Tofu

There was a time when I wouldn't try Tofu. It looked strange, it had a reputation of being bland, and I really wasn't sure how to work it into recipes.

Those days are long gone. Here are six tofu recipes to help anyone unsure of it. Check out the Kung Pao Tofu, the Herbed Tofu Lasagna with Zucchini, and the rest of today's recipes. Enjoy!

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."

Time: 45 minutes, plus marinating; Yield: 6 sandwiches

To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

For the Marinated Tofu

1 (14-ounce) package extra-firm tofu, drained

1-1/2 cups pickle juice

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1 teaspoon gochugaru or red-pepper flakes

2 tablespoons grapeseed oil or other neutral oil

For the Fried Tofu

1/2 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cayenne

1 teaspoon kosher salt, plus more as needed

1 teaspoon black pepper

Grapeseed oil or other neutral oil, for frying

For Assembly

6 potato buns or other soft rolls

Vegan mayonnaise and hot sauce, as needed

Thinly shredded green cabbage and dill pickles, for serving

Preparation

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

KUNG PAO TOFU

This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.

Ingredients

1 (14-ounce) package extra-firm tofu

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons rice wine or sake

1 tablespoon black vinegar (or rice wine vinegar)

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper

3 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)

Salt

Grapeseed or other neutral oil, as needed

1 red bell pepper, cut into 1/2-inch squares

2 celery stalks, cut into 1/4-inch slices

4 scallions, cut into 1-inch chunks

1 teaspoon Sichuan peppercorns (optional)

4 whole Tianjin chiles or chiles de árbol, crushed

1/3 cup roasted peanuts

1/4 cup roughly chopped cilantro leaves and tender stems

White rice, for serving

Preparation

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.

After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

SWEET AND SPICY TOFU WITH SOBA NODDLES

This is from Sarah Copeland at The New York Times cooking enewsletter. For this yummy recipe, Sarah wrote, "If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side."

Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019471-sweet-and-spicy-tofu-with-soba-noodles. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1-1/2 (14-ounce) packages firm tofu, drained

2 tablespoons canola oil

2 tablespoons sesame oil

1 (8-ounce) package all-buckwheat soba noodles

4 garlic cloves, smashed

1 (1-inch) piece ginger, peeled and thinly sliced

1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks

1/3 cup soy sauce or tamari

3 tablespoons dark brown sugar

1 teaspoon black pepper

Pinch of red-pepper flakes

4 mini or 1 large, thin-skinned cucumber, thinly sliced

4 radishes, thinly sliced

Handful of cilantro leaves, for serving

1 lime, cut in wedges, for serving

Preparation

Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.

Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.

Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.

Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.

Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.

Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

HERBED TOFU LASAGNA WITH ZUCCHINI

This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

Ingredients

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Directions

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos...gasp!). Today's offerings include Black Bean Chili and Restaurant-Style Spinach Manicotti. Enjoy!

BLACK BEAN AND SALSA SOUP

This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

Directions

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

PESTO PASTA SALAD WITH SUN DRIED TOMATOES

This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.

Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8

To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.

Ingredients

1 16 oz box cellentani, rotini, or bowtie pasta

1 cup pesto sauce

1 can chickpeas

1/2 cup sun-dried tomatoes chopped

1/2 cup shredded parmesan cheese

1 head broccoli florets

1 tbsp olive oil

Salt and pepper to taste

1/2 lemon (optional)

Directions

Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.

While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.

Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.

Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.

Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

MEXICAN PASTA

This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4

To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.

Ingredients

1/2 pound seashell pasta

2 tablespoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/2 cup sweet corn kernels

1 (15 ounce) can black beans, drained

1 (14.5 ounce) can peeled and diced tomatoes

1/4 cup salsa

cup sliced black olives

1-1/2 tablespoons taco seasoning mix

salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.

Toss sauce with cooked pasta and serve.

Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Superiority Burger’s Crispy Fried Tofu Sandwich and Vegetarian Chili. Enjoy!

VEGETARIAN ENCHILADAS

This comes from the Food Network. The recipe begins, "These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side."

Active Time: 35 minutes; Total Time: 1 hour 40 minutes; Yield: 6 servings (2 enchiladas each), Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-enchiladas-3364279.

Ingredients

Sauce:

2 tablespoons vegetable oil

1/2 small onion, diced

2 cloves garlic, chopped

2 teaspoons ancho chile powder

1 teaspoon ground cumin

Large pinch cayenne pepper

One 15-ounce can tomato puree

Kosher salt

Filling and Topping:

One 10-ounce package frozen chopped spinach, thawed

One 15-ounce can pinto beans, strained and rinsed

4 ounces shredded Cheddar (about 1-1/2 cups)

4 ounces shredded pepper Jack cheese (about 1-1/2 cups)

1/2 cup sour cream

3 scallions, sliced

Kosher salt

Twelve 6-inch corn or flour tortillas

Juice of 1/2 a lime

Special equipment: a 9-by-13-inch baking dish

Directions

Preheat the oven to 350 degrees F.

For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.

For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.

Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.

For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."

Time: 45 minutes, plus marinating; Yield: 6 sandwiches

To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

For the Marinated Tofu

1 (14-ounce) package extra-firm tofu, drained

1-1/2 cups pickle juice

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1 teaspoon gochugaru or red-pepper flakes

2 tablespoons grapeseed oil or other neutral oil

For the Fried Tofu

1/2 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cayenne

1 teaspoon kosher salt, plus more as needed

1 teaspoon black pepper

Grapeseed oil or other neutral oil, for frying

For Assembly

6 potato buns or other soft rolls

Vegan mayonnaise and hot sauce, as needed

Thinly shredded green cabbage and dill pickles, for serving

Preparation

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

CRISPY POTATO KUGEL

This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."

Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings

This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Note: The recipe originally calls for “10 tablespoons chicken fat, melted, or use vegetable oil,” but since this is a vegetarian blog, I’ve omitted the melted chicken fat and left the vegetable oil.

Ingredients

4 pounds russet potatoes (about 5 to 7 potatoes), peeled

1 large yellow onion

6 large eggs

10 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1/3 cup finely chopped chives, for serving

Flaky sea salt, for serving

Preparation

Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.

Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)

Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.

Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.

Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Tip

If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

CHOCOLATE CHIP BRIOCHE

This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"

Makes one 9 x 4-inch loaf

To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.

Ingredients

1/4 cup warm water

1-1/2 tsp active dry yeast

1/2 cup granulated sugar, divided

3/4 cup whole milk, warmed

2 eggs

1-1/2 tsp vanilla extract

3-1/2 cups King Arthur Unbleached All-Purpose Flour

1 tsp kosher salt

10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes

1 cup semisweet chocolate chips, divided

1 egg yolk + 1 Tbsp water

1/4 cup heavy cream

Directions

In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.

Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.

Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.

Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.

Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.

Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.

Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.

In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.

While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Todays offerings include Vegetarian Chili and a vegan Vegetable Pancit. Enjoy!

NO-COOK CHILI BEAN SALAD

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."

Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

1 pound tomatoes, roughly chopped into 1-inch chunks

1/2 small red onion, finely diced

1 garlic clove, finely chopped

1 tablespoon red or white wine vinegar

Salt and pepper

1 (15-ounce) can pinto beans, rinsed

1 (15-ounce) can black beans, rinsed

1 bell pepper, roughly chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 to 1 jalapeño, chopped

Handful chopped cilantro leaves

1/4 cup extra-virgin olive oil, or more as needed

1 lime, quartered

Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving

Preparation

Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.

To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.

Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

BLACK BEAN AND SALSA SOUP

This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

Directions

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.


EASY CHICKPEA CURRY

This is from Shayma Saadat at Simply Recipes. For this recipe, Shayma wrote, "Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes.

"The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze."

Makes 4 servings

To view this online, and to be able to read the rest of what Shayma wrote, go to https://www.simplyrecipes.com/easy-chickpea-curry-recipe-8788223.

Ingredients

1/4 cup vegetable oil

2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)

2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)

1/2 teaspoon ground cayenne

1/2 teaspoon ground turmeric

1 (15-ounce) can tomato sauce

2 (15-ounce) cans chickpeas, drained and rinsed

1 (15-ounce) can full-fat coconut milk

1/2 teaspoon kosher salt, or to taste

2 packed cups baby spinach (about 5 ounces)

Directions

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.

Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.

Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.

Tofu

I know I've posted quite a few Tofu recipes here, but as versatile as tofu is, I hope no one minds. Today's offerings include Grilled Jerk Tofu and Plantains With Mango Salsa and Chocolate Tofu Ice Cream (because, well, chocolate and dessert!). .Enjoy!

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

HERBED TOFU LASAGNA WITH ZUCCHINI

This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

Ingredients

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Directions

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

This is from Chrissy Tracey at the Epicurious website.

For this yumminess, Chrissy wrote, "I was inspired to create this jerk tofu recipe after countless visits to Jamaica where I found myself inhaling the aromas of jerk meats prepared by family and other islanders. Jerk chicken, a classic Jamaican dish my family members on the island still eat regularly, is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, Scotch bonnet peppers, and most important, allspice—the calling card of many Jamaican dishes. Growing up in a Jamaican vegetarian household, my mother would often use jerk spice to uplift the flavors of vegetables.

"Tofu is the perfect canvas for reflecting other flavors. Extra-firm tofu is ideal since it holds together well on the grill after getting pressed and marinated in homemade jerk sauce. If you can plan ahead, freezing tofu is the best way to improve texture and allow it to more readily soak up flavorful marinades. If you have time, drain the tofu and press it just after you buy it, then freeze in a resealable plastic bag. Thaw at room temperature before marinating. (Read more about why this works here.) Homemade mango salsa and grilled sweet plantains balance out the heat of the dish and provide a well-rounded taste of the island."

Active Time: 35 minutes; Total Time: 2 hours; Makes 4 servings

To view this online, go to https://www.epicurious.com/recipes/food/views/grilled-jerk-tofu-plantains-mango-salsa-vegan.

Ingredients

Tofu

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16–20 allspice berries or 2 Tbsp. ground allspice

2/3 cup soy sauce

1/2 cup (packed) dark brown sugar

1/2 cup distilled white vinegar

1/4 cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/4 cup avocado oil or vegetable oil

Salsa

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

2/3 cup coarsely chopped red bell pepper

1/2 cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more

Plantains and assembly

1/4 cup avocado oil or vegetable oil, plus more for grill

2/3 cup (packed) dark brown sugar

1/4 cup distilled white vinegar

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

Directions

Tofu

Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15–30 minutes.)

Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.

Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day.

Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.

Salsa

Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using), and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt in a food processor just until coarsely chopped, 5–10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.

Plantains and assembly

Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.

Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining 1/4 cup oil in a small bowl. Brush cut sides of plantains generously with mixture.

Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.

Top tofu and plantains with scallions and serve with salsa and lime wedges.

Tofu

For years, Tofu got a bad rap. It's bland! The texture! What do I do with it?

Fortunately, its blandness is a plus, since it absorbs the taste of the ingredients around it. If it's crumbled up or goes through a blender with other ingredients, the texture stops being a problem. What to do with it? A lot.

To that end, here are six tofu recipes to help you through the day, including Chocolate Tofu Chili and Spicy Tofu with Vegetables. Enjoy!

SHEET-PAN COCONUT CURRY WITH SQUASH AND TOFU

This is from Hetty Lui McKinnon in The New York Times emailing list. For this yumminess, Hetty wrote, "In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 4 servings

This was featured in Melissa Clark's guide, "How to Make a Sheet-Pan Dinner," and can be viewed online at https://cooking.nytimes.com/recipes/1026267-sheet-pan-coconut-curry-with-squash-and-tofu.

Ingredients

2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges

2 tablespoons vegetable oil or other neutral oil

Salt and pepper

1 (14-ounce) can coconut milk, well shaken

2 to 3 tablespoons store-bought red or green Thai curry paste

4 ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about 1/2 bunch)

1 (14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes

Cooked rice, for serving

Chopped cilantro, for serving

Red or green chile (optional), thinly sliced, for serving

1 lime, cut into wedges, for serving

Preparation

Heat oven to 425 degrees.

Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.

Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.

TOMATO AND GINGER BRAISED TOFU

This is from Hetty McKinnon in The New York Times emailing list. For this yumminess, Hetty wrote, "Tomatoes and tofu may not be an obvious pairing, but they belong together in this speedy braise. A brave amount of ginger provides a robust flavor foundation for this sauce, imparting verve. (If you’d like to increase the heat, you could add some crushed red pepper, too.) Halving the cherry tomatoes helps them break down faster, transforming them into a rich sweet, savory and tangy sauce in minutes. This recipe works any time of year: If fresh cherry tomatoes are unavailable, 28 ounces of canned cherry tomatoes will also work. Pan-frying the tofu first makes the slices sturdier and locks in moisture, creating the perfect texture to carry and soak up the braising sauce."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025855-tomato-and-ginger-braised-tofu.

Ingredients

Extra-virgin olive oil

4 garlic cloves, finely chopped

1 (2- to 3-inch) piece fresh ginger, peeled and finely chopped

2 pounds cherry tomatoes, halved

Salt and pepper

2 (14- to 16-ounce) blocks extra-firm tofu, sliced into 1/2-inch-thick pieces

2 tablespoons soy sauce

4 teaspoons rice vinegar

2 teaspoons sugar

2 scallions, thinly sliced

Cooked rice, for serving

Preparation

Heat a wide pot or deep skillet on medium-high. When hot, add a generous drizzle of olive oil, along with the garlic and ginger. Toss for 30 to 60 seconds until fragrant, then add the tomatoes and 1/2 cup water. Season well with salt and pepper. Cover with lid (or use a sheet pan), adjust heat to medium-low and cook until the tomatoes have broken down and look jammy, 10 to 12 minutes.

Meanwhile, heat a large 12-inch skillet on medium-high for 2 minutes, until very hot. Drizzle with olive oil and, working in batches, add as many tofu slices as can comfortably fit in the pan. Season the tofu generously with salt and pepper and drizzle the top of the tofu with a little more oil. Cook until golden, 3 to 4 minutes per side. Transfer to a plate and repeat with remaining tofu.

To the tomatoes, add the soy sauce, rice vinegar and sugar, stirring to break up the tomatoes. Taste the sauce — it should be tangy and savory — and if needed, season with more salt and pepper, or sugar if it’s too tart.

Add the tofu slices to the tomatoes, carefully turning them in the sauce to coat. Cook on medium heat until the tofu is heated through, about 2 minutes.

Top with scallions and serve with rice.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

Tofu

If you've followed this blog for a while, you know that I find Tofu to be pleasantly versatile. Today's recipes go along with that theme. Check out the Spicy Tofu with Vegetables, the Chocolate Mousse, and the rest of today's yumminess. Enjoy!

KUNG PAO TOFU

This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.

Ingredients

1 (14-ounce) package extra-firm tofu

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons rice wine or sake

1 tablespoon black vinegar (or rice wine vinegar)

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper

3 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)

Salt

Grapeseed or other neutral oil, as needed

1 red bell pepper, cut into 1/2-inch squares

2 celery stalks, cut into 1/4-inch slices

4 scallions, cut into 1-inch chunks

1 teaspoon Sichuan peppercorns (optional)

4 whole Tianjin chiles or chiles de árbol, crushed

1/3 cup roasted peanuts

1/4 cup roughly chopped cilantro leaves and tender stems

White rice, for serving

Preparation

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.

After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.