So, I have this huge jar of tahini in my cupboard that I’ve been trying to use up for forever.
Also, my dill plants have been growing like CRAZY. Seriously, what am I supposed to do with all that dill?
This recipe was really a way of me throwing all that stuff together to get rid of it, while also making something delicious. I’m pretty happy with the result!
Lemon dill tofu (adapted from Oh She Glows)
1 package tofu, extra firm
1/2 tsp minced garlic
3 tbsp lemon juice
1 tbsp tahini
1 tbsp water
1/2 tbsp nutritional yeast (optional)
1 tsp extra virgin olive oil
3/4 cup fresh dill, chopped finely
Salt & pepper to taste
- Press tofu using tofu press or just a bunch of books.
- Preheat oven to 375 F.
- Meanwhile, mix remaining ingredients together to make coating for tofu.
- Cut pressed tofu into cubes and place on greased cookie sheet. Bake for 15 minutes, flip over, then bake another 15 minutes.
- Toss baked tofu with lemon dill coating.
I have been wrestling with the best way to make tofu for awhile now. Whenever I try to pan fry it, it always gets all gross & crumbly. I think if I used a thin layer of oil that would work better than just spraying the pan, but that just feels a bit too unhealthy for me.
So, on to baking tofu! After this recipe, I have decided that I will no longer pan fry tofu again. The baked tofu turned out far better than any tofu I’ve ever made!
I totally ate this whole block of tofu by myself, so I would recommend either making more or serving it over rice, quinoa, etc. But then again, I was pretty hungry so maybe two moderately hungry people could share!
I’ve also been having an intensely strong craving for sugary things lately. I typically don’t keep any sugary treats in my house, so when this craving hits I tend to eat weird things that I do have. For example, the other day I ate about half a jar of peanut butter with a spoon. While not incredibly healthy, I’m sure, I’d be willing to bet that it’s better than eating a bag of mini donuts. 😉
Anyway, this recipe for tofu is wonderfully sweet with a bit of spice. Feel free to use agave if you are a strict vegan. I hope you enjoy it as much as I did!
Honey baked tofu (adapted from Healthy Tipping Point)
1 block extra firm tofu
2 tbsp olive oil
3 tbsp honey or agave
1 1/2 tsp chili powder
2 tsp black pepper
1 tsp paprika
- Preheat oven to 375 F.
- Press tofu until 1 1/4″ in diameter. Cut tofu in small cubes.
- Mix all ingredients together except sesame seeds. Microwave for 40 seconds and stir thoroughly.
- Spray a cooking sheet with olive oil. Dip the tofu in the marinade and place on cooking sheet. Sprinkle with sesame seeds.
- Bake for 15 minutes. Flip all pieces over, sprinkle with more sesame seeds, and bake an additional 15 minutes.
- If you let them sit for awhile, they will get firmer & crunchier. I just ate mine right away though. 😉
So, my mom used to make this wonderful southwestern egg bake, and it was one of my favorite dishes. It had eggs, it had cheese, it had sausage, it was nowhere close to vegan. But I decided to mess with this dish dramatically and make something that fits my current diet but tastes just a bit like mom’s cooking. 🙂
Basically, I used the same idea behind the tofu quiche to make this recipe vegan. And while I could have just replaced the sausage with vegan sausage, I prefer using whole vegetables instead of meat substitutes. They are cheaper & better for you, so I changed the entire dish up with a load of veggies!
Warning: I really love the spice in this dish so I went a bit overboard. If intense spices are not your thing, you might want to cut the amount of certain spices down a bit! 😉
Vegan southwest bake
6 flour tortillas, cut into 1/2-inch strips
16 oz mushrooms
2 tsp soy sauce
1/4 tsp minced garlic
1/4 tsp onion powder
2 red bell peppers
2 cups spinach
1 can black beans (15 oz)
2 packages extra firm tofu
1/8 tsp black salt
2 tbsp nutritional yeast
1/8 cup milk of choice
2 tsp minced garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp paprika
Pepper to taste
Miso to taste
5 roma tomatoes
3 green onions
- Cook mushrooms with soy sauce until most of their water is gone. Add in other veggies and seasonings.
- In a greased 13×9. baking dish, layer half of the tortilla strips with the veggies on top. Repeat layers.
- Blend tofu with black salt, nutritional yeast, milk as needed, and remaining seasonings.
- Pour tofu mixture over contents of baking dish.
- Bake, uncovered, at 350 F for 30-50 minutes.
- Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- Sprinkle green onions on the top & serve!
Cauliflower, I’m afraid I’ve moved on.
While I do love the fact that I can buy you frozen and the fact that you are incredibly good for me, I’m afraid someone else makes better creamy sauces than you.
My new creaminess of choice is… silken tofu!
Despite the fact that pressing it is kind of a pain, tofu makes such creamy deliciousness when blended that I simply can’t go back to cauliflower sauces. It’s just too good!
Anyway, remember those butternut squash & black bean burgers I made a bit ago? I made a bit too much, so I decided to switch it up & make some “meatballs” & pasta with them!
I cut up the extra burger buns I had and made some delicious croutons to put on the pasta. I blended the small amount of the old cauliflower sauce with the new tofu pasta sauce. I chopped up the remaining tomatoes I had and threw them in the pasta too.
All in all, it turned out great! A little improvising is always fun!
Here’s the recipe that resulted–
Squash & bean “meatballs”
- Preheat oven to 375 F.
- Original recipe here.
- Form into small balls and place on greased baking sheet.
- Bake for 20 minutes or just until crispy on the outside.
Several pieces of bread
- Chop bread into small squares.
- Pour into a bowl. Toss with olive oil, italian seasoning, and a pinch of salt.
- Spread out on a greasy baking sheet.
- Bake at 300 F for 20 minutes or just until crispy, stirring them a little half way through.
Spicy & creamy pasta sauce
1 block of silken tofu
1/4 cup milk of choice
1 tbsp lime juice
2 tsp paprika
1 tsp chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes
- Wrap tofu with paper towels and press with heavy books for at least an hour.
- Add tofu to blender with milk. Blend until creamy.
- Add in remaining ingredients. Add more milk as needed to get desired consistency.
- Pour over cooked pasta and heat just until warm.