Cajun-Spiced Cornmeal-Breaded Tofu
Serve this barbecue tofu with a side of baked beans and coleslaw, or use it as the filling for a delicious sandwich served on a hoagie.
4 cups ketchup
1⁄2 cup apple cider vinegar
1 cup water
1⁄2 cup vegan Worcestershire sauce
1⁄2 cup light brown sugar, firmly packed
1⁄4 cup molasses
1⁄4 cup prepared mustard
2 tablespoons barbecue seasoning
1 teaspoon freshly ground black pepper
1 tablespoon liquid smoke
1 tablespoon hot sauce
1 (16-ounce) package extra-firm tofu, pressed and quartered
1. In a large bowl, combine all the ingredients except the tofu. Pour the mixture into the slow cooker and add the tofu, making sure that it is fully covered with sauce.
2. Set the slow cooker to high and cook for 1–2 hours, flipping the tofu at the halfway point.
Preparing this spicy Blackened Tofu on the grill is a delicious alternative to using a slow cooker on a warm summer day.
2 (16-ounce) packages extra-firm tofu, pressed and quartered
1⁄3 cup soy sauce
1 tablespoon apple cider vinegar
1 tablespoon minced garlic
1 tablespoon paprika
2 teaspoons black pepper
11⁄2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried thyme
2 tablespoons vegetable oil
1. Place the tofu, soy sauce, vinegar, and garlic in a small bowl and allow to marinate for 10 minutes.
2. To make the blackened seasoning mixture, combine the paprika, black pepper, salt, garlic powder, cayenne, oregano, and thyme in a small bowl. Remove the tofu from the soy marinade and dip each side into the blackened seasoning.
3. Add the oil and blackened tofu to a 2-quart slow cooker. Cover, and cook on low heat for 4 hours.
TYPES OF TOFUMost major grocery stores carry two different types of tofu—regular or silkened. Regular tofu is what you should always use unless the recipe specifically calls for silkened, which is most common in desserts or recipes where the tofu needs a creamy consistency.
Reminiscent of oven-fried breaded catfish, this is a spicy, southern-inspired breaded tofu that can be baked or fried.
2⁄3 cup soymilk
2 tablespoons lime juice
1⁄4 cup flour
1⁄3 cup cornmeal
1 tablespoon Cajun seasoning
1 teaspoon onion powder
1⁄2 teaspoon cayenne pepper, or to taste
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 (16-ounce) block firm or extra-firm tofu, well pressed
1. Preheat oven to 375°F and lightly grease a baking pan.
2. Combine soymilk and lime juice in a wide shallow bowl. In a separate bowl, combine flour, cornmeal, Cajun seasoning, onion powder, cayenne, salt, and pepper.
3. Slice tofu into triangles or rectangular strips and dip in soymilk and lime juice mixture. Next, coat well with cornmeal and flour mixture.
4. Transfer to baking pan and bake for 8–10 minutes on each side. Serve with hot sauce or barbecue sauce.
5. Alternatively, you can pan-fry in a bit of oil for 2–3 minutes on each side.
If you like tofu and you like Indian- or Thai-style curries, you’ll love this spicy baked tofu, which tastes like a slowly simmered curry in each bite. Use the extra marinade to dress a bowl of plain steamed rice.
1⁄3 cup coconut milk
1⁄2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon curry powder
1⁄2 teaspoon turmeric
2–3 small chilies, minced
2 tablespoons maple syrup
1 (16-ounce) block firm or extra-firm tofu, sliced into thin strips
1. Whisk together coconut milk, garlic powder, cumin, curry, turmeric, chilies, and maple syrup in a shallow bowl. Add tofu and marinate for at least 1 hour, flipping once or twice to coat well.
2. Preheat oven to 425°F.
3. Transfer tofu to a casserole dish in a single layer, reserving marinade.
4. Bake for 8–10 minutes. Turn tofu over and spoon 1–2 tablespoons of marinade over the tofu. Bake 10–12 more minutes.
The combination of sweet and spicy is what makes this dish a hit at Chinese restaurants across the country.
1 (16-ounce) package extra-firm tofu, pressed and cubed
1 cup water
2 tablespoons cornstarch
2 cloves garlic, minced
1 teaspoon minced ginger
1⁄8 cup sugar
2 tablespoons soy sauce
1⁄8 cup white wine vinegar
1⁄8 cup sherry
2 teaspoons cayenne pepper
2 tablespoons vegetable oil
2 cups chopped broccoli
Add all ingredients to a 4-quart slow cooker. Cover, and cook on medium heat for 4 hours.
Palak paneer is a popular Indian dish of creamed spinach and soft cheese. This version uses tofu for a similarly spicy dish.
1 (16-ounce) block firm or extra-firm tofu, cut into small cubes
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons nutritional yeast
1⁄2 teaspoon onion powder
4 bunches fresh spinach
3 tablespoons water
1 tablespoon curry powder
2 teaspoons cumin
1⁄2 teaspoon salt
1⁄2 cup plain soy yogurt
1. Heat tofu and garlic in olive oil over low heat and add nutritional yeast and onion powder, stirring to coat tofu. Heat for 2–3 minutes until tofu is lightly browned.
2. Add spinach, water, curry, cumin, and salt, stirring well to combine. Once spinach starts to wilt, add soy yogurt and heat just until spinach is fully wilted and soft.
These little bites are packed with spices, so no dipping sauce is needed, but feel free to dip in hot sauce if you want to spice this dish up even more.
3 tablespoons soy sauce
3 tablespoons hot sauce
1 teaspoon sugar
1 (16-ounce) block firm or extra-firm tofu, sliced into strips
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chili powder
3⁄4 teaspoon cumin
3⁄4 teaspoon oregano
2 tablespoons flour
1. Whisk together the soy sauce, hot sauce, and sugar in a shallow pan and add tofu. Marinate tofu for at least 1 hour.
2. In a separate dish, combine the garlic powder, onion powder, chili powder, cumin, oregano, and flour to form a spice rub. Carefully dip each piece of tofu in the spices on each side, then transfer to a lightly greased baking sheet.
3. Bake at 350°F for 7–9 minutes, turning once.
PRESSING TOFUTofu doesn’t taste like much on its own, but soaks up spices and marinades wonderfully. It’s like a sponge: the drier it is, the more flavor it absorbs. Wrap firm tofu in a couple layers of paper towels and place a can of beans or another light weight on top. After 10 minutes, flip the tofu over and let it sit weighted down for another 10 minutes. “Pressing” firm and extra-firm tofu will substantially enhance just about every recipe.
This spicy dish is a quick meal for one in a bowl, reminiscent of Mexico City street food stalls, but healthier!
1⁄2 (16-ounce) block firm tofu, diced small
1 scallion, chopped
1 tablespoon olive oil
1⁄2 cup peas
1⁄2 cup corn kernels
1⁄2 teaspoon chili powder
1 can black beans, drained
2 corn tortillas
Hot sauce, to taste
1. Heat tofu and scallion in olive oil for 2–3 minutes, then add peas, corn, and chili powder. Cook another 1–2 minutes, stirring frequently.
2. Reduce heat to medium-low and add black beans. Heat for 4–5 minutes until well combined and heated through.
3. Place 2 corn tortillas in the bottom of a bowl and spoon beans and tofu over the top. Season with hot sauce, to taste.
If you’re missing Chinese restaurant–style orange-glazed chicken, try this easy tofu version. Double the sauce and add some veggies for a full meal over rice.
2⁄3 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup
1⁄2 teaspoon red pepper flakes
2 tablespoons olive oil
1 (16-ounce) block firm or extra-firm tofu, well pressed
3 cloves garlic, minced
11⁄2 teaspoons cornstarch
2 tablespoons water
1. Whisk together the orange juice, soy sauce, vinegar, maple syrup, and red pepper flakes, and set aside.
2. In a large skillet, heat the oil and add tofu and garlic. Lightly fry just a few minutes over medium heat.
3. Reduce heat to medium-low and add in orange-juice mixture. Bring to a very low simmer and allow to cook for 7–8 minutes over low heat.
4. Whisk together the cornstarch and water in a small bowl until cornstarch is dissolved. Add to tofu mixture, stirring well to combine.
5. Bring to a simmer and heat for 3–4 minutes until sauce thickens. Serve over rice or another whole grain if desired.
Saag Tofu Aloo is a fresh-tasting, protein-rich Indian dish that is only slightly spicy. “Saag” means “spinach” and “aloo” means “potato.”
1 (16-ounce) package extra-firm tofu
1 tablespoon canola oil
1 teaspoon cumin seeds
2 cloves garlic, minced
2 jalapeños, minced
3⁄4 pound red potatoes, diced
1⁄2 teaspoon ground ginger
3⁄4 teaspoon garam masala
1 pound frozen cut leaf spinach
1⁄4 cup fresh cilantro
1. Cut the tofu into 1⁄2" cubes. Set aside.
2. Heat the oil in a nonstick skillet. Add the cumin seeds and sauté for 1 minute.
3. Add the garlic and jalapeños. Sauté until fragrant, about 1 minute.
4. Add the tofu and potatoes. Sauté for 3 minutes.
5. Add the ginger, garam masala, frozen spinach, and cilantro. Sauté 1 minute.
6. Pour the mixture into a 4-quart slow cooker and cook for 4 hours on low.
SERVING SUGGESTIONSThere are many different ways to enjoy Indian dishes such as this one. Try it over a bed of rice, scoop it up with naan (flatbread), or roll it up in chapati (another type of flatbread).
Panang is typically a red curry that is often milder than other curries, but this recipe spices it up by adding extra peppers.
1 (16-ounce) package extra-firm tofu, pressed and cubed
1 (13-ounce) can coconut milk
1 tablespoon panang curry paste
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons sugar
2 tablespoons olive oil
1⁄4 onion, sliced
1⁄2 carrot, sliced diagonally
1⁄2 red bell pepper, chopped
1⁄2 habanero pepper, chopped
1⁄2 cup chopped fresh basil
1. Add all ingredients except the basil to a 4-quart slow cooker.
2. Cover, and cook on low heat for 4–6 hours.
3. Add the basil before serving.
Try adding in a few more Asian ingredients to stretch this spicy recipe—bok choy, water chestnut, or bamboo shoots, perhaps—and spoon on top of cooked noodles or plain rice.
3 tablespoons soy sauce
2 tablespoons rice vinegar or cooking sherry
1 tablespoon sesame oil
2 (16-ounce) blocks firm or extra-firm tofu
1 red bell pepper, chopped
1 green bell pepper, chopped
2⁄3 cup sliced mushrooms
3 cloves garlic
3 small red or green chili peppers, diced small
1 teaspoon red pepper flakes
2 tablespoons oil
1 teaspoon ground ginger
1⁄2 cup water or Vegetable Broth (see Chapter 4)
1⁄2 teaspoon sugar
11⁄2 teaspoons cornstarch
2 green onions, chopped
1⁄2 cup peanuts
1. Whisk together the soy sauce, rice vinegar or sherry, and sesame oil in a shallow pan or ziplock bag. Add tofu and marinate for at least 1 hour—the longer, the better. Drain tofu, reserving marinade.
2. Sauté bell peppers, mushrooms, garlic, chili peppers, and red pepper flakes in oil for 2–3 minutes, then add tofu and heat for another 1–2 minutes until veggies are almost soft.
3. Reduce heat to medium-low and add marinade, ground ginger, water or Vegetable Broth, sugar, and cornstarch, whisking in the cornstarch to avoid lumps.
4. Heat a few more minutes, stirring constantly, until sauce has almost thickened.
5. Add green onions and peanuts and heat for 1 more minute.
Serve this spicy dish on top of rice or pasta. It’s delicious either way!
1 (16-ounce) block firm or extra-firm tofu, cubed
1 tablespoon olive oil
2 teaspoons sesame oil
3 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon curry powder
1⁄4 cup coconut flakes
2 tablespoons minced fresh cilantro
1. Sauté tofu in olive oil for just a few minutes until lightly golden brown.
2. Reduce heat to medium-low and add sesame oil, peanut butter, soy sauce, water, and curry powder, stirring well to combine. Heat, gently stirring, for 4–5 minutes.
3. Add coconut flakes and cilantro and heat just until well combined, about 1 more minute.
This saucy stir-fry is a favorite in Thailand when made with chicken and fish sauce, but many restaurants offer a vegan version with soy sauce and tofu instead. Serve with rice or rice noodles to sop up all the sauce.
4 cloves garlic, minced
5 small red or green chilies, diced
3 shallots, diced
2 tablespoons oil
1 (16-ounce) block firm tofu, diced
1⁄4 cup soy sauce
1 tablespoon vegan oyster mushroom sauce
1 teaspoon sugar
1 bunch Thai or holy basil leaves
1. In a large skillet, sauté garlic, chilies, and shallots in oil until fragrant and browned, about 3–4 minutes.
2. Add tofu and heat for another 2–3 minutes until tofu is just lightly golden brown.
3. Reduce heat to medium-low and add soy sauce, mushroom sauce, and sugar, whisking to combine and dissolve sugar. Heat 2–3 more minutes, stirring frequently, then add basil and heat, stirring 1 more minute, just until basil is wilted.
MAKE IT LASTIf tofu and chilies aren’t enough for you, add in some onions, mushrooms, or green bell peppers to fill it out. Or, for a bit of variety, try it with half basil and half fresh mint leaves.
Cut tofu into wide slabs or triangular cutlets for a main dish or smaller cubes to add to a salad, or just for an appetizer or snack.
1⁄3 cup soy sauce
3 tablespoons barbecue sauce
2 teaspoons hot sauce
1⁄4 cup maple syrup
3⁄4 teaspoon garlic powder
1 (16-ounce) block firm or extra-firm tofu, cut into thin chunks
1. Preheat oven to 375°F.
2. In a casserole or baking dish, whisk together the soy sauce, barbecue sauce, hot sauce, maple syrup, and garlic powder.
3. Add tofu and cover with sauce.
4. Bake for 35–40 minutes, tossing once.
Try this deliciously hot, easy curry tossed with rice noodles or over brown rice.
1 (16-ounce) package extra-firm tofu
1⁄4 cup unsweetened shredded coconut
1⁄4 cup water
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon minced galangal root
1⁄2 cup chopped onion
1 cup peeled and diced sweet potato
1 cup broccoli florets
1 cup snow peas
3 tablespoons tamari
1 tablespoon vegan fish sauce
1 tablespoon chili-garlic sauce
1⁄2 cup minced fresh cilantro
1⁄2 cup light coconut milk
1. Slice the tofu into 1⁄2"-thick triangles.
2. Place the tofu into a 4-quart slow cooker. Top with coconut, water, garlic, ginger, galangal, onion, sweet potato, broccoli, snow peas, tamari, vegan fish sauce, and chili-garlic sauce.
3. Stir to distribute all ingredients evenly. Cook on low for 5 hours.
4. Stir in the cilantro and coconut milk. Cook on low for an additional 20 minutes. Stir prior to serving.
These spicy tofu “steaks” have a hearty texture and a meaty flavor. It's delicious as is, or add it to a sandwich. If you’ve never cooked tofu before, this is a supereasy, foolproof recipe to start with.
1⁄3 cup barbecue sauce
1⁄4 cup water
2 teaspoons balsamic vinegar
2 tablespoons soy sauce
1–2 tablespoons hot sauce, or to taste
2 teaspoons sugar
2 (16-ounce) blocks firm or extra-firm tofu, well pressed
1⁄2 onion, chopped
2 tablespoons olive oil
1. In a small bowl, whisk together the barbecue sauce, water, vinegar, soy sauce, hot sauce, and sugar until well combined. Set aside.
2. Slice pressed tofu into 1⁄4"-thick strips.
3. Sauté onion in oil, and carefully add tofu. Fry tofu on both sides until lightly golden brown, about 2 minutes on each side.
4. Reduce heat and add barbecue sauce mixture, stirring to coat tofu well. Cook over medium-low heat until sauce absorbs and thickens, about 5–6 minutes.
TOFU VERSUS SEITANThis recipe, like many pan-fried or stir-fried tofu recipes, will also work well with seitan, though seitan needs a bit longer to cook all the way through—otherwise it ends up tough and chewy.
With Indian influences and popular among Muslim communities in southern Thailand, Massaman curry is a truly global dish. This version is simplified but still has a distinct kick. Diced tomatoes, baby corn, or green peas would go well in this recipe if you want to add veggies.
1 tablespoon Chinese five-spice powder
1⁄2 teaspoon grated fresh ginger
1⁄2 teaspoon turmeric
1⁄4 teaspoon cayenne pepper, or to taste
1 tablespoon oil
11⁄2 cups coconut milk
1 cup Vegetable Broth (see Chapter 4)
2 potatoes, chopped
11⁄2 cups chopped seitan
2 whole cloves
1 tablespoon peanut butter
1⁄4 teaspoon cinnamon
1 teaspoon salt
2 teaspoons brown sugar
1⁄3 cup peanuts or cashews (optional)
1 tablespoon cornstarch + 3 tablespoons water (optional)
1. In a large skillet or stockpot, heat five-spice powder, ginger, turmeric, and cayenne in oil for just 1 minute, stirring constantly, until fragrant.
2. Reduce heat to medium-low and add coconut milk and Vegetable Broth, stirring to combine. Add potatoes, seitan, and cloves; cover, and cook for 15–20 minutes, stirring occasionally.
3. Uncover, add peanut butter, cinnamon, salt, sugar, and peanuts or cashews if desired, and heat for 1 more minute. Serve over rice.
4. If you prefer a thicker curry, dissolve 1 tablespoon cornstarch in 3 tablespoons water and add to curry, simmering for 2–3 minutes until thick.
Try Sonya apples in this dish; they are crisp and sweet.
4 crisp sweet apples, cut into wedges
2 large onions, sliced
1 cup water
4 equal-size seitan cutlets (about 1 pound)
2 teaspoons cayenne pepper
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon ground fennel
1. Place half of the apple wedges and half of the sliced onions in the bottom of a 4-quart slow cooker, then add water. Top with a single layer of seitan.
2. Sprinkle with spices and top with the remaining apples and onions.
3. Cover, and cook on low for 8 hours.
IN SEASONApples are in peak season only once a year, so grab your basket and head to the orchard during the fall. However, you can find good apples during other seasons too. Just check your local supermarket.
Sooner or later, all vegans discover the magically delicious combination of seitan and barbecue sauce in some variation of this classic favorite.
1 package prepared seitan, chopped into thin strips (about 2 cups)
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons oil
1 cup Carolina Barbecue Sauce (see Chapter 2)
2 tablespoons water
1. Heat seitan, onion, and garlic in oil, stirring frequently, until onion is just soft and seitan is lightly browned.
2. Reduce heat to medium-low and stir in Carolina Barbecue Sauce and water. Allow to simmer, stirring to coat seitan, until most of the liquid has been absorbed, about 10 minutes.
SEITAN SANDWICHESPiled on top of sourdough along with some vegan mayonnaise, lettuce, and tomato, this recipe makes a perfect sandwich. Melt some vegan cheese for a simple Philly “cheesesteak”-style sandwich, or pile on the vegan Thousand Island dressing and sauerkraut for a seitan Reuben.
To tame these spicy wings, dip in a cooling dairy-free ranch dressing or serve with chilled cucumber slices.
1⁄3 cup vegan margarine
1⁄3 cup Louisiana Hot Sauce
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄4 teaspoon cayenne pepper
1⁄2 cup soymilk
Oil for frying
1 (16-ounce) package seitan or mock chicken, chopped
1. Over low heat, combine the margarine and Louisiana Hot Sauce just until margarine is melted. Set aside.
2. In a small bowl, combine the flour, garlic powder, onion powder, and cayenne pepper. Place soymilk in a separate bowl and heat oil.
3. Dip each piece of seitan in the soymilk, then dredge in flour mixture. Carefully place in hot oil and deep-fry until lightly golden brown on all sides, about 4–5 minutes.
4. Coat fried seitan with margarine and hot sauce mixture.
BAKED, NOT FRIEDThis is, admittedly, not the healthiest of vegan recipes, but you can cut some of the fat out by skipping the breading and deep-frying. Instead, lightly brown the seitan in a bit of oil, then coat with the sauce. Alternatively, bake the seitan with the sauce for 25 minutes at 325°F.
Chili cheese fries sin carne (without meat) are almost healthy enough to eat as an entrée. Almost. But go ahead and eat them for dinner—you deserve it, and no one will ever know.
1 (20-ounce) bag frozen french fries
1⁄2 onion, chopped
1 tablespoon oil
1 (15-ounce) can kidney beans
11⁄2 cups TVP, rehydrated in water
11⁄3 cups tomato paste
2 tablespoons chili powder
1⁄2 teaspoon cumin
1⁄2 teaspoon cayenne pepper, or to taste
2 tablespoons vegan margarine
2 tablespoons flour
11⁄2 cups soymilk
2 tablespoons prepared mustard
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 cup grated vegan cheese
1. Prepare french fries according to package instructions.
2. Sauté onion in oil until soft. Reduce heat and add beans, TVP, tomato paste, chili powder, cumin, and cayenne pepper. Cover, and simmer for 8–10 minutes.
3. In a separate pot, melt the vegan margarine and flour together until thick and pasty, then stir in soymilk, mustard, garlic, and salt. Add vegan cheese and heat just until melted and mixture has thickened.
4. Smother french fries with TVP chili, and top with cheese sauce.
“Sloppy Jolindas” with TVP are reminiscent of those goopy sloppy joes served up in primary-school cafeterias, with all of the nostalgic comfort and none of the gristle or mystery meat. The TVP is only partially rehydrated—the better to absorb all the flavors.
13⁄4 cups TVP
1 cup hot water or Vegetable Broth (see Chapter 4)
1 onion, chopped
1 green bell pepper, chopped small
2 tablespoons oil
1 (16-ounce) can tomato sauce
1⁄4 cup Carolina Barbecue Sauce (see Chapter 2)
2 tablespoons chili powder
1 tablespoon ground mustard
1 tablespoon soy sauce
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 teaspoon hot sauce, or to taste
1 teaspoon garlic powder
1⁄2 teaspoon salt
1. Combine the TVP and water or Vegetable Broth and allow to sit at least 5 minutes.
2. In a large soup pot or stockpot, sauté onion and bell pepper in oil until soft.
3. Reduce heat to medium-low and add TVP and remaining ingredients. Simmer, covered, for at least 15 minutes, stirring occasionally.
4. For thicker and less sloppy “Sloppy Jolindas,” simmer a bit longer, uncovered, to reduce the liquid.
Hoisin is a soy-based, sweet and spicy sauce that is often used as a glaze for meats in Chinese dishes.
1⁄4 cup rice wine
1⁄2 cup hoisin sauce
1⁄4 cup soy sauce
1⁄2 cup water
1 tablespoon sugar
1 (16-ounce) package seitan, cut into bite-size pieces
2 tablespoons olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1⁄2 cup cashew pieces
1. Combine the rice wine, hoisin sauce, soy sauce, water, and sugar in a 4-quart slow cooker, stir well, and then add all remaining ingredients except the cashews.
2. Cover, and cook on low for 6 hours. Garnish with cashew pieces before serving.
Finely dice the seitan, or pulse it in the food processor until diced small, for maximum surface area and spice in this recipe, and pile up the taco fixings!
1⁄2 onion, diced
1⁄2 green or red bell pepper, chopped small
1 large tomato, chopped
1 package prepared seitan, chopped small (about 21⁄2 cups)
2 tablespoons oil
1 tablespoon soy sauce
1 teaspoon hot sauce, or to taste
2 teaspoons chili powder
1⁄2 teaspoon cumin
1. In a large skillet, sauté onion, bell pepper, tomato, and seitan in oil, stirring frequently, until seitan is browned and tomatoes and pepper are soft.
2. Reduce heat and add soy sauce, hot sauce, chili powder, and cumin, coating well. Heat for 1 more minute.
Whip up this spicy and economical taco filling in just a few minutes using prepared salsa, and have diners fill their own tacos according to their taste. Nondairy sour cream, fresh tomatoes, shredded lettuce, and extra hot sauce are a must, and find some room on your table for sliced avocados or vegan cheese if you can.
2 cups TVP flakes
2 cups hot water
1 yellow onion, diced
1⁄2 red or yellow bell pepper, diced
1⁄2 green bell pepper, diced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1⁄2 cup salsa
1⁄2 teaspoon hot sauce, or to taste
6 flour tortillas or taco shells
1. Combine TVP with hot water and allow to sit for 5–10 minutes to reconstitute. Drain.
2. In a large skillet, heat onion and bell peppers in olive oil. Add TVP, chili powder, and cumin. Cook, stirring frequently, for 4–5 minutes or until peppers and onion are soft.
3. Add salsa and hot sauce, stirring to combine. Remove from heat.
4. Wrap TVP mixture in flour tortillas or spoon into taco shells and serve with taco fillings.
TVP: CHEAP, CHEWY, AND MEATYTVP is inexpensive and has such a meaty texture that many budget-conscious nonvegan cooks use it to stretch their dollar, adding it to homemade burgers and meatloaves. For the best deal, buy it in bulk. TVP is usually found in small crumbles, but some specialty shops also sell it in strips or chunks.
Add a kick to these saucy homemade vegan baked beans by upping the amount of cayenne pepper if you’d like.
2 (15-ounce) cans pinto or navy beans, partially drained
1 onion, diced
2⁄3 cup barbecue sauce
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 cup TVP
1 cup hot water
1 (8-ounce) can diced pineapple, drained
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon cayenne pepper
1. In a large stockpot, combine beans and about half the liquid, onion, barbecue sauce, mustard, and brown sugar and bring to a slow simmer. Cover, and allow to cook for at least 10 minutes, stirring occasionally.
2. Combine TVP and hot water and allow to sit for 6–8 minutes to rehydrate TVP.
3. Add TVP, pineapple, salt, pepper, and cayenne pepper to beans; cover, and slowly simmer another 10–12 minutes.
If your family likes Mexican rice, try this whole-grain version with barley and TVP.
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 cup barley
1 (15-ounce) can diced tomatoes
2 cups Vegetable Broth (see Chapter 4)
1 teaspoon chili powder
1⁄2 teaspoon cumin
3⁄4 cup TVP
1 cup hot water or Vegetable Broth (see Chapter 4)
1 tablespoon soy sauce
1 cup frozen veggie mix (peas, corn, and carrots)
1 teaspoon parsley
1⁄2 teaspoon salt
1. In a large skillet, heat the onion and garlic in olive oil for 1–2 minutes, then add barley. Toast for 1 minute, stirring constantly.
2. Add canned tomatoes including liquid, Vegetable Broth, chili powder, and cumin. Cook until barley is almost soft, about 15 minutes.
3. While barley is cooking, combine TVP with hot water or Vegetable Broth and soy sauce and allow to sit for 8–10 minutes until TVP is rehydrated. Drain any excess liquid.
4. When barley is almost done cooking, add rehydrated TVP, veggies, parsley, and salt. Heat for another 5 minutes, or until done.
TURN IT INTO TACOSUse this “meaty” Mexican “rice” as a base for burritos or crunchy tacos, along with some shredded lettuce, vegan cheese, and nondairy sour cream, or, serve alongside some cooked beans for a healthy Mexican meal.
Like tofu, tempeh can be baked in a flavorful sauce, but it does need to be simmered first, just to soften it up a bit.
2 (8-ounce) packages tempeh
1 cup water or Vegetable Broth (see Chapter 4)
1⁄3 cup tomato paste
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
3 tablespoons water
11⁄2 teaspoons chili powder
1⁄2 teaspoon oregano
1⁄4 teaspoon cayenne pepper, or to taste
Tomato salsa or hot sauce
1. If your tempeh is thicker than 3⁄4", slice it in half through the middle to create 2 thinner halves. Then slice each block of tempeh into 4 fillets. Simmer in water or Vegetable Broth for 10 minutes, and drain well.
2. Whisk together the tomato paste, garlic, soy sauce, vinegar, water, chili powder, oregano, and cayenne. Add tempeh, and allow to marinate for at least 1 hour or overnight.
3. Preheat oven to 375°.
4. Transfer tempeh to a lightly greased baking sheet or casserole dish and baste with a bit of the marinade.
5. Bake for 15–17 minutes. Turn tempeh pieces over and baste with a bit more marinade. Bake another 15–17 minutes. Serve topped with tomato salsa or hot sauce.
This hot and spicy recipe makes two very large sandwiches, so bring your appetite or you can save some for later.
1 (13-ounce) package tempeh, cut into small, bite-size squares
1⁄2 cup olive oil
5 cloves garlic, minced
1 onion, chopped
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons cayenne pepper
2 tablespoons paprika
1 teaspoon salt
1⁄4 teaspoon black pepper
1 loaf French bread, sliced horizontally
2 cups shredded lettuce
2 tomatoes, sliced
1. Add all ingredients except the bread, lettuce, and tomatoes to a 4-quart slow cooker, cover, and cook on high heat for 2 hours.
2. Assemble the sandwiches on the bread by layering the tempeh, lettuce, and tomatoes.
ALL “DRESSED” UPTraditional New Orleans po’boys are served either plain or dressed. Dressed means it’s topped with lettuce, tomatoes, pickles, and mayo, but you can substitute Vegenaise to keep the sandwich vegan.
No pigs necessary for this mouthwatering “rib” recipe!
1 (13-ounce) package tempeh, cut into strips
1 (28-ounce) can tomato sauce
1⁄2 cup water
1⁄8 cup vegan Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dried parsley
1 teaspoon Tabasco sauce
1⁄4 teaspoon black pepper
Juice of 1 lemon
1 tablespoon soy sauce
Add all ingredients to a 4-quart slow cooker. Cover, and cook on low heat for 6 hours.
Add a dollop of soy sour cream and salsa to finish off each of your fiery fajitas.
1 (13-ounce) package tempeh, cut into bite-size pieces
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1⁄4 cup soy sauce
1 cup water
1 tablespoon olive oil
1⁄2 teaspoon chili powder
1⁄4 teaspoon chipotle powder
1⁄4 teaspoon black pepper
1⁄2 onion, sliced
1⁄2 green bell pepper, sliced
1 jalapeño, minced
1⁄2 cup sliced mushrooms
8–12 corn tortillas
1 tomato, diced
1⁄4 cup chopped cilantro
1 lime, cut into wedges
1. Add the tempeh, garlic, ginger, soy sauce, water, olive oil, chili powder, chipotle powder, black pepper, onion, green bell pepper, jalapeño, and mushrooms to a 4-quart slow cooker. Cover, and cook on low heat for 6 hours.
2. Serve the fajitas on the tortillas and garnish with tomato, cilantro, and lime.
Sriracha is sometimes affectionately referred to as “rooster sauce” because of the drawing on the bottle of the most familiar brand, but don’t let the cute name fool you; this sauce packs a spicy punch.
1 (13-ounce) package tempeh, cut into bite-size squares
4 cloves garlic, minced
1 teaspoon minced ginger
1 tablespoon olive oil
1⁄2 cup soy sauce
1⁄4 cup water
2 tablespoons brown sugar
1 teaspoon sriracha sauce
Add all ingredients to a 4-quart slow cooker, cover, and cook on high heat for 2 hours.
Unlike the famous New Orleans dish gumbo, this spicy jambalaya isn’t meant to be brothy; instead you cook the rice dish until all of the liquid is absorbed.
1 (13-ounce) package tempeh, cut into bite-size squares
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 cups uncooked white rice
2 teaspoons Better Than Bouillon No Chicken Base
5 cups water
1 (15-ounce) can tomato sauce
2 bay leaves
1⁄8 cup Cajun seasoning
1⁄4 teaspoon dried thyme
2 teaspoons hot sauce
1 teaspoon salt
1⁄4 teaspoon black pepper
Add all ingredients to a 4-quart slow cooker, cover, and cook on low heat for 6 hours or until all of the liquid is absorbed.
BAY LEAVESBay leaves are often used to flavor soups, stews, and other liquids during cooking. They are typically dried and used whole, but you can also crumble them into a dish and you won’t need to remove before serving.
In a slight variation from the baked classic, this hot and spicy version of tamale pie features plump, moist cornmeal dumplings.
2 tablespoons olive oil
1 large onion, minced
1 pound tempeh, crumbled
1 jalapeño, minced
2 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chilies
1 (15-ounce) can dark red kidney beans, drained and rinsed
4 chipotle peppers in adobo, minced
1⁄2 teaspoon Mexican chili powder
2⁄3 cup unsweetened soymilk
2 tablespoons canola oil
2 teaspoons baking powder
1⁄2 cup cornmeal
1⁄2 teaspoon salt
1. In a large sauté pan over medium heat, add the olive oil. Sauté the onion, tempeh, jalapeño, and garlic for 5 minutes.
2. Pour the tempeh mixture into a 4-quart slow cooker. Add the tomatoes, tomatoes with green chilies, beans, chipotles, and chili powder. Cover, and cook on low for 8 hours.
3. In a medium bowl, mix the soymilk, oil, baking powder, cornmeal, and salt. Drop in 1⁄4-cup mounds in a single layer on top of the tempeh.
4. Cover, and cook on high for 20 minutes without lifting the lid. The dumplings will look fluffy and light when fully cooked.
CANNED VERSUS FRESH TOMATOESWhile fresh tomatoes are delicious, canned tomatoes are a better choice in some recipes because they have already been cooked. Skins and seeds have been removed from canned tomatoes, which is also a bonus when seeds and skin might detract from the dish. There is also reason to believe that canned tomatoes are better sources of cancer-preventing lycopene simply because they are cooked, and that one can of crushed tomatoes or sauce is the equivalent of dozens of fresh tomatoes.
Turn this spicy “chicken” salad into a sandwich, or slice up some tomatoes and serve on a bed of lettuce.
1 (8-ounce) package tempeh, diced small
Water for boiling
3 tablespoons vegan mayonnaise
2 teaspoons lemon juice
1⁄2 teaspoon garlic powder
1 teaspoon Dijon mustard
2 tablespoons sweet pickle relish
1⁄2 cup green peas
2 stalks celery, diced small
1⁄2 teaspoon curry powder
Dash cayenne pepper
Dash black pepper
1. Cover tempeh with water and simmer for 10 minutes until tempeh is soft. Drain and allow to cool completely.
2. Whisk together mayonnaise, lemon juice, garlic powder, mustard, and relish.
3. Combine tempeh, mayonnaise mixture, peas, celery, curry powder, cayenne pepper, and black pepper, and gently toss to combine.
4. Chill for at least 1 hour before serving to allow flavors to combine.