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Vegan Hawaiian Poke Bowl Recipe
Calories315 Kcal
Protein17 g
Fat9 g
Carbs43 g

Vegan Hawaiian Poke Bowl Recipe

OtherVegan900 min

Poke is a Hawaiian salad usually made from raw fish with lots of seasonings, but there's no reason poke cannot be vegetarian or even vegan. And if you're nowhe...

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Ingredients
  1. 2 (12-ounce) packages tofu (firm or extra firm)
  2. For the Sauce:
  3. 1 teaspoon ginger (grated)
  4. 1⁄4 cup soy sauce
  5. 2 teaspoons sesame oil
  6. 1 pinch red pepper flakes
  7. For the Toppings:
  8. 2 stalks green onions
  9. For the Base:
  10. 1 1/2 cup steamed rice
  11. 1 bunch of kale
Directions
  1. Gather the ingredients.
  2. Prepare the tofu. Cut tofu into 1-inch squares by cutting the block of tofu in half horizontally, then vertically, from front to back and left to right.
  3. Prepare the shoyu sauce. Peel and grate the ginger and add to the soy sauce, sesame oil, and red pepper flakes. Make sure all items are combined well, as the sesame oil will float to the top.
  4. Prepare the green onions. Rinse and cut off the tops and discard. Continue to cut across the green onions as thin as possible to make very small rings.
  5. Assemble your poke bowl. Gently mix the tofu and, sauce in a bowl, not breaking the tofu. Use enough shoyu sauce just to coat the tofu.
  6. Sprinkle the green onions to taste.
  7. To serve, rice or kale can be used as a base, depending on personal preference.
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Vegan Cashew "Chicken" Stir Fry
Calories295 Kcal
Protein13 g
Fat16 g
Carbs28 g

Vegan Cashew "Chicken" Stir Fry

OtherVegan1500 min

Like cashew chicken? Need an Asian-inspired stir fry recipe with a bit of crunch? Try this vegetarian and vegan stir fry with bamboo shoots, celery, and cashews...

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Ingredients
  1. 2 tablespoons peanut oil (or vegetable oil)
  2. 2-3 cloves garlic (minced)
  3. 1 teaspoon fresh ginger (minced)
  4. 8 ounces firm (or extra-firm) tofu​ (well pressed)
  5. 3/4 cup mushrooms (sliced)
  6. 1 (4-ounce) can bamboo shoots (drained and preferably sliced thin)
  7. 2 stalks celery (sliced)
  8. 1 red (or green) bell pepper (chopped)
  9. 1/3 cup vegetable broth (or water)
  10. 2 tablespoons soy sauce
  11. 1 tablespoon cornstarch (mixed with 3 tablespoons water)
  12. 1/2 cup cashews
  13. Optional: 3 green onions (chopped)
Directions
  1. In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3 to 4 minutes, until tofu is lightly golden.
  2. Add the red bell pepper and celery and heat, stirring, for about a minute, then add the mushrooms and bamboo shoots.
  3. Add the vegetable broth or water and soy sauce and allow to simmer for another minute or two, until vegetables are tender but not yet done.
  4. Stir in water-cornstarch mixture, heat until thickened and vegetables are done cooking; then stir in cashews and green onions. Combine well.
  5. Serve this vegetable stir fry immediately with steamed rice, cooked noodles, or your favorite whole grain.
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Vegan Baked Korean BBQ Tofu Recipe
Calories229 Kcal
Protein15 g
Fat10 g
Carbs23 g

Vegan Baked Korean BBQ Tofu Recipe

KoreanVegan2100 min

Korean barbecue without the meat? This Korean BBQ tofu recipe boasts some big flavors with the health benefits of protein-packed tofu. Korean barbecue sauce ma...

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Ingredients
  1. 3 tbsp. soy sauce
  2. 1 tbsp. rice vinegar
  3. 3 cloves garlic (minced fine and crushed)
  4. 2 tbsp. ketchup (hoisin sauce or barbecue sauce)
  5. 1 tbsp. maple syrup
  6. 1 tsp. sugar
  7. 1 tbsp. sesame oil
  8. 2 tsp. hot sauce (or to taste, I used Sriracha sauce)
  9. 1 extra-firm block tofu (well-pressed and cut into cubes, triangles, or slabs)
Directions
  1. Gather the ingredients.
  2. First, prepare the tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. Pressing allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to do that? See this easy step-by-step guide on how to press tofu. Cut into cubes or triangles.
  3. Whisk together all the ingredients except for the tofu to form a marinade.
  4. Place the tofu in a wide shallow container and cover with marinade, making sure each piece of tofu is coated well. Allow tofu to marinade for at least 20 minutes.
  5. Pre-heat oven to 375 F.
  6. Lightly grease a baking sheet with non-stick spray or use a bit of oil, any kind, if you don't have non-stick spray.
  7. Bake for 20 to 25 minutes.
  8. Then use a spatula to turn the tofu pieces over and bake for another 8 to 10 minutes. Tofu pieces should be lightly crisped and not soft and squishy, but not charred.
  9. Serve Korean barbecue tofu and enjoy!
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Vegetarian Indian Tofu Tandoori Recipe (Vegan Option, Gluten-Free)
Calories196 Kcal
Protein19 g
Fat11 g
Carbs10 g

Vegetarian Indian Tofu Tandoori Recipe (Vegan Option, Gluten-Free)

Indian cuisineVegan2400 min

Tofu marinates in traditional Indian tandoori spices and is grilled until crispy in this vegetarian grilled tandoori-style tofu recipe. The sauce is made from y...

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Ingredients
  1. 2/3 cup plain yogurt (or lemon, use a vegan non-dairy yogurt if you need this recipe to be vegan)
  2. 1 1/2 tbsp. lime juice
  3. 1 1/2 tbsp. tandoori spice blend
  4. 3/4 tsp. garlic powder
  5. 3/4 tsp. ginger powder
  6. 1/4 to 1/2 tsp. cayenne pepper (or to taste)
  7. 1/4 tsp. salt
  8. 1/8 tsp. black pepper
  9. 1 pound tofu (firm or extra-firm, one block, well-pressed, and chopped into cubes)
Directions
  1. Like most baked, fried, stir-fried tofu, and grilled tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
  2. Prepare the bamboo skewers by soaking them.
  3. Whisk together all ingredients, except tofu, until well combined. Add the tofu, covering well with sauce. Chill for at least 30 minutes; longer is better, turning once or twice to ensure tofu stays well-marinated.
  4. Transfer the marinated tofu to skewers, basting again with the tandoori sauce.
  5. Place on a pre-heated grill for 6 to 8 minutes, turning once or twice, until tofu is cooked and crisp.
  6. Pair these tandoori tofu skewers with fresh homemade cucumber raita.
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Vegan Paneer Cheese
Calories120 Kcal
Protein12 g
Fat5 g
Carbs7 g

Vegan Paneer Cheese

PunjabiVegan1680 min

Every once in a while, we come up with something so good that it impresses us so much, and we just want to shout it from the rooftops. This vegan paneer substit...

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Ingredients
  1. 2 tbsp. water
  2. 1 tbsp. nutritional yeast
  3. 1 tsp. Dijon (or whole grain mustard)
  4. 3/4 tsp. onion powder
  5. 1/2 tsp. garlic powder
  6. 1/4 tsp. salt
  7. Optional: 1/4 tsp. curry powder
  8. 1 block tofu (firm or extra-firm, well-pressed and chopped into 1-inch cubes)
  9. 2 tbsp. oil (more or less as needed for frying)
Directions
  1. Make sure your tofu is well pressed before beginning. Not sure what that means or how to do that? See this simple step-by-step guide for how to press tofu.
  2. In a small bowl, whisk together all the ingredients except for the tofu until smooth and creamy.
  3. Add the tofu, and coat well with the sauce. Allow marinating in the refrigerator for at least 20 minutes.​
  4. Heat a bit of oil in a saute or frying pan. Add tofu, coating with any extra sauce, to make sure all the sauce is used, and fry for 3 to 4 minutes on each side until golden.
  5. Use your tofu paneer "cheese" as a substitute in any Indian recipe that calls for paneer.
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