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Spinach and Tofu Calzones

April 26, 2010 by epicureanvegan

Now that’s a calzone!

I’ve noticed I’ve been making a lot of pasta/Italian dishes like the Stuffed Shells and Lasagna–no reason, really–perhaps the rainy weather is prompting cravings for comfort food…whatever the reason, I’m not complaining.

The spinach part of the recipe makes quite a hog of a calzone, so if you’re not into that, I recommend either halving the spinach/tofu mixture or doubling the dough recipe to make more calzone that can be stored in the fridge or freezer…or make smaller calzones–8 instead of 4. As the recipe stands, you could easily split one between two people. Add your favorite pizza toppings if you wish…I added mushrooms, olives (black, green or both), vegan mozzarella. Try Smart Deli ham with pineapple…you name it. I also warmed up 1/2 a jar of marinara sauce to pour on top–a must!

INGREDIENTS:
1 C cooked, chopped spinach, squeezed dry
4 oz soft silken tofu, drained
Salt and pepper
1 Tbs olive oil
2 garlic cloves, minced
1-16oz pkg. extra-firm tofu, drained, pressed and crumbled (I use 14 oz since that’s all I had)
1 Tbs minced fresh basil leaves
1 tsp dried oregano
Optional: your favorite calzone/pizza toppings like mushrooms, olives, vegan ham, pineapple…
Optional: 1/2-1 C vegan mozzarella
Optional: 1/2 a jar of marinara sauce (Muir Glen Organics only has 4 grams of sugar–much less than my previous favorite–Newman’s Own)

1 recipe Traditional Pizza Dough (below):
1-1/2 tsp active dry yeast
3/4 C warm water
2-1/4 C unbleached all-purpose flour
1 tsp salt
Pinch of sugar or natural sweetener
1 Tbs olive oil, plus more for spreading

DIRECTIONS:
To make dough: Place yeast in a small bowl. Add 1/4 C of the water and stir to dissolve. Set aside for 5-10 minutes. To make the dough in the food processor (like I did), combine the flour, salt, and sugar, pulsing to blend. With the machine running, add the yeast mixture through the feeding tube, along with the olive oil and as much of the remaining 1/2 water (I needed another 1/3 C in addition to the 1/2 C) as necessary to make the dough hold together. To make the dough by hand, combine the flour, salt, and sugar in a large bowl. Stir in the yeast mixture, olive oil, and remaining 1/2 C water until well combined. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Transfer to a large oiled bowl. Spread a small amount of oil on top of the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk, about 1 hour.

Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer. Make sure it is tightly wrapped in plastic.

(I decided to store it in the fridge for about 45 minutes and it continued to rise…)

Anyway…

To make calzone: Preheat oven to 375. In a blender or food processor, combine the spinach, silken tofu, and salt and pepper to taste. Blend until smooth and set aside.

(I recommend having the rest of the ingredients ready to go before proceeding). Heat olive oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the firm tofu, basil, oregano, and salt and pepper to taste. Cook, stirring , until any liquid evaporates, about 5 minutes. Remove from heat and stir in the spinach mixture. Taste and adjust the seasonings, the set side to cool.

Punch the dough down and divide it in half (to make 4 calzones, divide into fourths). On a lightly floured surface, roll out each piece into a 1/4″ thick circle. Divide the filling equally between the dough circles, leaving a 1″ border around the edge. (This is where I smooshed in fresh mushroom pieces, olives and a bit of vegan mozzarella).

Fold the empty half of the dough over the filling and press down along the edge with your fingers, then seal with a fork.

Place on a lightly oiled pizza pan or baking sheet. Bake until the crust is golden, about 30 minutes. Let stand at room temperature for 10 minutes before serving.

If using, heat marinara over the stove and pour a ladle-full over the calzone. Top with a pinch or two of vegan mozzarella and enjoy!

Recipe source: Vegan Planet

Sesame Noodles With Tofu Steaks

April 13, 2010 by epicureanvegan

This recipe has so many of my favorite ingredients: tofu, sesame and bok choy. It’s a hands-on meal from start to finish, but it definitely isn’t complicated. The tofu is wonderful and the recipe for it would be perfect for tofu sandwiches.

INGREDIENTS:
1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices
7 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons honey
1 teaspoon crushed red pepper flakes
2 tablespoons neutral oil, such as grapeseed, canola or sunflower
3/4 pound udon or soba noodles
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame seed oil
1 pound baby bok choy, rinsed well but not trimmed
1 scallion, thinly sliced

DIRECTIONS:
Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture. ( I pressed the whole block, then sliced it)
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.

Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.

Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes.

Serve the noodles topped with greens and tofu, sprinkled with scallions. For some crunch, I suggest sprinkling chopped peanuts on top. Enjoy!

Recipe source: Peter Berley

Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture.
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.
Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.
Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes. Serve the noodles topped with greens and tofu, sprinkled with scallions.

Stuffed Shells

April 10, 2010 by epicureanvegan

Ricotta what?! Who needs ricotta? These stuffed shells are outstanding and the tofu mixture can easily be used for lasagna. If you don’t have fresh basil, use 1-1/2 tablespoons of the dried variety. In the past, I’ve also added about 6 large spinach leaves after processing everything else. Great way to get some added calcium and veggies. Also, if you don’t have any French or Italian bread, make garlic toast easily with leftover hamburger or hot dog buns. I had some whole wheat hamburger buns in the freezer, so I thawed them briefly in the microwave, spread them with some Earth Balance and sprinkled them with garlic salt. Pop them in the oven under a high broiler while the shells cool after baking.

INGREDIENTS:
1 12-oz pgk. jumbo pasta shells
1 14-oz pgk. extra-firm tofu, drained and pressed
1 jar marinara sauce (I like Newman’s Own)
1/4-1/3 C nutritional yeast
1 C fresh basil, chopped
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
2 Tbs lemon juice
1-1/2 C vegan mozzarella, shredded and divided

DIRECTIONS:
Preheat oven to 375. Add tofu, basil, garlic powder, salt, pepper and lemon juice to a food processor and process well until the mixture resembles ricotta cheese. Stir in 1 cup of the mozzarella cheese.

Cook shells according to package instructions, but subtract a couple of minutes–you want the shells very al dente so that they do not split. Pour a layer of sauce on the bottom of a 15″ baking dish. Stuff each shell (about 43 of them) with 2-3 tsp of tofu mixture and place in pan. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 15-20 minutes. Let cool 5 minutes and enjoy!

Garlic-toasted hamburger buns

Green Tea Rice with Lemon, Snowpeas and Tofu

March 31, 2010 by epicureanvegan

Sushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls.

INGREDIENTS:
3 C water
4 green tea bags
1-1/2 C white sushi rice
2 Tbs canola or grapeseed oil (I used olive oil)
8 oz extra-firm tofu, drained and cut into 1/4″ dice
3 green onions, minced
2 C snow peas, trimmed and cut diagonally into 1″ pieces
1 Tbs fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the water to a boil. Add the tea bags and remove from the heat. Let stand for 7 mins and remove and discard the tea bags. Rinse the rice under running water until the water runs clear (I used a fine-mesh strainer) then add to the brewed tea. Cover and cook over medium heat until tender, about 25 mins (15-20 mins was perfect). Remove from heat and set aside.

In a large skillet, heat the oil over medium heat. Add the tofu and cook until golden brown, 5 mins. Add the green onions and snow peas and cook until softened, 3 mins. Stir in the lemon juice and zest.

In a large bowl, combine the cooked rice with the tofu and snowpea mixture. Season with salt and pepper to taste, and serve immediately. Enjoy!

Recipe source: 1000 Vegan Recipes

Honey-Glazed Tofu on Couscous

March 6, 2010 by epicureanvegan

I have a stack of magazines, each with at least ten Post-Its sticking out, marking delicious-looking recipes to try. Facing a hungry family, I looked through this arsenal of dinner options. This one is from Healing Foods Cookbook from Vegetarian Times. Calling for 2 tsp of black pepper, it had a bit of a kick–I definitely loved it, but if you don’t, I’d cut the pepper dose in half. The recipe also called for (2) 10-oz of extra firm tofu, but I used just (1) 14-oz and that was more than enough. I made a couple of other alterations, but I’ll post the original recipe with my changes.

INGREDIENTS:
Honey-Glazed Tofu:
2- 10 oz pkgs. extra-form tofu (I used 1- 14 oz pkg.)
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
1/4 C vegetable oil
1/2 C honey
Pumpkin Seed Couscous:
2 C low-sodium vegetable broth
2 medium carrots, chopped–1 cup (I didn’t have any…oops)
1 C frozen edamame, thawed
2 tsp olive oil
1 tsp salt
1-1/2 C whole wheat couscous (I used regular)
1/2 C toasted pumpkin seeds (I used toasted sliced almonds)

DIRECTIONS:
To make Honey-Glazed Tofu: Place tofu between two plates and set heavy pot (or cans) on top. Drain 10 mins and pat dry. Cut tofu into 3/8″ thick slices. (I didn’t get a ruler out–just went for it).

Combine pepper, thyme, and salt in a small bowl. Coat tofu slices with pepper mixture and set aside.

To make Pumpkin Seed Couscous: Bring broth, carrots, edamame, olive oil, and salt to a boil in a covered saucepan. Remove from heat, and stir in couscous. Cover 5 mins, then fluff with a fork.

Meanwhile, heat vegetable oil and honey in a large skillet over medium-high heat until bubbling. Place seasoned tofu in pan and cook 3 mins. Turn and cook 3 minutes more, spooning thickening sauce over tofu.

To serve: Stir pumpkin seeds into couscous. (I sprinkled them on top of single servings to keep them from getting soft or soggy, especially for leftovers). Spoon onto plates and top with Honey-Glazed Tofu. It will feed about 6 people. Definitely delicious and I think any leftover tofu would be great for sandwiches, too. Enjoy!

Breakfast Sandwiches

January 23, 2010 by epicureanvegan

These were delicious, but I made it harder on myself than I needed to…I thought I could get away by using soft, Silken tofu, not firm, like the recipe says…won’t make that mistake again. Despite the detours I had to make these sandwiches were very yummy and served with some tempeh bacon, it was a satisfying breakfast.
The recipe includes homemade biscuits, but I used toasted English muffins instead–I didn’t have ALL morning…!

INGREDIENTS:
Tofu eggs:
1 12-oz pkg Firm Aseptic Silken Tofu
5 Tbs soy milk
2 Tbs nutritional yeast
1 Tbs olive oil
3/4 tsp salt
1 Tbs tahini
1/2 tsp Dijon mustard
1 Tbs plus 1 tsp cornstarch
1/8 tsp baking powder
Vegetable oil for heating in pan
Maple Soy Tofu:
1 14oz block of water-packed tofu, pressed
3 Tbs soy sauce
3 Tbs maple syrup

DIRECTIONS:
To make the tofu egg, mix all the ingredients, except vegetable oil in a blender or food processor. Blend well. Heat a nonstick skillet with a few teaspoons of vegetable oil. Pour 1/3c of batter into the hot pan, using a rubber spatula to gently spread the batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook the tofu egg “pancakes”; stack and set aside. (Ok…this was not as easy as it sounds–perhaps it was the tofu issue, after the first “pancake” fizzled and disintegrated into the oil, I said screw it–I’ll make scrambled eggs. That didn’t work. BUT…after 5 mins, it made a thicker batter, so I poured it back into a bowl and was able to make the egg pancakes).

They weren’t real pretty, but that’s okay…they tasted great.
To make the maple tofu:
(And I recommend doing this while the egg pancakes are cooking–save on time–if you don’t mind having 2 pans going)
After tofu is drained and pressed, slice it into 10 thick slices. Cook in an ungreased, nonstick skillet until brown on both sides, cooking in batches if necessary. Place all of the cooked tofu into the pan. Add the soy sauce and maple syrup (I whisked together both in a bowl first–made more sense) until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside. Place the tofu eggs and maple tofu on the toasted english muffins and serve. I had a third pan going with the tempeh bacon–and then added a slice to the sandwich. Hmmm….despite all the work and my “egg” mishap, it was well worth it! The tofu eggs really tasted very much real like egg–impressed. I think a good variation would be to use a Tofutti cheese slice in the place of the tofu egg, the maple tofu and tempeh bacon.

Recipe source: Vegan Yum Yum

Crispy Tofu Slices with Orange Dipping Sauce

January 23, 2010 by epicureanvegan

Holy…mackerel, I have never seen 8oz of tofu disappear so fast. This is was outstanding–I just wish I had made more! The recipe is from The Kind Diet and are so easy to make. The slightly sweet orange dipping sauce gives these a dessert, or even a breakfast quality. They practically melt in your mouth.

INGREDIENTS:
1-8oz pkg savory-flavored baked tofu (I used Westsoy Sesame Peanut flavored and the picture only shows about 1/4 of that)
1/2 C corn flour
1/2 C brown rice flour
Safflower oil
2/3 C orange juice
1/3 C maple syrup

DIRECTIONS:
Cut the baked tofu into slices about 1/4″ thick. Mix the flours together in a shallow bowl. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer and heat over medium heat. Dip each of the tofu strips into the flour mixture, coating well on all sides. Place the tofu strips in the skillet, and cook until lightly browned on both sides, about 3 mins per side. Transfer the fried tofu strips to a plate lined with paper towels to drain. Stir together the orange juice and syrup in a small bowl. Serve the tofu strips with the dipping sauce along side.
So delicious!
There was quite a bit of leftover flour, so I saved it for another batch, but I would recommend using 2 packages of tofu because there was also quite a bit of sauce left, too. With the orange juice and maple syrup dipping sauce, it would be delish for breakfast. Or try a tamari and brown sugar combo, or teriyaki sauce…the possibilities are really endless and I can’t wait to make more!

Recipe source: The Kind Diet

Miso Soup with Tofu and Baby Spinach

January 21, 2010 by epicureanvegan

This soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Recipe source: Vegan Planet

Smoky Miso Tofu Sandwiches

January 21, 2010 by epicureanvegan

I love sandwiches, but I typically don’t post any unless they are unique and out-of-this-world. This sandwich is just that! The baked tofu slices will keep in the refrigerator for a while for future lunches, snacks, pasta salads, etc. I end up making a batch every couple of weeks. When it comes to sandwiches, anything goes! Add your favorite ingredients. I like mayo, roasted red pepper, spinach, a Tofutti cheese slice. I sometimes substitute the roasted red pepper for tomato. My husband likes to add some balsamic vinegar. Just go for it!

INGREDIENTS:
1 block extra-firm tofu, drained and pressed
3 Tbs red miso
3 Tbs lemon juice
3 Tbs sugar
3 Tbs tamari or soy sauce
1 Tbs nutritional yeast
1/4 tsp Liquid Smoke flavoring
Your favorite sandwich bread

DIRECTIONS:
Preheat oven to 425. Wrap drained tofu in a few paper towels. (What I do is wrap in paper towels, place in/on a large dish or plate. Top with a plate and then stack 2-3 heavy cans on the plate. I press down just a little. I wait 5 mins then re-wrap tofu again in new paper towels and repeat. Works great.) Meanwhile, mix together the miso, lemon juice, sugar, tamari, yeast, and Liquid Smoke to make the marinade. Unwrap tofu and cut many thin, width-wise slices with a large knife. (Don’t use a serrated knife–you don’t want to saw your way through the tofu. I like it a bit thick and got 17 slices, but depending on how thick or thin you want it, you can get 20 slices.)

I then line a large cookie sheet with aluminum foil. I brush one side of each tofu slice with the marinade, placing the brushed side down. Then I brush the other side. Let the slices absorb the mariade for 10 mins, then brush just the tops again. Bake for 20 mins (unless you go really thin with the slices–check after 10 mins). Remove from the oven and let the slices cool on the sheet. (I like them a bit warm.) The tofu should be darkened around the edges, but not burned.

To make a sandwich, I toast a couple slices of sour dough and add my favorite sandwich toppings! Here’s some suggestions:
roasted red peppers
spinach
vegan cheese slices
cucumber
tomato
avocado
sprouts
Dijon mustard
bell pepper
The ideas are endless. What your favorite sandwich ingredients?
I store the leftovers in a well-sealed container in the fridge. Dice up the slices for pasta salad, stir fry, rice, or just plain snack on it! Enjoy!

Recipe source: Vegan Yum Yum

Tarragon Pasta with Roasted Asparagus

January 21, 2010 by epicureanvegan

This is a wonderful take on pasta salads. With the flavor of the roasted asparagus, the baked tofu and shallots, there’s no need for a heavy, rich mayo-sour cream dressing. The lemon juice and cayenne dressing is the perfect accompaniment to the other flavors. I just made a couple of small changes to the recipe for convenience, but I’ll list the original recipe and my changes.

INGREDIENTS:
8 oz rotini pasta (I used about 16oz because I just didn’t think 8oz was quite enough)
1/4C plus 1 Tbs olive oil
1 lb thin asparagus, bottoms trimmed (I cut them into about 1 1/2″ pieces as well)
Salt and pepper
2 Tbs fresh lemon juice
Cayenne, to taste (I used about 1/8 of a tsp)
1/2 medium yellow bell pepper, seeded and chopped
2 shallots, minced
1 large, ripe yellow tomato, seeded and diced (I used a large roma tomato)
8 oz baked tofu, cut into small cubes (I used Westsoy’s Garlic and Herb baked tofu–so yummy)!
2 Tbs minced fresh tarragon leaves

DIRECTIONS:
Cook pasta until al dente, 8-10 mins. Drain and rinse under cold water. Place in a large bowl, toss with 1 tsp of the olive oil and set aside. Preheat oven to 425 degrees. Place the asparagus on a lightly oiled baking sheet, season with salt and pepper to taste, drizzle with 1 tsp of the olive oil. Roast until soft and lightly browned, about 10 mins. Set aside and cool. (I did this while the pasta was cooking). In a small bowl, combine the lemon juice, salt and cayenne to taste. Whisk in the remaining olive oil until well blended and pour over the pasta. Add the bell pepper, shallots, tomato, tofu and tarragon and toss to combine well. Divide among 4 individual plates and top with the asparagus. Serve immediately. (I added the asparagus with the other ingredients). Enjoy!

Recipe source: Vegan Planet

Spinach and Tofu Calzones

Sesame Noodles With Tofu Steaks

Stuffed Shells

Green Tea Rice with Lemon, Snowpeas and Tofu

Honey-Glazed Tofu on Couscous

Breakfast Sandwiches

Crispy Tofu Slices with Orange Dipping Sauce

Miso Soup with Tofu and Baby Spinach

Smoky Miso Tofu Sandwiches

Tarragon Pasta with Roasted Asparagus

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