Vegan Miscellanies

Baked Tofu Sandwich Inspired by Lolo of VeganYumYum

This is the sandwich (one of four, actually, since we simply couldn't help ourselves) I made after reading Lolo's Smoked Miso Tofu post.

I say I my sandwich was inspired by hers because, having checked my fridge, I found that I was out of miso. So I replaced the red miso with an equal amount of red doufu-ru, a tofu with fermented red rice added to the pickling liqour. It worked wonderfully.

Here then is my marinade:

• 2 Tbsp red fermented tofu
• 2 Tbsp lemon juice
• 2 Tbsp raw cane sugar
• 2 Tbsp tamari sauce
• 1 Tbsp nutritional yeast
• 1/4 Tbsp liquid smoke

I decided to throw all the sliced tofu into the marinade and let it sit in the fridge until the oven was preheated and the veggies (sorrel and onion) readied. Instead of basting, I poured all the sauce that had not been absorbed by, or coated, the tofu over the tofu slices, then baked them for about 15 minutes.

I slathered nayonnaise onto both slices of bread, then added a layer each of the baked tofu, sorrel leaves and sliced onion. Though it was very good, two things I would have loved to add are fresh tomato slices and fresh avocado.

Thank you Lolo for inspiring a very satisfying, yet rather simple, sandwich dinner. 

Grilled Portobello and Tofu Sandwich with Grilled Veggies

Though this was a wonderfully delicious and juicy meal, there was one element missing -- greens, either leafy or sprouted. We simply didn't have them at hand when stomach and taste buds began shouting orders.

Throw some veggies (your choice) on a very hot grill. After a couple of minutes, turn them over, squirt a little water over them and cover with a pot lid to steam for a few more minutes. Sprinkle a little sesame oil over now grilled and steamed vegetables. Mix well, then take off grill and set aside.

Cut stem off mushrooms and place caps, upside down, on grill along with slabs of tofu. After a few minutes, turn mushroom caps and tofu slabs over to grill other side. Evenly cover grilled side of both mushrooms and tofu with hoisin sauce (for those who don't like the sweetness of hoisin, a good barbeque sauce works just as well). Turn over and cover other side with sauce. When both sides are evenly covered in sauce and heated through, remove from grill.

Enjoy in a sandwich with vegan mayonnaise, grilled onions and greens. Dig in and get messy.  These babies are juicy! The grilled veggies are great on the side.

Garlicky Tofu Vegetable Stir-Fry with Rosemary Black Beans

Brunch anyone?

We recently purchased a Cuisinart Grill & Griddle. It has a flip top with a grill on one side and griddle on the other. Comes in very handy for vegan pancakes and omelettes, grilled vegetables and seitan, and even stir-fries.

Above is this morning's brunch. Garlicky Tofu Vegetable Stir-fry with Rosemary Black Beans and wholegrain baguette slices.

Garlicky Tofu Vegetable Stir-Fry:

• 1 425g package firm tofu, cubed
• 2 carrots, sliced diagonally
• 2 celery ribs and tops, sliced diagonally
• 1 medium onion, diced
• 4-5 cloves garlic, minced in olive oil
• 1 inch fresh ginger, minced in olive oil
• 3-5 tbsp naturally brewed soy sauce
• 1/4 tsp turmeric
• 1 tsp curry powder
• salt, to taste
• a little water to steam vegetables

1. Place garlic and peeled fresh ginger with 3-5 tbsp olive oil in a small bowl or blender. Blend to a creamy consistency.
2. On hot griddle, place sliced vegetables.  Add a little water over them and cover with a pot lid to steam for a couple of minutes. Stir well and set aside.
3. Place cubed tofu on very hot griddle. Toss until cubes start to brown. Add soy sauce and continue to stir-fry for a couple of minutes before mixing in the creamy garlic and ginger in olive oil. Mix to cover cubes evenly.
4. Add vegetables over tofu cubes, add turmeric and curry powder and stir-fry for a few more minutes. Stir regularly so nothing gets burned.

Rosemary Black Beans:

• 1 1/2 cups sprouted black beans (1/2 cup dry)
• 1 clove garlic, whole
• 1 fresh tomato, diced
• 1/2 tsp oregano
• 1 tsp rosemary
• pinch of black pepper
• salt, to taste
• margarine for frying

1. Place sprouted black beans in pot with garlic clove and 3 cups water. Bring to boil, then reduce heat and simmer for 25 minutes.
2. In a heavy pan or wok, place 1-2 tbsp margarine and heat until it begins to sizzle.
3. Add drained beans with the cooked garlic clove. Use spoon to squash soft garlic. Fry on high heat while dicing tomato. Add tomato and fry for a couple of minutes, or until tomato begins to disintegrate.
4. Add oregano, rosemary, black pepper and salt and fry for a couple more minutes.

Serve with a wholegrain baguette, a fresh salad, and a beverage of your choice. Enjoy!

Serves 4.