Tofu Bourguignon

Care of Amy Symington Ingredients:  450g firm tofu, drained and cut into 1/2 inch cubes  2 tbsp extra virgin olive oil  2 yellow onions, thinly sliced  1 shallot, minced  5 cloves garlic, peeled and minced  1 cup cremini mushrooms, quartered  1 cup shitake mushrooms, sliced  1 tbsp dried thyme  3 tbsp tomato paste  2 cups Burgundy wine  ¼ cup tamari or soy sauce  1 bay leaf  750 ml vegetable stock Garnish: ¼ bunch parsley, chopped Directions: 1.      Preheat the oven to 375°F and line a baking sheet with parchment paper. 2.      In a medium bowl add tofu and toss in 1 tbsp of oil.  Place evenly onto a baking sheet and bake in the oven until golden brown, about 20-25 minutes. Remove from oven and set aside. 3.      Next, in a medium stock pot over medium high heat add remaining oil.  Once heated add onions and sauté until soft and translucent, about 6 minutes. 4.      Next add the shallots, garlic and mushrooms and sauté until fragrant, about 5 minutes. 5.      Add thyme and sauté until fragrant, about 3 minutes. 6.      Incorporate tomato paste and cook for another 2 minutes.  Deglaze the pan with wine. 7.      Next add tamari, bay leaf,… Read More

Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes

Tofu Scramble

TVA volunteer Susan Nobleman also has a recipe to share for Tofu Scramble. Ingredients ½ block organic firm or extra-firm tofu (packed in water) Very small amount of oil for sautéing (I use coconut oil, approx 2 tsp.) Small onion, chopped 2-3 cloves garlic, finely minced 1 rib celery, chopped in small pieces Any colourful veggies on hand, e.g.: peppers, zucchini, mushrooms Mrs. Dash Cumin Turmeric 1 tomato or several bite-size heirloom tomatoes, chopped roughly Directions In a non-stick pan on medium heat, heat the oil. Sauté the garlic, celery and onions until the onions are translucent. Meanwhile, rinse the tofu block, cut in half and crumble onto a large dinner plate. Store the remainder covered in water in an airtight container, save for another meal. Add the veggies of your choice, sauté lightly, keeping the veggies crunchy. Add the crumbled tofu and stir fry until the tofu is lightly browned. Flavouring: Add a good shake of Mrs. Dash, a lighter shake of cumin and enough turmeric to colour the tofu yellow. Stir fry a short while longer. Add the tomatoes, leave on burner for only a couple more minutes. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Scrambled Tofu and Vegetables

Serves 2–3. Adding turmeric to this recipe turns it yellow, the colour of scrambled eggs. 2–3 Tbsp light oil (sesame, canola, etc) 1 celery stalk, sliced 2 carrots, sliced 3 green onions, chopped fine 1/2 tsp turmeric 2 blocks firm tofu (500 g/16 oz) Umeboshi vinegar to taste (or a dash of salt) 2 green onions, sliced for garnish Heat the sesame oil in a frying pan. Add the celery and carrots. Add green onions and turmeric and sauté for 1–2 minutes. Crumble tofu with a fork and mix it into the sautéed vegetables. Season with Umeboshi or salt to taste. Cover and cook for 3–5 minutes. Garnish with sliced green onions and serve. Variations: Add sliced mushrooms, green or red peppers, fresh basil, etc. Adapted from Vegetarian Tastes of Toronto… Read More

Filed under: Vegan & Vegetarian Recipes Vegetarian Holiday Recipes