Using tofu in a dessert may seem a little awkward; at least, that's what I thought about the idea. But there's nothing but to give it a try! The verdict: fantastic! Nobody can guess there's tofu in it. Delicious and light, perfect to eat without guilt.
While grilling is traditionally considered a meat-oriented pursuit, there's no need for vegetarians or veg-friendly omnivores to miss out on the pleasures of grill-cooked food. Here are five ideas for building flavorful and filling vegetarian skewers or kabobs, along with some recipes for inspiration.
"Tofu steak" is one of those Japanese restaurant menu items I'm overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn't topped with bonito, or dried fish flakes). I've found most tofu steaks to be uninspiring, but then a a ginger-laden version at one restaurant changed my opinion. It turned tofu steak from a dish I was relegated to eating to something I started craving at home.
What looks like a loaf of bread above is actually the beginnings of seitan, a vegetarian protein that's made from wheat gluten. Also known as wheat meat, seitan (pronounced say-tahn) has a meat-like texture and fairly neutral flavor that can be enhanced in different ways. Growing up with Chinese-style canned seitan, I had never been a big fan until I tried a friend's homemade version. Far from the dense and rubbery "satan" of my nightmares, it was pleasantly chewy and deeply savory. Trying my hand at homemade seitan is one of my new year's cooking resolutions. Have you ever made it?
For many of us, a vegetarian Thanksgiving means loading up on side dishes. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.
When Emma wrote about learning to love green cabbage last week, my thoughts turned to one of my favorite childhood dishes. Gơi chay is a vegetarian version of the traditional Vietnamese gơi gà, a refreshing cabbage salad with chicken – or in this case, tofu – and fragrant herbs.
Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.