May 4, 2011 at 5:58 pm (bok choy, brown sugar, chile paste, coconut milk, curry powder, firm tofu, fresh basil, fresh ginger, hot cooked rice, Indian, Main Dish, mushrooms, roma tomatoes, salt, scallions, soy sauce, stovetop, Vegetarian, yellow bell pepper)
Prep Time: 25 Min
Cook Time: 15 Min
Ready In: 40 Min
Serves 6.
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
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1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice. Garnish with remaining green onion.
Variation: If bok choy is unavailable, substitute a bag of spinach for it.
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June 11, 2010 at 5:36 pm (7 ingredients or less, bananas, blender, cocoa, maple syrup, no-cook, nutmeg, puddings, Quick Dishes, silken tofu, vanilla)
This nondairy pudding is low-fat, light and luscious.
Serves 6.
2 C mashed ripe bananas
4 oz reduced-fat Japanese-style firm silken tofu, drained (about 1/2 C)
2 t vanilla
1 T cocoa
1/2 t ground nutmeg
1/4 C maple syrup
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Place all ingredients in blender; puree until smooth. Spoon into custard cups or dessert glasses. Chill 1 hour.
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June 11, 2010 at 3:10 pm (brown sugar, cake, cocoa, cooking, couscous, honey, maple syrup, microwave, oven, pecan halves, semisweet chocolate chips, silken tofu, stovetop, vanilla)
You won’t believe this cake contains couscous, which lends a wonderful texture and flavor to the bottom layer. It’s simple to make and even more fun to eat!
Serves 12.
1/4 C pecan halves
2 1/2 C water
1 1/2 C brown sugar
1/4 C cocoa
1 C uncooked couscous
1 T vanilla
10-oz semisweet chocolate chips
2 (10-1/2 oz) packages firm “Lite” silken tofu, at room temperature
3 T maple syrup OR honey
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Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.
In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9″ springform pan. Sprinkle 1/4 cup ground pecans over top.
In small saucepan, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.
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June 11, 2010 at 2:13 pm (Asian, bean sprouts, cashews, cilantro, firm tofu, fresh tomatoes, garlic, light soy sauce, lime juice, Main Dish, peanut oil, Quick Dishes, red bell peppers, rice noodles, scallions, snow peas, stovetop, Summer, Vegetarian)
When stir-frying, it’s best to prepare and measure all ingredients before starting to cook.
Serves 4.
8 oz rice noodles
2 t peanut oil
1 medium red bell pepper, julienned
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz snow peas, trimmed
4 oz firm tofu, drained and cut into 1/4″-thick matchsticks
1/4 C low-sodium soy sauce
2 T fresh lime juice
2 T chopped cilantro
1/4 C chopped cashews for garnish
4 green onions, chopped for garnish
2 oz bean sprouts for garnish
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In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
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June 10, 2010 at 10:07 pm (black pepper, Breakfast, firm tofu, Main Dish, mozzarella, onion, parsley, Quick Dishes, safflower oil, salt, spinach, stovetop, turmeric)
This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.
Serves 4.
1 T safflower oil
1/4 C chopped onion
1 lb firm tofu, pressed, drained and crumbled
1/8 t turmeric
Salt and freshly ground black pepper to taste
1 C cooked spinach leaves, squeezed dry
1/4 C shredded mozzarella
1 T minced parsley
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In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.
To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with mozzarella and parsley. Serve hot.
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August 21, 2009 at 12:02 pm (7 ingredients or less, Beverages, blender, frozen blueberries, frozen cherries, grapes, rooibos tea bags, silken tofu)
Serves 4
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries
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1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.
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