Grilled Smoky Tofu

Goes with everything, and IN everything! :)  Feel free to bake or fry, if a grill is not available.  This will create a caramelized glaze - wonderful!  Just be careful of burning the sauce.

GRILLED SMOKY TOFU

Time: 30 min      |       Servings: 4      |      Difficulty:  Low


Ingredients

2 packages smoked tofu, sliced or cut into strips
1/2 cup soy sauce
2 tablespoons maple syrup
1 teaspoon Sriracha sauce (or more if you like it spicy!)
1 tablespoon preferred vegetable oil


Preparation
 
Combine all ingredients in a bowl, allow to marinate at least 15 minutes.
 
Grill on BBQ, using marinade as basting sauce - until all sides are slightly charred; about 10 minutes.

Serve and enjoy.

Not-Chicken Salad

This salad is best with home-made seitan, and is unbelievably delicious!  Eat it as is, or throw it in a sandwich.  You definitely don't have to use seitan  - tempeh, tofu, and even faux chicken will work great too.  However, if you do use tofu, I recommend using fried tofu for a heartier texture.  This recipe is SSS for any lazy night!  Enjoy!


Not-Chicken Salad

Time:  15 Minutes      |      Servings:  4      |      Difficulty:     Low

Ingredients

1 recipe prepared seitan,  cubed (about 3 cups)
1 red bell pepper, diced
1 medium onion, diced
1/4 cup shredded carrot
1 bunch green onion, sliced thinly
1/4 cup non-dairy sour cream
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper

Preparation

Combine all ingredients in bowl.  Serve.

Suggestion:  Even better if chilled in the fridge for 30 minutes or more.

Herbed Pasta Salad

Happy Sunday!

This Herbed Pasta Salad is a variation of a pasta salad in Colleen Patrick-Goudreau's book "The Vegan Table". I hope you enjoy it!

Herbed Pasta Salad [Makes 6 servings].

Ingredients:
16 oz vegan penne (or similar)*
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup fresh lemon juice
1/2 cup fresh basil
1/2 cup fresh Italian parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cucumber, chopped
1 red onion, chopped
2 bell peppers, chopped
1 can artichokes, drained and chopped
1 cup cherry tomatoes, halved
1 cup pine nuts

Optional: 1 block tofu, squared and fried

Preparation:

Begin with cooking pasta according to instructions.

Meanwhile, in a food processor, combine oil, vinegar, lemon juice, fresh herbs, salt, pepper and sugar. Blend until the herbs look finely chopped and ingredients are well incorporated.

When pasta is cooked, allow to cool and combine all ingredients (including tofu, if using). Mix thoroughly and serve.



* Dried pasta is usually Vegan, but check the ingredients just to make sure. Rice pasta is almost always Vegan.