Thursday, January 9, 2014

~ living vegan 02 ~

So here it is!  The first recipe in my Living Vegan series...

Tofu, Peas, and Roasted Vegetables

This simple recipe could be a lunch or dinner and it's my favorite quick meal.  Got vegetables?  Got tofu?  Got an oven?  You're pretty much set!

Some vegan cooking basics:
Tofu is one of those things that soaks up any flavor that you marinate it in.  I like to use low sodium soy sauce, garlic, and black pepper, but try anything you like!  Tofu is a good experimental food.

01. Start by preparing the roasted vegetables and preheating the oven to 350 or 375, depending on how hot your oven gets.  I used potatoes, sweet potatoes, and carrots, but you can really use any vegetable that doesn't fall apart when roasted.  Beets, carrots, any kind of potato, brussel sprouts, and asparagus work really well.  

02. cut the vegetables into equally sized chunks, throw them into a good sized roasting pan (large enough so that the veggies aren't crowded), drizzle some extra virgin olive oil on them, add some black pepper, and toss until they're well coated.  

03.  While the oven is preheating, open up a package of firm tofu, drain out the liquid, and slice it into as many pieces as you like (for one person, I usually use two pieces).  Fold a few paper towels over the pieces of tofu and gently press down to squeeze the liquid out.  Now, get a bowl or plate and mix the marinade (no measurements here - just use common sense.  I always accidentally use too much, but save the excess for drizzling over the peas before you eat!), and place the pieces of tofu into it.  Once a few minutes have passed, flip the tofu over to coat the other side and then let them be until you're ready to cook them.

04.  If you are cooking beans or peas to go along with the meal, go ahead and get started on them now!  It's a general rule that store bought beans/peas take a shorter amount of time to cook than if they're homegrown or purchased from a farmer's market.  

05.  When the oven is preheated (and it most likely will be by now) go ahead and stick the roasting pan and veggies in.  I like to let them cook for 10-15 minutes, then toss them with a spatula so they can roast on the other side.

06.  When the roasted veggies are done or close to being done, heat up a pan on the stove (I like to start out on high heat and then turn it down to medium high), and add a bit of light olive oil (too much oil = slippery tofu).  When the pan is heated, place the tofu in it, let the pieces brown on one side and then flip them over.  

Et voila!  When you've fixed your place, take some of that tofu marinade and drizzle it over the peas/bean, and you have a perfect meal!

Try it out and let me know what you think!  And I'd love to hear how you marinate your tofu.


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