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bbq: Tofu pineapple bbq sauce

11 Oct

Slow-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

Ingredients

  • 2 14-ounce packages extra-firm tofu, frozen and defrosted
  • 1 large onion, chopped
  • 8 large cloves garlic, minced
  • 1/2 cup pitted dates (about 2.5 ounces)
  • 1 1/2 cup crushed pineapple in own juice
  • 1/3 cup water
  • 2 fresh hot chile peppers, chopped
  • 2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
  • 5 tablespoons tomato paste
  • 2 tablespoons tamari or lite soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • generous grating of black pepper
  • Salt, (optional), to taste

Instructions

  1. At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.
  2. Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.
  3. Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. Check seasonings and add salt and extra lime juice as needed. Serve over salad greens.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.

Notes

Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Nutrition Facts

Nutrition (per serving): 239 calories, 64 calories from fat, 7.1g total fat, 0mg cholesterol, 452.6mg sodium, 418.7mg potassium, 30.7g carbohydrates, 4.5g fiber, 20.5g sugar, 16g protein, 6.8 points.

bbq: Thai Aubergine Sates

11 Oct

http://www.veggie-recipe.com/recipes/thai-aubergine-sates.html

bbq ideas tofu: how to grill

11 Oct

How to Grill Tofu

I like this page! plenty of ideas for bbq 🙂 yay I wont get left out of the next one! ❤

 
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Make sure your vegetarian or vegan barbecue menu includes some low-fat, high-protein, healthy and tasty tofu! Here are some quick tips to help you have the tastiest grilled tofu on the block. With these quick tofu tips, you’ll be grilling like a pro!

Tofu Grilling Tips

  • Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil.
  • Use firm, or if possible, extra-firm tofu, and always press your tofuwell before grilling. You may also want to freeze and then thaw your tofu. This will allow the tofu to absorb more of the marinade flavors.
  • Marinate your tofu in your favorite marinade for at least 30 minutes before grilling. I like to marinate tofu in a zip lock bag in the refrigerator overnight. You can use just about any barbecue marinade recipe that you like, or try a store-bought marinade. Have a favorite salad dressing? That will work well too!
  • When marinating your tofu, even just a simple soy sauce, barbecue sauce or vinaigrettewill do the trick. A marinade containing a bit of sugar is best, as it will caramelize and help the tofu get nice and crispy and crunchy on the outside, so add a bit of sugar, rice wine vinegar, honey or maple syrup to your marinade.
  • Try experimenting with pre-flavored tofu in your grocery store. Look for Naysoya brand garlic and onion tofu or White Wave baked flavored tofu.
  • Use bamboo skewersrather than placing your tofu right on the grill.
  • Grill over a pre-heated grill for 6-7 minutes on each side, brushing occasionally with extra marinade.

Barbecued Tofu Recipes

Enjoy your vegetarian or vegan barbecue, and be sure to throw some corn on the cobor veggie burgers on the grill as well! Looking for some barbecue tofu recipes? Here are a few to try:

Greek (Authentic Cucumber salad)

11 Oct

Easy, Delicious & Healthy-Authentic Greek Cucumber Salad Recipe

Ingredients

1 pint of Grape Tomatoes

1 Cucumber

1 Green Pepper

1 Small Red Onion

1 cup Kalamata Olives

8 oz Chunk of Feta Cheese

2 tablespoons of Fresh Lemon Juice

2 tablespoons of Vinegar

1 teaspoon of Oregano

2 teaspoons of Parsley

1 teaspoon of Salt

1/2 teaspoon of Pepper

1/2 cup of Olive Oil

 

Prepare the Vegetables, Olive and Cheese

If you use cherry tomatoes, cut them in half. You can also cut the grape tomatoes in half if you like. I don’t cut the grape tomatoes. Place the tomatoes in a large bowl.

Peel and seed the cucumber. You can eliminate the seeding if you use an English cucumber. Cut the cucumber in half length-wise, then slice 1/8 to 1/4 inch thick. Put the cucumber in the same bowl as the tomatoes.

Cut the green pepper in half. Remove the seeds and the white pith. Thinly slice the green pepper from top to bottom. Place sliced green pepper into the bowl with the tomatoes and cucumbers.

Peel and half (top to bottom) the red onion. Thinly slice and place in the bowl with the other vegetables. You may use 1/2 of the onion only if you like, I like it better with all of the onion.

Drain the Kalamata olives and put them in the bowl with the vegetables. You can use either pitted or with pits, it’s just easier to eat if they are pitted.

Crumble the feta cheese over the vegetables and olives.

Prepare the Dressing

Mix the lemon juice and vinegar in a small bowl. I use red wine or white vinegar, but feel free to experiment with your favorite type. Add the oregano, parsley, salt and pepper and stir well until the salt is absorbed. I use dried oregano and parsley, but if you would like to use fresh adjust the amounts accordingly. (Probably 1 tablespoon of oregano and 2 tablespoons of parsley.)

**A note about juicing a lemon: You will get more juice from a lemon if it is at room temperature. If you have kept them in the refrigerator, you can heat them up in the microwave. Heat for 30 seconds and an additional 30 seconds if needed. You can freeze any left over juice for another day.

Whisk in the olive oil 1 tablespoon at a time until it is well emulsified. I usually use extra virgin olive oil, but regular olive oil tastes OK also.

Assemble the Salad

Pour the dressing over the vegetables, olives and cheese in the large bowl. Mix the salad well. Cover the salad and place it in the refrigerator for 2 to 24 hours. (It tastes better the longer it sits.)

Remove the salad from the refrigerator 15 to 30 minutes prior to serving it. Olive oil tends to harden in the refrigerator, and this does not look very appetizing. Let the salad come close to room temperature, mix it well, transfer it to an attractive serving bowl and enjoy!

 

Thai tofu laab

11 Oct

Origianlly found in Chang Thai Bistro: I love the way they made me my to go LARB TOFU vegetarian dish (Thai Larb in USA /Laab in Thailand: Tofu)  🙂 626) 357-9658 Myrtle St. Monrovia, CA Ingredients: Steamed Tofu, mushrooms, onions, cilantro, mint leaves, roasted rice powder in spicy lime dressing! umm yumm!

closest recipe I found:

 
 

Thai Recipe

Laab Tofu RecipeLaab salads are a regular ingredient in many Thai diets, particularly as most Thai meals are made up of a mixture of dishes including a soup, a salad, a meat dish and a vegetable dish. Laabs fall into the “sep” category of Thai food which are characterised by sour and spicy flavours. Most laab salads are made with chicken or pork but we thought we’d share this vegetarian version which is not only extremely healthy but also extra tasty as the tofu readily absorbs the seasoning and literally bursts with flavour when bitten.

Ingredients (for four people)
1/3 cup fresh lime juice (about 3 limes)
2 tablespoons fish sauce
2 teaspoons Thai roasted chilli paste
1 tablespoon palm sugar
1/2 teaspoon salt
2 x 14oz packs of extra firm tofu
3/4 cup thinly sliced red onion
3 cloves garlic (minced)
3 tablespoons minced fresh lemongrass
1 tablespoon thinly sliced Thai chillies
1 cup thinly sliced green onions
1/2 cup chopped fresh coriander leaves
1/3 cup chopped fresh mint leaves
1 – 3 tablespoons roasted rice powder (kao kua)*
Sesame oil

Method
Combine the first five ngredients, stirring until sugar dissolves; set aside.
Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand for 15 minutes, pressing down occasionally.

Heat sesame oil in a large non-stick skillet over medium-high heat. Add onions, garlic, lemongrass and chillies; sauté for three minutes. Add tofu; cook for eight minutes or until lightly browned, stirring occasionally. Stir in juice mixture and roasted rice powder; cook for 1 minute or until heated through. Remove from heat; stir in coriander and mint. Serve in cabbage or lettuce leaves.

* If a Thai recipe calls for even a sprinkling of roasted rice powder, don’t be tempted to leave it out. Thai mothers cooking at home wouldn’t dream of skipping it as an ingredient as it not only adds a nutty, toasted flavour that defines certain dishes like laab salads, but also functions as a thickener much like modified starch. It’s best to make up a large batch and keep it in an air-tight container for future use. To make perfect roasted rice powder (kao kua) simply heat a skillet over medium heat and add a handful of Thai glutinous / sticky rice (NOT normal long grain rice) Cook rice until golden brown, for five to 10 minutes, stirring frequently. Transfer to a plate and once it’s cool transfer it to a spice grinder / blender and grind to a fine powder.

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Thai Lettuce Wraps

11 Oct

Thai Lettuce Wraps

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner. Serve with lime wedges and sriracha chile sauce.

Directions

1. To make Sauce: whisk together all ingredients in small bowl.

2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.

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ingredient list

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–>Serves 6
Sauce

  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 1/2 tsp. light brown sugar

Filling

  • 2 8-oz. pkg. plain tempeh, broken into chunks
  • 1 Tbs. vegetable oil
  • 2 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup low-sodium vegetable broth
  • 1/4 cup chopped fresh mint
  • 1/4 cup lime juice
  • 2 Tbs. chopped shallots
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 tsp. sugar
  • 1 tsp. chile sauce, such as sriracha
  • 1/4 tsp. light brown sugar

Toppings and Wraps

  • 1/2 lb. green beans, thinly sliced
  • 2 cups bean sprouts
  • 1 cucumber, peeled into thin strips
  • 1 large carrot, shredded
  • Fresh mint, cilantro, and basil
  • 18 whole large lettuce leaves
  • 1/2 cup chopped peanuts

Nutritional Information

Per wrap (1 lettuce leaf filled with 1/4 cup filling and 1/4 cup toppings):

Calories 112
Protein 8g
Total Fat 5g
Saturated Fat <1g
Carbs 12g
Cholesterol 0mg
Sodium 109mg
Fiber 4g
Sugar 5g

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Chinese (Five Spice Tofu with egg)

11 Oct

Five Spice Tofu with egg:  originates in China, and was introduced by the Chinese to the local cuisine. It’s been adapted to fit the taste here by adding a lot of peppercorns and palm sugar. I found the peppercorns to really pack a punch so if you are not prepared for that I suggest to use a grinder and grind the pepper in 😉 I also took out the palm sugar 😛

What you will need:

Method

  1. Boil the eggs until cooked, about 10 minutes. (Starting with cold water will prevent cracking.) Carefully take off the shells and set aside.
  2. Cut the tofu into 1.5″ cubes, and fry on high heat until browned on all sides. Set aside.
  3. In a wok on medium heat, fry the peppercorns, cinnamon, star anise & palm sugar in the oil for 1-2 minutes until fragrant.
    five spice tofu cooking yum!
  1. Add the garlic and cook until the garlic turns medium brown.
  2. Add cilantro root & green onions cook for 2 minutes. If it’s too sticky, add a bit more oil.
  3. Add the pre-fried tofu, eggs, water, soy sauces and knorr cubes.
  4. Simmer on low, covered, for 1-2 hours.

Note:

If you will be storing leftovers in the fridge, fish out the cinnamon & star anise before storing. They will continue to add flavor to the dish, and if left for too long they will overpower the flavor!

baked tofu with roasted vegetables

11 Oct

baked tofu with roasted vegetables

 

Servings: 4 servings

 

Ingredients

1 block (14 ounces) extra firm tofu
4 tablespoons low-sodium soy sauce
2 tablespoons canola or sesame oil
1 red bell pepper, seeded and sliced
8 stalks fresh asparagus
hot pepper oil ***

optional: sliced green onions and /or black sesame seeds for garnish

Preparation

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Drain the tofu of excess water. Cut the block of tofu in half horizontally, and in half again to make four “steaks.” Place between paper towels and press to get any remaining water out.

In a small bowl, whisk together the soy sauce and oil. Place the tofu on the baking sheet and brush with the marinade. Let sit for at least twenty minutes or up to two hours in the fridge, letting the juices soak in.

Toss the asparagus and red pepper in 1/2 tablespoon olive oil and arrange on the baking sheet next to the tofu slices. Season everything with a generous sprinkling of sea salt and freshly ground pepper.

Bake in the oven for about one hour, turning once, until tofu is golden and crispy. The edges should look crispy and glazed and the vegetables should be caramelized. Brush any extra sauce over top if necessary.

Remove from the oven and plate the tofu slices with the vegetables. Serve with a drizzling of hot pepper oil.

*** Make your own hot pepper oil by heating 5 tablespoons olive oil and 2 tablespoons crushed red pepper in a small saucepan until the oil starts to bubble and brown. Place in a lidded container and set aside for a few days so the infusion has time to really come alive and age. Use sparingly to add flavor and spice to any dish. But be careful, this is going to be spicy!

Read More http://www.epicurious.com/recipes/member/views/BAKED-TOFU-WITH-ROASTED-VEGETABLES-50040977#ixzz1aKCoMehi

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Soup (Roasted Butternut Squash)

11 Oct

Roasted Butternut Squash Soup – Vegetarian Recipe

4 pounds butternut squash (approximately two medium sized squash)

2 T organic butter (olive oil for vegan recipe)

1/4 cup organic brown sugar (succanat will lend a mildly sweet caramel taste)

1 large organic onion – peeled and chunked

2 cloves of organic garlic – un-peeled

3 large organic carrots – peeled and chunked

1 large organic apple – peeled and chunked

8 cups of organic vegetable stock

2 cups organic apple juice or cider

1 teaspoon of ground nutmeg

1/2 teaspoon cinnamon

1 cup organic half & half 

(soy, almond or hemp milk will also work for vegan recipe substitution)

sea salt & fresh ground pepper to taste

Preheat oven to 350 degrees. Rinse and dry the squash. With a sharp knife on a cutting board, carefully cut the squash in half lengthwise. (Please use caution in this step – a large butternut squash is very dense and this will prove to be the most difficult step in this recipe!! ) Scoop out seeds and strands. 

Sprinkle the cut sides of the squash with salt and pepper and place cut side down in a large roasting pan. Tuck the garlic cloves under the cavity of the squash. Along the outside, place the large pieces of chunked apple, onion, and carrots. Add two cups of the stock and 1 cup of apple juice, cover and place in the preheated oven to slowly roast until tender and lightly caramelized. – approximately 2 hours.

Remove from oven and allow the vegetables to cool for handling – 15 minutes. Scoop out the squash pulp only (the skin is very bitter when roasted!) Squeeze the roasted garlic pulp from its skin. Place all of the roasted vegetables and apples in a food processor (or blender) in batches. slowly add the remaining stock and apple juice to achieve the desired consistency (preferably thick but smooth.) Stir in the half & half and transfer to a large heavy saucepan. Add the desired spices, brown sugar, butter, and simmer for 10 minutes to allow the spices to release and marry with the soup. 

Serve  in warmed bowls with your favorite autumn garnish – roasted or sugar glazed nuts, seeds, or with a dollop of cream! Great with hearty breads or as an accompaniment to a crisp green salad.

Enjoy!! 

Feel free to experiment with a variety of fall herbs and spices when preparing this dish – depending on your taste. (like: rosemary, sage, mace, ginger, nutmeg, cinnamon, cardamom, thyme, curry etc.) Your home will be filled with the warm and intoxicating aroma of fall! 

* Note: when using fresh herbs – add them to the “roasting” phase of this recipe. Add your desired spices to the “simmering” phase of this recipe.

http://community.yogajournal.com/_Roasted-Butternut-Squash-Soup-Vegetarian-Recipe/BLOG/105810/25925.html

Stuffed Veggies (Raclette-Topped Tomatoes)

11 Oct

Raclette-Topped Broiled Tomatoes These quick-cooking broiled tomatoes make a hearty main dish when served with a salad and bread. Raclette is a mild melting cheese from the French and Swiss Alps that’s rich, creamy, gooey, and grillable. Make things easy on yourself: Shred the cheese when it’s cold and firm. And be sure to choose small tomatoes that are uniform in size.

Directions 1.Preheat broiler, and place oven rack 4 inches from top of oven. Coat baking sheet with cooking spray.

2.Arrange tomato halves cut-sides up on prepared baking sheet. Spread mustard on tomatoes, and top with cheese.

3.Combine breadcrumbs, capers, chives, butter, and cayenne pepper, if desired, in small bowl. Sprinkle breadcrumb mixture over tomatoes. Broil 2 to 3 minutes, or until cheese is bubbling hot and starting to brown.

ingredient list Serves 6

 6 small tomatoes, halved (1 1/2 lb.) 2 Tbs. Dijon mustard 2/3 cup shredded raclette, Gruyère, or Swiss cheese 1/4 cup whole-wheat breadcrumbs 1 1/2 Tbs. capers, rinsed and drained 1 1/2 Tbs. chopped chives 1 Tbs. unsalted butter, melted 1/8 tsp. cayenne pepper, optional

Nutritional Information Per SERVING: Calories 104 Protein 5g Total Fat 6g Saturated Fat 3.5g Carbs 7g Cholesterol 18mg Sodium 264mg Fiber 2g Sugar 3g

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