Tofu in Pecan Sauce

If you aren't a fan of tofu, it's probably because you've never had it made well. Those squishy, marshmallowy squares really aren't very enticing, I gotta admit. I never make it that way.

Tofu in Pecan Sauce

One package extra firm tofu, frozen, boiled, pressed, sliced
One onion, chopped
2-3 cloves garlic, chopped
1/2 t. salt
1/4 t. thyme
1/4 t. oregano
1/4 c. chopped pecans
Vegan butter
3 T. whole wheat flour
1/2 c. vegan sour cream

In a frying pan, sauté the onion and garlic in the butter until softened. Add the pecans. Into the sour cream, mix the flour and seasonings. Add this to the onion mixture. Lay the tofu on top of this sauce, cover, reduce heat and let simmer for a few minutes. Turn the tofu over to get sauce on the other side. Cover again and let simmer a few more minutes. Watch the sauce doesn't burn. Serve over noodles. Enjoy!

I admit I was a little worried the tofu would be bland, not having marinated beforehand, but it absorbed this sauce readily and was absolutely delicious! The only thing I would do differently is to double the sauce.

Beefless Tips with Peanuts

I have been a fan of gardein beefless tips since the first time I tried them. My favorite way to prepare them is by sautéing chopped garlic in olive oil, then adding the beefless tips and some cracked peppercorn steak sauce. OMG, I could eat it every day! But, they also lend themselves to other yummy dishes.

Beefless Tips with Peanuts

One package gardein beefless tips
1 t. vegan vegetable or beef bouillon
1/2 c. water
2 T. soy sauce
1 T. cornstarch
1/2 c. dry roasted peanuts (watch out for gelatin!)
One small onion, chopped
2-3 cloves garlic, chopped
4 c. bok choy, chopped
One 16 oz. can bean sprouts, drained

In a wok or large skillet, heat up some olive oil. Stirfry the peanuts, onions and garlic until not quite soft. Add the bok choy and beefless tips and heat through. Mix together the water, soy sauce and cornstarch and pour into the pan. Add the bean sprouts and heat through. Serve over rice. Enjoy!

Vegetable Garden Stew

When you grow your own vegetables, or are gifted with excess from a gardener friend, or you happen upon an excellent sale at the grocery store, a vegetable stew is always in order. It is so easy and so flexible.

Vegetable Garden Stew

One onion, chopped
One green bell pepper, chopped
One (or more!) clove garlic, chopped
One head of cauliflower, broken into smaller pieces
One can diced tomatoes
2 zucchini, peeled, sliced and quartered
Dash of salt, pepper, sage, thyme

In a Dutch oven, add all of the ingredients and enough water to not quite cover. Bring to a boil, cover, reduce heat to low and simmer for about 30 minutes. Serve. Enjoy!

Herbed Tofu Cutlets

It's been awhile since we've had tofu. I needed to correct that.

Herbed Tofu Cutlets

One block of extra firm tofu, frozen, boiled, pressed, sliced into triangles
1 c. soy sauce
3/4 c. dry white wine
2 cloves garlic, minced
1 t. oregano
1/2 c. whole wheat flour
1/2 c. panko bread crumbs
1/2 c. bread crumbs
1/2 t. basil
Non dairy milk

Marinate the tofu triangles in the soy sauce, wine, garlic and oregano for at least an hour. In a plastic ziplock bag add the flour. In a separate ziplock bag, add both types of bread crumbs and the basil. Pour the milk into a shallow bowl.

In a frying pan, heat olive oil.

One at a time, add a tofu triangle to the flour and shake to coat. Dip it in the milk, then add it to the breadcrumb mixture and shake again, to coat. Place in frying pan and cook until nicely browned.

Repeat until all of the tofu is done.

Serve. Enjoy!