Tofu, Spicy Indian Rice
Monday, July 30th, 2007 by cyn
rice from Vegan with a Vengeance
I stole the idea for this tofu from my friend Anais, it's tofu rolled in a mixture of flour, corn starch, salt and pepper and then fried in a combination of peanut oil & chili oil. So tasty, the flour coating gets super crispy and tasty. The tofu was great with the rice, too, it went really well with the spices.
The rice was super tasty, it had a great spice combo going on and the raisins gave it just a hint of sweetness. I may start throwing more spices in my normal rice when I cook it. 
from Vegan with a Vengeance
It's making things like this that really make me wish I had an immersion blender. Because taking half the soup out and putting it in the blender is a pain. Anyway, this soup turned out tasty, I love the curry taste and the sweetness from the carrots. 
Does it really count as tofu scramble if it's mostly veggies? Lately I've been all about the Saturday morning tofu scramble incorporating everything left over in my crisper. This one's got tofu, chard, diced tomatoes, avocado, onion, mushrooms, and broccoli. Between me getting to eat yummy tofu on Saturday mornings, and my veggies not going rotten in my fridge, I think this is a win-win. 
from La Dolce Vegan
I saw this one some vegan food blog and decided I wanted to make it. I used the southern green mix from Trader Joe's instead of kale, because having to chop greens up yourself is just so analog. This was easy, tasty, and seems pretty healthy - I give it an A++ and a gold star. Also, mad props to whole wheat couscous for just being awesome.
PS Note that I kind of burned the pine nuts. Bummer. 
from La Dolce Vegan
I kind of messed this one up by substituting diced tomatoes for crushed tomatoes. The crushed tomatoes sort of bind everything together and make everything taste all tomato-ey, whereas the diced ones, um, don't. So, yeah, I am dumb and this turned out kind of bland. But, it is the ideal thing to make when you just want to sit around and read Harry Potter instead of cooking dinner, since all you have to do is mix stuff together and then stick it in the oven for an hour and a half. 
Ingredients: Gnocchi, VwaV pesto, VwaV tofu ricotta, broccoli, crimini mushrooms, Lightlife Steak Strips, garlic, onions
I stir fried the broccoli, garlic, onions, mushrooms and steak strips with some soy sauce while the gnocchi cooked. Easy, quick, and super tasty. 
Ingredients: Baby spinach, cherry tomatoes, red onion, cucumber, Betta Fetta from The Uncheese Cookbook, kalamata olives, Trader Joe's Goddess Dressing
Oh man, so tasty. Pretty much my favorite salad ever. 
from a 
I was inspired by the 
from Vegan with a Vengeance
I made the chard using the Garlicky Kale with Tahini Dressing recipe from VwaV - man is that tahini sauce tasty. It's all I can do not to eat it all out of the food processor with my fingers. The tofu started as the Asian Baked Tofu from VwaV, but then I dropped the marinade all over myself & my kitchen floor after using the last of the Mirin, so I sort of threw together the tiny bit of marinade that didn't spill and some more soy sauce and rice vinegar and asian chili sauce.