cooksimple.com » tofu http://www.cooksimple.com cooking explained simply Wed, 11 Jan 2012 12:00:05 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Arroz con Seitan http://www.cooksimple.com/arroz-con-seitan http://www.cooksimple.com/arroz-con-seitan#comments Thu, 15 Sep 2011 11:30:24 +0000 carrie http://www.cooksimple.com/?p=1237

20110913-122958.jpgI recently picked up a new cookbook, Viva Vegan! Though we aren’t vegan we are mostly vegetarian so I thought this book would help me make veggie versions of my favorite Latin dishes. I was right! This is an exceptional cookbook and everything I’ve made in it thus far has been phenomenal. With some weekend prep I was able to put together this version of arroz con pollo in about 40 minutes. This recipes uses sofrito, a mixture of sauteed green peppers, onions & garlic. If you are making the sofrito along with this dish it will take a little longer (20 min or so). You can also prepare the sofrito ahead of time or just buy some. It comes both frozen & in jars. I can never bring myself to buy the jarred version because it contains preservatives. I cannot remember if the frozen variety includes preservatives or not. Don’t like seitan but do like chicken? Just replace the seitan with 2 boneless, skinless chicken breasts.

Arroz con Seitan
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Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4
A vegan version of the very popular Latin dish Arroz con Pollo. This hearty dish is a weeknight one-pot meal if you have premade sofrito on hand. Otherwise, make your own via the directions below.
Ingredients:
  • 12 oz seitan, cut into strips
  • 1 Tablespoon lime juice
  • 2 Tablespoons olive oil
  • Large pinch oregano
  • 1 cup sofrito
  • 2/3 cup crushed tomatoes
  • 1 cup Mexican beer (e.g. Corona)
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1 1/2 cups long-grain white rice
  • 1 1/4 cups water or veggie broth
  • 1 cup frozen shelled edamame or peas
  • 1 carrot, diced small
  • 1/3 cup green olives, sliced
  • 1/4 cup capers, drained
  • 1/4 cup cilantro, minced
Directions:
  1. Marinate seitan in lime juice, olive oil & oregano for 10 minutes. Heat a skillet to medium-high heat, lightly oil skillet, and sear seitan strips for 2 minutes per side. Remove to a plate.
  2. Add sofrito to pan to reheat. Add tomatoes, beer, spices and salt. Simmer for 5 minutes. Add rice water (or broth), edamame (or peas) and carrot. Bring to a boil. Push seitan strips into mixture then sprinkle top with green olives & capers.
  3. Cover, reduce heat and simmer for 30 minutes, until rice is cooked. Fluff rice and mix in minced cilantro.
Notes:

To make sofrito: Combine 2 Tablespoons olive oil and 5 minced cloves garlic in your skillet over medium heat. Sauté until garlic begins to release its fragrance (approximately 30 seconds). Add 1/2 cup diced yellow onion and 1/2 cup diced green pepper to pan. Sauté, stirring occasionally, until vegetables are very soft and juice, approximately 15 minutes.

]]> http://www.cooksimple.com/arroz-con-seitan/feed 0 Asian Tofu Salad http://www.cooksimple.com/asian-tofu-salad http://www.cooksimple.com/asian-tofu-salad#comments Tue, 02 Aug 2011 11:30:41 +0000 carrie http://www.cooksimple.com/?p=1195

20110725-185121.jpgTofu salad is a versatile option for lunch. You can serve it with crackers, on top of a green salad, or as a sandwich filling. This Asian-inspired version is particularly zippy. It also makes a great appetizer. I like this recipe because it takes only 5 minutes to make.

Asian Tofu Salad
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Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients:
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger OR 2 teaspoons minced fresh ginger
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon roasted sesame oil
  • 1/4 cup kimchi, chopped
  • 2 Tablespoons minced parsley
  • 2 Tablespoons minced cilantro
  • 1 cake firm tofu
Directions:
  1. Combine garlic, ginger, soy sauce, vinegar, sesame oil, kimchi, parsley and cilantro in a medium bowl.
  2. Crumble tofu into bowl. Mix until tofu is thoroughly coated with dressing and kimchi is evenly distributed.
  3. Serve with crackers, on top of a green salad, or as the filling for a sandwich.

]]> http://www.cooksimple.com/asian-tofu-salad/feed 0 Buffalo Tofu Bites http://www.cooksimple.com/buffalo-tofu-bitesbuffalo-tofu-bites http://www.cooksimple.com/buffalo-tofu-bitesbuffalo-tofu-bites#comments Tue, 04 Mar 2008 02:33:06 +0000 carrie http://www.cooksimple.com/buffalo-tofu-bitesbuffalo-tofu-bites Buffalo Tofu BitesI love wing sauce so I was happy to find a new use for it! I ended up baking these, however, I think next time I’ll pan fry them to create a nice crust.

Ingredients

  • 1 lb extra firm tofu — drained and pressed
  • 3/4 cup Frank’s red hot sauce
  • 1 cup panko or bread crumbs
  • 1/8 cup flax seed meal
  • 8 Ritz crackers
  • 1 tablespoon roasted garlic powder (or to taste)
  • 1 teaspoon cayenne pepper (or to taste)

Directions

Cut the pressed tofu block into bite sized cubes, place in a bowl, and cover with the hot sauce. Let marinate in the fridge for at least 1 hour (you can leave it overnight).

In a blender, mix together the panko, crackers and flax seed meal. Season to taste with the garlic powder, salt and cayenne pepper.

Remove tofu cubes from the hot sauce and place in the breading mixture, coating all sides evenly.

Place the breaded cubes on a sprayed sheet pan and cook in a pre-heated 375-degree oven for 18-20 minutes, or until crispy. Alternatively, pan fry over medium heat until each side is crisp. Serve drizzled with extra hot sauce.

Yield: 4 servings

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