Tofu Magique selon loounie & sa sauce presque magique - Vegan

Tofu Magique selon loounie & sa sauce presque magique

(recette modifier de bob le chef)

Portions :4

Ingredients:

Pour le tofu magique:

·       1 bloc de tofu extra-ferme

·       15 ml (1 c. à soupe) de sauce soya ou tamari

·       15 ml (1 c. à soupe) de jus de citron ou de vinaigre de cidre

·       15 ml (1 c. à soupe) de sirop d'érable

·       125 ml (½ tasse) de levure alimentaire en flocons (aussi appelée levure nutritionnelle)

·       15 ml (1 c. à soupe) d'huile végétale pour la cuisson

Pour la sauce (presque magique):

·       125 ml (½ tasse) de tahini (choisir un tahini liquide plutôt qu'une pâte de sésame)

·       85 ml à 125 ml (⅓ à ½ tasse) d'eau

·       15 ml (1 c. à soupe) de sauce soya ou tamari (perso j’ai doubler la quantite)

·       15 ml (1 c. à soupe) de jus de citron ou de vinaigre de cidre (perso j’ai doubler la quantite)

·       15 ml (1 c. à soupe) de sirop d'érable (perso j’ai doubler la quantite)

·       15 ml (1 c. à soupe) de levure alimentaire en flocons

·       1 petite gousse d'ail hachée grossièrement, le germe retiré

Etapes:

Pour le tofu magique:

1.     Dans un cul de poule, défaire le tofu en morceaux avec les doigts (les morceaux n'ont pas besoin d'être tous de grosseur égale)

2.     Ajouter la sauce soya, le jus de citron et le sirop d'érable

3.     À l'aide d'une spatule, mélanger pour bien enrober tous les morceaux

4.     Ajouter la levure en flocons et bien mélanger à nouveau, pour que chaque morceau soit bien recouvert de levure

5.     Dans une poêle anti-adhésive bien chaude (feu élevé), mettre l'huile et les morceaux de tofu, laisser cuire 2 minutes, puis baisser le feu à modéré

6.     Cuire 5-6 minutes additionnelles en brassant régulièrement, jusqu'à ce que les morceaux soit bien dorés (à cette étape, il est possible que le tofu soit encore un peu spongieux. On peut poursuivre la cuisson si on désire un tofu plus croustillant, mais on doit garder en tête que les morceaux gagneront en CROUSTILLANCE après quelques minutes de repos)

Pour la sauce (presque magique):

1.     Mettre tous les ingrédients dans un bocal alongé, et réduire en sauce lisse à l'aide d’un fouet

2.     Débuter par ⅓ tasse d'eau, et en ajouter un peu au besoin selon la consistance désirée (la quantité d'eau requise dépendera du type de tahini utilisé)

Chez nous, nous l’avons manger avec des vermicelles et un sauté de legumes! Ne pas rechauffer la sauce parcontre, elle a une drole de texture par après.

Southwest Tofu Scramble

Southwest Tofu Scramble

(recipe modified from MinimalistBaker)

Servings: 2

Ingredients:

SCRAMBLE

·       8 ounces extra-firm tofu

·       1-2 Tbsp olive oil

·       1/4 red onion (thinly sliced)

·       1/2 red pepper (thinly sliced)

·       2 cups kale (loosely chopped). I used spinach instead, not chopped

SAUCE

·       1/2 tsp sea salt (reduce amount for less salty sauce)

·       1/2 tsp garlic powder

·       1/2 tsp ground cumin

·       1/4 tsp chili powder

·       Water (to thin)

·       1/4 tsp turmeric (optional)

FOR SERVING (optional)

·       Salsa

·       Hot Sauce

·       Breakfast potatoes, toast, and/or fruit

·        

Instructions

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

Add kale(or in this case spinach), season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork (or your fingers) to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

I also added an egg to my tofu before mixing the tofu and veggies together.

General Tso’s Tofu - Vegan

General Tso’s Tofu

(recipe from simpleveganblog)

yields: 2

Ingredients:

For the tofu:

·       10 ounces firm tofu (275g), cubed

·       2 tbsp tamari or soy sauce

·       1 tbsp apple cider vinegar

·       6 tbsp cornstarch

·       Oil of your choice, I used extra virgin olive oil

·       2 cloves of garlic, minced

For the sauce

·       3 tbsp tamari or soy sauce

·       3 tbsp apple cider vinegar, see notes

·       3 tbsp vegetable stock or water

·       3 tbsp cane, coconut or brown sugar

·       1 tbsp cornstarch

·       1/8 tsp red pepper flakes, optional

Instructions

1.     Place the tofu cubes in a bowl or shallow dish.

2.      Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.

3.     Drain the tofu and discard the marinade.

4.     Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.

5.     Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.

6.     Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

7.     Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.

8.     Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.

9.     Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 

10.  Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.

11.   Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.

Notes:

Depending on your taste buds and the type or brand or vinegar you’re using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tbsp of vinegar at first and add more vinegar if needed.

I never press my tofu because I prefer to save some time and also think it’s not necessary, but it’s up to you. I just drain the tofu and discard the liquid.

Firm or extra firm tofu works great. I’ve never tried to use soft or silken tofu myself, but I don’t think it’s going to work.

If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.

If you don’t eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.

For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.

Feel free to use any type of vinegar, starch or sugar you have on hand.

Salade de Broccoli

Salade de Broccoli (la meilleure)

Recette de Audrey

2x Broccoli en petit florets

1x chou fleur en petit florets

2x pomme verte, en des

1 onion rouge, en petit des

Vinaigrette:

1 tasse de mayo helmans

1 c. a soupe de vinaigre balsamique

1c. a soupe de vinaigre de vin rouge

1 / 4 tasse de sucre

Chickpea Salad

Chickpea Salad

Recipe modified from Oh She Glows

Seving: 4-6 sandwiches

Ingredients:

• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
• 1 celery stalks, finely chopped
• 2 green onions, thinly sliced
• 1/3 cup finely chopped dill pickle and sweet pickles
• 1/4 cup finely chopped red bell pepper
• 3 heaping tablespoons (45 mL) mayonnaise
• 1 garlic clove, minced
• 1 1/2 teaspoons (7.5 mL) old fashioned mustard
• 2 teaspoons minced fresh dill (optional)
• 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
• 1/4 teaspoon fine sea salt, or to taste
• Freshly ground black pepper

Directions:

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
3. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own

I love it on 1 slice of toasted rye, with some cheese slices and tomatos