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 Potato Pancakes

Vegan Potato Pancakes

“Vegan Potato Pancakes”

This is a guest post by Tofutti super fan Anthony.

Ingredients:

1/2 large potato, shredded
1 1/2 tablespoons pureed tofu
1 1/2 tablespoons Tofutti Better Than Sour Cream
1 tablespoon chives
1 tablespoon flour
1 tablespoon vegan bread crumbs
2 teaspoons chopped onions
1 tablespoon diced apples
1 1/2 teaspoons lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

Directions:

Combine all ingredients. Mix well.

Form mixture into two pancakes.

Cook in pan over stove until golden brown.

Yields two potato pancakes.

All of us here at Tofutti thank Anthony for sharing his awesome recipe. Nice work!

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

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Savory Vegan Layered Hummus Cheesecake

Savory Vegan Layered Hummus Cheesecake

“Savory Vegan Layered Hummus Cheesecake”

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

Ingredients:

Pita Chip Crust:

1/2 cup fine pita chip crumbs (I started with 1 1/2 cups of pita chips and “crushed” them in food processor)

2 tablespoons melted vegan butter

Directions:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. There won’t be quite enough crumbs to completely cover the bottom, which is by design, adds just a hint of a crunchy crust. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups hummus, homemade or commercial (I used a homemade garlic-red pepper, but you can use your favorite)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
Optional: 1/2-1 teaspoon prepared mustard (for added tang)
1 1/2 cups finely chopped kale (I start with about 7 cups of rough chopped or torn fresh kale, chop in food processor, place in a medium bowl, and rinse blade and bowl)

Directions:

Place all ingredients, except kale, topping and garnishes in the bowl of a food processor, and process until thick, smooth, and completely combine, scraping down sides of bowl as necessary. Remove two cups of batter to a medium bowl and incorporate kale until well combined. Spread the kale mixture evenly over the chilled crust.

Rinse spatula and then evenly spread remaining hummus batter over kale layer. Bake cheesecake in center of oven for about 35-40 minutes or until edges are set and top appears dry. Remove to a wire rack and let cool a couple of hours or so to room temperature.

Spread top with sour cream and garnish as desired with cucumber slices and red bell pepper strips. Cover and chill for several hours, or overnight. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Serve thin slices of the cheesecake with olives, little clusters of grapes, and a few nuts on the side if desired.

Topping: 1/2 cup Tofutti Better Than Sour Cream

Optional garnish: sliced cucumber, red bell pepper strips

Optional accompaniments: black and or green olives, red and/or green grapes, and roasted or smoked almonds

Visit Betsy at www.TheBloomingPlatter.com.

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

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Gluten free pumpkin cheesecake

Gluten free pumpkin cheesecakeHere’s a great recipe for “Pumpkin Cheesecake” – perfect timing for Thanksgiving – and its a vegan and gluten free pumpkin cheesecake. Casey over at Casey Wilson – The Nut whipped it up! Yup, that really is the name of her blog. Makes sense, Casey is a health nut. Anyway, she made a very tasty looking cheesecake…

The ingredients are an awesome mix of flavors. You’ll need pecans, oats (gluten-free), coconut oil, molasses, cinnamon, ginger, tofu, pumpkin puree, coconut sugar, maple syrup, nutmeg, flaxseed, and…Tofutti Better Than Cream Cheese!

Just imagine all the sweet smells coming out of your oven! Fantastic job, Casey. You’re not a nut in our book!

Want more pumpkin inspired recipes? Give this Pumpkin Bundt Cake and these Chocolate Pumpkin Cupcakes a try, both are made with Tofutti Better Than Cream Cheese.

Via Casey Wilson – The Nut.

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Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

This is a guest post by Diana from healthy.yogi.mama.

This recipe is super easy and very tasty! I actually prefer vegan or raw cheesecakes to the real thing! And I love pumpkin!

I’ve given this pumpkin cheesecake to many non vegan friends and they love it too! It is the perfect addition to any Thanksgiving holiday spread or just because!

You can add other flavors to the base recipe, like cherry, or nuts and chocolate! But because it’s Fall and people go crazy for it, I stuck with my favorite: pumpkin spice!

Ingredients:

12oz silken tofu
1 container Tofutti Better Than Cream Cheese
15oz pumpkin purée
3/4 cup brown sugar
2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. vanilla
16 graham crackers
1/2 cup vegan butter

Directions:

Preheat your oven to 350 degrees.

Spray an 8″ Springform pan or use a half sheet tray for cheesecake bars!

Put the graham crackers in a processor and break them up until you have small crumbles.

Melt the vegan butter.

Combine these and spread over the bottoms if the pan!

Place in the fridge to set.

Meanwhile, in a mixer, combine the Tofutti Better Than Cream Cheese, tofu, and pumpkin and blend until smooth. Make sure they are at room temperature to get it as silky smooth as possible.

Add the sugar, vanilla and spices and mix to combine.

Remove the crust from the fridge. It should take 10-20 minutes to be firm.

Pour the filling mixture evenly over the crust, then place in the oven an bake for 45 minutes until set. Then turn off your oven and leave the cake to cool inside an additional 30 minutes.

Remove and let stand at room temperature until completely cool.

Tip: If the cake is too cold and not releasing from the pan, you can heat the bottom and sides or heat a metal spatula or knife and slide around the edges to release.

Serve cold and enjoy!

Visit Diana at www.healthyyogimama.wordpress.com.

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

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