Tag Archives: tofu recipe

Apr2

30 Days of Vegan–Day 2, Roasted Root Veggies with Tofu

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30 Days of Vegan–Day 2, Roasted Root Veggies with Tofu

The beets certainly overwhelmed the other colors in this dish, making everything a deep pink.

The weather here in the past week has been colder than normal, and we even had a little early spring snow flurry. The cold, damp air gave me a craving for an autumn-style root vegetable bake with tofu, which I served with mahogany rice and very lightly steamed broccoli.

I made this bake up as I went along, and it came out tasty, if a little earthy and very, very pink. If you are, like my children, not a big fan of beets, you could substitute any other root vegetable. Sweet potatoes, turnips, or rutabaga would all play nicely with the others in this mix.

Roasted Root Veggies with Tofu
serves 4

  • 1 pound tofu, pressed and cut into 1″ cubes
  • 1 cup yukon gold potato, cut in 1/2″ dice
  • 1 fennel bulb, sliced 1/2″ thick and then quartered
  • 4 small beats, cut in 1/2″ slices and then quartered
  • 1 cup carrots cut in 1/2″ slices
  • 2 cups cremini mushrooms, quartered
  • 1 red onion, cut in 1/2″ dice
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbs. dijon mustard
  • 1 tsp dried thyme
  • 3 cloves garlic
  • sea salt and pepper
  1. Pre heat oven to 400 degrees. Prepare a baking dish by lightly coating with canola oil (I used a 12″ diameter cazuala, but you can also use a 13″x19″ casserole dish or even a rimmed cooking sheet).
  2. Toss all the veggies and tofu in the dish.
  3. Combine the vinegar, oil, mustard, thyme, and garlic in a blender, and pulse until garlic is well chopped. Add sea salt and pepper to taste.
  4. Drizzle dressing over veggies and toss to coat. Cook, stirring occasionally until beets are tender–I found it took almost an hour in my case, but start checking after 30 minutes. Serve hot over rice, quinoa, or couscous, with a side of something green.
Jan6

Tofu Salad Sandwich Filling

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Tofu Salad Sandwich Filling
Tofu salad stuffed into a whole wheat pita makes for a nice, light lunch.

Tofu salad stuffed into a whole wheat pita served up with tossed salad makes for a nice, light lunch.

My daughter has been taking this wonderful salad, inspired by a recipe in The Candle Cafe Cookbook, to school for lunches this week. It’s become my favorite pita filling, and it’s super easy to make! I hope to keep a batch on hand in the fridge at all times.

Tofu Salad Sandwich Filling
makes about 4 big servings

  • 1 pound tofu, cut into 1/2 to 1/4 inch cubes
  • 1/4 cup tahini
  • 2 tablespoons white miso
  • 1 teaspoon or so lemon juice (add more to taste)
  • 1 teaspoon dried dill
  • 1 teaspoon Spike seasoning
  • pinch ground pepper
  • 1 stalk celery, diced
  • 1 large carrot, shredded
  1. Bring a pot of water to a boil on the stove.
  2. While the water boils, combine all ingredients except the tofu in a large bowl.
  3. When the water boils, add the tofu, and boil until the cubes float (which should only take a minute or two).
  4. Drain the tofu and stir gently in with the remaining ingredients. Serve warm over spinach, or  let it cool and stuff into pita or mound on salad greens.