My slow cooker may be the most used appliance in my kitchen. Second to my coffee pot, of course. As I dug it out the other morning, I thought why not whip up some coconut curry tofu? I’ve not had it in a while and I had some tofu nearing its expiration date.
What You’ll Need–
1 block tofu, drained and cubed
1 small onion, chopped
2 TSP minced garlic
pinch of salt
1.5 C bell peppers, chopped – I used peppers we froze from our garden last year. Any kind will do.
1.5 TBSP smooth peanut butter
1.5 TSP garam masala powder – I didn’t have any so I made some. *See below for recipe.
2.5 TSP curry powder
1 C coconut milk – I was out of the canned stuff so I whipped up a small batch. **See recipe below.
1 can tomato paste
Blend all ingredients together except the tofu. Pour it into your slow cooker. Add the tofu, give it a quick stir and set it on low for 4-5 hours. Serve over rice. Enjoy!
* Garam Masala
2 TSP ginger
1 TSP cinnamon
2 TSP pepper
3 TSP cumin
3 TSP coriander
1/2 TSP nutmeg
1 TSP ground cloves
Mix all spices together and store in an airtight container.
1/2 C shredded coconut
2 C very hot water
Blend together until smooth.
Yogurt topped with granola is one of my favorite afternoon snacks. I could go a few miles out of my way and spend more than I care to on soy or almond yogurt, but I prefer to make it at home. It’s cheaper and I can customize it any way I wish. This is the easiest way to make it.
What You’ll Need–
1 PKG any firmness tofu
1.5 TBSP almond milk
1.5 TBSP agave syrup
1/2 C fruit of choice- I used 1/2 C of our own strawberry preserves
Combine all the ingredients in a blender until smooth and creamy. Such a quick and easy breakfast or snack. Enjoy!
I firmly believe if you don’t like tofu, you’ve not had it done the right way. The brilliant thing about tofu is, it takes on whatever flavor you give it. There are infinite ways to make this beautiful slab of soy. Here is one of my favorites-
What You’ll Need–
1 Pound firm tofu
1.d TSP Braggs Liquid Aminos (or soy sauce)
1 TBSP rice wine
1 TBSP rice vinegar
1/4 TSP ginger powder
2 TBSP Trader Joe’s Sweet Chili Sauce
Drain the tofu. Once it’s drained (about 30 minutes), cut into 1 inch cubes. Mix all the ingredients together in a bowl or baggie and marinate for an hour or so. Preheat your oven to 350. Line a baking sheet with parchment paper. Drain the tofu and set aside the marinade. Put the drained tofu in a large bowl and sprinkle with cornstarch. Transfer the cubes to the baking sheet and bake about 45 minutes. Be sure to turn them a few times. They are done when crisp and brown. Once they were done, I piled them on top jasmine rice, covered with the leftover marinade and sprinkled with sesame seeds. It’s also delicious in salads and on top pasta. Enjoy!
Cheese. It’s glorious alone, on crackers, smothering pasta, and as a dip.
One of the hardest things about being vegan in the beginning is finding alternatives to the foods we love. The foods that comfort and are so ingrained in us. I’ve found it very difficult to find a commercial vegan cheese I like. My go to for cheddar is Daiya. It’s the closest to tasting like real cheddar. Sadly, I haven’t been so lucky with mozzarella. I grew tired of searching and decided to make my own. And I’m so glad I did! This recipe surprised me in the best of ways. It’s delicious, shreds and melted well on my pizza. I don’t know why I was so scared of trying. It was much easier than I feared.
What You’ll Need-
1/2 C unsweetened almond milk
2 TBSP canola oil
1 block silken tofu
1/2 TBSP salt
1/2 TSP kombucha (I used some of our home brewed)
pinch garlic powder
5 TSP agar powder
olive oil, as needed
Grease a glass container and set aside. Whisk almond milk and oil. Blend together all ingredients except the agar powder until it’s smooth. Add the agar and blend another 30 seconds until smooth. Pour into a small saucepan and let sit a minute or two. Turn the heat to medium and whisk until it bubbles. Turn the heat to low medium and keep whisking another 3-4 minutes. Pour mixture into greased container,smooth the top and let sit uncovered on the counter until it firms. Drizzle a little olive oil on top to keep it from drying out and place uncovered in the fridge for 8 hours to cool. Make yourself a pizza, grab a beer and enjoy!