janet @ the taste space

Posts Tagged ‘tofu’

Fresh’s Green Poutine-Style Sweet Potato + Super Fresh cookbook GIVEAWAY

In Book Review, Mains (Vegetarian) on November 24, 2015 at 8:00 AM

Fresh's Green Poutine-Style Sweet Potato + Super Fresh cookbook GIVEAWAY

If you had to imagine the healthiest poutine, this would probably come close to the top. First, it is vegan. Second, there are steamed greens include. Third, there are sweet potatoes and they are roasted, not deep-fried. Fourth, the cheese sauce is made from carrots and potatoes. Fifth, there are mushrooms in the gravy.

Why else should you make it? Well, judging by your comments (you guys will be making delicious Thanksgiving meals!) ,most of the components might be leftovers from your Thanksgiving meal. Or possibly a great option for a vegan Thanksgiving as you load up with different side dishes. Read the rest of this entry »

Vegalicious Quiche with a Millet Crust + UnDiet Cookbook GIVEAWAY

In Book Review, Breakfasts, Mains (Vegetarian) on October 31, 2015 at 8:31 AM

Vegalicious Quiche with a Millet Crust + Undiet Cookbook GIVEAWAY

It took me three years but I finally bought millet again.

While I have shared a few recipes with it, I loved it most of all popped and found in granola. This time, I was intrigued by Meghan Telpner’s millet crust. Soak and cook millet, then press it into a pie plate. And voila, instant gluten-free, whole food, texture-a-plenty pie crust. Read the rest of this entry »

Revolutionary Savoury Egg Mix + DIY Vegan Cookbook GIVEAWAYS

In Book Review, Breakfasts on October 24, 2015 at 8:31 AM

Savoury Egg Mix + DIY Vegan Cookbook GIVEAWAY

Tofu scramble does not taste like scrambled eggs. Have you ever thought that?

I imagine it might be an early reaction to a tofu scramble, with the second thought reminding yourself how wonderful it tastes, irregardless. Even my favourite dillicious tofu scramble does not remind me off eggs, unless you like lumpy firm eggs? When I first cooked scrambled soft tofu, I was one step closer to scrambled egg creation. However, while the soft tofu is creamy, silky and fluffy, the problem is that it took much longer to cook. Read the rest of this entry »

Jerk Tofu and Fried Plantains with Quinoa and Avocado

In Mains (Vegetarian) on September 15, 2015 at 7:56 PM

Jerk Tofu and Fried Plantains with Quinoa and Avocado

A few weeks ago, Rob told me he was taking Friday off of work.

He couldn’t bear to have a full 5-day work week.

I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip.  Read the rest of this entry »

Mojito-Inspired Tofu Skewers + Vegan al Fresco cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Sides on August 27, 2015 at 7:33 AM

Mojito-Inspired Tofu Skewers

This is how we roll.

Rob and I have been hosting non-stop gatherings this summer and we finally had a weekend to ourselves.

We continued our summer grilling. The only difference is that this time I took a photo of my plate of food before I dug in. Read the rest of this entry »

Jamaican Spiced Plantain and Tofu Skewers

In Mains (Vegetarian) on August 4, 2015 at 6:51 AM

Jamaican Spiced Plantain and Tofu Skewers

We finally branched out from our standard veggie burger and grilled vegetable routine.

A delicious routine but still a new routine.

Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.

Jamaican Spiced Plantain and Tofu Skewers

I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.

I served this to guests and they raved about it. I hope you like it, too.


Jamaican Spiced Plantain and Tofu Skewers

Other Jamaican Jerk inspired recipes shared previously:

Caribbean Soy Curled Sloppy Joes with Creamed Spinach

Cocoa jerk tofu tacos

Jamaican jerk and plantain soup

Jamaican Jerk tempeh wraps

I am sharing this with Meat Free MondaysNo Waste Challenge and Vegetable Palette for reds.

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Portobello Carpaccio, Tofu and Strawberry Spinach Salad

In Mains (Vegetarian), Salads on July 21, 2015 at 7:02 AM

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.

Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….

Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

I am sharing this with Meat Free Mondays.

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Portobello Carpaccio with Grilled Tofu Steaks

In Favourites, Mains (Vegetarian), Sides on July 16, 2015 at 7:07 AM

Portobello Carpaccio with Grilled Tofu Steaks

Onwards with the BBQ experimenting.

My natural instinct when I hear BBQ is to buy portobello mushrooms. As I said, I love salads and dishes I can prepare in advance, and the Portobello Carpaccio in But I Could Never Go Vegan sounded perfect.

Portobello Carpaccio with Grilled Tofu Steaks

Similar, but not identical to my grilled balsamic portobellos, these portobello mushrooms are marinated and roasted in the oven. The marinade is Italian-inspired with dried herbs and a red wine vinaigrette. I suppose the barbecue could work, too, but the barbecue was for later in the day. Once the mushrooms were cool, you slice them super thin (and had I known what on a bias meant, I would have done more of a diagonal to the horizontal plane). Then I popped them in the fridge for a few hours prior to serving. A sprinkle of capers and rosemary finished this as a really fun appetizer, with portobello mushrooms masquerading as rare meat.

Portobello Carpaccio with Grilled Tofu Steaks

Because mushrooms alone do not make a meal, and I had used up most of my culinary energies, we opted for something so simple, I was worried it might not work.

I had seen Tiffany’s post about tofu cheeseburgers where she simply grilled slabs of tofu and called it a burger. She isn’t even vegan and loved it. I was intrigued so we tried something similar.

We cut up a package of super firm tofu into four slices, cut longitudinally, and grilled it. Nothing added, not even salt and pepper. Rob said it stuck a bit on the grill but otherwise it was perfect. Slightly smoky and a blank canvas to work nicely against the vibrant portobello carpaccio.

Portobello Carpaccio with Grilled Tofu Steaks

Next time, we might try oiling the grills or brushing the tofu with some oil before placing it on the grill.

What do you think? Have you grilled plain tofu before?

Portobello Carpaccio with Grilled Tofu Steaks

I am sharing this with Meat Free Mondays.


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Slivered Veggie and Soba Salad with Maple Tofu

In Mains (Vegetarian) on July 14, 2015 at 6:55 AM

Slivered Veggie and Soba Salad with Mapled Tofu

I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.

Slivered Veggie and Soba Salad with Mapled Tofu

Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.


Slivered Veggie and Soba Salad with Mapled Tofu

Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:

Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
California quinoa
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup

I am sharing this with Meat Free Mondays, ExtraVeg and Pasta Please.

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Fresh Tofu and Strawberry Salad with Mosto Cotto

In Mains (Vegetarian), Salads on July 9, 2015 at 6:59 AM

Fresh Tofu and Strawberry Salad with Mosto Cotto

If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.

We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.

I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.

Fresh Tofu and Strawberry Salad with Mosto Cotto

It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.

Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?

Fresh Tofu and Strawberry Salad with Mosto Cotto

I am sharing this with Shaheen’s Eat Your Greens.

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Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

In Book Review, Desserts, Mains (Vegetarian) on June 30, 2015 at 6:40 AM

Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.

Mastering the Art of Vegan Cooking GIVEAWAY

This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]

The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.

I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.

I have chosen to share their vegan blueberry blintzes with you, instead.

Rosemary Chickin Dumplin Stew_credit Annie Shannon

Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.

Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.

It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.

Korean Kimchi BBQ Burger_credit Annie Shannon

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!

Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:

Simple Korean Kimchi BBQ Burgers

Rosemary Chicklins and Dumplins Stew

Tuesday Night Dinner

Yankee Doodle Macaroni

Rustic Pesto and Heirloom Tomato Tart

Cinnamon Peach Skillet Rolls with Peach Glaze

PS. I am sharing this with Meat Free Mondays.

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Balsamic Asparagus Quinoa Salad with Baked Tofu

In Mains (Vegetarian), Salads on June 25, 2015 at 7:00 AM

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

This is totally the Vegan Green Power Bowl.  Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.

While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.

Which vegetable do you like the most in your garden? Do you have any asparagus?

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)


I am sharing this with Meat Free Mondays. Read the rest of this entry »

Mango Tofu Curry + Vegan Richa’s Indian Kitchen Giveaway

In Book Review, Mains (Vegetarian) on May 26, 2015 at 6:27 AM

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.

Vegan Richa's Indian Kitchen Giveaway

The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries  (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:

Green Mango Curry

Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch

Mango Chana Masala

Spicy Thai Mango Tofu Curry with Vegetables

Mango Curry Chickpea Salad Wraps

This is definitely different than the others.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:

Fudgy Cardamom Squares

Masala Lentils (Sabut Masoor)

Mom’s Chickpea Flour Pancakes

Savory Breakfast Oat Hash

Spicy Baked Cauliflower Florets

PS. There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. Heal.

PPS. I am sharing this with Bookmarked Recipes.

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Avo-Kraut Toast

In Breakfasts, Mains (Vegetarian), Sides on May 5, 2015 at 7:38 AM

Avo-Kraut Toast

Long time no chat. I feel like I have been revived back to life. Those past few weeks seemingly lost into the neverlands. Of course it was all in the name of recovery, but I am at a loss for words as to how I spent my days. I certainly wasn’t at work. There was barely any blogging. I aimed for a short walk a day, usually to the nearby grocery store although sometimes just around the block. And eventually I started feeding myself.

Avo-Kraut Toast

At risk of sharing TMI, bear with me. While most suggestions after bowel surgery is to eat a high fibre diet, I found I needed to scale back my typical fibre rich meals. This was one meal that was very easy to make and worked well. I figured the sauerkraut would be good for adding probiotics after a long stretch of antibiotics but I also really liked this with some smoked tofu. I told Rob the smoked tofu reminded me of cheese although he denied it vehemently. He agreed it looked like cheese but it did not taste like it.

Avo-Kraut Toast

Avocado toast is definitely the sandwich du jour, but it wasn’t until we travelled through Guatemala and Honduras that I truly appreciated its versatility. There was a stretch where I had avocado toast (with refried beans and fried plantains) for both breakfast and dinner. It was just too good. Here is Rob’s play with refried for one of our snacks. Enjoy!

Have you ever had a rough recovery from surgery?

beany love

I am sharing this with Souper Sundays, Meat Free MondaysEat Your GreensCredit Crunch Munch and ExtraVeg.

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Tofu and Kale Bowl with a Curried Peanut Sauce

In Favourites, Mains (Vegetarian) on March 10, 2015 at 7:04 AM

Tofu and Kale Bowl with a Curried Peanut Sauce

You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will have a blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to make and I could not wait to share it with you.

I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!

Tofu and Kale Bowl with a Curried Peanut Sauce


While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.

Our veg staple in the fridge is broccoli and our protein of choice is chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.

What is your go-to simple meal?

Peanut sauces and dressings spotted here previously:

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

Mango and Snap Pea Noodle Salad with a Tangy Peanut Dressing

Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce

Spicy Peanut Udon Noodles with Tofu and Broccoli

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Tess’ Ultimate Peanut Sauce

Tofu and Kale Bowl with a Curried Peanut Sauce

I am sharing this with My Legume Love Affair, Bookmarked Recipes and ExtraVeg. Read the rest of this entry »