Tuesday, November 23, 2010

RECIPES - April's Marinated Tofu & April's Apple Sage Curry

Yet again, no pictures...so I'm giving you TWO recipes to make up for it! My loss is your gain!

*turns off cheesy announcer voice*

April's Marinated Tofu

1/2 cup Braggs liquid aminos
1/2 cup orange juice

1 teaspoon agave nectar
2 tablespoons apple cider vinegar
2 tablespoons roasted sesame oil
2 slightly rounded tablespoons smooth peanut butter
2 tablespoons coconut milk
1 tablespoon nutritional yeast
1/4 teaspoon black pepper
1 tablespoon rosemary
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon cumin

Start by pressing 1 block of regular tofu (not silken) until as much liquid as possible has come out of it.

After it has been pressed, slice it into cubes (or leave it in slabs, depending on how you want to use the tofu afterwards), and soak it in the marinade (all ingredients above, mixed well) for at least 2 hours (I usually try to plan ahead and soak it overnight).

When you are ready to cook, preheat oven to 400F.

Put the tofu on a lightly oiled baking sheet in a single layer and roast in the top part of the oven for 25-30 minutes.

Serve over rice (or pasta, or in a wrap, or serve slabs on a sandwich). Very versatile!


April's Apple Sage Curry

3 small potatoes, cut into bite-sized chunks
3 Field Roast brand Apple Sage Vegan Sausages, cut into bite-sized slices
1/2 cup green peas
1 13.5 oz can of chopped black olives
3 Tablespoons of peanut satay sauce
1 12 oz jar of Thai Coconut Galangal Stir Fry Sauce (I used World Foods brand)
5-6 Tablespoons of extra virgin olive oil

Heat olive oil in a large skillet. Stir the potatoes in the oil until well-coated. Cover skillet and cook for 3 minutes. Add the Thai Coconut Galangal Stir Fry Sauce and peanut satay sauce and stir. Cover and cook for 3-4 minutes. Add sausage, peas, and olives, cover, and cook for 10 minutes. Let cool a bit and enjoy!

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