Archive for the 'Tofu + Tempeh' Category

Tempeh Reubens

Published on May 20, 2011 in Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , .

I saw this recipe ages ago on Tamra Davis’ cooking show and have been meaning to try it. When we were living in Buenos Aires, I couldn’t get tempeh, but since we’ve been back for quite some time now, I really have no excuse (although I will say that it took me a few tries to find sauerkraut without caraway seeds, which are seriously my least favorite thing in the world — and they’re often in rye bread too…fa-reaky).

Plus Ryan’s been pestering me to make more tempeh, so I finally got my act together and made them and, well, now I’m rather annoyed at myself for waiting so long. First of all, they’re so easy; it’s a sandwich, people. It’s not rocket science. Secondly, they’re just so damn good, it’s ridiculous. I suppose I could attribute it to the fact that I love sour things, so anything with sauerkraut is just right up my alley (I even used dill relish instead of sweet relish for the extra tang), but the truth is that it’s just a delicious, crispy, crunchy, chewy concoction and you need to go make it right away.

That is all.

Oh, except one more thing: if you’re in NYC this weekend, head over to the first Smorgasburg in Williamsburg this Saturday (from 9:00-5:00 at 27 North Street near the East River Park). From the folks who created the Brooklyn Flea, this first all-food market, with a combination of local farmers and prepared food purveyors on hand, is going to be a non-stop feeding frenzy. I’m excited to stop by Whimsy & Spice’s booth to get my hands on their Earl Grey sandwich cookies (and because I kind of love Jenna’s blog). And can we discuss this? His sons (the second half, I suppose, of Shorty Tang & Sons) are bringing back Shorty’s infamous cold sesame noodle. I really feel I need to sample this, if only to see if they’re as good as these.

Tempeh Reubens

Makes 3 sandwiches

6 slices of rye bread
3-6 slices of Swiss cheese (Alpine Lace or Gruyère would be good too)
6 tablespoons of sauerkraut
One package of tempeh, cut into 1/4″ thick slices

2 tablespoons olive oil
1 tablespoon white vinegar

1000 Island Dressing:
3 tablespoons mayonnaise (or Vegannaise)
1 tablespoon ketchup
2 teaspoons dill pickle relish

Heat olive oil in a large skillet over medium to medium-high heat. Fry the tempeh until crispy and browned on both sides. Add the vinegar (mind the spray!) and swirl the pan to coat the tempeh with it. Remove and drain on paper towels.

In the meantime, make the dressing and toast your bread. Spread a dollop of the dressing on both sides of the toast, then layer the tempeh, sauerkraut and cheese on one side of three slices. Broil until the cheese melts, then top with the other slices.

I served it with a salad, and I wouldn’t have minded some greens piled on top of the melted cheese before putting that other slice on. Adds another crispy/cool dimension.

Tofu Curry

Published on March 3, 2011 in Asian, Grains + Rice, Thai and Tofu + Tempeh. 0 Comments Tags: , , , , , , .

This is a nice and easy recipe from my mom that’s really yummy. What I like about it is that you can really add whatever you have into it — I usually use red peppers and mushrooms, but if you want to add whatever’s fresh at the farmer’s market, say zucchini or eggplant or those little baby corn on the cob things (you know, the ones Tom Hanks nibbles typewriter-style in Big), have at it. It’s flexible. We like that.

NOTES:
This recipe calls for your basic curry powder, but if you want to do a Thai version, substitute about 1-2 tablespoons of a Thai curry paste in place of the powder and garlic. If you want to make it spicier, just whisk in more after you’ve added the coconut milk. And use some basil leaves instead of cilantro.

Suffice to say, you’ve got options. Always a good thing.

Tofu Curry

1 block firm or extra firm tofu
2 tablespoons canola oil
1 onion, diced
1/2 red pepper, chopped
2 cloves garlic, minced
A generous handful (about 6-8) mushrooms, sliced (I used cremini, but whatever you have)
1 tablespoon curry powder
1/2 cup nuts, chopped (preferably cashews)
1 13.5 oz/400 mL can light coconut milk
2 tablespoons soy sauce
Cayenne pepper to taste
1 tablespoon cilantro, roughly chopped

Press the tofu between several layers of paper towel and place a few heavy cans or pot on top (definitely don’t use a Brita pitcher that you’ve just recently filled with water. That would be really unwise. Especially if it tips over and spills a gallon of water everywhere. Just FYI).

Cut the tofu into 3/4″ cubes and brown in a sauté pan on medium heat (or in the oven at 350ºF/180ºC). Heat oil over medium heat and cook the onions until browned, about 8 minutes. Add the peppers and garlic and cook for a couple minutes. Stir in the curry powder, followed by the nuts and cook for another minute. Add coconut milk, bring to a boil, and reduce heat to medium. Add tofu and cook for another few minutes. Stir in the soy sauce and cayenne. Taste for seasoning.

Serve with brown rice and garnish with the cilantro.

Tempeh-Stuffed Peppers

Published on February 23, 2011 in Grains + Rice, Main Courses, Side Dishes and Tofu + Tempeh. 2 Comments Tags: , , , .

As I’ve mentioned many times before, my mother is an excellent cook. So much so that it is possible for me to name the exactly three times Mom made something that was just not up to snuff. I’d say that’s a pretty good record for any cook, let alone one who had four kids in five years and cooked pretty much every meal we ate.

Two of the recipes were admittedly experiments — recipes pulled from magazines with the promise of a catchy name or an exotic list of ingredients. The first one, “chicken in a biscuit” was a misguided attempt at creating a casserole out of bone-in chicken pieces and biscuits. Soggy, unattractive and just not right. The second, cheese blintzes, had too much going on. I seem to recall some kind of sweet sauce that perhaps would’ve been better served with a dessert blintz rather than a savory one.

The third — and my siblings may disagree with me on this one — was stuffed peppers. I think part of the problem was that I really hated green peppers — this is back when a mellower-flavored yellow or red pepper was not an option. They were just so strong, as was the filling, and my youthful taste buds just couldn’t take it. To be honest, I’m still not crazy about green peppers, but am working on learning to like them (cooked, not raw).

All of which is to say, I’m not sure what possessed me to make stuffed peppers. I suppose it was the lovely peppers I found at the market, combined with a surplus of tempeh, along with some leftover brown rice that needed to be put to use. Stat.

And I must say, they turned out rather well. I would even venture to say this would make a nice side or main dish at a dinner party. I mean, come on — things in edible packages are cute and festive (with lids to boot!). I stuffed the peppers with a Spanish style filling, but you could go in lots of different directions here: Mexican (cumin/chili powder/chipotle), Indian (curry/cumin/turmeric), Italian (basil/lemon/oregano), Asian (sesame/soy/satay)…you get the idea.

So maybe it was just me. Maybe Mom’s stuffed peppers were actually really good, and I just was too young to appreciate them. But I’m still not going to attempt chicken in a biscuit. Not a chance.

Tempeh-Stuffed Peppers

4 peppers (in the color of your choosing)
1 tablespoon olive oil
1 small onion (~1 cup), finely chopped
16 ounces tempeh
1 cup cooked brown rice
1 cup of veggies (corn, carrots, edamame, peas all work well), fresh or frozen
1 cup crushed tomatoes (or pasta sauce in a pinch)
1/2 cup vegetable stock
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
1/2 teaspoon smoked Spanish paprika
Salt
Red pepper flakes (optional)
3/4 cup cheese, shredded (provolone, mozzarella, fontina, cheddar all work)

Preheat oven to 375ºF/190ºC.

Bring a large pot of water to a boil. Cut the tops off the peppers and remove stem, seeds and white ribs. Cook the peppers (and tops) in the boiling water for 5 minutes. Remove with a strainer or tongs and drain in a colander.

While the peppers are cooking, heat the oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Crumble the tempeh into the pan, and cook until tempeh browns, 5-10 minutes, stirring occasionally. Add veggies, rice, spices and tomatoes and stir to coat. Add the stock a bit at a time if the mixture is dry. Add salt and red pepper flakes to taste. Remove from heat.

Arrange the peppers cut side up in an 8″ square pan coated or sprayed with olive oil. Fill the peppers with the tempeh mixture, then place the tops back on each pepper. Cover with foil and bake 15 minutes. Remove foil and tuck the pepper tops along the sides of the pan. Sprinkle each pepper with a couple tablespoons of cheese. Bake uncovered another 15 minutes, or until tops are browned.

Glazed Tofu with Bok Choy

Published on February 11, 2011 in Asian, Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , , .

NOTE:
I originally wrote this post when we were living in Buenos Aires, but somehow I never took photos, so it’s been languishing in my drafts pile. Well, as part of my recent health kick, I’ve pulled this recipe back out and let me tell you, I’m so glad I did. It’s delicious — a great mixture of crunch and creaminess, tang and sweetness. And it’s healthy without being bland. It’s kinda jazzy. And while technically, the tofu is the main attraction here, it’s the bok choy that I’m really crazy about. It’s just so good. I really do love a nice substantial green.

Also, unlike my BsAs experience, I have more than one sauté pan here in NYC, so this dish is actually quite quick and easy (although it does dirty two pans, and you know how I hate that).

Anyway, I thought I’d keep the original post because I’m terribly sentimental and reading about Buenos Aires makes me a little weepy…in a good way, of course!

I love going to the Japanese and Chinese markets in Barrio Chino. That’s where I can usually find peanut butter (not an easy task), as well as all the standard Asian cooking necessities like sesame oil, sriracha sauce, curry paste and bok choy. Yes, I do love bok choy. It’s crisp, light and low in calories, but chock full of Vitamin A, Vitamin C and calcium. And that’s good because the kid is not much of a milk drinker (although he does chow on yogurt and cheese, I’d prefer he gets calcium from other sources rather than only dairy).

This is another great recipe from Real Simple. Some of my favorite recipes are from this magazine, which I used to read back in the day when I worked for Time Inc.  I know they continue to have great stuff, but because I don’t read the magazine regularly (another trauma living abroad — no magazines!), I haven’t tried any of their new stuff. So if you have any favorite recipes from Real Simple, let me know.

NOTE: You can make this in one large sauté pan, which I do because I don’t have two large sauté pans, but it’s better to make it in two. If you use one, do the bok choy first and keep it in a covered dish while you cook the tofu.

GLAZED TOFU WITH BOK CHOY

1 14-ounce package firm tofu, drained and cut width-wise into 1/2-inch-thick slices
2 tablespoons safflower or canola oil
2 heads baby bok choy, rinsed well and sliced into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce/210 g can vegetable broth (or homemade if you have it)
1 1-inch piece fresh ginger, peeled and grated (it’s very easy to handle if you freeze the ginger)
2 teaspoons tamari (or fish sauce)
1/4 cup soy sauce
3 teaspoons brown sugar (regular sugar is an okay substitute)
2 teaspoons sesame oil
2 tablespoons cornstarch

Drain the tofu between several layers of paper towels (or a clean kitchen towel). Heat half the oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half, about 5 minutes or so.

While that’s cooking, combine the minced garlic, ginger, tamari soy sauces, brown sugar, and sesame oil in a small bowl. Heat the remaining oil in another skillet over high heat. Add the tofu and brown the slices, about 3 minutes per side. Pour the soy sauce mixture over the tofu and simmer uncovered and reduce the sauce down until it’s syrupy, about 4 minutes.

Stir the cornstarch into the reserved broth; add to the bok choy and cook for a few minutes to let the sauce thicken up.

Serve the bok choy and tofu in shallow bowls. It’s great as is, but if you like, add some brown rice for a little heft.

Veggie Moussaka

Published on October 8, 2010 in Greek, Main Courses and Tofu + Tempeh. 1 Comment Tags: , , , , , .


So, when I first realized it was fairly serious with the dude who would become my betrothed and that my days of cooking meat were more or less over, I was perturbed. There were a few recipes that I was convinced could not be made without meat and, as such, I would NEVER EVER EAT AGAIN. (Yes, I’m being rather dramatic, but the story’s more fun that way!) A certain moussaka recipe was one of them. I went through all the stages of grief: denial, anger, sadness, unrepentant-yet-secret meat-eating binges (okay, that’s not one of the stages of grief, but you get the idea).

And then, I discovered mycoprotein. Mycoprotein is some crazy shizz, people. It’s basically a grown fungus mixed with egg whites and vitamins. Sound delish, don’t it? It was originally developed back in the 60s when it was predicted that there would be a shortage of protein-rich foods (like meat) by the 80s. Well, that didn’t happen (although it is happening to fish), but these nice scientists went ahead and created this stuff anyway. It’s high in protein, has all nine essential amino acids, no cholesterol and is low in fat. Quorn is the brand that’s available in the US and EU; the company who manufactures Quorn has a patent which expires this year, so who knows, there just may be a mycoprotein boom! We’ll see. Read all about it here and here:

Anyway, I liked the idea of using a mix of this Quorn with tempeh (vs. a soy crumble, which could work too) to substitute for the ground beef (half of which, by the way, I had originally substituted with ground turkey). As long as the final amount of protein is equal to 2 lbs., give or take a few ounces, you’re good to go.

And I have to say, it tastes a.ma.zing. Really. The protein/meat-esque part is juicy and flavorful, and the fab custardy topping is fab and custardy! For you food historians, the topping is officially called a custard, which is a Mornay sauce with eggs added. A Mornay sauce, which is a béchamel sauce* with cheese added, is named for a Duke de Mornay, although technically it wasn’t even based on a béchamel sauce because béchamel sauce hadn’t been invented yet. Sigh. History is just that: his story. But, I digress. Back to the dish at hand. There is a really nice contrast between the textures and flavors of the two main components of this dish (chewy/spicy and creamy/cheesy). And my husband (who is a rather finicky vegetarian to boot and doesn’t particularly like eggplant) loves it (maybe because the eggplant kind of melts away and he doesn’t realize there’s any in there. And no, I’m not about to tell him).

It’s so good, I have confidently served this to raging carnivores and no, I don’t tell them that it’s not meat (well, not at first. I mean, the husband is sitting right there eating it, so I suppose it’s sort of obvious). Whatever – I could fool a raging carnivore if I felt like it. So there.

* A béchamel sauce is a roux with milk added. And a roux is butter and flour cooked together. And…that’s all I got.

Veggie Moussaka

Protein Base:
3 tablespoons olive oil (enough to cover the bottom of the pan)
1 small to medium onion, chopped
1 garlic clove, minced
2 8-ounce packages of tempeh, crumbled (I like SoyBoy Organic)
1 12-ounce bag + 1/3 of another bag of Quorn/mycoprotein
1 15-ounce can crushed tomatoes
3/4 cup dry red wine (you can substitute vegetable stock, but you’ll miss out on the flavor the wine adds)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano (or 1 tsp. dried)
1 teaspoon ground cinnamon
1 tablespoon sugar (preferably raw or brown)

1 large eggplant (about 1 1/2 pounds), peeled, sliced into thin rounds

Custard:
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 cups milk (you can use low-fat if you must, but I’d rather you didn’t; and warm it up over low heat in another pan so you’re not adding cold milk to the roux)
1/4 teaspoon nutmeg, freshly grated
3 eggs
3/4 cup grated Parmesan cheese

Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add crumbled tempeh and cook another 5 minutes or so. Next add the Quorn (you don’t need to thaw it, just toss it in). You may want to turn the heat up a bit at this point. Mix in tomato sauce, red wine, parsley, oregano, cinnamon and sugar. Let everything come to a happy bubble and then simmer for about 20 minutes or until the liquid has almost been absorbed.

While that’s simmering, preheat the oven to 350°F/180º C and melt butter in a heavy (yes, it must be a decently heavy pan, otherwise it will burn and I can vouch from experience, that burned is bad) medium saucepan over medium-low heat. Mix the flour into the butter and cook for a minute to get rid of that raw floury taste. It should be a bit bubbly, but not going crazy. Please don’t burn it. Gradually whisk in the warm milk. Raise the heat and bring to a boil, cooking until the mixture is thick and whisking constantly. It should take about 2-3 minutes. Beat eggs in small bowl first; then add a bit of the béchamel sauce to the eggs and then pour that mixture back into the pan (you don’t want to make scrambled eggs here, kids). Bring to a boil again, whisking constantly. (Yes, your wrist may be a bit tired at this point. Don’t worry – almost done.) Take the custard off the heat and add 1/2 a cup of the grated Parmesan. Add the nutmeg and season to taste with salt and pepper.

Butter or spray a 9” x 13” baking dish. Arrange half of the eggplant in the bottom of dish – you’ll do some overlapping here. Cram it in, as it will basically melt away. Season with salt and pepper. Next, pour the tempeh/Quorn mixture over the eggplant. Then top that with the remaining eggplant. Season this layer with salt and pepper. Pour the custard over the eggplant and spread evenly with a spatula or knife. Sprinkle with remaining 1/4 cup Parmesan. Cover loosely with foil and bake for one hour. Take off the foil and bake another 10 minutes or until the top gets all bubbly and golden and gooey-looking. Let it sit and cool for 10 minutes.

Then devour. Just like a raging carnivore.