Author: Irene Pastore

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Vegan Sesame Noodles with Tofu and Zucchini Recipe

November 15, 2021
I N G R E D I E N T S

2-3 Medium Zucchini Cut In Strips

12 Ounces Udon or Soba Noodles

1 Brick Firm Tofu, Drained, Cut Into Medium-Size Cubes

2-4 Tablespoons Toasted Sesame Oil, or To Taste

2-4 Tablespoons Tamari Sauce, or To Taste

5 Tablespoons Toasted White Sesame Seeds

INSTRUCTIONS

Prepare the noodles.  Drain.  Add a few drops of oil to prevent noodles from sticking together.  Set aside.

Saute Zucchini in a well-oiled large skillet, or wok, until soft.

In separate oiled skillet, saute Tofu until golden brown.

Ad the Tofu to the Zucchini.  Add Toasted Sesame Oil, Sesame Seeds, and Tamari Sauce.

Over a low to medium light, stir until vegetables are well-covered, and seeds are soft (about 10 to 12 minutes).

S E R V E

Oven Roasted Vegan Tofu Recipe

November 14, 2021

Oven Roasted Vegan Tofu

INGREDIENTS

2 Packages Firm Tofu

3/4 Cup Balsamic Vinegar

2 Tablespoons Dijon Mustard

1 Teaspoon Dried or 1 Tablespoon Fresh Chopped Thyme, Oregano or Parsley

INSTRUCTIONS

Drain all liquid from tofu.  This should take about 20 to 30 minutes. Cut tofu into 3/4 inch thick slices. Place slices in a shallow dish. In a small bowl, beat together vinegar, mustard and herbs. Pour mixture over the tofu. Marinate tofu 30 minutes.

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Remove tofu from the marinade and place on the baking sheet. Bake tofu until firm and lightly browned. This should take about 1 hour.

KITCHEN SUPPLIES: Baking Sheet and Baking Parchment Paper