Monthly Archives: October 2009

Blackened Tofu!

As I mentioned the other day, I am a big fan of blackened tofu. It’s just so spicy and delicious–and soft yet crunchy at the same time. It is quick and easy to make, and it goes wonderfully with sandwiches. This is my basic Blackened Tofu Sandwich recipe.

Blackened Tofu Sandwiches

Ingredients

1 baguette
Veganaise
tomato
lettuce
avocado (if available)

olive oil

1 lb. extra firm tofu (pressed and cut into thin rectangles or triangles)Blackening Seasoning:

Blackening Seasoning:
1 t. each red, black, and white pepper (ground)
2 t. thyme
1/2 t. salt
1/2 t. cumin
1 t. paprika
1 t. garlic powder
1 t. onion powder
1 t. chili powder
1/4 c. flour, cornmeal, or matzoah meal

Mix spices together in a bowl.
Heat olive oil in a pan at medium.
Coat tofu–I like to sprinkle the blackening seasoning on the tofu with a spoon and then rub it in. I would not recommend shaking the tofu in the seasoning in a bag because the tofu will fall apart.
Once well coated (and when the pan is hot), place tofu in pan and cook for 3-4 minutes on each side. Make sure you don’t leave it too long, or it will burn. Also, make sure you leave it long enough, or else it will not be crispy and delicious.

Cut baguette in half and toast. Place a few slices of blackened tofu on it with tomatoes, lettuce and Veganaise. If you’re really feeling fancy (or if it’s summer), throw on some sliced avocado.

Store extra blackening seasoning in sealed tupperware or bag in the fridge.

Prep time: 15-20 minutes, not including pressing the tofu.

Advertisements

New Recipes and Restaurants

So I began writing this post over the summer when I was living in Dallas/Fort Worth. I think I was at one point going to add recipe instructions, but I have, alas forgotten the details. I do remember them generally, though, and have described them below. This post was inspired when my friend Lindsay and I headed to Dallas for some good music at the Granada Theatre, which was delightful. After being stuck in traffic for an hour, we were starving. We decided to eat at Cafe Izmir, a Mediterranean Tapas Restaurant/Bar across from the Granada. Overall: delicious food, but small portions. Thursday is Ladies Night which meant 1/2 price wine and $15 pitchers of Sangria. We went with the Sangria, which was tasty and refreshing, and ordered a spicy eggplant dip, hummus, pita, and some falafel. The eggplant dip was really good, but the falafel was not the best falafel in the world. On the negative side, their hummus contains dairy, so I sat that one out–but according to Lindsay it does live up to it’s self-proclaimed “Best Hummus In Dallas” title. For the money, you should probably split the dinner for two (either vegetarian or meat-based options) for $23, since the tapas potions are a-la-carte.I give it 3.5 stars–good option when in the area, but really, as far as veg*n fare goes, you could do better.

On the cooking front, I did have some good experiments. Up first, tofu marinated in Mr. Yoshudia’s sauce and then pan fried. Served with steamed broccoli, asparagus, La Crema chardonnay:

Notes: Really good flavor with the marinade, and I only had to marinade it for about 5 minutes (after I pressed it). I used extra-firm tofu. Pretty fast and easy.

Next is Blackened Tofu with Black-Eyed Pea succotash with 3 Bean Salad:

I am a HUGE FAN of blackened tofu. This one I do actually have a recipe for, which I will be posting later this week with a much more delicious Blackened Tofu Sandwich recipe. The black eyed peas were a little freezer burned and didn’t work super well in this recipe, so that was a little sad.

And last but not least, Vegan Lunch Box‘s Spring Rolls with Peanut Sauce (Go buy this book, make these right now), a delicious salad my mom threw together (fresh avocado and cherry tomatoes will solve world problems) and a Soba Noodle Salad. The soba noodle salad was not fantastic, and I will probably not make it again. The other two, however, were amazing. Please please please go try these spring rolls Jenn is a genius genius genius.

BBQ Tofu and Mashed Turnips

So it is October 3 and this is my first VeganMoFo post. Mild fail. In my defense however, this recipe made a lot of food for one person, as did last week’s Roasted Tofu Beet Burgers. So, yeah. Haven’t really been cooking up a storm, but certainly have been enjoying some good food.

I’ve posted on BBQ Tofu before, but I had no pictures then and I used a different recipe this time. So yeah. It’s kind of newish. I had some turnips lying around and my mother suggested I mash them, because apparently mashed turnips are good. One of my turnips mashed properly, the others did not. Thus, I had turnips and a mashed turnip. You can see then sitting next to each other in the picture. Defective but delicious. Also, I sauteed my asparagus in olive oil. I’ve found that cooking asparagus this way  allows me to stop it from cooking before it gets gross and mushy, which is great because I like my asparagus firm. Enjoy!

BBQ Tofu with Mashed Turnips and Asparagus



Ingredients:

1 lb. firm tofu
1/2 bunch asparagus
3-5 turnips (washed and peeled)
1 recipe delicious BBQ sauce (I used my old standby)

Olive Oil
1 T. Thyme
1 T. Chili Powder
1 T. garlic powder

To begin, press the tofu. Preheat the oven to 400 F. Put the turnips in a small dish and bake for 45 minutes. Meanwhile, prepare the BBQ sauce and tofu. The tofu bakes at 350F, so make sure you adjust the oven before putting it in.

When tofu is pressed and ready, slice into rectangles. Lay in baking dish and brush with olive oil. I sprinkled thyme, garlic powder, and chili powder on at this point. Bake at 350 F for about 15 minutes. Remove from oven, flip, and cover with BBQ sauce. I preheated my BBQ sauce in the microwave for about 2 minutes to make sure it would fully cook and thicken while the tofu was baking. Bake an additional 30 minutes.

While tofu is baking, mash turnips. Sprinkle with salt and pepper for taste.

Wash and prepare asparagus by breaking off bottoms. Put 1 T. olive oil in a sauce pan. When tofu is almost done, turn heat up to medium (around 5). When asparagus begins to sizzle, reduce heat to medium-low (around 3). Once asparagus has turned bright green (about 5 minutes, maybe less) remove pan from heat immediately to prevent the asparagus from continuing to cook and getting mushy.

Prep time: 1 hr. 30 min., mostly inactive.