Tom Kha Gai (Thai Coconut Soup)

Tom Kha Gai 

Bangkok Center Grocery in NYC's Chinatown is the best place to find fresh lemongrass, kaffir lime leaves, galangal root, and Thai basil.

Serves 4

• 4 cups vegetable broth
• 1 (15 ounce) can full-fat coconut milk
• 1 stalk fresh lemongrass, trimmed, pounded to release flavor
• 6 kaffir lime leaves
• 6 thin slices fresh peeled galangal root or ginger root
• 4 ounces thinly sliced mushrooms
• 1 small red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 3 tablespoons soy sauce or vegan fish sauce
• 2 tablespoons fresh lime juice
• 1/4 teaspoon chili flakes
• 1/2 block firm tofu, drained, pressed, and diced, optional
• 1 tomato, seeded and diced
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil (not Italian or sweet basil), roughly chopped
• Thinly sliced scallions for garnish, optional

In a large saucepan on medium-high, bring broth to a boil. Add coconut milk, lemongrass, lime leaves, galangal, mushrooms, bell pepper, onion, fish sauce, lime juice, chili flakes, and tofu. Simmer 15 minutes; turn off heat. Remove lemongrass stalks and kaffir lime leaves. Stir in tomato, basil and cilantro. Ladle into bowls and serve immediately, topped with scallions.

Easy Pad Thai

Easy Pad Thai

Serves 6

FOR SAUCE

• 1/2 cup peanut oil
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1/4 cup fresh lemon juice
• 3/4 cup creamy peanut butter
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 1/2 teaspoons Sriracha or Tabasco, to taste
• 1 1/2 tablespoons tamarind paste

FOR SAUTE

• 1 pound dry banh pho -- Thai or Vietnamese flat rice noodles a.k.a. rice sticks or chantaboon
• 1 (16 ounce) package frozen stir-fry vegetable mixture such as Birds Eye Sugar Snap Stir-Fry (sugar snap peas, mushrooms, onions, carrots)
• 1 tablespoon peanut oil
• 1 (5 ounce) can water chestnuts, drained
• 1 (5 ounce) can bean sprouts, drained
• 1/2 block firm tofu, drained, pressed, crumbled
• 1/2 teaspoon granulated garlic
• 1/2 cup chopped fresh cilantro
• 3/4 cup finely chopped peanuts, for serving

Directly into a 4-cup measure, using marks as a guide, pour peanut oil, maple syrup, rice vinegar, and lemon juice. This will equal 1 1/4 cups. Add peanut butter to the 2-cup mark. Add sesame oil, soy sauce, and sriracha. Using an immersion blender, blend until peanut butter is incorporated. Add tamarind paste and blend until smooth. Sauce may be mixed in advance and refrigerated.

Meanwhile, submerge banh pho in a bowl of cold water and soak 15 to 30 minutes and bring a saucepan of water to a full boil. When noodles are flexible, drain, then add to boiling water. Stir and untangle noodles. When noodles are soft but still somewhat chewy, 2 to 3 minutes, drain. (Alternatively, soak noodles in warm water 15 to 20 minutes.) Rinse noodles in cold water and return them to pan. Add sauce to noodles and toss to fully coat; set aside.

In a large skillet on medium, heat oil and warm frozen vegetables until thawed. Add water chestnuts, bean sprouts, tofu, garlic and cilantro and cook until heated through. Add noodles, scraping pan to get all the sauce, and toss with vegetables until well mixed and heated through.

Serve sprinkled with chopped peanuts.

Maria's Rich Chocolate Cake or Cupcakes

Recipe contributed by Maria Flores

Makes 1 frosted cake

FOR CAKE

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 6 tablespoons unsweetened cocoa
• 1/2 cup sugar (3 parts white sugar, 1 part brown sugar)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup almond milk or other nondairy milk
• 2 tablespoons canola oil
• 1/2 cup silken tofu
• 1 teaspoon vanilla extract
• 1/4 cup to 6 tablespoons boiling water, as needed

FOR FROSTING

• 1/2 cup silken tofu
• 1/4 cup brown sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon vanilla

Preheat oven to 350 degrees F. For cupcakes grease a 12-cup muffin tin or line with paper liners, or for cake grease a cake or loaf pan. In a bowl whisk together dry ingredients: flours, cocoa, sugars, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredients: milk, oil, tofu and vanilla extract. Mix wet mixture into dry mixture. Slowly mix in 1/4 cup boiling water and add more if needed until consistency is thin, like applesauce. Pour batter into prepared pan. Bake cupcakes 18 to 20 minutes or cake bake 35 to 40 minutes, until a knife inserted into the center comes out clean. Cool cupcakes in pan 5 minutes or cake 15 minutes, then invert onto a wire rack and cool completely. When completely cool, make frosting:  in a bowl beat together tofu, sugar, cocoa and vanilla until fluffy. Frost cupcakes or cake, and serve.

Vegan Yogurt (for use in recipes)

Makes 1/2 cup

• 4 ounces (1/2 cup) drained silken tofu
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon red wine vinegar

In a small bowl whisk together all ingredients. Refrigerate if not using immediately.

Tofu Veggie Miso Soup

Tofu Veggie Miso Soup

Serves 6 as a meal
Serving size = 3 to 4 cups

• 2 blocks firm or extra-firm tofu, drained, pressed if desired, each block cut into 24 cubes
• 1/4 cup dry white wine or mirin
• 2 teaspoons sugar (omit if using mirin)
• 4 to 8 ounces sai fun (cellophane; mung bean thread noodles), or mei fun (thin rice noodles), or soba noodles broken in half, or capellini ("angel hair" pasta) broken in half
• 1/4 cup high-heat oil (canola, safflower, grapeseed)
• 8 cups vegetable broth
• 4 cups water, divided
• 3 tablespoons soy sauce
• 1 teaspoon (or more, to taste) sriracha, optional
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• 3 sheets nori (dried seaweed), cut into large rectangles, optional
• 1/2 cup miso (chickpea, brown rice, white or mellow)

VEGETABLES

• 1 large sweet onion, julienned
• 4 stalks celery, de-stringed and julienned (2 cups)
• 4 large carrots, peeled and julienned (2 cups)
• 6 cloves garlic, minced
• 1 tablespoon freshly grated ginger, optional
• 1/2 medium green cabbage, shredded (4 cups)
• 4 cups total, choose from the following:
  •  Crimini or button mushrooms, sliced (8 ounces = 2 cup)
  •  Zucchini or yellow summer squash, julienned (1 small = 1 cup)
  •  Red, orange or yellow bell pepper, seeded and julienned (1 small = 1/2 cup)
  •  Snow peas, strings removed, julienned (4 ounces = 1 cup)
  •  Broccoli, cut into small florets (1 head = 3 to 4 cups)
  •  Spinach leaves, or de-stemmed kale, chopped (8 ounces = 3 cups)

1. Heat oven to 450 degrees F. Line 2 baking sheets with nonstick foil (preferred), or use regular foil and brush lightly with oil. Arrange 24 tofu cubes in a single layer on each baking sheet and brush lightly with oil. Bake until firm and golden brown, 30 minutes, turning once during baking; remove from oven and keep warm.
2. Meanwhile, in a cup stir together wine and sugar; set aside, stirring occasionally to dissolve.
3. Meanwhile, prepare noodles according to package directions; rinse in cold water, drain, cover to keep moist, and set aside.
4. Meanwhile, heat oil in a 6- or 8-quart stockpot on medium-high and sauté carrots, onions and celery until onion is translucent, 5 minutes.  Add garlic, ginger, mushrooms, zucchini, bell pepper, and snow peas and sauté until all veggies are softened, 5 minutes. Add wine mixture and cook 2 minutes. Add broth, 2 cups water, soy sauce, sriracha, and black pepper. Cover and bring to a boil. Add cabbage, broccoli, kale, and nori. Return to boiling, then reduce heat and simmer until vegetables are just tender, 5 to 10 minutes. Add spinach and prepared noodles, and simmer just until spinach is just wilted. Turn off heat and keep covered.
5. Bring remaining 2 cups water to a boil in the microwave or on the stove; remove from heat. When boiling has stopped (boiling will destroy miso’s beneficial enzymes), stir in miso until mixture is smooth, then mix into soup. Taste and adjust seasonings.
6. To serve, place a few cubes of tofu in bowls and add soup on top.
7. When reheating, bring soup almost to a simmer and turn off heat; do not boil.

Pan-Fried Tofu

Pan-Fried Tofu pictured with
Puerto Rican Rice & Beans,
Fried Sweet Plantains, and mixed veggies

Serves 6

• 2 blocks firm or extra-firm tofu, drained and pressed
• Olive oil as needed
• Seasoning blend to taste (Adobo, Spike, Cajun, Italian, etc.)
• Salt to taste
• Freshly ground black pepper to taste

Lay each tofu block flat and slice into 8 or 9 even slabs. Heat a large skillet heat on medium, and add oil to a depth of about 1/8 inch. When oil is hot (a drop of water skitters) add tofu slabs. Do not crowd; batch as necessary. Season with seasoning blend and salt and pepper to taste. Fry about 10 minutes until golden-brown underneath, then flip, season and fry until golden-brown on the other side. Flip and fry a minute longer on the first side to lock in seasonings. Drain on paper towels. Keep warm until all slabs are fried. Serve warm.

Tofu Veggie Quinoa

Serves 4

• 1/2 pound extra-firm tofu
• 3/8 teaspoon granulated garlic
• 1 tablespoon soy sauce 
• as needed olive oil
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 1 medium carrot, diced 1/2-inch
• 2 stalks celery, finely diced
• 1 small zucchini, diced 1-inch
• 1/4 cup cashew pieces
• 1 bay leaf
• 1/2 teaspoon, or to taste salt
• 1 teaspoon dried basil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground rosemary
• 1 cup quinoa, well rinsed
• 1 3/4 cups water
• 1/4 cup quartered pitted black olives
• 1/4 cup minced fresh parsley or cilantro

Drain and press tofu at least 30 minutes. Cut tofu into bite-sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade; set aside. In a large saucepan having a lid, heat 1 to 2 tablespoons olive oil over medium heat. Sauté ginger, garlic, celery, carrots 5 minutes. Add zucchini and sauté 5 minutes longer. Add cashews, bay leaf, salt, basil, coriander, fennel, rosemary and quinoa. Mix well. Bring to a boil, then simmer, tightly covered, 20 minutes for white quinoa, or 25 minutes for red quinoa. Meanwhile, heat olive oil in a skillet and brown tofu on all sides. When quinoa is tender and all liquid has been absorbed, add tofu, olives and parsley/cilantro. Mix and heat gently until heated through, and serve.

Tofu (or Cauliflower) Veggie Curry

Serves 6 to 8

• 1 block firm or extra-firm tofu, drained and pressed OR 3 cups small cauliflower florets (1/2 medium head)
• 2 tablespoons curry powder
• 1 1/2 teaspoons garam masala
• 1/4 cup grapeseed or canola oil, divided
• 1 onion, diced
• 3 medium to large waxy potatoes, peeled and diced 1 inch
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 jalapeno pepper, seeded and finely diced
• 1 tablespoon tomato paste
• 1 medium zucchini, diced
• 1 1/2 teaspoons coarse salt, or to taste
• 2 cups water
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 1/2 cups frozen corn kernels, or 1 (11 or 15 ounce) can corn, drained
• 1 cup frozen peas
• 1 cup (1/2 can) coconut milk
• Hot cooked basmati rice

If using tofu, preheat oven to 400 degrees F. Line a baking sheet with parchment or nonstick foil. Slice tofu block into 24 cubes: Halve the depth of the block making 2 even slabs. Keeping the slabs together, slice lengthwise into 4 sections, then widthwise into 3 sections. Place cubes on prepared baking sheet. Bake 30 minutes or until edges are browned; allow to cool.

In a small skillet on medium-high, toast curry powder and garam masala, stirring occasionally, until spices darken slightly and become fragrant, 30 seconds to 1 minute. Transfer spices to a dish and set aside.

In a large deep skillet or Dutch oven on medium-high, heat 3 tablespoons oil and sauté onions and potatoes until potatoes begin to brown on edges and onions are golden, about 15 minutes.

Reduce heat to medium. Push potatoes and onions to outer edge of the pan. In the center add remaining oil, then garlic, ginger, jalapeno and tomato paste, stirring constantly until fragrant, about 30 seconds. Add toasted spices, stirring constantly, and cook 1 minute. Add cauliflower if using, and zucchini, season with salt, and mix to coat well. Add water. Scrape browned bits up from the bottom. Bring to a simmer, cover and simmer until potatoes are tender, stirring occasionally, 20 to 25 minutes.

Add tofu, chickpeas, corn, peas and coconut milk, and cook until heated through, about 2 minutes. Taste and adjust salt, and serve over rice.

Puerto Rican Tofu Pasteles

Wrapped cooked pasteles

Pastele, unwrapped

Recipe contributed by Maria Flores

Makes 20 pasteles

Annatto oil, sofrito, filling and masa may all be made a day ahead. Chilled masa is easier to handle. Boil only as many pasteles as will be used for one meal; freeze remainder raw, and cook when needed.

ANNATTO (ACHIOTE) OIL - Makes 1 cup, enough for 20 pasteles

• 1/4 cup annatto seeds
• 1 cup canola, grapeseed or corn oil

In a saucepan on medium heat, toast annatto seeds until fragrant. Add oil and heat until seeds begin to bubble and fry. Reduce heat and simmer (seeds sizzling) about 4  minutes, until oil turns dark, ruddy red, but not long enough to blacken. Remove from heat, let stand 1 minute, then strain into a small bowl and set aside. Annatto oil may be made in advance and kept refrigerated.

TOFU FILLING

• 1 block extra-firm tofu, drained and pressed
• 1 red bell pepper, seeds and white ribs removed
• 2 tablespoons olive oil
• 3/4 to 1 cup water, divided
• 1 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 tablespoons sofrito (recaito)
• 1/2 (7 ounce) jar whole or sliced green olives with pimento
• 2 tablespoons liquid from olive jar
• 2 can chickpeas, drained & rinsed
• 1/8 to 1/4 teaspoon granulated garlic, to taste
• 1/2 to 2/3 teaspoons salt, to taste

Slice tofu and peppers into strips about 1/4 x 1 1/4 inch. Set tofu aside. If olives are whole, halve them across the middle. In a large saucepan, heat olive oil and sauté peppers 3 to 5 minutes until softened. Add 1/4 cup water and dissolve bouillon. Add tomato paste, sofrito, olives with reserved liquid, chickpeas, 1/8 teaspoon garlic, and 1/2 teaspoon salt; mix well. Add tofu, mix to coat, and cook a few minutes for tofu to absorb flavors. Add up to 3/4 cup more water, until liquid level is about 1 inch below surface of ingredients. Simmer a few minutes, taste and adjust garlic and salt, then turn off heat, cover and set aside until needed.

MASA

• 1 bunch (about 6) guineos verdes (very green bananas)
• 5 large firm yautía
• About 3/8 pound calabaza pumpkin
• 1 green plantain
• About 5/8 cup canned full-fat coconut milk
• 1/4 cup strong vegetable broth
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 3/8 cup annatto oil

Fill a large container with very warm, very salty water. Soak bananas, unpeeled, at least 5 minutes to help prevent juice from blackening fingers when peeling. Cover work surface with a large plastic garbage bag. Peel yautía and add them to water (storing vegetables in water prevents browning). Peel bananas and return them to water. Slice calabaza, scrape away and discard strings and seeds, and peel slices; add slices to water. Peel plantains and add to water. Using a food processor fitted with the grater blade, grate all veggies in batches and transfer them to a large bowl. Change to S-blade and process grated veggies in batches until extremely smooth (like baby food), and transfer to another large bowl. Add annatto oil, coconut milk, broth, garlic and salt; mix well. Taste and adjust seasonings.

Pasteles paper & string

ASSEMBLY

• 20 sheets pasteles paper (and/or banana leaves)
• 20 (5-foot) lengths of pasteles string (To measure easily, hold the end of the string in one hand and the ball in the other hand, run the length of string around your back, extend your arms forward, and cut the string.)
• Bowl of remaining annatto oil, with a teaspoon
• Bowl of masa, with 1/2 cup ladle or serving spoon
• Bowl of filling, with 1/8 cup scoop

Fill a very large saucepan 3/4 full with generously salted water (batch or use multiple pans). Cover and bring to a boil. If pot boils before all pasteles are wrapped, keep on a low simmer and return to a full boil before adding pasteles. Cover work surface with a large plastic garbage bag. A picture is worth a thousand words; YouTube has many demonstrations of styles of pastele wrapping and tying, but I will describe our family's method:

Lay out 1 pastele paper. Place 1 banana leaf (if using) in the center of the paper. Place 1 teaspoon of oil on center area and spread with back of spoon. Spoon 1/2 cup of masa on oiled center and spread to about 5 x 4 inches. Spoon generous 1/8 cup of filling on center of masa. Fold paper (and stuffing) over in half widthwise. Join long edges by folding twice into a narrow crimp (to seal out the water!). Fold over again widthwise to encase stuffing. Join short edges by folding twice into a narrow crimp. Fold these ends up and over the top of the center like flaps, to encase stuffing. Tie pastele with string like a package. Start widthwise, then alternate with lengthwise: total 3 times widthwise spread about an inch apart and 2 times lengthwise down the middle. (Advance preparation: Pasteles may be prepared up to this point and frozen raw.)

COOKING

Add pasteles to boiling water, return to boiling, then partially cover and boil gently 45 minutes, turning pasteles occasionally. If boiling frozen pasteles, boil 1 hour. To serve, unwrap packets and plate pasteles.

CLEANUP

Juice and pulp of guineos verdes will stain black and leave residue. Soak vessels and utensils in hot water before washing. A brush may be needed to loosen residue, even after running in the dishwasher.

Lemon Cheesecake

Makes 1 cheesecake

• 2 (8 ounce) containers soy cream cheese
• 12 ounces silken tofu, firm or extra-firm preferred
• 1 cup sugar
• 1 1/2 lemons to make 4 tablespoons freshly squeezed lemon juice and lemon zest
• 2 tablespoons cornstarch
• 9-inch vegan graham cracker crust

Preheat oven to 350 degrees F. In a food processor combine cream cheese, tofu, sugar, lemon juice, zest, and cornstarch. Process until completely smooth. Pour batter into crust. Bake in the center of the oven 45 to 55 minutes, until lightly golden. Cool to room temperature on a rack, then refrigerate until completely chilled before slicing and serving.

Stuffed Mushroom Caps

Stuffed Mushroom Caps, served as a side dish.

Makes 30 small stuffed mushrooms
Serves 8 to 10 as a side dish or appetizer

• 30 baby bella or crimini mushrooms, about 1 1/2 pounds
• 1 tablespoon non-hydrogenated vegan margarine
• 1/2 cup chopped raw pecans
• 3 slices whole-wheat bread to make 1 1/4 cup fresh breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/2 block extra-firm tofu (6 to 7 ounces)
• 2 teaspoons balsamic vinegar
• 2 teaspoons nutritional yeast
• 1/3 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/8 teaspoon pepper
• 2 tablespoons potato starch
• 3 tablespoons warm water

Press tofu at least 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove mushroom stems and reserve for another use; set mushrooms aside.

Microwave margarine in a large bowl until melted, add pecans and toss to coat evenly. Spread pecans in a single layer on baking sheet. Bake 5 to 7 minutes, until aromatic. Return pecans to bowl and set aside to cool. Leave oven on, and keep parchment-lined baking sheet handy.

Tear bread into pieces and whir in food processor to make breadcrumbs. Add 1 1/4 cup breadcrumbs to pecans, mix and set aside. Reserve any excess crumbs for another use.

Pat tofu dry and crumble into a bowl; set aside.

Heat olive oil in a skillet and sauté onions and garlic about 5 minutes, until soft. Add vinegar, tofu, yeast, oregano, salt and pepper. Stir to evenly coat tofu and cook about 3 minutes. Whisk potato starch into warm water (replaces 1 egg); add to skillet and mix well. Add sauté to breadcrumb mixture and mix well.

Press a spoonful of filling into each mushroom cap, forming a mound on top. Place filled caps on baking sheet. Bake 15 minutes or until tops are browned. Serve immediately. Stuffed mushrooms may be made a day ahead, refrigerated and reheated.

Tofu: Selecting, Pressing

Use refrigerated tofu from the produce aisle, not the dry packaged stuff in the grocery aisle.  Choose organic non-GMO if that’s important to you. Recipes typically specify soft, medium, firm or extra firm. If unspecified, use anything except “silken”.

All tofu except silken requires pressing to expel the packing water. To press one (14 to 16 ounce) block of tofu: Drain the water from the package. Place a saucer upside-down on a dinner plate. Place the tofu flat on the saucer. Place another saucer upside-down on the tofu. Place a weight on top, such as a heavy book or cast-iron skillet. Allow to press 20 to 30 minutes. Pressed-out water will fill the dinner plate. One block feeds 2 people. I generally use 2 to 3 blocks for 5 people, and I press and drain them all at once by laying them on a broiler tray topped with a cookie sheet and weight.

Freezing firm or extra-firm tofu enables it to release more water when pressed, to absorb marinades better, and gives it a more firm, dense, somewhat spongy texture. To freeze, remove the block from its package and wrap it in plastic wrap or a plastic bag. Freeze at least overnight, thaw in the refrigerator, and press out remaining water.

Tofu Ricotta

• 2 bricks firm tofu
• 3 tablespoons oregano
• 2 tablespoons granulated garlic
• 1 tablespoon soy sauce
• 4 tablespoons oil
• 1 teaspoon black pepper
• Salt to taste
• Unsweetened soymilk, as needed

In the bowl of the food processor, combine all tofu ricotta ingredients except soymilk; pulse until ricotta-like consistency is achieved. Add soymilk if needed for a creamier, spreadable texture; set aside.

Tofu Scramble

Serves 2 to 3

• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 block firm or extra-firm tofu, drained
• 2 tablespoons oil or non-hydrogenated vegan margarine
• 1/2 teaspoon kala namak (Indian "black salt") for egg-like smell and taste, or ordinary salt to taste
• Freshly ground black pepper to taste
• Soymilk, if needed, optional

Combine granulated onion and garlic, turmeric and cumin, mix well and set aside. Heat oil in a nonstick skillet. Squeeze excess water from tofu and add to skillet in large chunks. Sauté and break up further to resemble scrambled eggs. After tofu has released its water, add spice mixture, kala namak or salt, and pepper. If tofu seems dry or sticks to skillet, add soymilk. Taste, adjust seasonings, and serve.

Frittata (Baked Tofu Scramble)

Serves 8

• 3 blocks extra-firm tofu, preferably frozen and thawed, well-drained
• 1/2 cup nutritional yeast flakes
• 4 teaspoons Dijon mustard
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 3/4 teaspoon turmeric
• 1 teaspoon kala namak (Indian "black salt") for egg-like smell and taste, or ordinary salt
• 1/2 teaspoon freshly ground black pepper
• 2 packed cups Daiya Cheddar Style or other vegan cheddar cheese
• 2 cups total of additional ingredients:
  Frozen chopped spinach, thawed and well drained (1 pound package = 1 1/2 to 2 cups)
  Chopped mushrooms
  Chopped cooked (leftover) vegetables such as broccoli, cauliflower, zucchini, etc.
  Crumbled vegan sausage, homemade or store-bought
• Fresh herbs such as basil or dill, optional

Preheat oven to 400 degrees F. Grease a 9 x 13-inch casserole dish. In a large bowl, using hands, crumble tofu until it resembles feta cheese. Add mustard in small amounts and mix well to distribute as evenly as possible. In a small bowl whisk together yeast, granulated onion & garlic, turmeric, salt, pepper and herbs. Sprinkle mixture in small amounts and mix well between additions to distribute as evenly as possible. Mix in cheese and additional ingredients. Transfer mixture to casserole and pack down firmly. Bake about 45 minutes until the top is firm and slightly brown. Remove from the oven and allow to cool 5 minutes before serving.

Baked Tofu

Serve as a meat-like main dish, or with a dipping sauce such as barbecue, ranch or marinara.

Serves 2 (multiply as needed)

• 1 (14 to 16 ounce) block extra-firm tofu
• Nutritional yeast flakes or breadcrumbs, as needed
• Salt, to taste
• Freshly ground black pepper, to taste
• Granulated onion, to taste
• Granulated garlic, to taste

Drain and press tofu at least 20 minutes. Preheat oven to 400 degrees F. Line a baking sheet with nonstick foil, or regular foil brushed with oil, or parchment paper.

Cut tofu block width-wise into 8 or 10 even slices.

Place about 1/4 cup nutritional yeast in a small bowl. Dredge tofu slices in yeast to fully coat (add more yeast as needed) and arrange them on baking sheet. Do not crowd. Sprinkle tofu with salt, pepper, granulated onion and garlic to taste. Flip and season the other side.

Bake 30 minutes for a softer texture, or up to 40 minutes for a firmer, crisper texture. Flip halfway during baking if desired (not necessary).

BBQ Style Tofu

Baking tofu before frying adds to a crispy, meaty texture.

BBQ Style Tofu pictured with Fried Sweet Plantains and
Rice Cooker Puerto Rican “Yellow”-Style Brown Rice,
and steamed green beans

Serves 6 (1 block tofu per 2 people)

• 3 (14 to 16 ounce) blocks firm or extra-firm tofu, pressed
• Salt & pepper to taste
• About 2 tablespoons (drizzle) agave syrup
• At least 3/4 cup barbecue sauce (as needed)
• About 1 1/2 cups brown rice flour (preferred) or other flour
• Peanut oil for frying
• Hot cooked rice, for serving, optional

Drain and press tofu at least 20 minutes. Preheat oven to 400 degrees F. Line 2 baking sheets with nonstick foil, or regular foil brushed with oil, or parchment paper.

Slice tofu block into 24 cubes: Halve the depth of the block making 2 even slabs. Keeping the slabs together, slice lengthwise into 4 sections, then width-wise into 3 sections. Place cubes on baking sheets. Bake 30 minutes or until edges are browned; allow to cool.

Place baked tofu in a large bowl and season with salt and pepper. Drizzle and toss with just enough agave to coat. Drizzle and toss with just enough barbecue sauce to coat. In another large bowl place a little flour. Add a few tofu cubes, toss to coat well, then push cubes over to make room for more. Add more flour to the empty area, add more cubes, and toss all cubes to coat well. Repeat until all cubes are coated. Place cubes in a strainer over a dish and shake off excess flour (discard flour or reserve for another purpose). Return cubes to the bowl and keep the strainer and dish handy.

In a large heavy skillet heat peanut oil until shimmering. Place one cube in the pan; if it sizzles add more. Do not crowd; batch if necessary. Brown cubes on all sides, about 1 minute per side; transfer cubes to the strainer to drain.

Wipe out skillet and heat tofu on medium-low with a drizzle of barbecue sauce to coat. Heat and stir until thoroughly coated and hot. Serve with rice, if desired.