Vegan Tacos with Chipotle Tofu

Vegan Tacos with Chipotle Tofu

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Vegan Tacos with Chipotle Tofu”

Believe it or not, this recipe was inspired by a “bean bowl” I enjoyed from a southwestern concession at the Atlanta airport.

I ordered their orange tofu version with grilled veggies, black beans, cilantro, and salsa, and the combination was outstanding, and not just because I was starving for something fresh on a day of travel!

I love to saute tofu—but you could also bake or even grill it—for stuffed soft tacos, the aforementioned bean bowl, a burrito, an enchilada, or however your heart desires.

Vegan Tacos with Chipotle Orange-Marinated Tofu
Chipotle Orange-Marinated Tofu (recipe follows—prepare the day before you plan to use)
1 14 oz package of extra firm tofu (chopped)
1 can rinsed and drained black beans (I like to have these ready to go in advance, and I like to saute a small onion in a tablespoon of oil, add beans, heat through, and lightly mash leaving some beans whole)
8 6 inch corn tortillas
Approx. 2 cups tightly packed fresh, raw, stemmed kale leaves, finely chopped
2 Roma tomatoes, diced
Chipotle Orange Sour Cream (recipe follows)
1/2 cup loosely packed fresh cilantro leaves
Approximately 5 tablespoons lightly salted and roasted pepitas (pumpkin seeds)

Lightly warm each tortilla shell in a dry skillet over medium-high for a few seconds on both sides. Fold and place two on each serving plate, folds touching. Fill each with 1/8 of the beans, kale, tofu, and tomatoes. Drizzle with Chipotle Orange Sour Cream, and tuck in 1/8 of the tofu leaves. Sprinkle with pumpkin seeds and serve immediately.

Chipotle Orange-Marinated Tofu
Juice and zest of one large navel orange
Juice and zest of one medium, lime
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon garlic powder
1 teaspoon adobo sauce (from a can of chipotle chilies in adobo), or to taste (it’s got some heat!)
1/4 cup olive oil
Sea salt to taste (don’t skimp!)
Freshly ground black pepper to taste
14 ounces extra firm tofu, pressed and drained between paper towels, and cut into 12 cubes
1 tablespoon olive oil

Whisk together all ingredients together, except tofu and oil, in a non-reactive bowl or carton, taste and adjust seasoning, add tofu, turn over a couple of times, and marinate over night, covered, turning occasionally if you think about it. Heat a tablespoon of oil in a large cast iron skillet over medium-high, add tofu cubes and half of marinade (reserve remaining marinade), and saute without disturbing two to three minutes on one side or until lightly golden brown.

Flip, and cook two to three minutes more on the opposite side. (It is not necessary to brown all 6 sides.) Check, occasionally to make sure that tofu isn’t browning too quickly but, if it is, adjust the heat. When cool enough to handle, cut each cube into quarters.

Chipotle Orange Sour Cream:
Reserved Chipotle-Orange Marinade
1/3 to 1/2 cup Tofutti Better Than Sour Cream

Whisk together an refrigerate, covered, until serving time. Yields 8 overstuffed tacos (2 per serving)—eating in the airport optional.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Vegan Baked Ziti

Vegan Baked Ziti

“Vegan Baked Ziti”

Ingredients:

1 16oz. box on ziti, cooked until al dente
1 container Tofutti Better Than Ricotta Cheese
1 package Tofutti Better Than Mozzarella Cheese slices
1 24oz. jar of your favorite vegan tomato sauce
1 1/2 tsp. garlic powder
1/2 tsp. onion powder
6 large Basil leaves, chopped

Directions:

Grease a large casserole dish. Preheat the oven to 350°F.

Cook the box of ziti until al dente, drain, and rinse in cold water to stop the cooking process.

Unwrap the Better Than Mozzarella Cheese slices and chop into small pieces.In a bowl, combine the Mozzarella pieces, Tofutti Better Than Ricotta Cheese, garlic powder, onion powder, and chopped basil leaves.

Toss the cooled ziti pasta into the mixture. Stir until ziti is well coated.
Layer half of the ziti/mixture into the dish.

Pour half the jar of sauce over the pasta. Then add the last layer of ziti/mixture. Top with the second half of the sauce.

Cover the dish with tinfoil and place in the oven at 350°F for 40 minutes. Serve hot!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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One Pot Stroganoff

One Pot Stroganoff

“One Pot Stroganoff”

Ingredients:

3 tablespoon olive oil
8 ounces sliced mushrooms
2 tablespoons dairy-free butter (e.g. Earth Balance)
1/2 cup onion
2 medium garlic cloves
1.5 pound steak, sliced
1/4 cup flour + 2 teaspoon paprika
1/4 cup apple sauce
1 quart beef broth
1 tablespoon corn starch
1/2 teaspoon pepper
3/4 cup Tofutti Better Than Sour Cream
Parsley (to taste and/or garnish)

Directions:

Cook mushroom in olive oil with salt and pepper over medium heat for about 3 minutes. Set aside in a separate dish.

Add butter, onion, and garlic to the pan that the mushrooms were in and cook until soft.

Add beef and season with pepper. Cook until no longer pink.

Sprinkle flour and paprika over the meat mixture and cook 1-2 minutes.

Add applesauce and cook until it starts to evaporate.

Add beef broth. Add corn starch. Increase heat to medium high, bring to simmer or light boil. Add noodles and cooked mushrooms, stir to combine.

Reduce heat to medium-low and simmer 6-8 minutes, until cooked through. Remove from heat and add Tofutti Better Than Sour Cream and parsley. Serve immediately.

Created exclusively for Tofutti Brands, Inc. by Katie Clark.

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Creamy Polenta with Mushrooms, Tempeh, and Greens

Creamy Polenta with Mushrooms, Tempeh, and Greens

“Creamy Polenta with Mushrooms, Tempeh, and Greens”

This is a guest post by Bonnie Forkner from Going Home to Roost.

This recipe is super savory and especially simple! It’s creamy polenta layered with collard greens and topped with a delicious nutmeg, mushroom and tempeh sauté; this polenta is so creamy, no one will believe it’s vegan! It pairs well with freshly sliced avocado—but then again, what doesn’t?—and some sriracha on the side for those of you who like a little heat.

Ingredients & Directions

Creamy Polenta:
2 cups polenta
2 tbs vegan butter
1/2 cup nutritional yeast
1 cup plant based milk (e.g. almond, soy, rice)
1/3 cup Tofutti Better Than Cream Cheese
3 cups water
salt & pepper to taste

Place polenta, butter, Tofutti Better Than Cream Cheese, nutritional yeast, milk, water, salt & pepper into a pot over medium-low heat. Stir until polenta becomes creamy (about 15-20 minutes) and begins to pull away from the sides of the pot. Turn off heat, cover and let sit.

Collard Greens:
1 bunch collard greens (approx. 4-5 cups)
1 tbs vegan butter
2 cloves garlic, minced
splash of lemon juice
salt & pepper to taste

Place butter and garlic in a pan and sauté until garlic is fragrant. Add chopped collard greens and cook down until tender (approx. 15 minutes). Splash with lemon juice and add salt & pepper.

Tempeh & Mushrooms:
2 cups mushrooms
1 package tempeh, cubed
2 tbs vegan butter
3 tbs soy sauce (or gluten-free tamari sauce)
1 tsp nutmeg

Place butter in a pan & add the mushrooms and tempeh. Sauté until slightly browned. Add nutmeg and finish with soy sauce.

Assemble

Spoon the creamy polenta into a bowl. Layer with collard greens and top with the tempeh and mushroom mixture. Serve with avocado on the side.

Visit Bonnie at GoingHometoRoost.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Ricotta and Tomato Layered Pasta Bowl

Ricotta and Tomato Layered Pasta Bowl

 

“Ricotta and Tomato Layered Pasta Bowl”

This is a guest post by Cheryl Malik over at The Laidback Vegan.

The marriage of a rich tomato sauce and a fluffy, creamy ricotta base—fortified with dried herbs and lemon zest—makes this the perfect Italian comfort food! You’ll love how simple yet delicious the homemade marinara sauce is, and you’ll fall head-over-heels for Tofutti Better Than Ricotta Cheese smothered penne cooked al-dente.

Ingredients:

Marinara Layer
1 tablespoon olive oil
1 cup chopped yellow onion, about one onion
1 1/2 teaspoons minced garlic, about two small cloves
1/2 cup Italian red wine, like Chianti
1 28-ounce can crushed tomatoes
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 – 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Ricotta Layer
1 16-ounce container Tofutti Better Than Ricotta Cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 – 1/2 teaspoon lemon zest
1 tablespoon nutritional yeast

1 pound penne, cooked al-dente according to package directions, and drained fresh chopped parsley, chives, or basil, for garnish, optional

Directions:

1. Heat the olive in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 minute, or until beginning to soften and very fragrant—be careful not to burn. Add the wine and deglaze the pan—scraping all the brown bits on the bottom of the pan—and boil until almost all wine is evaporated, about 3 minutes. Stir in tomatoes, dried parsley, dried basil, salt, and pepper. Cover, simmer on lowest heat for 15 minutes. Make ricotta layer.

2. While marinara is simmering, mix together all ricotta layer ingredients. Season to taste, adding more salt, pepper, lemon zest, or herbs.

3. When marinara is ready and penne is cooked and drained, toss penne in ricotta mixture and spoon into serving bowls. Top with a layer of marinara and fresh parsley or basil for garnish, optional.

Visit Cheryl at TheStylistQuo.com and TheLaidbackVegan.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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