Posts tagged tofu recipe

Teriyaki Tofu and Pineapple Skewers over Sweet Coconut Rice

Teriyaki Tofu and Pineapple Skewers over Sweet Coconut Rice

After three back-to-back eclipses, many solar flares, intense astrological alignments and waves of higher energetic frequencies sweeping the earth, helping us to release and ascend higher (which hit me pretty hard), I finally had the strength to veganize a recipe! This recipe, I used to love to make – Salmon Teriyaki Skewers with Pineapple. Salmon and Turkey were among the last to go when I was transitioning our family vegan. Now I can barely type those words. Ok, exaggeration. But I did make those type of dishes once per month in between great vegetarian and vegan meals while building my confidence in the vegan arena. 

This recipe was always a hit. To veganize it, I was looking to replace the Salmon with Tofu, and mind you, I am still experimenting with this. I used firm tofu and it worked very well, but it was rather fragile. I baste and turn this VERY carefully. I may try using extra firm next time until I can find a vegan salmon alternative. Extra firm Tofu would be good especially for grilling. Maybe even high protein super firm! I prefer to broil the skewers, so firm tofu was just fine, nice and delicate like the “fish” I used to… dare I say – enjoy.  

As a vegan I can say, we aren’t vegan because we didn’t like the taste of meat or fish. I speak for most. We are stronger now. We know better and do better and have adjusted our taste buds accordingly.

My husband really enjoyed this dish and he is well aware of the original recipe, because I made it so often. I say it’s a keeper! My tips – Just be sure to like your marinade because your tofu will taste exactly like it! Feel free to use low sodium or gluten free soy sauce. And DON’T use coconut oil unless the marinade is at room temp or the oil will harden and it will not be pretty. I have made this mistake.

You can get the recipe HERE.  I follow it as is.  Just promise me you will use Tofu, not Salmon for these Top 10 reasons NOT to eat Salmon. They didn’t even touch on the fact that you can obtain 600% more Omega 3 from Chia Seeds than from Salmon. Eat smart!

I have always served this dish over coconut rice. It’s my added flair. Yes, the rice is white… because when I’m feeling bad, white rice is about as bad as it gets. Also because I have made it with brown, and it’s just not the same. It’s a bit too heavy for this light theme and takes away from the coconut flavor. Try it both ways. You’ll see.

Here is my recipe for the rice:

Coconut Rice

Ingredients

  • 1 1/2 Cup Jasmine Rice
  • 1 Can Coconut Milk (light or regular, it’s up to you)
  • 1 +  3/4 Cup Water
  • 4 tsp Organic Sugar
  • 1 Pinch Sea Salt
  • Handful of Sliced Almonds

Directions

Combine the coconut milk, water, sugar and salt – dissolve. Stir in the Jasmine rice and bring to a boil. Cover and reduce to simmer for 18-20 minutes. Stir in a sliced almonds and serve.

I hope you are navigating these intense energies with grace. A lot of us seem to be introspective right now, having a roller coaster of emotions and unexplainable physical symptoms. Just remember that we are being divinely guided and better things are in store for all of us. When something from the past comes bubbling up for you, just know it is doing so to be released. Thank it and let it go!

Stay in gratitude to manifest your hearts desires.

Enjoy,

~The Karmatarian

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Maple Rosemary Roasted Butternut Squash with Tofu, Raisins and Walnuts

It’s been in the teens and single digits for days here in Chicago. I’m cold. I have a bad case of cabin fever and I’m craving some sort of comfort food. I was looking around the kitchen wondering what to do with that butternut squash just sitting over there… waiting for me. Stuck inside as it snowed yet again, it was a good time to be creative.

I was very impressed with the aroma’s that filled the house while this was roasting. I’m going to keep this in mind for a beautiful dish to present to guests. One whiff and they are sure to feel special.

Maple Rosemary Roasted Butternut Squash with Tofu, Raisins and Walnuts

Ingredients

1 Medium Butternut Squash

1 14 oz Package Firm Organic Tofu, drained well and cut into 1/2″ cubes. I used Wildwood organic, high protein/super firm, no drain.

1/2-3/4 C Red Onion sliced in rings or largely diced

1/2 C Raisins

3/4 C Coarsely Chopped and Toasted Walnuts. I toasted mine in the toaster oven at 375 degrees for about 10 minutes

Prepared Quinoa or Short Grain Brown Rice for serving

 

Marinade

3/4 C Olive Oil

1/2 C Organic Grade B Maple Syrup

1/4 C Rice Vinegar. I used Trader Joe’s Seasoned Rice Vinegar

1/4 C  Organic Soy Sauce. If you want this recipe to be gluten free, be sure to use gluten free soy sauce

1 tsp Jarred Crushed Garlic. You can use Fresh, 2 cloves, minced.

1+1/2 tsp Fresh Rosemary. I used fresh that I had previously frozen.

1 tsp Dried Thyme

1/2 – 1 tsp Cinnamon. I used 1 tsp

 

Optional

Sea Salt, Pepper, Agave. I added 1/8 tsp Himalayan Sea Salt and 1 tsp Agave. A dash of freshly ground Pepper.


 

Directions

Preheat oven to 450 degrees

First drain tofu ~ While tofu is sitting and draining, make your marinade. Taste and adjust the seasonings. Keep in mind that roasting will bring out the sweet maple flavor and the salty flavor ends up a little more diluted. I added salt just in case.

Cube your tofu and add to the marinade, cover and refrigerate for about a half hour. Preferably longer.

Next, while the tofu is marinating, toast the walnuts and set aside. Peel the butternut squash. Be sure to use a good peeler to prevent an unnecessary headache. This is where  I grew frustrated in the past and would hesitate to make squash recipes. I recently found an awesome peeler called the Titan, that really does the trick! Cut the peeled squash in half lengthwise, clean and then cut into 1/2 inch cubes. The smaller the pieces the faster it will roast. You want bite size pieces for this dish.

When the marinade is ready, add the cubed squash, red onion and raisins to the tofu marinade and fold gently to coat everything. Be careful not to break apart your pretty tofu cubes. Once coated, transfer to a very shallow baking pan. I used a Jelly Roll pan. You can pour on every last drop of marinade or use a slotted spoon *see note below. Spread out evenly and put on middle rack of the preheated oven and roast for 12-15 minutes. Remove and carefully use a spatula to flip over as best as you can and put it back to roast for another 12-15 minutes.

When done roasting, transfer it all to a beautiful serving dish. Serve alone, over Quinoa or Brown Rice and top with the toasted walnuts for delicious added texture.

I divided my soy sauce in half with Bragg Liquid Aminos to reduce sodium.   You can use all Soy, all Braggs, Tamari, or Nama Shoyu or whatever you prefer. After all, cooking is your art.

*NOTE: You can make a side of Quinoa or Short Grain Brown Rice for this dish. Or it tastes great on it’s own. I added 1/4 cup more oil to equal 1 cup and made sure to use every last drop of marinade to roast this so I would have extra sauce to serve over brown rice, which gives an Asian feel or Quinoa for a modern comfort food feel. If you prefer to eat it alone, you may consider using a slotted spoon to lay it out on the roasting pan so it won’t end up too saucy or oily in the end.

Enjoy!

~The Karmatarian

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