Tag Archives: VeganMoFo

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


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.


Vegan Mofo III!

So, I have been negligent in my posting. Since my last post, I travelled to Europe and moved from TX to Indiana for graduate school. I am ready to get back to posting. I’ve been doing lots of yummy cooking and experimenting. Last week, we experimented with dried apricots and made a delicious rice dish. Last night, we had a vegan pizza potluck extravaganza, with half the English department drinking beer and chowin’ down. Sadly, no picture of either of these events. Recipes, but no pictures. I DO, however, have pictures from the Roasted Tofu Beet Burgers I made a few nights ago. Susan V. posted this recipe  a little while back and I was super excited to try it. I love beets, but rarely eat them. When I was a kid, we never had beets because my dad hated hates them. I probably would too if I had been forced to eat nothing but spaghetti with beet sauce for a month. But, now beets are part of my life again! Hooray!

ALSO: this October is vegan food month, so I will be attempting to rectify my neglect for this blog and write about food as much as I can by participating in Vegan MoFo III


Roasted Beet and Tofu Burgers


3 small/medium beets
1/2 yellow onion
1 lb. extra-firm tofu (pressed)
3 large cloves of garlic (minced)
2 t. black pepper
1 t. salt
1 t. Hungarian paprika
1 T. noosh
2 T. ground flax
1 T. soy sauce

Preheat the oven to 350 F. Wrap the beets and onion in foil. Bake for 1 hour. When cool enough to handle (about 5-10 minutes), remove foil and peel beets. Dice onion finely. Shred Beets. (I placed both in food processor using the shredding insert, though one could take a cheese shredder and shred the beets by hand)

Meanwhile, mush together tofu and all other ingredients in a medium sized bowl. Add beets and onions. Form small patties with your hands. These burgers don’t stick together fantastically, but they work well if you pack them tightly like you would a snowball. You should be able to make about 8-10 burgers that are between 2 and 3 inches across.

Bake burgers for 25 minutes, or until tofu portions are browned. Serve with lettuce, tomato, and veganaise. Yum!

Prep Time: 1 h. 30 min., mostly inactive.

PS: These burgers work well for lunch the next day, but beware of the dripping beet juice! The office microwave will be pink.

I also steamed the beet tops while the burgers were baking. It takes about 3 minutes and they are absolutely delicious!

Serve with potato chips and steamed beet tops!

Serve with potato chips and steamed beet tops!