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.

Turkish kebabs

https://cooking.nytimes.com/recipes/1020865-vegan-turkish-kebabs-with-sumac-onions-and-garlic-dill-mayonnaise?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=27 

Turkish, Skewers And Kebabs, Cumin, Red Onion, Sumac, Vegan Ground Meat, Vegan Mayonnaise, Dinner, Weekday, Main Course, Vegan

I tried making these with Gardein soy crumbles.  They are much drier than chopped meat, so first I added 2 'flax eggs', which didn't help much (each egg is 1 Tbsp flax plus 2.5 Tbsp water - need to check if I should have added the flax seeds rather than ground), then one by one I added eggs.  After 3 eggs, there was some hope they'd stay together, but only with significant squeezing.  I then baked them in the oven at 420.  Still couldn't turn them without falling apart after about 6 minutes, so kept adding a few minutes until about 10 total.  Then they were crisped on the outside and delicious.  I'll try making the sauce tomorrow, but they really did taste like they were straight from Moby Dick!  Can have as finger food, appetizer, in a wrap ... 

Did a freestyle version of the sauce and it was excellent - probably 1/3 cup vegan mayo, 1 tsp lemon juice, 1 tsp minced garlic and ?2 tsp dill.  Great on a fenugreek roti with combo this dressing and spicy cilantro dressing from Guru grocery.

 

399 ratings 

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.INGREDIENTFOR THE SUMAC ONIONS:

• These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
• For the sumac onions:
• 1 medium red onion, halved lengthwise, then thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 1 tablespoon ground sumac

FOR THE GARLIC-DILL MAYONNAISE:

• 20 garlic cloves, peeled and ends trimmed
• 1 cup vegan mayonnaise
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
•  Large handful of minced fresh dill leaves
•  Kosher salt and freshly ground black pepper

FOR THE KEBABS:

• 1 pound vegan ground meat, such as Impossible or Beyond
• 1 tablespoon minced fresh oregano leaves
• 3 medium garlic cloves, minced
• 1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
• 1 ½ teaspoons ground sumac
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper

FOR SERVING:

• 1 teaspoon neutral oil, such as grapeseed or canola
• 1 cup cherry tomatoes, halved
• 1 cup arugula
•  Hot sauce, to taste
•  Vegan Turkish bread or pita

Ingredient Substitution Guide

PREPARATION

1. Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
2. Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
3. Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
4. Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
5. Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
6. Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

Creamy butternut squash pasta

https://www.loveandlemons.com/butternut-squash-pasta/?utm_source=convertkit&utm_medium=email&utm_campaign=3+Plant-Based+Dinners+to+Try+This+Week%20-%207382114 

Creamy Butternut Squash Pasta

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.This ended up too thick to use as a pasta sauce, but it was delicious as a dip - especially with fenugreek roti from Guru grocery store.  Can try it with more water to thin it out for a sauce, and maybe add more of the flavorings. 

Ingredients

• ½ small butternut squash, halved vertically, and seeded
• Extra-virgin olive oil
• 2 shallots, coarsely chopped (½ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme, plus a few leaves for garnish
• 12 ounces rotini pasta
• Sea salt and freshly ground black pepper
• Sauteed broccoli, for serving, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft. 
• Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.
• Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
• Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

Moo shu tofu

• Author: Tonia | Feasting at Home
 
• Prep Time: 15 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 35 minutes
• Yield: 4-6 servings
 
• Category: vegan, main
 
• Method: Stir Fry
 
• Cuisine: Asian
 
• Diet: Vegan

• I made this on a snowy night, and so I used what I had in the fridge - no sprouts, spinach instead of bok choy, and served on a whole wheat tortilla .. and it was still delicious.  The sauce was authentic to what we've had in Asian restaurants ... if that's authentic.  Looking forward to using the leftover tofu with the sauce, and re-trying it with the proper ingredients! Also could try as an appetizer as little rollups and dip in sauce. 

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Description

This Moo Shu tofu is loaded with tender-crisp vegetables and crispy tofu all tucked into a tortilla or rice pancake for a delicious vegan meal.  Served with tangy hoisin sauce.

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Ingredients

The Stir Fry

• 1–2 tablespoons refined peanut oil or coconut oil
• 1 batch crispy tofu
• 1 teaspoon fresh ginger, minced
• 4 cloves garlic, finely chopped
• 5 large shiitakes, sliced (about 2 cups)
• 1 red pepper, sliced thin
• 4–5 scallions, sliced in half lengthwise and cut into 1-inch pieces
• 2 bok choy, cut lengthwise
• 1–2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup bean sprouts, rinsed

The Sauce (see notes) 

• 1/3 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger, grated
• 1 teaspoon miso
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

Make the crispy tofu recipe here (salt and pepper version)

Make the Sauce 

1. Mix together the hoisin, rice vinegar, sesame oil, soy sauce, ginger, and miso in a saucepan.  Heat to almost boiling.
2. Whisk together cornstarch and water.  Slowly add to the sauce, whisking all the while.  Once it comes to a boil turn off the heat.

Make the Stir Fry

1. Get your wok or pan smoking hot.  Add peanut oil or coconut oil.  Stirfry shiitake mushrooms for 2 minutes.  Push to the side of the wok.
2. Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute.  Push to the side.
3. Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy.  Stir another minute until Bok Choy is just beginning to wilt.  Add soy sauce, rice vinegar, and sesame oil.

Assemble

1. Warm tortillas or rice pancakes on a pan.
2. Spoon sauce onto tortilla.
3. Fill with stir-fried mixture, fold and enjoy!

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Notes

Shortcut: Alternatively you can use straight store-bought hoisin sauce rather than make the sauce.

Find it online: https://www.feastingathome.com/moo-shu-tofu/ 

Spice mix

From tasteforlife.com

Use this mix in barista-style oat milk with a little honey, or simply stir the powders with honey to make a thick paste; eat a spoonful or two daily:

Ingredients:

Turmeric

ginger

cardamom

nutmeg

black pepper 

Consider also ashwagandha root "provides deep energy while calming and uplifting the mood and supporting sleep.