Archive of ‘Tofu/Tempeh/Seitan’ category
I wouldn’t say I like foolingpeople into eating something, but I don’t always disclose ingredient list before they try it. I made a big batch of these crock-pot Sloppy Joe’s, set out toppings and buns, and watched everyone destroy them. It was only afterwards I let them know they were eating tempeh, not turkey. If they knew before hand, you wouldn’t have known. I guess that means this recipe gets a ‘meat eaters seal of approval’. Top these anyway you like your sloppy joes. I perfer mine cali style with lettuce, tomato, and avocado. Is there any sandwich that doesn’t taste better with avocado?
California Style Sloppy Joes
2 lbs. tempeh
1 large onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 cups tomato sauce
1/2 cup barbeque sauce
1/4 cup ketchup
4 tablespoons white vinegar
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons mustard
1 tsp. red pepper flakes, optional
Hamburger Buns or bread of choice
Optional toppings: pickles, avocado slices, tomato slices, lettuce
You can do this in a crock pot or on the stove. I browned the onion, peppers and tempeh on the stove before adding it to the crock pot.
Cut the tempeh blocks in 4ths and steam in a steam basket for 10 minutes. Set aside and let cool. Grate or crumble into small pieces.
In a saucepan, heat 2 tbsp. oil or broth. Add the onions, garlic, and a pinch of salt. Cook for a few minutes and add the green peppers. Cook down until the onions are translucent and the peppers have softened. Add the tempeh and stir to combine. Add the rest of the ingredients, reduce the heat to low and cook for 20-30 minutes until the tempeh is very soft.
Don’t worry if it looks really saucy at first, the tempeh will absporb most of it as it cooks. The liquid should reduce and become thick. If it’s too thick for your liking, you can thin the sauce with a bit of water.
Paired with some sweet potato fries, this is perfect to eat while watching football!
Looking for a hearty, high-protein, cholesterol free breakfast? I’ve got you covered. A twist on the more traditional breakfast burrito, this taco is savory, a little sweet, with the right amount of spice.
Ingredients: Serves 4
8 corn tortillas
1 recipe, pepper n onion scramble
1 recipe, roasted sweet potatoes
Avocado Salsa Verde Sauce (they sell this at Trader Joe’s, or substitute your favorite salsa Verde and add 1 diced avocado)
Pepper and Onion Scramble
1 pound tofu, drained and pressed
1/2 onion, minced
1 jalapeno or Serrano pepper, minced
1/2 tsp. turmeric
dash smoked paprika
1/4 tsp. sea salt
Start by sweating the onion and pepper over medium high heat with a tablespoon of either broth, water, or oil. Cook until onion becomes translucent, about 5-7 minutes. Crumble the tofu between your hands into the skillet, it should look “scrambled” Add the salt, turmeric and paprika. Stir to combine and continue to cook over medium heat until warm, about 5 minutes.
Roasted Sweet Potatoes:
2 sweet potatoes, diced
1/2 bunch parsley, minced
1/2 tbsp. oil
To speed the process up for a quick weekday meal, warm the sweet potatoes by either steaming them or pop them in the microwave for a few minutes. I cubed and then steamed mine until they were soft. This really cuts down the roasting time. Combine the sweet potatoes and oil in a roasting pan and roast at 400 degrees for 10-15 minutes until crispy. You could also do this on the stove. Once potatoes have crisped up, combine them with the parsley and season to taste with salt and pepper.
Start with a warmed corn tortilla (heat it in a dry skillet for 1-2 minutes per side). Layer the tofu scramble and the sweet potatoes. Top with the avocado salsa verde or sliced avocado and 1 tbsp. salsa verde.
What are your favorite breakfast foods?
My favorite kinds of foods are the simplest: soup, salad, sandwich. This wrap fits the criteria of easy, hearty, and delicious. Also, my camera is on the fritz, I will keep apologizing for my camera phone until I get a nwe one!
Tempeh Bacon and Avocado Wrap
Tempeh Bacon (recipe follows)
Small handful microgreens or sprouts
3 slices tomato
1 large whole-wheat wrap (I used a Sprouted Wheat wrap)
1 tbsp. egg-free mayonaise
1/2 avocado, sliced
2 large leaf lettuce or spinach
Slice 1 package of tempeh into thin slices to resemble bacon strips. Add these to a steamer basket and steam for 10 minutes. You can also steam the block whole and then slice, I just prefer it in reverse!
Marinate the sliced tempeh in 1/4 cup water, 1/4 cup tamari soy sauce, 1/4 cup maple syrup, and 1 tsp. liquid smoke (optional). The longer you let marinate, the richer the flavor will be. I usually do 3 hours, but you can do as little as 30 minutes.
Fry the bacon strips in oil until crispy on both sides, about 3-4 minutes per side. Also a delicious in scrambles, Rubens, or better than tuna salads!
Assemble the Wraps:
Spread mayo on wrap or multi-grain bread. Sprinkle with freshly ground pepper and layer with lettuce, avocado, tomato, bacon, and micro greens. Wrap together or top with bread slice.
Enjoy! What are some of your favorite sandwiches?
I am pretty lucky in the fact that there is a sustainable salad bar 100 feet from my office. More often than not, I end up grabbing lunch or dinner there, loading up my plate with a big bowl of organic vegetables and fun sides. Last night I was craving a salad bar treat and decided to recreate it at home. My favorite item is the marinated tofu and even though I work as the dietitian, no one will give me the secret recipe. Sigh. Here is my attempt at chili-sesame tofu and miso dressing. Yes, I know it’s not the most impressive recipe, and I promise not to post salad recipes often, but I was so happy to be able to have my favorite toppings in the comfort of my own home. If the combination of flavors isn’t your thing, try the dressing with small greens (try lambs lettuce), avocado, and your favorite vegetables.
Press 1lb tofu between two paper towels to drain most of the moisture out. Dice into small cubes and toss with the following marinade: 2 tbsp. mirin or white vinegar, 1 tsp. red pepper flakes, 1 tsp. olive oil, 2 tbsp. asian sweet chili sauce, 2 tbsp. gomasio (Japanese mixture of black sesame seeds and salt, you can make your own mixture by combining 1/4 cup sesame seeds and 1 tsp. salt). Coat and allow to marry in the refrigerature for at least 30 minutes.