» BARBECUE TOFU
Ingredients
2 lbs firm or extra firm tofu
3 T peanut butter or almond butter
1/3 C oil
1 T paprika
1/4 tsp cayenne
1/2 tsp garlic powder
2 tsp salt
Instructions
1. Freeze, thaw and then squeeze the excess water out the Tofu
2. Cut Tofu into strips
3. Mix together remaining ingredients until smooth.
4. Pour over Tofu strips and have all the tofu strips covered as evenly as possible.
5. Marinate 1 hour.
6. Preheat oven to 350 degrees.
7. Lay Tofu strips out on cookies sheet which has been spread with oil.
8. Bake for 25 minutes or until bottoms are browned.
9. Turn the pieces over and bake about 25 more minutes or until other sides are browned.
10. Pour barbecue sauce over all the pieces and bake 15 more minutes.
» BARBECUE SAUCE
Ingredients
1 Medium Onion, Chopped
2 cloves Garlic, minced
1/3C Oil
2 & 1/2C tomato sauce
1/4C water
1C date sugar
2T molasses
1/4 - 1/2 T cayenne
1 & 1/2 tsp parsley, dried
1T salt
2T Bragg's Liquid Aminos or salt to taste
3/4C lemon juice
Instructions
1. Sauté chopped onion and minced garlic oil until become clear and golden.
2. Add all but the Bragg's and lemon juice.
3. Bring to boil.
4. Reduce and let simmer for about an hour.
5. Add lemon juice and Bragg's and cook 10-15 minutes longer.
Serving Information
Cook’s Note
» HURRY UP ALFREDO
Ingredients
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Instructions
Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain it if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
Serving Information
Makes 2-3 Servings
Cook’s Note
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. (Photo courtesy of Lolo @ veganyumyum.)
» POTATO SALAD
Ingredients
3 cups cooked potatoes, cubed
1 cup celery, finely diced
½ cup onion, diced
2 Tbsp. fresh parsley, chopped
¼ cup tree-ripened olives, sliced
¾ cup mayonnaise (soy)
2 Tbsp. lemon juice
1 tsp. salt (or to taste)
1/8 tsp. turmeric or a few drops of dandelion coloring
Instructions
1. Mix together
2. Chill
Serving Information
Allergy Information
Wheat, oil, and yeast free.
Cook’s Note
If mold is desired, line bottom of angel food cake pan with waxed paper, oil bottom and sides of pan and pack down firmly.
» TOFU JALAPENO QUICHE
Ingredients
4 lbs. Hard tofu
4 oz. Jar of pimentos
1 Package soy jalapeno cheese, sliced
2 cups kale, cooked, drained, chopped
1 Recipe soy sour cream
1 Recipe flaky pie crust
Instructions
1. Mash tofu.
2. Add sour cream.
3. Set aside for 10 minutes.
4. Add kale, pimentos and ½ amount of the cheese slices to the tofu.
5. Take flaky pie crust and PLACE into 9" pie dish.
6. Pour mixture into pie crust.
7. Bake at 350 for 20-25 minutes.
8. Add remaining cheese slices evenly on top of quiche and BAKE for another 5-10 minutes.
Serving Information
Allergy Information
Yeast free.
Cook’s Note
» OIL-LESS STIR FRY
Ingredients
Carrots
Cauliflower
Onions
Other vegetables of choice
Instructions
1. Place ½ cup of water in skillet and bring to boil.
2. Add carrots, cauliflower, onions, and let cook for 3-5 minutes.
3. Add other vegetables of your choice.
4. Cook for 10-15 minutes more.
5. Serve hot.
Serving Information
Allergy Information
Wheat, oil, and yeast free.
Cook’s Note
» TOFU PATTIES
Ingredients
1 cup oatmeal or ground bread crumbs
1 small onion, grated
1 cup soft tofu, mashed
1 Tbsp. chicken-style seasoning
3 Tbsp. wheat germ
1 tsp. salt
3 Tbsp. nutritional yeast
1 Tbsp. soy flour
Instructions
1. Mix well.
2. Add just enough water to form into patties.
3. Brown on both sides in a skillet or on a cookie sheet.
4. Bake in oven at 350 for 20-25 minutes until brown.
Serving Information
Allergy Information
Oil free.
Cook’s Note
» BULGUR WHEAT
Ingredients
2 cups bulgur wheat
½ onion
1 cup water
¼ cup Braggs Liquid Aminos
1 clove garlic
1 cup tomato juice
1 cup sunflower seeds
Instructions
1. Place 2 cups bulgur wheat in large skillet.
2. Blend remaining ingredients till creamy.
3. Pour over bulgur.
4. Sauté until all liquid is absorbed.
5. Pour onto cookie sheet and place in oven at 250° F for 45 minutes, turning with spatula every 10-15 minutes.
Serving Information
Allergy Information
Oil and yeast free.
Cook’s Note
A good ground meat substitute.