Tofu Recipes

View All | View Summaries
Vegetarian Cheese Quesadilla Recipe

Vegetarian Cheese Quesadilla

10.16.09 by Jackie

Quesadillas are easy to make and fun to eat. We had relatives over for dinner tonight, so I made some quesadilla canapés as an appetizer. I prepared two fillings, one with shredded beef and a vegetarian option as well.

I wanted the vegetarian ones to have a chewy consistency, so I did not use vegetarian chorizo as I usually do when I make vegetarian Mexican dishes. I used shredded, fried tofu that I blended with harissa to add a little kick to the dish. Harissa is a spicy paste that is used as a condiment in Northern African cuisine. I think the grainy paste blended with the shredded tofu loosely resembles the texture of the meat version. I'll post the recipe for harissa tomorrow.

Vegetarian Cheese Quesadilla Recipe


Full Recipe...
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.


Full Recipe...
Orange-Flavored Fried Tofu with Water Chestnuts Recipe

I felt like making my vegetarian sweet and sour pork recipe today, but I didn't have any pineapples on hand. Sweet and sour sauce is very versatile; you can substitute many tart fruits in place of the pineapple, such as oranges, plums or green mangoes. I had a number of sweet oranges on hand, so I used them instead. 

The dish turned out to be a big hit. I think it's important to have at least a few recipes in your repertoire that are easy to modify depending on what you have in your pantry. This particular sauce goes great with chicken as well, so if, like me, you have to cater to both meat eaters and vegetarians, you can make one sauce for two dishes.


Full Recipe...
Pomegranate and Mandarin Marinated Tofu Recipe

If you're wondering why I made a pomegranate and mandarin sauce, the reason is simple: I love the flavors of both fruits and I think they complement each other very well. Both have acidic notes which make them work well together.

The combination is perfect for white meats, salads and tofu. To the pomegranate and mandarin juices, I added lavender honey, sugar cane vinegar and granulated sugar. I bound the sauce with a blend of walnut and olive oil. Before serving, I added some pink peppercorns and African basil leaves. This sauce will brighten whatever dish you add it to. 


Full Recipe...
Bi Cuon Chay (Vietnamese Vegetarian Spring Rolls) Recipe

The bì cuốn chay is a blend of bì chay, thick rice vermicelli noodles, baby cucumber sticks, Vietnamese mint and Thai basil wrapped in a bánh tráng (rice paper disk). It is served with a simple soy sauce-based dipping sauce called nước chấmnước mắm (fish sauce) or a peanut sauce (recipe follows in the tip section).

We had some bì chay yesterday. I served it with bún (thick rice vermicelli noodles). When served together, it is called Bún chay. In many ways, the dish is basically a deconstructed spring roll. That made deciding what to do with the leftovers really easy.  Without much effort, you'll get two meals out of the same dish. And did I mention that it is absolutely delicious?

If you crave the fried version for your main course, check out the recipe here.


Full Recipe...