Healthy Vegetarian Recipes

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Tofu with Peanut Miso Sauce Recipe

Tofu with Peanut Miso Sauce

07.24.13 by Jackie

By itself, tofu can be very bland; the best remedy is a flavorful sauce paired with a load of vegetables. In this recipe I used leftover chicken, silken tofu, broccoli, red bell peppers, beech and button mushrooms, Japanese eggplant and onions. I added the chicken pieces at the last minute after reserving a portion for the vegetarians in my house.

When paired with a thick, bold, rich peanut miso sauce and served on a bed of steamed jasmine rice, you’ll have a one-dish meal sure to satisfy your family.


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Tofu Scramble Recipe with Green Beans Recipe

Tofu is probably the ingredient I cook the most. Since there are five vegetarians in my home, I've learned to deep-fry, stir-fry, sauté, boil and grill tofu. My husband Lulu isn't a strict vegetarian; he eats eggs only if they're blended in desserts and the egg taste isn't detectable. He wouldn't eat eggs in the form of an omelet or scrambled eggs. I came up with this vegan egg substitute by boiling tofu as a first step, then scrambling the tofu, then finally sautéing it with turmeric to replicate the color of real eggs.

I cooked the mock scrambled eggs with French green beans and served it with steamed jasmine rice. This meal is complete while remaining healthy and still very tasty. Bon appétit!


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Mapo Tofu Recipe Recipe

Mapo Tofu Recipe

10.12.10 by Jackie

I made a variation of mapo tofu using ingredients I had available in the kitchen today. Instead of using fermented black bean sauce, I prepared a thick and spicy sauce with tomatoes, chili bean sauce and dried red chiles. I also added diced carrots and peas to the traditional silken tofu for a bit more nutrition. If you want to tone down the spiciness, you could replace it with sweet and sour sauce instead.

This is a quick and easy vegetarian meal when we’re running out of ingredients and I'm just too lazy to run to the grocery store. Onions, carrots and frozen peas are always on hand in our kitchen and they go great together, so I often use them when I make mapo tofu. You can use pretty much whatever veggies are in your pantry though, so be creative!


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Scrambled Tofu and Kimchi Recipe

Scrambled Tofu and Kimchi

01.14.10 by timran

Using the kimchi from yesterday's post, I made a dish today for true vegetarians and vegans like my Aunt Elise. She is a monk from Vietnam who's currently visiting us, and one of her favorite meals is mock scrambled eggs with kimchi.  The mock scrambled eggs are actually scrambled boiled tofu. Today, I made mine with turmeric and green onions.

The fluffiness of the tofu complements the salty flavor of the kimchi well. Lulu's New Year's resolution has been to exercise and live a healthier life. He's enrolled at the gym and has been going regularly. My way of supporting his effort is by making quick, healthy meals and snacks that are tasty and good for him.


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Scrambled Tofu (An Amazing Egg Substitute) Recipe

Today, Lulu worked from home. I wanted us to have a light lunch together but I felt too lazy to make a fancy meal. I was craving scrambled eggs with salsa and some home-made chorizo on a bagel but of course, once more, I had to create a vegetarian alternative for Lulu.

Since we got married, I've tested lots of varieties of tofu. One type is perfect for simulating scrambled eggs. I add turmeric powder to give the product a yellow hue. It's really hard to tell the difference between it and real scrambled eggs.  Best of all, it tastes great and takes almost no time to make.


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