mei mei’s dumplings

The tofu prep may seem annoying, but it's important to get as much water out of it as possible so that it can soak up all the flavor, so don't skip it! If you don't know any dumpling-folding techniques, the easiest is to just fold each wrapper in half over the filling and seal the... Continue Reading →

farmer’s market bowls

lightly adapted from Bon Appétit. ingredients 1 cup quinoa, bulgur, barley, semi-pearled farro, or your favorite grain Kosher salt 4 large eggs 3 small Persian cucumbers, very thinly sliced 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey 1 14-ounce block extra-firm tofu, drained 3 Tablespoons plus ¼ cup grapeseed or vegetable oil, divided 2 Tablespoons... Continue Reading →

spicy-sweet sambal tofu noodles

adapted from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil 1 block extra firm tofu, pressed and crumbled into bite-sized pieces 1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped 8 garlic cloves, thinly sliced 2 Tablespoons sugar 2 Tablespoons tomato paste 2 sprigs basil, plus more for serving ⅓ cup... Continue Reading →

black pepper tofu with green beans

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the... Continue Reading →

spicy tofu lettuce wraps

adapted from Bon Appétit. ingredients ¼ cup soy sauce 2 Tablespoon dark brown sugar 2 teaspoons fish sauce (for quick vegan fish sauce, combine 2 parts soy sauce: 1 part vegetable stock) 2 Tablespoon sambal oelek or Sriracha, plus more for serving 2 Tablespoons vegetable oil 3 scallions, thinly sliced 2 garlic cloves, finely chopped 1... Continue Reading →

crispy tofu with coconut quinoa & broccoli

from Bon Appétit. ingredients 1 14-ounce package firm tofu, drained, pressed, and torn into 2" pieces 2¼ teaspoon kosher salt, divided 1 cup raw quinoa, rinsed 4 Tablespoons virgin coconut or other neutral oil, divided 3 Tablespoons rice vinegar 2 Tablespoons smooth peanut butter 2 Tablespoons soy sauce 2 teaspoons honey ¾ cup roasted, salted... Continue Reading →

vegan spinach stuffed shells

tofu ricotta adapted slightly from Simple Veganista. ingredients 18 jumbo shells 1 Tablespoon olive oil 2 garlic cloves, minced 4 cups packed fresh spinach leaves (about 4 ounces), roughly chopped 1/2 cup vegan parmesan 1 Tablespoon chopped fresh basil 2 cups marinara sauce optional, for topping: fresh basil, additional vegan parmesan FOR THE TOFU RICOTTA... Continue Reading →

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