Things to do With Tofu

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Two tofu recipes to discuss today.

 

One I can post here, because I more or less made it up. It's tofu pot pie, a recreation of that veritable bastion of hearty Americana dinners, chicken pot pie. In my version I am trying to approximate the taste of Chicken pot pie, more or less. Some meat eaters get a bit stupid and ask why vegetarians eat fake meat. Well, because we grew up eating meat and quit eating it not because it suddenly started tasting disgusting but because we decided we didn't want things to die for our dinner? Then they ask about the "death of the carrot" as if a carrot is exactly like a cow. I dunno. At this point I have been a vegetarian for so long I'm not what you would call an "activist," because I'm tired of rehashing the obvious reasons why not eating meat is better for the planet, ethics, and you. I'm tired of the stupid arguments made by meat eaters about protein (eat some quinoa), eye teeth (it's not easy to tear off hunks of bread without those teeth either), how it's "natural" (we have evolved past caveman status and have options now), etc. If you want to eat meat because you want to eat meat, then just do it and move on. I think it's like crystal meth, honestly. I don't care what you put in your body, but it's an expensive luxury and terrible for the environment. Hmm. It seems I'm cranky this morning and that the activist in me just lies dormant, too busy watching Project Runway to agitate. Anyway.

 

Tofu Pot Pie

 

Day 1: Make up some Frontier Veggie "Chicken flavored" broth. Make it very concentrated. Slice up a block of hard tofu and marinade it in the broth overnight.

 

Day 2: Microwave a baking potato in a bowl with a half inch of water and a towel covering it for 7 minutes (cooked but firm)

 

Saute some onions and garlic in a pot with a bit of olive oil. Remove when translucent (you don't have to do this if your stomach is not as sensitive to onions as mine is, you could just cook them with the other veggies). Put in bowl.

 

Put 2 tbsp margarine (Smart Balance as always) in the pan and melt. Add 3 tbsp flour and make a paste. Slowly add in 2 cups of "chicken" stock. Again, the more concentrated the better.

 

Bring almost to boil and then add in 2 cups frozen mixed veggies.

 

Allow to thaw, then add onions, chopped up potato, and chopped up tofu cubes (obviously you drain the broth from the tofu).

 

Cook until warm.

 

Put in large casserole dish and top with 1 cup milk (cow or soy), 1 egg, and 1 cup instant baking mix (we use a whole grain one). Alternatively top with a vegan biscuit type deal and the thing should be vegan. Bake at 400 for 30 minutes, until bubbling and crust is golden biscuity.

Tofu Pot Pie.jpg

 

The other tofu recipe comes from Vegan with a Vengance, and thus I will not list it here, although I'm sure it's floating around on the internet somewhere. Basically it's a marinade with ginger and soy sauce and things, that hard tofu sits in over night (or all day) and then you cut the tofu into triangles and grill or cook in a wok. Eric used the extra marinade as a sauce for asparagus (although there is a separate recipe in the book for Sesame Asparagus, we are, as always, lazy), and then made wasabi mashed potatoes (this isn't even a recipe really, just a good idea. Add a few tsp of powdered wasabi to mashed potatoes). The marinade was awesome, as were the potatoes and the asparagus. It was a really good, really pretty quick dinner.  

Asian Tofu with Wasabi Mashed Potatoes.jpg

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This page contains a single entry by Jenny published on August 15, 2008 4:13 PM.

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