemongrass stalks with a pastel or meat hammer to release the fragrance.  Bunch them together and tie with a lemongrass leaf.

5. Heat the remaining 2 Tbsp oil in a saucepan over medium heat.  Add the garlic and stir-fry for 1 minute.  Add the fried yam, taro, tofu, eggplant and chiles.  Add the soy, sugar an curry and lightly mix.  Add the boiling water and the lemongrass bundle.  Lower the heat to medium-low, cover, and cook until the yam and taro are soft, about 20 minutes.

6.  Remove the pan from the heat and gently stir in the coconut milk and chopped basil.

7.  Heat a heavy skillet or sauce pan over high heat. Heat the baguettes for about 2 minutes on each side to make them crispy before serving.

8.  Break the baguettes and dip them in the curry stew.  Or serve over steamed rice.

Frittata with Oyster Mushrooms

From Vegan Everything 100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen
by Nadine Horn and Jörg Mayer

Tofu makes a great egg substitute in this dish.  And the taste improves each day.
I need to work on how to keep it from sticking.  Perhaps sauté veggies in a separate pan, then grease the frittata pan and pour in the ingredients.  Also be  sure to get the tofu to room temperature before preparing.

Ingredients:

1 onion
9 oz fresh oyster mushrooms (I used a mix of mushrooms)
3 Tbsp olive oil
10.5 oz silken tofu
3 Tbsp corn starch
2 Tbsp nutritional yeast
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz firm tofu
Parsley to serve

Can use zucchini strips or sun-dried tomatoes.  I added both - soak the sun-dried tomatoes first.

Directions:
1)  Preheat the oven to 350
2)  Dice the onion and coarsely chop the mushrooms
3) Heat 1 Tbsp of the oil in an oven-safe sauce pan over medium high heat.  Cook the onion for about 3 minutes, until translucent
4)  Add the mushrooms and cook for 5 minutes stirring occasionally
5)  While the mushrooms are cooking, puree the silken tofu, cornstarch, nutritional yeast, turmeric, onion and garlic powders, salt, pepper and the remaining 2 Tbsp oil in a food processor.  Crumble the firm tofu and fold into the pureed tofu mixture.
6)  Reduce the heat to medium, pour the tofu mixture over the mushrooms and cook for 10 minutes or until the frittata sets.
7)  Transfer the pan to the oven and bake for 10-20 minutes or until golden brown.  Top with parsley cut into wedges and serve.

I topped it with cheese halfway through the oven time.

Braised Chicken in Lemongrass and Ginger Caramel Sauce

Adapted from "Lemongrass, Ginger and Mint   Vietnamese Cookbook; Classic Vietnamese Restaurant Favorites at Home" by Linh Nguyen; 2017

This sauce is amazingly delicious!  There are similar recipes for salmon and tofu dishes - see pages 169-172.

Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine.  I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds.  Smaller pieces would cook more easily and be served more easily on pasta or rice.

The second time I made it, I did use small pieces.  They cooked easily but were a little dry.  Served with plain couscous and it was great at soaking up the sauce.  Also mixed peppers and red onion stir fry with some cilantro.

Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils.  It has a great aroma and is often used in Vietnamese spas or as a digestion aid.

Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving

Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper.  Set aside to marinate for 15 minutes

2) In a saucepan combine the sugar and room-temperature water without stirring.  Cook over medium-high heat until the sugar starts to turn honey-colored.  (This never happened).  Swirl the pan to distribute the heat and the sugar evenly.  When the sugar is consistently honey colored, reduce the heat to low.

3) Very carefully, ladle the boiling water over the caramelized sugar.  Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat.  Transfer to a bowl and set aside.

4) Heat the oil in a saucepan over medium-high heat.  Add the remaining lemongrass and ginger and sauté until fragrant, about one minute.  Add the chicken and sauté for 1 minute.  Reduce the heat to medium-low.  Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.

5) Serve with steamed rice (or summer squash pasta).

According to the book, if you don't have lemongrass available, just double the ginger.