Guide Végétarien
Recettes végétariens
Lunch Recipes
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BBQ Tofu SandwichesBean and Tofu Burritos
Curry Tofu Sandwich
Hot Chilli Macaroni
Sloppy Joes
BBQ Veggie Pizza
British Style Fish n' Chips
Fajitas
Grilled Tofu Sandwich with Onions and Mushrooms
Hot Tofu Sandwich
Skillet Noodle Pizza
Cream of Asparagus Soup
Couscous Salad
BBQ Tofu Sandwiches
Ingredients
- 1 pound firm tofu
- 1/4 c. shoyu/tamari
- 2 T. vegetarian Worcestershire
- 6 oz. your favourite beer
- 1/2 t. garlic powder
- 1 c. (plus or minus) your favourite BBQ sauce (read the ingredients, many contain traditional Worcestershire)
- 4 onion, poppy seed, or other crusty rolls
- dill chips, slaw, mustard or your choice of fixings
Directions
Slice the tofu into 1/4" slices.
Arrange the slices on a towel lined plate.
Cover with another towel, another plate, and a skillet filled with water (or other suitable weight).
Allow to sit for 15 minutes and repeat with dry towels.
Dice the tofu into 1/2" pieces and place into a pie pan.
Combine shoyu, Worcestershire, beer, and garlic powder.
Pour mixture over tofu and allow to marinade 2-3 hours.
Drain.
Arrange tofu on a cookie sheet sprayed with cooking spray.
Place tofu under a broiler for 30-45 minutes, turning once. In a saucepan, combine tofu and BBQ sauce. Heat through.
Serve on rolls with your favourite fixings.
Bean and Tofu Burritos
Ingredients
- 10 oz. of firm tofu
- 1 small onion
- 3 cloves garlic
- 1 large potato, scrubbed
- 1 can of whole black beans
- 1 chopped green chili, or chili powder to taste
- oregano
- salt/pepper
- soy sauce
- olive oil
- tortillas
Directions
If you have a microwave oven, start by baking the potato for however long you usually do for a baked potato. Otherwise, you can boil it, or omit it.
Chop onion and garlic finely. Soak tofu in a bit of soy sauce.
Saute onion and garlic in saucepan until glossy, then add tofu.
Saute until it looks like scrambled egg, then add the cooked, chopped potato, plus the green chile.
Add the can of beans plus the spices (throw in whatever else you like) and heat it through.
Serve wrapped in tortillas.
Curry Tofu Sandwich
Ingredients
- Olive Oil (or any healthy oil)
- Soy Sauce
- Curry Powder
- Multi-Grain Organic Bread
- Dijon Mustard
- Tofu
- Bean Sprouts
- Tomatoes
- Shredded Carrots
- Cucumbers
- Optional: Lettuce
Directions
Pour curry powder onto a plate, to measure.
Take 2 slices of tofu, 1/4 inch each, cut along the block's long side, and then dip the tofu on all sides into the curry plate, until the tofu is completely covered in curry.
Turn the skillet on medium fire. Pour in the oil (a bit more than a saute); wait until oil has warmed.
Then place both pieces of curried tofu into skillet and let cook for a few minutes; watch careful to make sure it doesn't burn; meanwhile cut and shred the carrots; chop the tomatoes; chop cucumbers.
After a few minutes of the tofu cooking, flip them both; then immediately pour a few table spoons of soy sauce onto the tofu.
You should see smoke; always watch the tofu; cook it slowly and move it around.
Toast the bread.
Place Dijon mustard on one side of toasted bread.
Place sprouts, tomatoes, cucumbers, and any other veggies onto one side of the bread.
Then when tofu is ready (should be a toughish consistency), place tofu onto other bread; bring both sides together and cut in half perpendicular to the 2 pieces of tofu.
In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni, stir, and return to boil. Cook over medium-high heat until cooked al dente, about 6-8 minutes. Drain. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes. Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally. Mix in the cooked macaroni and cook for 5 more minutes over low heat. Remove from heat and let stand for about 5 minutes before serving. In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni, stir, and return to boil. Cook over medium-high heat until cooked al dente, about 6-8 minutes. Drain. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes. Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally. Mix in the cooked macaroni and cook for 5 more minutes over low heat. Remove from heat and let stand for about 5 minutes before serving. You can use as many or as little vegetables as you wish. -Lightly spray a frying pan with a vegetable spray. Heat over medium-low heat. Meanwhile cut the veggies into strips. Add to pan. Season lightly with salt, pepper, red pepper flakes (and any other seasonings you prefer, i.e. basil, oregano, etc.) . Saute until crisp/tender. Drain juice (juice can be reserved for later cooking use with other recipes). Add BBQ sauce Heat thoroughly. Cut Pita in half and spoon veggies into pita. Note: If you want to avoid the vegetable spray, you could saute the vegetables in a few tablespoons of vegetable broth. A couple of hours before you eat (preferably the day before) drain your tofu. Then place the block of soy matter between a couple of sheets of paper towels. Now, place a good size book top of it. What you're doing here is getting the excess moisture out of it so it can soak up the malt vinegar. Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge. You don't really need to cover the tofu with it, but the more the better. Let it marinade for as long as you can, preferably overnight. To make the beer batter, simply mix the equal amounts of flour and beer along with the spices. Dump a whole bunch of oil into a deep pan or wok until it's about two inches deep and heat it up on a nice hot stove burner. Cook up your chips and place them in a warm oven. While the chips are cooking take the marinated tofu out of the fridge and pat it dry. Cut it lengthwise into bars about two inches wide. When the oil's real hot, dunk the tofu bars into the batter and toss 'em in the oil one by one. Be sure they're coated thoroughly with the batter! Dump them in the oil. You can even drizzle a little more batter on them as they float. Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together. Fish them out and place them on some more paper towels. Note: Must be served immediately Slice onion and zuchinni into thin strips and coarsely chop the mushrooms. Over high heat, put in as much oil as your diet allows (no more than about 1/2 tbsp though) and saute onion for about 2-3 minutes and add zuchinni. Let cook for about 3-5 minutes, adding water if needed so it won't stick. Add the mushrooms and lime juice and saute for just about 1-2 minutes. Add about 2 tbsp (according to taste) nutritional yeast and water if necessary. Mix to form a "cheesy" sauce and cook until desired you have obtained desired consistency. Splash a little oil in a pan and toss your spices in there. Use whatever you like or whatever you've got. I like onion salt and garlic powder, and maybe some paprika for colour. Mix up the spices and oil, just so it not all in one clump. Slice your tofu about a 1/4 of an inch thick or so. Frozen (then thawed) tofu provides a better texture, but if you've just got the "raw" stuff, that's fine too. Slice your onion and mushrooms (as much as you want on the sandwich, enough to smother the tofu, I say) and set them aside. Fry the tofu till it's a nice golden brown cooked colour. (flip it and fry both sides, of course). When it's done, take it out of the pan and lay the slices between some paper towel to soak up any excess oil. While your tofu is "draining", toss the oinions and mushrooms in the leftover oil and fry them up a bit. Fry them to warm them up a bit, but if you want to fry them until cooked. Spread the mayo on the the bun, sprinkle chili powder on the mayo, mix it up a bit (use your finger or a chunck of mushroom so you don't have to dirty a fork ;) and you have chili nayonaise (which, by the way, makes every sandwich that uses mayo just that much better). Cut roll in half, and scoop out inside of bottom half. Place tofu slice in this "trench," which will help keep it from falling out of your sandwich when you eat it. Pile mushrooms and onions over tofu, top with lettuce, and smear roll with your sauce of choice. Note: Mustard works well. microwave the roll for about 20 seconds to soften it. Heat oven to broil. Cook noodles and drain. Heat oil in iron saucepan and smash drained noodles to form a pizza shape. Spread the sauce on and sprinkle the cheese and then vegetables. Broil for about 5 minutes. Let cool for a while before cutting into triangles. This velvety soup is a complete meal when served in a crusty bread bowl. Preparation time: 15 to 40 minutes In a large saucepan over medium heat, bring the broth or water to a boil. Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes. Pour the soup mixture into a food processor along with the flour and purée until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through. Serve Immediately. In a medium saucepan, bring the water to a boil, stir in the couscous, then immediately remove from heat and cover the pot. Let the couscous stand, for 5 or 10 minutes, while you prepare the other ingredients. The couscous will absorb all the liquid. Fluff gently with a fork to loosen. In a very large bowl, combine all the vegetables and the parsely with the cooked couscous. Mix gently, making sure you don’t mash up the ingredients. In an empty jar, combine the lemon juice, oil and cumin. Screw on the lid, and shake to mix. Pour this dressing over the couscous and toss. Add salt and pepper to taste, cover the bowl and chill until serving time. If there doesn’t seem to be enough dressing, you can add a bit more olive oil and another squirt of lemon juice. Makes 8-10 servings. Hot Chilli Macaroni
Ingredients
Directions
Sloppy Joes
Ingredients
Directions
BBQ Veggie Pizza
Ingredients
Directions
British Style Fish n' Chips
Ingredients
Directions
Fajitas
Ingredients
Directions
Grilled Tofu Sandwich with Onions and Mushrooms
Ingredients
Directions
Hot Tofu Sandwich
Ingredients
Directions
Skillet Noodle Pizza
Ingredients
Directions
Cream of Asparagus Soup
Makes 6 servings Ingredients
Directions
Couscous Salad
Ingredients
Preparation
Hot Chilli Macaroni
Ingredients
- 2 quarts of water
- 1 cup elbow macaroni
- 1 tablespoon canola oil
- 1 medium yellow onion -- diced
- 1 green pepper -- seeded & chopped
- 2 stalks celery -- chopped
- 4 4 cloves garlic -- minced
- 1 28 oz can stewed or diced tomatoes
- 1 15 oz can kidney beans -- rinsed & drained
- 1 11 oz can corn kernels -- drained
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt or to taste
Directions
In a large saucepan, bring the water to a boil over medium-high heat.
Add the macaroni, stir, and return to boil.
Cook over medium-high heat until cooked al dente, about 6-8 minutes.
Drain.
In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low heat.
Remove from heat and let stand for about 5 minutes before serving.
Sloppy Joes
Ingredients
- 2 quarts of water
- 1 cup elbow macaroni
- 1 tablespoon canola oil
- 1 medium yellow onion -- diced
- 1 green pepper -- seeded & chopped
- 2 stalks celery -- chopped
- 4 4 cloves garlic -- minced
- 1 28 oz can stewed or diced tomatoes
- 1 15 oz can kidney beans -- rinsed & drained
- 1 11 oz can corn kernels -- drained
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt or to taste
Directions
In a large saucepan, bring the water to a boil over medium-high heat.
Add the macaroni, stir, and return to boil.
Cook over medium-high heat until cooked al dente, about 6-8 minutes.
Drain.
In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low heat.
Remove from heat and let stand for about 5 minutes before serving.
BBQ Veggie Pizza
Ingredients
- Zucchini
- Yellow squash
- Mushrooms
- Onions
- BBQ Sauce (sweet/tangy)
- Pita bread
Directions
You can use as many or as little vegetables as you wish. -Lightly spray a frying pan with a vegetable spray.
Heat over medium-low heat.
Meanwhile cut the veggies into strips.
Add to pan. Season lightly with salt, pepper, red pepper flakes (and any other seasonings you prefer, i.e. basil, oregano, etc.) .
Saute until crisp/tender.
Drain juice (juice can be reserved for later cooking use with other recipes). Add BBQ sauce
Heat thoroughly.
Cut Pita in half and spoon veggies into pita.
Note: If you want to avoid the vegetable spray, you could saute the vegetables in a few tablespoons of vegetable broth.
British Style Fish n' Chips
Ingredients
- 1 cup flour
- 1 cup beer (bitter or stout)
- a good sprinkling of paprika
- a pinch of salt and pepper
- 1 pound firm tofu frozen and thawed
- a whole bunch of oil
- malt vinegar
- frozen potato chips or 3 potatoes hewn into finger shapes
Directions
A couple of hours before you eat (preferably the day before) drain your tofu.
Then place the block of soy matter between a couple of sheets of paper towels.
Now, place a good size book top of it.
What you're doing here is getting the excess moisture out of it so it can soak up the malt vinegar.
Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge.
You don't really need to cover the tofu with it, but the more the better. Let it marinade for as long as you can, preferably overnight.
To make the beer batter, simply mix the equal amounts of flour and beer along with the spices.
Dump a whole bunch of oil into a deep pan or wok until it's about two inches deep and heat it up on a nice hot stove burner.
Cook up your chips and place them in a warm oven. While the chips are cooking take the marinated tofu out of the fridge and pat it dry.
Cut it lengthwise into bars about two inches wide.
When the oil's real hot, dunk the tofu bars into the batter and toss 'em in the oil one by one. Be sure they're coated thoroughly with the batter!
Dump them in the oil. You can even drizzle a little more batter on them as they float.
Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together.
Fish them out and place them on some more paper towels.
Note: Must be served immediately
Fajitas
Ingredients
- 8oz mushrooms
- 1 onion
- 2 zuchinnis
- nutritional yeast
- margarine/oil (vegan)
- juice of 1 lime
- water
Directions
Slice onion and zuchinni into thin strips and coarsely chop the mushrooms.
Over high heat, put in as much oil as your diet allows (no more than about 1/2 tbsp though) and saute onion for about 2-3 minutes and add zuchinni.
Let cook for about 3-5 minutes, adding water if needed so it won't stick.
Add the mushrooms and lime juice and saute for just about 1-2 minutes.
Add about 2 tbsp (according to taste) nutritional yeast and water if necessary.
Mix to form a "cheesy" sauce and cook until desired you have obtained desired consistency.
Grilled Tofu Sandwich with Onions and Mushrooms
Ingredients
- a bun
- sliced tofu (enough to fit on the bun)
- a wee bit of oil
- spices of your choice
- sliced onion
- sliced mushrooms
- mayonaise (vegan)
- chili powder
Directions
Splash a little oil in a pan and toss your spices in there.
Use whatever you like or whatever you've got. I like onion salt and garlic powder, and maybe some paprika for colour.
Mix up the spices and oil, just so it not all in one clump.
Slice your tofu about a 1/4 of an inch thick or so. Frozen (then thawed) tofu provides a better texture, but if you've just got the "raw" stuff, that's fine too.
Slice your onion and mushrooms (as much as you want on the sandwich, enough to smother the tofu, I say) and set them aside.
Fry the tofu till it's a nice golden brown cooked colour. (flip it and fry both sides, of course).
When it's done, take it out of the pan and lay the slices between some paper towel to soak up any excess oil.
While your tofu is "draining", toss the oinions and mushrooms in the leftover oil and fry them up a bit.
Fry them to warm them up a bit, but if you want to fry them until cooked.
Spread the mayo on the the bun, sprinkle chili powder on the mayo, mix it up a bit (use your finger or a chunck of mushroom so you don't have to dirty a fork ;) and you have chili nayonaise (which, by the way, makes every sandwich that uses mayo just that much better).
Hot Tofu Sandwich
Ingredients
- 1/4-inch slice x-tra firm silken tofu
- 1 Tbsp. oil
- Slab of sliced red onion
- Lettuce leaf
- Hot pepper sesame oil
- Soy Sauce
- 4 Shiitake mushrooms
- 1 Roll
- Your favorite marinade/sauce/dressing
- Remove stems from mushrooms.
- Heat oil a non-stick pan.
- Add onions, mushrooms, and tofu.
- Cook until onions and mushrooms become soft, turning as necessary.
- Turn tofu over halfway through cooking time.
- Drizzle with hot oil and tamari for flavor.
- Press down on mushrooms with spatula to speed up cooking.
Directions
Cut roll in half, and scoop out inside of bottom half. Place tofu slice in this "trench," which will help keep it from falling out of your sandwich when you eat it.
Pile mushrooms and onions over tofu, top with lettuce, and smear roll with your sauce of choice.
Note: Mustard works well. microwave the roll for about 20 seconds to soften it.
Skillet Noodle Pizza
Ingredients
- 4 packages of Top Ramen noodles cooked
- 1 tablespoon of vegetable oil
- 5 oz. of shredded soycheese
- 1 1/2 cups of homemade spaghetti sauce or Ragu
- 1 teaspoon. oregano
- mixture of chopped bell peppers, broccoli olives
Directions
Heat oven to broil. Cook noodles and drain.
Heat oil in iron saucepan and smash drained noodles to form a pizza shape.
Spread the sauce on and sprinkle the cheese and then vegetables.
Broil for about 5 minutes.
Let cool for a while before cutting into triangles.
Cream of Asparagus Soup
This velvety soup is a complete meal when served in a crusty bread bowl.
Preparation time: 15 to 40 minutes
Makes 6 servings
Ingredients
- 2 1/2 cups vegetable broth or water
- 1 lb. fresh asparagus, cut into 1/2-inch pieces
- 1 large potato, thinly sliced
- 1/2 medium-sized onion, chopped
- 1/2 cup celery, chopped
- 2 Tbsp. unbleached all-purpose flour
- 2 cups soy milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dried tarragon
Directions
In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the soup mixture into a food processor along with the flour and purée until smooth.
Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.
Serve Immediately.
Couscous Salad
Ingredients
- 1 cup water
- 1 cup dry couscous
- 4 green onions, chopped
- 2 medium cucumbers, diced
- 2 medium green peppers, chopped
- 1 can beans, any kind (black, kidney, pinto, chick-peas), drained
- ½ cup chopped fresh parsley
- 2 tbsp. lemon juice
- ¼ cup olive oil
- ½ tsp. ground cumin
- Salt and pepper to taste + whatever else you like: hot peppers, canned baby corn, sun-dried tomatoes
Preparation
In a medium saucepan, bring the water to a boil, stir in the couscous, then immediately remove from heat and cover the pot. Let the couscous stand, for 5 or 10 minutes, while you prepare the other ingredients. The couscous will absorb all the liquid. Fluff gently with a fork to loosen.
In a very large bowl, combine all the vegetables and the parsely with the cooked couscous. Mix gently, making sure you don’t mash up the ingredients.
In an empty jar, combine the lemon juice, oil and cumin. Screw on the lid, and shake to mix. Pour this dressing over the couscous and toss. Add salt and pepper to taste, cover the bowl and chill until serving time. If there doesn’t seem to be enough dressing, you can add a bit more olive oil and another squirt of lemon juice.
Makes 8-10 servings.
Hot Chilli Macaroni
Ingredients
- 2 quarts of water
- 1 cup elbow macaroni
- 1 tablespoon canola oil
- 1 medium yellow onion -- diced
- 1 green pepper -- seeded & chopped
- 2 stalks celery -- chopped
- 4 4 cloves garlic -- minced
- 1 28 oz can stewed or diced tomatoes
- 1 15 oz can kidney beans -- rinsed & drained
- 1 11 oz can corn kernels -- drained
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt or to taste
Directions
In a large saucepan, bring the water to a boil over medium-high heat.
Add the macaroni, stir, and return to boil.
Cook over medium-high heat until cooked al dente, about 6-8 minutes.
Drain.
In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low heat.
Remove from heat and let stand for about 5 minutes before serving.
Sloppy Joes
Ingredients
- 2 quarts of water
- 1 cup elbow macaroni
- 1 tablespoon canola oil
- 1 medium yellow onion -- diced
- 1 green pepper -- seeded & chopped
- 2 stalks celery -- chopped
- 4 4 cloves garlic -- minced
- 1 28 oz can stewed or diced tomatoes
- 1 15 oz can kidney beans -- rinsed & drained
- 1 11 oz can corn kernels -- drained
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt or to taste
Directions
In a large saucepan, bring the water to a boil over medium-high heat.
Add the macaroni, stir, and return to boil.
Cook over medium-high heat until cooked al dente, about 6-8 minutes.
Drain.
In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low heat.
Remove from heat and let stand for about 5 minutes before serving.
BBQ Veggie Pizza
Ingredients
- Zucchini
- Yellow squash
- Mushrooms
- Onions
- BBQ Sauce (sweet/tangy)
- Pita bread
Directions
You can use as many or as little vegetables as you wish. -Lightly spray a frying pan with a vegetable spray.
Heat over medium-low heat.
Meanwhile cut the veggies into strips.
Add to pan. Season lightly with salt, pepper, red pepper flakes (and any other seasonings you prefer, i.e. basil, oregano, etc.) .
Saute until crisp/tender.
Drain juice (juice can be reserved for later cooking use with other recipes). Add BBQ sauce
Heat thoroughly.
Cut Pita in half and spoon veggies into pita.
Note: If you want to avoid the vegetable spray, you could saute the vegetables in a few tablespoons of vegetable broth.
British Style Fish n' Chips
Ingredients
- 1 cup flour
- 1 cup beer (bitter or stout)
- a good sprinkling of paprika
- a pinch of salt and pepper
- 1 pound firm tofu frozen and thawed
- a whole bunch of oil
- malt vinegar
- frozen potato chips or 3 potatoes hewn into finger shapes
Directions
A couple of hours before you eat (preferably the day before) drain your tofu.
Then place the block of soy matter between a couple of sheets of paper towels.
Now, place a good size book top of it.
What you're doing here is getting the excess moisture out of it so it can soak up the malt vinegar.
Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge.
You don't really need to cover the tofu with it, but the more the better. Let it marinade for as long as you can, preferably overnight.
To make the beer batter, simply mix the equal amounts of flour and beer along with the spices.
Dump a whole bunch of oil into a deep pan or wok until it's about two inches deep and heat it up on a nice hot stove burner.
Cook up your chips and place them in a warm oven. While the chips are cooking take the marinated tofu out of the fridge and pat it dry.
Cut it lengthwise into bars about two inches wide.
When the oil's real hot, dunk the tofu bars into the batter and toss 'em in the oil one by one. Be sure they're coated thoroughly with the batter!
Dump them in the oil. You can even drizzle a little more batter on them as they float.
Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together.
Fish them out and place them on some more paper towels.
Note: Must be served immediately
Fajitas
Ingredients
- 8oz mushrooms
- 1 onion
- 2 zuchinnis
- nutritional yeast
- margarine/oil (vegan)
- juice of 1 lime
- water
Directions
Slice onion and zuchinni into thin strips and coarsely chop the mushrooms.
Over high heat, put in as much oil as your diet allows (no more than about 1/2 tbsp though) and saute onion for about 2-3 minutes and add zuchinni.
Let cook for about 3-5 minutes, adding water if needed so it won't stick.
Add the mushrooms and lime juice and saute for just about 1-2 minutes.
Add about 2 tbsp (according to taste) nutritional yeast and water if necessary.
Mix to form a "cheesy" sauce and cook until desired you have obtained desired consistency.
Grilled Tofu Sandwich with Onions and Mushrooms
Ingredients
- a bun
- sliced tofu (enough to fit on the bun)
- a wee bit of oil
- spices of your choice
- sliced onion
- sliced mushrooms
- mayonaise (vegan)
- chili powder
Directions
Splash a little oil in a pan and toss your spices in there.
Use whatever you like or whatever you've got. I like onion salt and garlic powder, and maybe some paprika for colour.
Mix up the spices and oil, just so it not all in one clump.
Slice your tofu about a 1/4 of an inch thick or so. Frozen (then thawed) tofu provides a better texture, but if you've just got the "raw" stuff, that's fine too.
Slice your onion and mushrooms (as much as you want on the sandwich, enough to smother the tofu, I say) and set them aside.
Fry the tofu till it's a nice golden brown cooked colour. (flip it and fry both sides, of course).
When it's done, take it out of the pan and lay the slices between some paper towel to soak up any excess oil.
While your tofu is "draining", toss the oinions and mushrooms in the leftover oil and fry them up a bit.
Fry them to warm them up a bit, but if you want to fry them until cooked.
Spread the mayo on the the bun, sprinkle chili powder on the mayo, mix it up a bit (use your finger or a chunck of mushroom so you don't have to dirty a fork ;) and you have chili nayonaise (which, by the way, makes every sandwich that uses mayo just that much better).
Hot Tofu Sandwich
Ingredients
- 1/4-inch slice x-tra firm silken tofu
- 1 Tbsp. oil
- Slab of sliced red onion
- Lettuce leaf
- Hot pepper sesame oil
- Soy Sauce
- 4 Shiitake mushrooms
- 1 Roll
- Your favorite marinade/sauce/dressing
- Remove stems from mushrooms.
- Heat oil a non-stick pan.
- Add onions, mushrooms, and tofu.
- Cook until onions and mushrooms become soft, turning as necessary.
- Turn tofu over halfway through cooking time.
- Drizzle with hot oil and tamari for flavor.
- Press down on mushrooms with spatula to speed up cooking.
Directions
Cut roll in half, and scoop out inside of bottom half. Place tofu slice in this "trench," which will help keep it from falling out of your sandwich when you eat it.
Pile mushrooms and onions over tofu, top with lettuce, and smear roll with your sauce of choice.
Note: Mustard works well. microwave the roll for about 20 seconds to soften it.
Skillet Noodle Pizza
Ingredients
- 4 packages of Top Ramen noodles cooked
- 1 tablespoon of vegetable oil
- 5 oz. of shredded soycheese
- 1 1/2 cups of homemade spaghetti sauce or Ragu
- 1 teaspoon. oregano
- mixture of chopped bell peppers, broccoli olives
Directions
Heat oven to broil. Cook noodles and drain.
Heat oil in iron saucepan and smash drained noodles to form a pizza shape.
Spread the sauce on and sprinkle the cheese and then vegetables.
Broil for about 5 minutes.
Let cool for a while before cutting into triangles.
Cream of Asparagus Soup
This velvety soup is a complete meal when served in a crusty bread bowl.
Preparation time: 15 to 40 minutes
Makes 6 servings
Ingredients
- 2 1/2 cups vegetable broth or water
- 1 lb. fresh asparagus, cut into 1/2-inch pieces
- 1 large potato, thinly sliced
- 1/2 medium-sized onion, chopped
- 1/2 cup celery, chopped
- 2 Tbsp. unbleached all-purpose flour
- 2 cups soy milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dried tarragon
Directions
In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the soup mixture into a food processor along with the flour and purée until smooth.
Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.
Serve Immediately.
Couscous Salad
Ingredients
- 1 cup water
- 1 cup dry couscous
- 4 green onions, chopped
- 2 medium cucumbers, diced
- 2 medium green peppers, chopped
- 1 can beans, any kind (black, kidney, pinto, chick-peas), drained
- ½ cup chopped fresh parsley
- 2 tbsp. lemon juice
- ¼ cup olive oil
- ½ tsp. ground cumin
- Salt and pepper to taste + whatever else you like: hot peppers, canned baby corn, sun-dried tomatoes
Preparation
In a medium saucepan, bring the water to a boil, stir in the couscous, then immediately remove from heat and cover the pot. Let the couscous stand, for 5 or 10 minutes, while you prepare the other ingredients. The couscous will absorb all the liquid. Fluff gently with a fork to loosen.
In a very large bowl, combine all the vegetables and the parsely with the cooked couscous. Mix gently, making sure you don’t mash up the ingredients.
In an empty jar, combine the lemon juice, oil and cumin. Screw on the lid, and shake to mix. Pour this dressing over the couscous and toss. Add salt and pepper to taste, cover the bowl and chill until serving time. If there doesn’t seem to be enough dressing, you can add a bit more olive oil and another squirt of lemon juice.
Makes 8-10 servings.
