Spicy Vegan Tofu Recipe


2 tablespoons cornstarch
1 1/2 teaspoons cornstarch
1 tablespoon nutritional yeast
2 1/2 teaspoon Chinese five-spice powder
1 (14-ounce) package firm tofu, cut into cubes
1 cup sherry, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, thinly sliced
4 1/2 teaspoon tamari

3 dried whole red chiles
3 cups small broccoli florets
1 cup cubed fresh pineapple
1/4 cup dry roasted unsalted peanuts
2 green onions, sliced
2 cups cooked brown rice

Preheat oven to 350°F. In a large bowl, beat together nutritional yeast, five-spice powder and 1 tablespoon plus 1-1/2 teaspoons of the cornstarch, until blended. Add tofu and toss until evenly coated.  Spread tofu on a baking sheet, lined with baking sheet paper in a single layer. Bake tofu until crisp.

Sherry Cornstarch Mixture: In a small bowl, beat together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat until hot. Add chili.  Toast until fragrant. Takes about 2 minutes. Add cooking oil to cover skillet or wok. Stir in broccoli, pineapple and baked tofu and continue cooking until broccoli is still firm, but cooked. Note: you can prepare the broccoli separately, to be sure it’s not raw and the other ingredients are not overcooked, and then toss the broccoli into the mixture.

Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. Beat sherry and cornstarch mixture once more. Add mixture to wok with green onions and peanuts. Cook  vegetables thoroughly. Serve over rice.

Wok or Large Skillet. A cast iron skillet works well with this recipe.
Measuring Cups
Measuring Spoons
Large Mixing Spoon

Vegan Black Bean-Tofu Chili Recipe

1/2 cup olive oil
4 chopped onions
2 green peppers seeded and chopped
2 red peppers seeded and chopped
4 cloves minced garlic
1 package firm tofu (drained and cubed)
2 28 oz cans black beans (drained)
1 28 oz can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chile powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon Tabasco sauce

In a large skillet heat the olive oil over medium-high heat.
Add the onions . Saute and stir until they become soft.
Add garlic, sauté until soft.
Add the green and red peppers. Saute and stir until tender.
Add seasonings to mixture. Blend and stir until well absorbed.

Add mixture to cook pot. Add beans, tofu, and tomatoes. Stir mixture until well blended. Cover and simmer over very low heat 30 to 40 minutes. At intervals, stir mixture for even cooking and to keep mixture well blended.

Kitchen Utensils
Large skillet
Cookpot or Dutch Oven
Measuring spoons and cups

Tofu Tuna Recipe

  • 1 Pound Extra Firm Tofu well drained
  • 1 Diced Celery Stalk
  • 1 Tablespoon Minced Red Onion
  • 2 Tablespoons Grated Carrot
  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Tamari
  • 1 Tablespoon Lemon Juice
  • 1/2 to 1 Teaspoon Salt as preferred
  • In a mixing bowl break the tofu into small pieces. Add celery, onion and carrot.  Set aside.
  • Combine mayonnaise, tamari, lemon juice and salt. Stir ingredients until blended.
  • Add the mayonnaise mixture to the tofu mixture. Combine thoroughly.
  • Serve on sandwich bread, as a salad with lettuce and tomato, or on sliced toasted artisan bread.