Five-Spice Baked Tofu

Baked Five-Spice Tofu | veganblonde.com
Baked Five-Spice Tofu | veganblonde.com

This baked tofu recipe is everything! The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal! I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make? Here’s how you do:

  • 1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons creamy, natural peanut butter
  • 1 1/2 teaspoon five-spice powder
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt

Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.

Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 10 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!

If you try this recipe, please let me know! Leave a comment below and don’t forget to tag your photos on social media using #THEVeganBlonde.

 

Cauliflower Adobo with Red Kidney Beans

Cauliflower Adobo with Red Kidney Beans | veganblonde.com
Cauliflower Adobo with Red Kidney Beans | veganblonde.com

This recipe is a continuation to the Whole Roasted Cauliflower Adobo. I wanted to add something to that dish so that it would pretty much create a dinner in itself. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.

  • 1 large head cauliflower
  • 1/2 cup olive oil
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 can red kidney beans, rinsed and drained
  • 1/4 cup minced red onion
  • Garnishes/accompaniments: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach

Preheat oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 5-10 minutes. Remove from the oven and garnish with fresh cilantro. Bon appétit!

Green Split Pea Stew

Green Split Pea Soup
Green Split Pea Soup | veganblonde.com

I love stews. Not only because you can use any ingredient you want, but because they’re so quick and easy to put together. When I developed this recipe, I wanted to do something with green split peas. I had some lingering around in the pantry, and the weather has been so cold in Arizona this winter that I figured they would be fabulous in a warm and comfy stew. Here’s how you do:

  • 2 tablespoons grapeseed oil
  • 1 large onion, sliced thin
  • 2 cloves garlic, minced
  • 4-5 sprigs fresh thyme
  • 1/2 teaspoon turmeric
  • 8-10 cups vegetable broth
  • 1 cup green split peas, sorted and rinsed
  • 1 bunch beet greens, chopped
  • 1 can chickpeas, rinsed and drained
  • Splash fresh lemon juice
  • Sea salt and pepper, to taste
  • Garnishes: toasted pumpkin seeds or pine nuts, fresh cilantro, coconut yogurt

In a large pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the onion and sauté until nicely browned, but not burned, about 6-7 minutes. Add the garlic,  thyme, sea salt and pepper, and cook one more minute. Add the turmeric and mix well. Add the vegetable broth and the peas, and bring to a boil. Reduce heat to a simmer and cook for about 30-40 minutes, until the peas are tender, but still hold their shape. Add the beet greens and the chickpeas. Simmer gently for 5 minutes, until the beet greens are wilted. Test for seasoning and adjust, if necessary. Turn off the heat, add a splash of fresh lemon juice and garnish. Bon appétit!

Paris Bistro Soup

Paris Bistro Soup | veganblonde.com
Paris Bistro Soup | veganblonde.com

I make this soup using the Paris Bistro Bean mix from McClendon’s Select, one of the vendors at farmers markets here in the Valley. It contains many legumes and is a great canvas for a nourishing soup. The recipe is very simple, just ensure that you soak your beans the night before!

  • 1 cup dried Paris Bistro bean mix (you can find something similar at the store), soaked overnight, rinsed, and drained
  • 1 tablespoon grapeseed oil
  • 1 cup diced celery
  • 1 cup diced parsnips
  • 2 cups diced carrots
  • 1 1/2 cup leeks, cleaned well and sliced thin
  • 4 cloves garlic, smashed
  • 2-3 sprigs fresh thyme
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • 1.5 quart (6 cups) good quality vegetable broth
  • 1 bunch beet greens, sliced thin
  • 2 tablespoons fresh parsley, chopped
  • Sea salt and pepper, to taste

In a large soup pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the celery, parsnips, carrots, leeks, garlic, thyme, and salt and pepper to taste. Mix well and sauté for 2-3 minutes until the vegetables lose their crunch. Add the turmeric and cook for one minute, mixing well. Add the bay leaves and vegetable broth. Bring to a boil and add the beans. Reduce the heat to a simmer and cook until the beans are tender, about 45 minutes. Add the beet greens and cook for 2-3 minutes, until they are wilted and tender. Turn off the heat and add parsley. Test and adjust seasonings, if necessary. Bon appétit!

Cream of Wild Mushroom

Cream of Wild Mushroom | veganblondes.com
Cream of Wild Mushroom | veganblondes.com

One of my favorite-of-all-time soup has always been Ina Garten’s famous cream of wild mushroom soup. It called for one stick of butter and two cups of heavy cream! This is one of those things that are hard to veganize. I tried it with almond milk, soy milk, pea milk, but nothing gave me that smoothness I was looking for. At that point, I knew nothing else would do the job as well as coconut milk. So here we are, with a smooth and dairy-free Vegan Blonde version. Adapted from: Cream of Wild Mushroom Soup, by Ina Garten

  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter
  • 3 small leeks, chopped (white and pale green parts only)
  • 1 lb. wild mushrooms, cleaned, trimmed, and coarsely chopped
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 4 cups homemade mushroom or vegetable broth
  • 1 teaspoon minced fresh thyme
  • 1 can full fat coconut milk
  • 1/2 cup parsley, minced
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon pepper

In a large Dutch oven, or soup pot, heat the olive oil and the butter over medium heat and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown, but not burnt. Bring the heat to medium and add the wild mushrooms. Cook for 10 minutes, until the mushrooms are browned and tender. Add the flour and cook for one minute. Add the white wine, scraping the bottom of the pot and cook for one more minute. Add the broth, the thyme, the sea salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until slightly reduced. Add the can of coconut milk and the parsley. Taste and adjust for salt and pepper. Heat through and serve.

Bon appétit!

Indian Potato Cakes

Indian Potato Cakes | veganblonde.com
Indian Potato Cakes | veganblonde.com

These are decadent and so versatile! I ate them on top of rice, in a salad, and as a burger! The kids loved them, too! After watching one of Bosh!’s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Vegan Blonde way! So here it is!

  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds (optional)
  • 3 large shallots, sliced thin
  • 1/2 teaspoon turmeric
  • 3 cups spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons water
  • 1 tablespoon garlic-ginger paste (equal parts garlic and ginger, muddled into a paste)
  • 2 1/2 cups mashed potatoes (6-8 potatoes)
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • Flour for dusting the cakes

In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.

Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.

In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!

Baked BBQ Tofu

Baked Tofu
Baked BBQ Tofu | veganblondes.com

Fabulously easy and versatile, this baked BBQ tofu recipe will give you so much pleasure. It requires only seven ingredients, including the tofu, and the salt and pepper, and can be used in a multitude of ways. Depending on how you slice your tofu, you can use strips for sandwiches, planks for bowls, or cubes for soups.

  • 1 brick extra firm tofu, pressed (click here to see how to press tofu and get it ready for use)
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari
  • 2 teaspoons smoked paprika
  • 7-8 drops liquid smoke
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Preheat the oven to 350°. Whisk together the sesame oil, tamari, smoked paprika, liquid smoke, minced garlic, and sea salt and pepper.

Place tofu in a shallow container and pour the BBQ sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu cubes from the sauce and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. I like to scrape some of the sauce into a small bowl and keep it handy to baste the tofu a few times during cooking. Transfer the baking sheet to the oven and bake until the tofu is golden and the pieces look puffed up, about 25-30 minutes. Remember that the baking time will vary depending on the size of your cubes. Bon appétit!

Karine