Tofu Quinoa Fresh Rolls With Easy Peanut Sauce

I love the end of spring and beginning of summer. The beginning of summer is always filled with the anticipation of all the good things to come... Sunshine. Farmers market bounty. Picnics. Beach trips. The best action movies of the year. And all of the amazing summer food.

As the weather starts warming up, I naturally start craving lighter foods and wanting to spend less time in the kitchen and more time outside. Can you relate?

And that's where these fresh rolls come in. Fresh rolls are a popular Vietnamese dish and I love them in summertime when fresh basil and cucumber are are season. These fresh rolls involve thin strips of crispy tofu combined with quinoa for a hearty, protein-rich snack or side dish. I love enjoying these with a simple green salad while lounging in the sun. Hooray for (almost) summer.

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Peach Fried Rice

When you are looking for a new apartment, there are a lot of things to consider: the price, size, neighborhood, amenities, access to public transportation, etc.  But for me?  It's all about the kitchen. Obviously.

Is there a dishwasher?  What kind of storage are we talking about here?  Will I have space for fermenting kimchi?  Is the apartment close enough that I can walk to a farmers market or a food co-op?  And don't even get me started on access to natural light for photographing food.  That's a whole other post.

I'm pretty resourceful when it comes to space.  For the last two years I've been living in a 460 square-foot apartment with my partner and two cats.  That's a huge feat right there.  But we've definitely outgrown the space and now it's time to move on to something a bit bigger.  But I sure will miss my kitchen...

Peach fried rice is the perfect way to say goodbye.  Whether it's goodbye to a visiting relative, the end of peach season, or goodbye to your adorable little kitchen, I think this dish will leave a lasting impression.

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Tofu Pho (Vietnamese Noodle Soup)

So you burned your fingers making lasagna. No big deal.

The lasagna is finally done cooking. ...and it's the worst thing ever. No worries. Just breathe.

You cat has just decided that now would be the perfect time to run across the counter and get cat hair in your worst-lasagna-ever. Just breathe.

He also knocked over your water glass in the process and spilled it across your laptop. Breathe.

The computer still works. Count your lucky stars. Remind yourself to never again leave it near a glass of water. And breathe.

I know you've been here. I know you've stood in this exact spot in your kitchen looking at a dinner failure and wondering what the heck to do now.  Lucky for you it's time to reboot and make this yummy pho instead. Things are about to get better, promise.
 
Pho is a Vietnamese noodle soup that is full of flavor and, in this version, veggies! It is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch. I love making it in the winter because it's hot and satisfying as well as a great one-bowl meal.

Now, let's get to it. Gather these yummy ingredients and get ready to make a rich, flavorful broth.  Leave them to simmer for a bit.  Now you're off to better things. 



Like tofu!  We're gonna cube this up, toss with a little oil, and bake until just crispy on the outside.  Yum.  That's heaven right there.

Alright, time for those rice noodles.  Get 'em out.  Get 'em soaking. 

 

We're almost there now.  Steam some veggies.  Assemble it all.  Top with your favorite garnishes... and breathe.  You just made pho. 
 

This recipe serves two, but you can definitely double or triple it to serve more.  I like to make a big pot of the broth over the weekend so it's ready for quick weeknight dinners.  In my broth I used Bragg's Liquid Aminos instead of soy sauce because it's gluten-free.  If you are not concerned about gluten, feel free to use soy sauce instead.  And if you are avoiding soy, this soup can easily be made without the soy sauce and tofu. 

Tofu Pho (Vietnamese Noodle Soup)
Adapted from The Kitchn
Serves 2

Broth
1 cinnamon stick
1 star anise
1 large yellow onion, peeled and roughly chopped
2 green onions, chopped
2 large garlic cloves, sliced
2-inch piece of fresh ginger, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 cups (unsalted) vegetable stock
1 Tablespoon Bragg's Liquid Aminos (or soy sauce)

Other Ingredients
1/2 block tofu, cut into cubes
2 Tablespoons coconut oil (or another oil suitable for medium-high heat cooking)
1/2 pound dried, flat rice noodles
1.5 cups broccoli, chopped
2 heads of baby bok choy, chopped
1/4 cup snow peas, chopped

For serving, optional
1 lime, cut into wedges
2 large sprigs of Thai basil
1 jalapeño, sliced
1 cup fresh mung bean sprouts
sprinkle of red chile pepper flakes


Preheat oven to 350 degrees F.

In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.  Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes, until frangrant, stirring to prevent sticking.  Add the stock and Liquid Aminos.  Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.  Strain and keep hot until ready to serve.

Toss tofu with oil and lay flat on sheet pan.  Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside.  Set aside. 

Place noodles in a large bowl.  Cover with hot water and soak for about 8 minutes.  (The soaking time depends on the width of your noodles.  I used 1/16" noodles which require little soaking time.)  The noodles should be firm, but not hard.  Drain and set aside. 

While broth is simmering, tofu is baking, and noodles are soaking, lightly steam your veggies for 5 minutes.  They should be bright green and crisp, but not tough.

Assemble:  divide noodles, tofu, and vegetables into two bowls.  Top with broth.  Serve lime, basil, peppers, mung beans, and red pepper flakes on the side and add into your soup, if desired.

Spicy Tofu and Spelt Berries

I guess it's about time we talk about it.  I mean, it's right around the corner and those red hearts everywhere are pretty hard to miss.  Valentine's Day, anyone?

There's the crowd that celebrates it all crazy-like.  Sending roses to their loved ones, themselves, and their dog.  Then there's the group that gets angry about this holiday.  You know, the ones who listen to Alanis Morissette's "You Oughtta Know" on repeat and burn photos.  Not that I would know, or anything.

In recent years though I've met more people that celebrate Valentine's Day in moderation.  Doing small, sweet gestures for others or themselves.  I like the simplicity in that.

Speaking of simplicity, I've been trying to incorporate different grains into my diet lately.  Spelt berries are one of my favorites and they seem to be popping up everywhere. They're a little hard to describe to someone who's never had them before.  The best I can say is they're similar to brown rice, but with a nuttier taste and and chewier texture. You can find them in the bulk section of most health food stores. 

This salad is inspired by the one that's served in the deli at PCC Natural Markets and it's curbed my hunger many times.  This recipe makes a batch for 6 which always leaves me with plenty of leftovers for lunch.  If all goes as planned, this might even end up as my Valentine's Day dinner.  Delicious, healthy, and super simple.  Just the way I like it. 

 Spicy Tofu and Spelt Berries
From PCC Natural Markets and adapted from the Veg-Feasting Cookbook

Serves 6.

1/4 cup tamari
1/4 cup toasted sesame oil
1/3 cup olive oil
2 Tbs rice vinegar
1 Tbs apple cider vinegar
1 Tbs grated fresh ginger
3 garlic cloves, minced
2 blocks of firm tofu, cut into cubes
1.5 cups spelt berries
1/4 head of purple cabbage, shredded
1 red bell pepper, julienned
2 carrots, grated
3 green onions, chopped
3 Tbs fresh parsley
cayenne pepper to taste
sea salt and freshly ground pepper to taste

I like to press the tofu beforehand to make it firmer and drain some of the watery liquid.  I usually place it on a plate and put another plate on top of it with some weight on it (a few cookbooks stacked up always seem to work nicely).  Let the tofu drain for about 30 minutes.

Heat oven to 350 degrees F.  In a medium bowl, whisk together the tamari, sesame oil, olive oil, rice vinegar, cayenne, ginger, and garlic to make a sauce.  Place the tofu cubes in a 9x13-inch casserole dish, pour half the sauce over the tofu, and bake for 20 minutes, then let cool.

Meanwhile, bring 4 cups of water to a boil in a large saucepan, add the spelt berries, stir, cover, and simmer until tender, about 45 minutes.  Drain the berries, then place them in a large bowl and toss with the remaining sauce.  Add the cooled tofu, then add the cabbage, carrot, parsley, green onions, and salt and pepper to taste.

Lemon Pepper Tofu

This is usually about the time of year when I start wanting to take a vacation to someplace sunny.  Or a vacation in general.  That would be nice. 

Speaking of sun, are you getting enough Vitamin D?  In case you've missed all of the hype in the news recently about vitamin deficiencies I'll fill you in. Vitamin D comes from the sun and there are a couple of food sources as well.  If you're lacking in sunlight, you might want to think about taking a supplement. 

I had my vitamin levels tested last year and found out that I was especially low in Vitamin D, Iron, and B12.  Even for those of us with a healthy varied diet, there are still vitamins we could be low in -- especially B12 for vegans since you can only get this one from animal sources.  

I promise not to nag, but if you're not taking any supplements it might be something good to think about.  Or, you could always head to the Southern Hemisphere to get your Vitamin D the natural way.  Since I put the idea in your head I guess I can't be jealous.

 

The next best thing to sunlight right now is lemon zest.  I love using lemon zest in the winter because it perks up my taste buds and my mood.  This tofu is a perfect harmony between lemon and pepper.  It's not too spicy (unless you want it to be), but it's got a lot of flavor.  For anyone who fears tofu or is tired of it being stir-fried with soy sauce, this recipe is a must.  

Lemon Pepper Tofu

From Clean Start by Terry Walters
Serves 2

1 pound fresh tofu, cut into 1/2-inch fillets
2 garlic cloves, minced
2 Tbs extra virgin olive oil
4 Tbs fresh lemon juice
2 Tbs mirin
Freshly ground black pepper
Zest of 1 lemon
1/4 tsp crushed red pepper flakes

Wrap tofu in a paper towel and gently press out excess liquid.  (I usually stack a couple of plates on top of the tofu to weigh it down and leave it sitting for about 10 minutes to drain.)

Heat large cast-iron skillet to medium heat and saute garlic in olive oil for 2 minutes.  Add 1 tablespoon lemon juice, 1 tablespoon mirin and plenty of pepper. Stir to combine and place tofu in pan.   Saute 4 minutes, flip fillets, add another tablespoon lemon juice and more pepper as desired.  Saute 4 minutes longer, flip tofu again, add 1 tablespoon lemon juice and final tablespoon of mirin.

Saute 4 minutes or until evenly browned.  Flip one last time, add remaining tablespoon of lemon juice, lemon zest, and crushed red pepper and saute 4 minutes or until evenly browned.  Remove from heat and serve.  Garnish with a dash of red pepper, black pepper, and lemon zest.

Miso Soup for the Soul

This soup is what you turn to when you do something bad.  Something bad?  Yes, something bad.  Something bad involving eating five mini cupcakes before dinner.  Just because they're vegan doesn't mean that you can get away with that.  Trust me.

I started a new job this week and I've been counting my blessings daily.  I'm so fortunate to have been with such a great organization previous to this and now have this amazing opportunity in front of me.  I'm still working in the nonprofit sector, but my new job involves coordinating a whole foods farm-to-table meal program for local day cares, shelters, and senior centers.  The organization just a got a grant through the USDA so they are expanding their program to include nutritional education with the kids and more involvement with local farms.  I honestly can't believe I'm getting paid to be a part of this.  It's awesome work. 

How about we talk about food some more?  I suppose you don't have to do something bad to deserve this miso soup.  You could simply make it because you want to do something good for your body (unlike me today).  This soup is easy-to-make and combines the medicinal benefits of sea vegetables and miso.  Since miso is a living food, boiling it will destroy its beneficial enzymes, which is why the recipe calls for adding it in at the very end.  This recipe calls for wakame, which is a thin piece of seaweed that can be found fresh or dried.  It's different from nori (the dry, brittle sheets of seaweed used for sushi rolls), but you could also substitute nori if that's what you have on hand. 

From Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters.

Serves 4.

6 cups water
3 carrots, sliced thinly into matchsticks
12 ounces extra firm silken tofu, diced
3 inch strip wakame, broken into small pieces
dash of tamari or shoyu
1/4 cup miso
2-3 scallions, chopped

In large pot over high heat bring water to boil. Add carrots, tofu, wakami, and tamari, reduce heat and simmer 10 minutes. Remove from heat.

In separate bowl, dissolve miso in 1/3 cup water. Ladle soup into individual bowls and stir 1 generous tablespoon of dissolved miso into each serving. Top with chopped scallions and serve.

Classic Tofu Sandwich

It wouldn't be right to enter back-to-school season without talking about sandwiches. However, I have to admit I feel a little weird about putting a tofu sandwich on a vegan blog. I mean, that's all vegans eat anyway, right? Just tofu and salads?

Nonetheless, this is one of my favorite and easiest-to-make tofu sandwiches. Here are some reasons why you will love it too:

1. Prep time is less than 10 minutes - which is perfect for when you're super hungry or scrambling to pack a lunch first thing in the morning.
2. It's a cold sandwich (great for taking on-the-go!)
3. It's filling! One of the big problems that I have with other vegan sandwiches is that they use too much processed fake meat or it's all veggies (and then I'm hungry an hour later). This one guarantees the best of both worlds.

Makes about 6 sandwiches

1 loaf of good whole grain bread (my fave is Dave's Killer Bread)
1 Block of Tofu (I usually use plain extra-firm)
1 container of sprouts
1 cucumber, sliced
1 onion, sliced
Salt & Pepper to taste
Dijon Mustard to taste
2 Avocados

To keep prep time to a minimum, grill your tofu ahead of time:
Cut your tofu block into 1/2-inch slices. Add a little oil to a grill or frying pan and cook the tofu slices on medium heat for about 3 minutes on each side, or until it is medium brown. Place in a glass container and store in the fridge until ready to use.

To assemble the sandwich:
Grab your bread and add Dijon mustard to one slice and mash about a third of an avocado to another. Sprinkle a little salt and pepper on one side. Add two pieces of tofu and a few slices of cucumber and onion. Top with sprouts and serve.

If you're not a cucumber fan, you could always substitute some grilled bell peppers or zucchini. Tomatoes go well on this too.

Greek Salad

Become a student of change. It is the only thing that will remain constant.

— Anthony J. D’Angelo

You may have guessed by now that I love food. Well, in the process of reviewing my finances from August, I realized that I may love food too much. Last month I broke my own record and spent more on food than on my rent. Eek!

At first I wanted to kick myself for all the trips to the farmer's market for extra tomatoes or nectarines. These certainly aren't necessities and, of course, I could live without them. But, where would my life be without these things?

I had an internal debate with myself for awhile and then decided that even though these costs add up, the joy they bring me is worth it. This is the time of the year to enjoy perfectly ripe nectarines or tomatoes that aren't flown in from Mexico. And, this blog was started with the intention of reconnecting me with my food. Apparently it has worked! I can now confidently say that pleasure and joy are present in every one of my meals.

So, instead of regrets, let's celebrate! Let's celebrate and live up tomato season while we have it. After all, it won't be here forever.

This salad is a vegan twist on the classic Greek salad. With marinated tofu, you won't miss the feta and it makes the dish a bit heartier.

Marinade:
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves

1 block tofu, sliced into small cubes
1 cucumber, seeds removed & sliced into half-moon shapes
1 pint cherry tomatoes, sliced in half
1/3 cup kalamata olives, sliced in half
1/2 red onion, sliced
Salt & pepper to taste

Mix the ingredients for the marinade and let the tofu soak it up for a few hours. Then mix the tofu and other ingredients together. Finish it off with a drizzle of olive oil and salt & pepper to taste.

Tofu Rolls

Gee, it's been a long time, huh? Well, let's catch up. What's new with you? How was your week? What did you do on July 4th? And, most importantly, what have you been eating?

It's been an interesting week over here. I dyed my hair three times. I went on a long bike ride. I've been working on a scrapbook. And I made some sushi. Since the sushi is probably the most interesting part, let's talk about that.

I absolutely love vegan sushi. Actually, I've never had any other kind of sushi... what's raw fish like? The problem with being a vegetarian/vegan sushi lover is that sushi is really all about the fish. Sure, there are definitely some sushi places that have great non-fish options (if you live in Seatte, check out Kitaro in Wallingford). But, for most sushi places, vegetarian sushi is limited to avocado rolls.

This is why I embarked on a qwest to make my own sushi. I decided to start by making my favorite tofu rolls: tofu, avocado, and cucumber. Classic. I was feeling particularly lazy and added in plain, raw tofu. You can always bake yours and/or marinate it beforehand.

Making sushi is definitely an art, but it's not as challenging as I expected it to be. And, the good news for you is that if I can do it, you certainly can too. So, here's what you'll need to get started:

• a bamboo mat
• 1 cup sushi rice (I used Nishiki brand)
• 2 cups water
• 1 Tbs seasoned rice vinegar
  
• nori strips
• 1 block of tofu
• 1 avocado
• 1 cucumber
  

It doesn't take too much rice and fillings to make these sushi rolls so the ingredients above will make several batches.

Start by washing your rice. Add 1 cup of the rice to a pot and wash thoroughly. The water will initially be a milky white color, but keep rinsing until the water runs clear. Then add 2 cups of water to the pot and bring to a boil. Next, lower the heat and let it simmer until the rice is done. (You can also use a rice cooker.)

When rice is done, put it in a separate bowl and mix with 1 tablespoon of seasoned rice vinegar. Place a damp towel over the bowl to keep it moist.

Prepare the fillings. Start by cutting off the ends of the cucumer and then slicing it into quarters. Remove the seeds and then slice each quarter into thin strips. Cut open the avocado and remove the pit. Peel off the skin and slice the avocado into thin strips. Slice your tofu block into thin strips as well.

Grab your bamboo mat and lay your nori sheet on top of it. Cover the nori with a thin layer of the rice. This should cover about 2/3 of the sheet.


The next step is to flip the nori sheet over. A handy trick is to put a layer of plastic wrap between the nori sheet and the bamboo mat so that the rice does not stick to the bamboo mat. I forgot to do this step, but it makes a difference!

You will then add your fillings. Make sure that you are putting these on the end of the nori that does not have rice on the other side. It doesn't take too much to fill these rolls up, so a few strips of avocado, tofu, and cucmber should be enough.


Now you're ready to roll! Take your mat and begin to roll the nori starting at the end where your fillings are.


Continue to roll.


Your finished product will look something like this. If you used a plastic sheet, your roll will be wrapped in plastic and your mat will not be covered in rice!


Slice your sushi into individual rolls. If you used a plastic sheet, make sure to remove this prior to slicing.


Put on a plate and serve!

Spicy Zucchini with Tofu

This has been a weird weekend for many different reasons (none of which I will go into detail here). Here is how today went. Wake up. Walk into the kitchen and open the fridge. Search for nutritious morsels to satisfy taste buds and belly. Spot some zucchinis and pull them out. Grab some tofu. Dig deeper into the fridge and pull out... yes! Some green onions. We're good to go.

I have to admit I had no idea what I was making. I placed a pan on the stove and drizzled in some olive oil. I sliced the zucchini and cubed the tofu, throwing it all into the pan. I stood there, sautéing in my morning stupor, and trying to plan the course of my day. I might not be able to control all of the craziness in my life, but I can control my brunch, and today, that was just fabulous.

3 zucchinis, sliced
1/4 block extra-firm tofu, cubed
green onions for garnish
olive oil
cumin
paprika
cayenne pepper
salt and pepper
balsamic vinegar

Place zucchini and tofu in a pan over medium heat and sauté with the olive oil for 5 minutes or until lightly browned, turning as needed. Sprinkle with cumin, paprika, cayenne pepper, salt, and black pepper to taste. Remove from heat and garnish with green onions and balsamic vinegar.

Gluten-free

Sesame Tofu Bowl

Good friendship begins with good food. Well, at least that's my philosophy. Erin (B.) and I have known each other since elementary school and always seem to entertain ourselves with food - whether that's talking about it, cooking it, eating it, or spilling it on ourselves.

She recently moved and I went over last night to see her new place. With all of the cooking I've been doing for this blog I, of course, had to bring her dinner. She hadn't moved in all of her kitchen equipment yet, but I found a pretty creative solution to cooking with minimal supplies: my new Pyrex.

I always bring my own lunch to work and school and previous to buying Pyrex, I stored it in plastic containers. Even though the plastic containers are supposedly "microwave safe," given all the connections between heating plastic and cancer I refuse to do it. So, I would find myself lugging around extra dishware. Lame.

The great thing about Pyrex is that it's glass! I prepped all the food, threw it in the Pyrex, and then just stuck it in the oven to reheat when I got to Erin's. Any leftovers just went right back into the Pyrex for today's lunch. Genius.

Add the Sesame Broccoli & Sweet Potatoes to this bowl for a complete meal.

Brown rice:
1 c brown rice
4 c water
2 vegan bouillion cubes

Combine the water, rice, and vegan bouillon. Bring water to a rapid boil in a medium saucepan for about five minutes and then turn the heat down to low-medium. Cover and cook for about 45 minutes.

Keep an eye on the water level - if it runs out of water add another cup as necessary. After 45 minutes, check the texture. If you like it chewy, it should be almost done. If you like it softer like I do, continue cooking (keeping an eye on the water) for another 10-15 minutes. Once you have reached the desired texture, drain any excess water if necessary.

Sesame tofu:

1 block extra firm tofu
1 tbsp sesame oil
1 tbsp freshly grated ginger

2 garlic cloves, minced

salt and pepper to taste
sesame seeds for garnish

Remove the tofu from the package and drain the liquid. Place the block of tofu on a plate and place a second place on top of it. This will help draw out the excess moisture. Let it sit for 10 minutes.

While the tofu sits combine the sesame oil, ginger, garlic, salt and pepper in a bowl. Marinate the strips in the mixture for about 30-60 minutes.

Cook the tofu over medium heat in a frying pan for 15-20 minutes, flipping halfway through. Sprinkle with sesame seeds for garnish and serve.

Gluten-free

Basic Baked Tofu

I've heard a lot of differing opinions in the debate about soy. Some say soy is great for you because it's low in calories and fat, but high in protein. Some also say that soy reduces heart disease. However, others say that soy causes hormonal imbalances since it mimics estrogen. There are also many questions about genetically-modified soy. I'm sure my fellow grad student, Erin (M.), is far more knowledgeable about these areas than I am. ;)

What I do know about soy is that there are a lot of people who have soy allergies or can be sensitive to it. I consider myself to be part of this second category, so I try to limit my use of soy in my cooking. However, I do love a good batch of marinated tofu.

The fun thing about tofu is that it has no real flavor of it's own - it's a blank canvas for marinades and sauces and can be used in many different dishes. Tofu is made from soybean curd that has been pressed into blocks. There are different varieties of tofu - silken, soft, firm, extra-firm - which relate to the moisture content. For most of my cooking, I prefer the extra-firm variety because it holds together the best.

This recipe is a just a basic batch of marinated tofu that has been baked. It can then be used in wraps, salads, sandwiches, or with rice or quinoa. It's also a great snack.



Here's how I made mine:

1 package extra-firm tofu
3 tbsp soy sauce
1 tbsp olive oil
1 tbsp dried basil
1 tbsp spicy mustard
salt
pepper

Remove the tofu from the package and drain the liquid. Place the block of tofu on a plate and place a second place on top of it. This will help draw out the excess moisture. Let it sit for 10 minutes.

While the tofu sits, mix the soy sauce, olive oil, basil, mustard, salt, and pepper together in a medium-sized bowl. After 10 minutes, slice the tofu in strips about 1/2 inch thick. Marinate the strips in the mixture for about 30-60 minutes.

While the tofu is marinating, preheat the oven to 375 degrees F. After it is done marinating, place the tofu strips on a baking pan and bake for 30-45 minutes, flipping halfway through.


The nice thing about this recipe is that it's easy to make and can be modified in different ways. You can also experiment with different spices in your marinade. To mix it up, try using parsley, cilantro, garlic, ginger, or onion powder. You can also use sesame oil or lemon juice instead of soy sauce.