Category Archives: Tofu

New Favorite Chili Sauce: Ancho Tamarind

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Smoked Tofu & Eggplant with Ancho Tamarind Sauce

I love a good chili sauce. One that has punch, and a bit of acid, with salt to balance the heat and the sour. I’ve been making chili sauces for a few years now, some with dried, and some with fresh chilis. I don’t make them all the time, but when I do watch out. Your taste buds won’t be able to forgive you for seconds in the heat. You can find my basic chili sauce recipe here.

So when we were channel surfing the other night, and “One Plate at a Time” with Chef Rick Bayless was on, I watched in fascination as he combined three of my favorite things: ancho chilis, raisins, and tamarind. “I must make this sauce!” I thought to myself. The partner quickly looked up the recipe, and I rushed out to gather all the ingredients.

Ingredients for Ancho Tamarind SauceIn his recipe Chef Bayless uses eggplant, and his protein is fish. Since fish is not an option in our household, I wondered what would go well with the heat of chilis and sweet of piloncillo? Ah, smoked tofu. The smokiness of the tofu and the hint of sour tamarind seemed like a brilliant idea.

Once the tofu was smoked, and the eggplant and ancho tamarind sauce were sufficiently blended and cooked, I served the dish with baby vegetable pickle, and caramelized poblano and fennel chutney. It left a tingle and buzz in the mouth that I won’t soon forget.

I will say that making chili sauce is a messy business. The red can get on everything, and go everywhere. It also likes to stain. Wear an apron, and, if you are not used to handling chilis, wear gloves. Please be very, very careful when cooking the sauce, when it bubbles, it will explode little tiny balls onto the stove, the counters, and even the walls. The quote after the cooking prAncho Tamarind Sauce cookingocess was, “Do I want to know how chili sauce got on the microwave?” The Simple answer was, ‘The sauce did it.” Clean up right away so you don’t stain your equipment (and so the accusations don’t fly). And especially wash your hands after handling the chilis, the residue can be damaging to sensitive skin.

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Smoked Tofu part deux

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Last summer I wrote about smoking tofu. I’ve learned a few thing since. I actually read on the package of mesquite chips what I am supposed to do.

Fire up the grill following the instructions in Smoked Tofu. Then follow these directions: Make a foil pack of mesquite chips (0r other smoking chips you are using), poke holes in the package. Put the foil pack on the coals. The pack will start smoking. When doing this, move the charcoal briquettes to one side of the grill. Put the block of tofu, that has been pressed right onto the grill. Cover and let smoke. Flip the tofu after about half an hour. Smoke until the there is no more smoke on the grill.

I’ve used this method several times now to roaring success. The other nifty thing about smoked tofu, add smoked salt to it. It is wildly delicious.

 

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Smokey Tofu and Veggies with “Magic” sauce

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The other night I came home from work and was really tired. Still, I had to get dinner on the table. We have pared down the cupboards from pre-packaged food, so there aren’t many options for dinner unless I cook.

I had one can of coconut milk left on the shelf. In the refrigerator there were some left-over diced veggies, smoked tofu, and rice. This dish was the perfect way to use up the food in my frig, without having to do a lot of work. I have a well stocked pantry, so I gathered up some spices, and went to work. And I came up with Smokey Tofu and Veggies, with Magic Coconut Sauce.

The Partner started eating, and about half way through she thoroughly relaxed, looked at me and said “you made magic sauce!” I started in with my general litany about how I just opened a can of coconut milk and added some spices. She didn’t let me get away with it. I don’t just make food, and she knows it, after all, she’s the one who named me Kitchen Shaman.

So, in all it’s glory, here is the recipe fo Magic Sauce that relaxes even the insides of your body.

Tools:

  • Saute Pan
  • Wok
  • Knife
  • Cutting board
  • Micro plane

Ingredients

  • 1 tbsp Coriander
  • 1 tbsp Cumin
  • 1/2 tbsp Fennel Seed
  • 2 tbsp sunflower oil
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1/2 Poblano pepper, diced
  • 1 Zucchini, diced
  • 1 Squash, diced
  • 1 tbsp ginger paste
  • Smoked Tofu, cubed
  • 1 can (15 oz) Coconut Milk
  • 2 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tbsp amchur (mango) powder
  • Brown Basmati Rice

Process:

Dice up all the vegetables, and cube tofu. To make the ginger paste, grate about a quarter inch of ginger on the micro plane.

Heat up sauce pan. On low heat toast coriander, cumin and fennel seed.

Heat up wok. Add sunflower oil. When oil is hot, add peppers and onion. Saute until they start softening. Add zucchini, squash, ginger paste, and toasted spices. Saute until the squash start to soften, add the smoked tofu. Cook until the tofu is heated through.

While the veggies are cooking, open a can of coconut milk, stir it up and pour into same saute pan used for toasting spices. Add paprika, cayenne, and amchur powder. Bring to a boil, then simmer while the veggies are cooking.

Cook the basmati rice according to instructions. Place in pasta bowls. Layer in the coconut sauce. Add the veggies and smoked tofu. Serve with your favorite flatbreads, naan, tortillas, or steamed mushi buns.

This is a recipe that is versatile. Try out different veggies. The ones listed were the ones I had available in my frig. The spices, however, are fixed. You can try deviations, but I won’t guarantee the “magic” part of the recipe.

I really don’t know why the coconut became “magic” sauce. It was simple and easy to make. Maybe it’s all the love I put into the food I make, even when I am tired. Maybe it was the combination of spices. Whatever worked, I hope you can produce the same effect on your diners. Try this recipe out, and please let me know how it turns out.

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Soy Chorizo, Finally!

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It took five minutes, a 1 lb package of tofu, paprika, chili powder, and a food processor.

We buy 2-3 1 lb blocks of tofu a week. We buy a 1 lb package of soyrizo from Trader Joe’s every week. The soyrizo costs $3.49, a 1 lb package of tofu $1.99. So, why I am I spending double the money on something I can make? First excuse: I had no paprika. I don’t cook with it. Never had a need. Once about three years ago I used smoked paprika in quinoa, that was really good. Second excuse? Laziness. Pure and simple. It’s easier to grab it off the shelf than to make it myself.

Like I said, five minutes. OK, maybe 10 with clean-up time. A web search for vegan chorizo generates a ton of talk about the kinds of chorizo you can buy at the local market, not how to make it, or if there is a recipe it uses TVP, and I have nightmares from my childhood about TVP. (That’s a story for another post).

Here’s the recipe.  Feel free to modify it however you like, and, please, if you make it, leave me a comment about how it turns out.

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Soy Chorizo

Ingredients

  • 1 lb firm tofu, cubed
  • 2 tbsp paprika
  • 2 tbsp red chili powder
  • 2 tsp cumin
  • 2 tsp coriander seed
  • 4-5 cloves garlic, peeled
  • 2-3 shallots, peeled and chopped
  • 1 1/2 tsp salt
  • 1/3 cup apple cider vinegar

Process

Add all the ingredients but the vinegar in a food processor. Mix with the metal blade until the tofu starts to form a ball. Remove and place into a work bowl (I use stainless steel bowls). Add the vinegar, working it into the ball of tofu.

Wrap tightly in plastic and store in refrigerator for a couple of days.

Remove and form patties approximately 1 inch in diameter. Wrap and freeze until needed. Use in any recipe that calls for chorizo. Alternatively, cook in a frying pan with a little oil, and eat on the side with Tofu Scramble, pancakes, or other breakfast food.

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Eggplant and tofu are friends

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Eggplant and Tofu Stir fry

Here’s a great protein packed and flavorful dish sure to please your friends and family. It tends to be on the salty side, but it will satisfy even a hearty appetite. See Working with Tofu for a sure fire way to prepare the tofu for this recipe.

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Eggplant and tofu are friends

Ingredients

  • 4 tbsp safflower or sunflower oil
  • 1 stalk lemongrass, chopped
  • 2 tsp ground fenugreek
  • 1 tsp ground coriander
  • 2 tsp red chili powder
  • 2 tsp ground turmeric
  • 1 lb Tofu, cubed
  • ¼ cup red peppers, sliced
  • ¼ cup poblano chili, sliced*
  • ¼ cup red onion, sliced
  • ½ tsp garlic, finely chopped
  • 3 tbsp Rice wine vinegar
  • 1 tsp Liquid smoke
  • 1 cup Liquid Braggs aminos (or soy sauce)
  • 1 purple eggplant, sliced (Japanese eggplant)**
  • 2 tsp fresh ginger, sliced

Process

Heat up a wok, or similar skillet. Add the oil. When the oil is hot but not smoking, add the lemongrass, fenugreek, coriander, chili powder, and turmeric. Stir the spices and then add the tofu. (be careful not to burn the spices).

Stir fry the Tofu until coated with all the spices. Turn the heat down to medium. Pour in the Rice wine vinegar and about ¼ of the Liquid Braggs Aminos. Stir fry until well mixed.

Add the peppers, poblano chilis, onions and garlic. Stir fry until the vegetables are cooked a bit. (3-4 minutes). Mix in the eggplant, and cook another 3-4 minutes. Keep adding the aminos so the mixture doesn’t get dry. Cook until the eggplant is soft. Add the fresh sliced ginger, and remove from the heat.

Serve with rice, or rice noodles. This stir fry will be salty all on it’s own, so there’s no need to add salt. If you are not vegan, a little honey would be good too.

Notes

f you can’t find poblano chilis (called pasilla chili in some markets), use Anaheim chilis or jalapenos. If you like a lot of heat, you can use the red thai chilis (bird's eye chilis), but they are very hot. If substituting hotter chilis remember to adjust the levels of red chili powder.

If you can't find purple Japanese eggplant, use Black Beauty eggplant, or whatever you can find in your grocery store or Farmer's Market.

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Tofu Bacon!

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Tofu BaconTofu bacon has had me excited for awhile. I was scared to try it. I really did not understand what made it smokey, or so crunchy.? I turned to my friend, the internet. and found only a few references and recipes. It doesn’t seem to be as popular as you might think.

So I combined two or three good ideas and here’s what I came up with.

Tools

  • Sheet pan
  • cheese slicer
  • cloth or paper towel

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Tofu Bacon

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 3/4 lb

Ingredients

  • 16 oz block of firm tofu
  • 2-3 tbsp Tamari sauce or Liquid Braggs Aminos
  • liquid smoke ( to taste really)
  • 1-2 tbsp nutritional yeast flakes

Process

Mix the liquids together and set aside. Drain the tofu. Use a cheese slicer to make thin slices of tofu (I found an adjustable one…it works great).

Lay the pieces out on a sheet pan covered in paper towel or cloth. This will soak out the excess liquid from the tofu.

Turn the oven on to 275 degrees. Remove the cloth or paper towel from the tofu, generously spray the sheet pan with pan spray. Using a pastry brush, coat the tofu on both sides.

Handle carefully if sliced thin. Place in oven and cook for 20-25 minutes on one side, and another 10 minutes or so on the other. The option is to cook it in a pan on the stove, but the oven actually draws out a bit more of the moisture, mimicking the smoking and curing process that bacon actually goes through.

Remove and cool. Eat with your favorite tofu scramble, or salad. It’s yummy!

Notes

Sources for this recipe came from the vegan epicurean, vegweb, and the PPK (Post Punk Kitchen). All three sites have really great vegan recipes, and this tofu bacon is a mash up between vegweb, and the vegan epicurean.

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A Recipe a Day: India Spiced Tofu Bites

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Indian Spiced Tofu Bites

Indian Spiced Tofu Bites on a Garden Salad with Herb Vinegrette

These Tofu Bites are a great make-a-head snack for the family. They last up to a week, and puts a smile on everyone’s face. They are delicious in salads, stir fry, and even Pasta sauce if you are willing to be that bold. Send the kids to school with them, they’ll ask for more because they shared with their friends.

Remember, the spice mix is a suggestion. Experiment and come up with your own. You can also use different citrus juices. I haven’t tried it yet, but I bet pineapple juice would be excellent.

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A Recipe a Day: India Spiced Tofu Bites

Ingredients

    Tofu Bites
  • 1 lb firm tofu, cubed
  • Sunflower oil
  • Orange Juice
  • Garam Masala
    • Garam Masala (make ahead of time)
  • ¼ tsp Star anise
  • ¼ tsp Cardamom
  • ¼ tsp Cumin
  • ¼ tsp Coriander
  • ¼ tsp White pepper
  • 7-8 Curry leaves
  • 1 tbsp Chili powder
  • 2 tbsp Turmeric
  • ½ tsp Pomegranate powder

Process

Garam Masala:

Toast the seed spices individually. Combine them and grind, either in a spice grinder, or pound to a pulp in a mortar and pestle. Put in an airtight container. You can store the Garam Masala for a few months on the shelf.

Tofu Bites

After pressing the tofu, cut it into cubes.

In a bowl, add orange juice, olive oil, garam masala, turmeric, chili powder, and pomegranate powder. Mix thoroughly, then add the tofu. Set aside to marinate overnight. (the frying process in this recipe will help the flavors come out faster, but you can’t always rely on this trick).

Fill a deep skillet with oil to a quarter inch depth. I use a stove-top wok. Heat the oil, and carefully add the tofu into the oil. Cook until tofu bites start to get nice and brown. When done, remove from oil and drain on paper towels. Once cooled, serve as a snack, or as a meal.

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A Recipe a Day: Tofu Scramble

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What I love about Tofu Scramble is it’s versatility. This is by no means the be all and end all recipe for this dish. Experiment with the base, and come up with different vegetables and spices to put in it. I like jalapenos and chili powder, so it goes into the one I make here at home, but you can add any thing, really, that you want to, it all depends on your palette.

The important things are the turmeric for coloring and some kind of aromatic vegetable base. That’s what gives the tofu its flavor.

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A Recipe a Day: Tofu Scramble

Ingredients

  • 1 lb soft tofu, drained
  • 2 tbsp Sunflower oil
  • 1 bunch spinach
  • 1 green pepper, diced
  • 1 red pepper, diced
  • ½ red onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Red Chili Powder
  • 2 tbsp Turmeric
  • ¼ tsp cayenne
  • ½ tsp Cumin
  • Salt and pepper to taste

Process

Drain tofu into a colander, let drain for 15-20 minutes.

In the mean time prepare the vegetables for sauté.

Heat up a skillet, add oil when skillet is hot. Add vegetables (except for spinach) when the oil starts to sizzle. Sauté until tender. Add Tofu and spices, sauté. Turn down heat and let cook for 8-10 minutes. Check periodically and stir.

Flip tofu scramble and add spinach. Sauté until tofu takes on scrambled egg consistency.

Serve fresh fruit as a side when in season.

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A Recipe a Day: Tofu Cutlets with Orange Cumin Marinade

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Orange Glazed Tofu

I’ve been making these Cutlets for several years now. You can use just about any marinade that you want, but in the process I discovered that the Orange Cumin Marinade is the best for these juicy and delightful cutlets. My family loves them even just to snack on.

It’s great to get everyone out gathered by the grill, swimming, and anticipating this dinner.

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Tofu Cutlets with Orange Cumin Marinade

Ingredients

  • ¾ cup Orange Juice reduced by half
  • 1/3 yellow onion, diced
  • 1 tbsp ground cumin
  • 1/8 cup Rice wine vinegar
  • 1 cup Olive Oil
  • S & P
  • 1 lb Tofu

Process

To make the Marinade:

Heat up orange juice in a sauce pan, and reduce by half. This will intensify the orange flavor and bring out the sweetness in the juice. Cool before blending.

Place onion, cumin, and rice wine vinegar in a blender, with a few drops of water and puree. Add in the cooled orange juice. Slowly, a few drops at a time add the Olive oil. Once the dressing begins to emulsify, you can start a steady stream until all the oil is blended.

To prepare tofu cutlets:

Cut in half, wrap in paper towel, and place heavy objects on the tofu to press the water out.

Once pressed, place tofu into a container, add marinade, dress tofu thoroughly, let marinate overnight, if not, give the tofu at least 2-4 hours to absorb the flavors of the marinade.

When the tofu is ready, fire up a grill and oil it down. Get it nice and hot. Place the cutlets on the grill, it will take a few minutes for each side, turn the tofu to make diamond marks if you are feeling creative. The act of grilling will lock the juices of the marinade into the tofu. Remember to baste the tofu with the remaining marinade while it's cooking.

Notes

Serve with grilled veggies, or even a snappy salad.

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Tofu Chili Tacos

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Tofu Chili Tacos

Tofu Chili Tacos

These tacos make a great summer dinner!

Sometimes I need something quick and easy for dinner. Tofu tacos come under that category. I only have to cook one thing, tofu in chili sauce, and then chop up the rest of the ingredients, put them in bowls, set it on the table, and let the FOO at it. Serve with Spanish Rice and Beans, and you’ve got a great low fat, healthy version of Taco Dinner Night!

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Tofu Chili Tacos

Ingredients

    For the Tacos
  • 1 pound firm tofu, cubed
  • 2 cups New Mexico Red Chili Sauce
    • For the Garnishes
  • Shredded lettuce
  • Sliced olives
  • diced tomatoes
  • grated cheese or cheese alternative
  • Corn or flour 6? tortillas

Process

Cube tofu into small cubes. Cover in chili sauce and marinade overnight.

Cook the tofu in chili sauce for approximately 30-45 minutes. Don’t let the sauce dry out. Add a little water as needed.

Prepare the garnishes in individual serving dishes. Serve family style with warm corn or flour tortillas. They go great with Smashed Black Beans and Arroz.

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