Posts Tagged Tofu
Cmac’s Vegan Ceviche
You may have already noticed the developing pattern of my recent recipes, and if you haven’t I’m sure you soon will. I have been struck with citrus fever; every where I go I see trees full of oranges, lemons, limes, grapefruit, and more. Unlike my past homesteads where all I saw this time of year was the white snow, and evergreens. There are two inspirations I am following at this moment; the easy affordable supply of fresh citrus and the wide variety of true Spanish ingredients available to me. So for the next while I will be cooking my way through the San Francisco Bay Area, taking common specialities of the area and making them my own. To start I made a vegan Ceviche, I cannot say I’ve ever tried a true Ceviche but only heard about it through friends. So lets get down to the recipe, and please do share your suggestions or complaints if you try your hand at it.
Panko Crusted Tofu with a side of Citrus infused Garbanzo Salad
I had tofu, plenty of fresh local citrus, and very little herbs or spices on hand. I am still in my temporary housing where the only handy dandy kitchen utensil I can put my hands on is my brand new Henckel Classic 8″ chef’s knife that I had to buy so I could cut anything. It has been hard and almost depressing to be stuck in a kitchen the size of my old master bathroom with one of each utensil including a roast fork? I am seriously wondering if the planners behind these furnished units actually cook themselves. Anyway enough complaining (for now). I will be back with my very own kitchen artillery and plenty of space for creativity soon enough. Now lets get back to the recipe, this dish uses mostly basic flavours and very few complicated ingredients, really showcasing that fresh citrus flavour. As with all my recipes this is one you can really play around with adding or removing, or just replacing parts. Enjoy.
Cmac’s Simple Pan Seared Lemon Tofu
Posted by admin in Food, Main Course, Tofu on October 28th, 2009
With the slow process of going Vegan I’ve been playing around with delicious ways to use tofu, the problem I’ve been finding is most of my tofu recipes take a lot of time and prep. So here is my first installment of quick and simple Vegan dishes, for the last minute chef. With just 5-10 minutes, a block of prepared tofu, and a few common vegetarian pantry ingredients you can have yourself this zesty crispy tofu that almost resembles battered fish.
Hickory Maple Smoked Tofu
Posted by admin in Food, Main Course, Tofu on September 8th, 2009
Curing and smoking tofu has got to be the best thing I’ve ever done with it. Originally I smoked the tofu to use in my Tofu Bacon for the BLT from Scratch Challenge. But then after making the bacon and feeling a bit nibbly, there sat a half block of my smoked tofu right off the BBQ. It looked similar to smoked Gouda so I had a little bite. The Result: so good I thought it was worthy of an individual post. Of course this is the tofu I used in the BLT from Scratch and that post will be here soon.
BLT from scratch final update before the finale.
Posted by admin in Other Stuff on August 14th, 2009
Green beefsteak tomatoes
Its getting closer to the BLT from scratch original deadline (August 28th) and even though they have extended the deadline to September 15th, I am still aiming for the original date. If I put in my head I have more time then I’ll just procrastinate and be rushing around at the last minute. The reason they have extended the date is because many people have complained that their tomatoes are still green (I suffer the same dilemma). My green tomatoes are getting bigger and we have 4 days of sunshine and 90 degree temperatures, hopefully that will be enough to jump start my tomatoes. Now as for my Romaine lettuce, I can’t say the same.
Tofu from scratch
Homemade tofu BBQ'd with mexican rub and a mix of maple syrup and honey bbq sauce
Making your own tofu is not only pretty easy but its cost comparison to store bought tofu is unbeatable. Another great reason to make your own is fresh tofu has a better texture and flavor then the store bought that has been packed in water and preservatives. I have been making my own tofu for about a year now and only buy commercial brands when I don’t have the time or energy to make my own. One of the hardest parts of making your own tofu is finding good soybeans and coagulants. I have included links to places where you can find these if there not available in your local supermarket. This batch of Tofu is being made for the BLT from scratch challenge, after pressing the blocks I will be marinating them whole and smoking them with hickory wood chips, then slicing and frying like bacon.
Malaysian Sweet and Sour Tofu
Posted by admin in Food, Main Course, Tofu on June 30th, 2009
I think I have finally found my favorite Vegan cooking blog. It doesn’t criticize people for wanting their vegan food to resemble meat in fact it works extra hard to make meat substitutes.
And the winner is VeganDad blog.
Here is the second recipe I’ve made from VeganDad. Although I’ve made some substitutes only because I didn’t have all of the ingredients on hand. Thanks to these substitutes this recipe is no longer vegan but at least its vegetarian and still tastes delicious.
Cmac’s Tofu Bacon
Posted by admin in Food, Main Course, Tofu on June 17th, 2009
Lets Eat
Bacon from tofu, is it real? Can you actually turn a spongy block of pressed soy bean curd into the yummy crispy and greasy thing we all know as bacon. Now you can, this technique is quick, cheap, and easy. With the combination of a couple of other ideas and some time spent in the spice rack I don’t think I can improve this recipe anymore. Goes great on a BLT or can be crushed as a topping for salad. Maybe you can try it with a tofu scramble or even eggs (if your not vegan).
Broiled Lemon Tofu with Dill Yogurt and Asparagus
Posted by admin in Food, Main Course, Tofu on March 30th, 2009
I have found lemon, and tofu are a great mix. This is one of my earlier dishes blending the the crunchiness of asparagus with cheese, yogurt, and tofu. Each ingredient compliments the other.
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Quinoa tofu pilaf
Posted by admin in Food, Main Course, Pasta & Grains, Tofu on March 10th, 2009
This is a dish that will definitely please your taste buds, this is the first dish I’ve made that has made me want to eat more quinoa. It is similar to a paella without the meat, and rice. The quinoa has a blended texture of rice and fine grains. Enjoy.
Vegan Apple Rhubarb Dumpling with pomegranate sauce
Strawberry Rhubarb Jam
