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16 oz firm tofu, crumbled (can be frozen & thawed for chewier texture)

1 Tbl vegetable oil

2 tsp tamari

1 1/2 tsp fresh lemon juice

3 Tbl tahini

1/3-1/2 cup mayonnaise

2 Tbl Dijon mustard

1 1/2 cups peeled and grated carrots

1 1/2 cups diced red or green bell peppers

1 1/2 cups diced celery

1/4 cup chopped green onions

1 Tbl chopped fresh parsley, basil or dill (1 tsp dry)

salt & pepper to taste



Heat the oil in skillet on medium high. Cook tofu, stirring almost constantly until tofu becomes dry and shrinks slightly, about 5 minutes. Stir in the tamari and lemon juice and cook another minute. Remove from heat and set aside to cool.

Wisk together tahini, mayo and mustard in large mixing bowl. Add veggies, herbs and cooled tofu. Let sit for flavours to meld for 15 minutes if you have the time, then add salt & pepper.

Serve stuffed in a pita or with other salads.

Garlic Fried Noodles

8 oz soba or Udon noodles

2 Tbl sesame oil

2 whole dried chili pods

6 large cloves garlic, minced

6 large cloves garlic, sliced thinly

3/4 cup diced green onion

1 cup snow peas halved on diagonal

1 cup corn

1/4 cup sesame seeds

salt to taste

1/2 tsp pepper

1/4 cup diced red pepper

3 Tbl toasted or dark sesame oil

3 Tbl tamari



Break the noodles in half and cook in boiling water. Drain and set aside.

Heat oil in wok. Stir-fry chilis 2 minutes. Remove from wok with slotted spoon.

Add garlic and stir-fry 2 minutes.

Add veggies and stir-fry 4-5 minutes. Remove to large serving bowl.

Quickly stir-fry noodles and add to veggies.

Add remaining ingredients and serve.

Fried Spice Tofu



Surprisingly disliked by Ben – but no longer…



1 pound tofu 2 cloves garlic

1 Tbl oil 2 Tbl soy sauce

½ Tsp turmeric 1/8 cup nutritional yeast

½ Tsp each:

Sweet basil, thyme,

ground cumin, curry powder



Drain tofu, pat dry, cut into ½ inch cubes. Heat oil and sautee tofu over high heat. Pour out excess water (if there is any), reduce heat, and add turmeric; stir until tofu is uniformly yellow and add basil, thyme, cumin, and curry powder. Add garlic (and more oil to prevent sticking) and increase heat; add soy sauce and yeast. Sautee until golden brown. Add soy sauce as needed. Serves 3-4.


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