Baked Marinaded Tofu Steaks with Brussels Sprout, Zucchini & Shallots with Rice & Gravy Recipe (Vegan)

Baked Tofu with Marinade with Brussels Sprouts, Zucchini and Shallots with Rice

Baked Tofu:

One 14 oz block extra firm tofu, drained
1 tiny garlic clove, peeled

For the marinade

1 tablespoon vegetable oil
3 tablespoons light soy sauce
2 garlic cloves – sliced
A pinch of dried Italian seasoning – optional
Cracked black pepper

Cut the tofu vertically in half. Then cut each half widthwise into two pieces. You will have 4 tofu pieces. Using a kitchen towel, pat the tofu pieces to absorb as much moisture as you can.

Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices. Insert one slice of garlic into each slit on the tofu. Skip this step if you don’t like garlic.

Whisk together all marinade ingredients and pour into a dish. Place the tofu slices in the dish with the marinade. Carefully flip the tofu pieces so they are covered all over by the marinade. Let the tofu marinade for about 15 minutes.

Pre heat oven to 350f

Remove the tofu pieces from the marinade and place on a non-stick baking dish. Bake for about 1 hour and 15 minutes, flipping the tofu pieces every 20 minutes. Cooking times will vary depending on your oven and thickness of tofu slices.

Tofu is done when it is firm and browned all over.

Brussels Sprouts and Zucchini

1 lb Brussels sprouts
2 small shallots ( or substitute yellow onions)
2 medium zucchini
3 small carrots pealed and chopped
1/2 tbsp nutritional yeast
good quality olive oil
salt and pepper
Wash the Brussels sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts and add nutritional yeast and mix.
Cook for a couple of minutes then add the zucchini and carrots.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes

Enjoy!


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Vegan Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce Recipe

Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce

Ingredients:

Cabbage Rolls:

– one head of cabbage

– 1 cup of cooked rice

-1 cup (package) of cooked (fried) tofu – spiced up with favorite spices (garlic, salt, pepper)

– A few carrots chopped to bite size

– 1 zucchini chopped to bit size

– one mushroom, chopped

– 1/4 cup of red onion, chopped

– garlic cloves, chopped (or minced)

Sauce:
– 2 tins of low sodium tomato sauce (the kind with just tomatoes…nothing fancy)
– 1 the juice of one large lemon
– 1 tsp of fresh dill
– 2 tbsp of maple syrup
– pepper to taste
– 2 tbsp of garlic powder
First boil the head of cabbage until layers come off easily, then soak layers in cold water until ready to use.
Take your veggies, onions and spices and fry in an oiled skillet just brown on both sides
combine cooked veggies with cooked rice and cooked tofu.
Spoon desired amount for each cabbage up and tuck and roll until finished.
Place the cabbage rolls in an oven sake container and cook in a preheated oven: 350 degrees for 40 minutes
for sauce:
Combine all ingredients and heat on low heat until ready – poor on top

Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local

Ingredients:

– Tofu, crumbled

– Zucchini – bite sized

– Carrots – bite sized

– Baby Portabello mushrooms – Bite sized

– Broccoli – bite sized

– 3 cloves of garlic – roughly chopped

– cooking oil – olive oil

– tamarack seasoning (for yellow ‘egg’ color)

– salt and pepper to taste

– Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com

Directions:

Crumble tofu in a bowl and add tamarack, salt & pepper.  Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.

Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.

Enjoy!

get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….

I recommend all organic eating and local buying and as less corporate buying as possible.

Thank you,

Krista

Sauted Vegetable Scramble with Pita Bread Recipe

Morning Vegetable Saute with Pita Bread

  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • a few button mushrooms, chopped
  • 1 carrot, pealed and chopped
  • 1 stalk of celery, chopped
  • 1/3 red pepper, chopped
  • 1 green onion, chopped
  • Pita Bread, flat Bread, warmed
  • Few stems of Cilantro
  • Few sprays of Bragg’s Amino Acids
  • 1 tbsp of Nutritional Yeast
  • Sea salt and pepper to your tasting
  • 2 Tbsp Olive Oil for cooking

Method:

Heat olive oil in a skillet. Add carrots, celery, mushroom, red pepper, squash and zucchini and saute for 5-7 minutes. Spray and few squirts of Bragg’s and mix well with vegetables. Sprinkle Nutritional Yeast and mix well. Cook for a few more mutes. Heat Pita bread and cut into triangles.

Serve with green onion and cilantro on top of vegetables. Spoon vegetables into a pita triangle. You can add hot sauce, if you like.

Zucchini Cake

Zucchini Cake

Zucchini Cake

Ingredients

  • 2 1/2 cups fresh zucchini, grated peeled
  • 2 ripe bananas, mashed well
  • 1 cup canola oil
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamin
  • 1 teaspoon vanilla extract

Directions

  1. In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla.
  2. Stir well or beat with electric mixer if you want to be fancy.
  3. In a large bowl, combine all remaining ingredients, except chocolate chips or walnuts
  4. Add wet mixture to dry, mix well and add chocolate chips or walnuts.
  5. Pour into lightly greased and floured and sugared bundt pan.
  6. Bake at 350 for 55-60 minutes, until toothpick or knife inserted comes out clean.
  7. Let cool upright 15 minutes, then invert onto cooling rack.
  8. Allow to cool 30 minutes before tasting.

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