Seasoned crispy tofu (gluten-free, vegan)

Seasoned, baked, and then broiled, super-firm tofu turns chewy and flavorful, perfect for sandwiches, tacos, or salads. Here’s a simple way to get there.

Ingredients
  • super-firm tofu
  • olive oil
  • ground spices of choice (such as chili powder, cumin powder, turmeric, curry powder, chile powder, garlic powder, black pepper, and/or prepared spice mixes)
  • smoked salt or kosher salt
Method
  1. Preheat the oven or toaster oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
  2. Slice the tofu as thinly as possible. Lightly brush the slices with olive oil to make it possible for the ground spices to stick.
  3. In a shallow bowl, mix the ground spices and salt until combined. Coat the tofu with the seasoning and place the slices on the prepared baking sheet.
  4. Bake the tofu long enough so that the slices dry out and make it possible to flip them (they might stick if you try to flip them too soon), but watch that the seasoning doesn’t burn. Flip the slices, sprinkle with more seasoning if desired, and bake the second side for a few minutes. Turn on the broiler and broil until crisped, making sure the seasoning doesn’t burn and flipping the slices again if needed until crisped the way you like.
Advertisements

Brown-rice bowl with garlicky chard, sun-dried tomatoes + walnuts (dairy-free, gluten-free, vegetarian)

Rainbow chard, with its multicolored stems, makes eating your greens very enticing indeed. Consider flavoring the brown rice by cooking it with a knob of coconut oil and stirring in some green onion slices when the rice is done but still steaming. Nutritional yeast sprinkled on top of your bowl adds a nutty, cheesy flavor and is worth a try. Because chard has a natural saltiness, you might not need to add any salt to your bowl, but smoked salt is almost always a good choice.

Ingredients
  • brown rice of choice
  • garlic cloves
  • swiss chard, preferably rainbow chard
  • olive oil
  • super-firm tofu, diced (optional)
  • nutritional yeast (optional)
  • sun-dried tomatoes packed in oil
  • walnuts
  • cilantro, chopped (optional)
Method
  1. Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
  2. Meanwhile, mince the garlic and set aside. Cut the stems from the chard leaves and thinly slice. Separately, stack the leaves and cut into ribbons.
  3. In a large pan over medium heat, warm the oil. Add the chard stems, cover, and cook for a minute or two. Stir in the chard leaves and cook, stirring occasionally until slightly wilted. Move the chard to the side of the pan and move the pan so the chard is off the heat. Pour a little bit of oil on the uncovered part of the pan that is over the heat, add the garlic, and cook for a minute or so. Shift the pan back onto the heat, stir the garlic into the chard, and cook until the chard is done to your liking. Cover and remove from the heat.
  4. To serve, add a mound of rice to your bowl. Top with chard, tofu, a sprinkling of nutritional yeast, a few sun-dried tomatoes, a handful of walnuts, and some cilantro, and you’re ready to eat.

Baby bok choy with tofu, green garlic + miso over ginger rice (dairy-free, gluten-free, vegetarian)

Here’s a very satisfying one-bowl meal with layers of Asian flavors. If you can’t find green garlic (also known as spring garlic) at your farmers’ market, you can substitute dried garlic cloves. Use your favorite type of miso and the smallest, most tender baby bok choy you can find.

Ingredients
  • brown rice
  • fresh ginger, peeled and minced
  • baby bok choy
  • coconut oil
  • super-firm tofu, cut into small cubes
  • green garlic, white and light green parts, thinly sliced and parts kept separate
  • miso
  • hot water
  • hot sauce (optional)
  • green onions, green parts only, thinly sliced
  • toasted sesame seeds, for garnish
Method
  1. Soak the rice for as long as possible, then massage it in several changes of cold water. Cook the rice with the ginger in a rice cooker or in a saucepan on the stove top until soft.  Keep warm.
  2. Pull the bottom leaves off of the bok choy and slice the stems diagonally. Swish in cold water to remove any grit. Set aside.
  3. In a large pan over medium-high heat, warm the oil. Add the tofu and cook without stirring for a minute or two. Add the green parts of the garlic and stir to mix and scrape up the tofu browned bits from the bottom of the pan. Lower the heat to medium, add the white parts of the garlic, and cook for a few minutes.
  4. Spoon the miso into a small heatproof measuring cup, add a few tablespoonfuls of hot water, and whisk vigorously until the miso is combined with the water. Pour the miso mixture into the pan with the tofu and garlic and stir. Add the bok choy and toss until well combined. Cover for a minute or two to allow the bok choy to steam, then toss again. When the bok choy is softened but still bright green, remove from the heat .
  5. Spoon the rice into bowls; top with the bok choy mixture; sprinkle with hot sauce, green onions, and sesame seeds; and serve.

Chickpea salad with tofu, avocado, peppers, nuts, seeds + pesto (gluten-free, dairy-free, vegetarian)

No cooking is required for this refreshing main-course salad.

Ingredients
  • cooked chickpeas, rinsed and drained if canned
  • super-firm tofu or seasoned tofu, cut into cubes
  • mushrooms, thinly sliced
  • Asian, English, or Persian cucumber, unpeeled, halved lengthwise and thinly cut crosswise
  • red or yellow sweet pepper, chopped
  • jalapeño chile, thinly sliced
  • store-bought or homemade pesto of choice or mayonnaise of choice
  • toasted slivered almonds
  • raw or toasted pumpkin seeds
  • balsamic vinegar or vinegar of choice
  • avocado
  • rice cakes, preferably brown rice
Method
  1. In a large bowl, add the chickpeas, tofu, mushrooms, cucumber, sweet pepper, and jalapeñol. Add a tablespoonful of pesto and the nuts and seeds, season with vinegar and more pesto, and toss well.
  2. Cut the avocado into cubes and place on top of the salad. Break the rice cakes into tiny bits. Gently toss the salad until just combined and serve.

Zucchini stewed with tomatoes, mushrooms, peppers + spices (gluten-free, sugar-free, dairy-free, vegan)

Here’s a salute to summer zucchini. For a main dish, add a large quantity of the vegetables to serve over your favorite grain or pasta; for a first-course soup, add more juicy tomatoes. Instead of the mix of spices listed, use any spice mix or grill rub that you enjoy.

Ingredients
  • extra-virgin olive oil
  • mushrooms, thickly sliced
  • red onion, chopped
  • sweet peppers, chopped
  • jalapeño chile, sliced
  • chopped fresh tomatoes or canned tomatoes with juices
  • kosher salt
  • zucchini, sliced into thick rounds
  • super-firm tofu, cubed (optional)
  • mixed ground spices (such as cayenne, caraway, cumin, coriander, and garlic powder)
  • freshly ground black pepper
  • chopped fresh parsley
Method
  1. Warm the olive oil in a large pan over medium-high heat. Add the mushrooms in one layer and cook, without stirring, until browned. Lower the heat to medium. Stir in the onion, peppers, and chile, cover, and cook until softened. Stir in the tomatoes and sprinkle with salt, cover, and cook until the tomatoes are cooked through. Add the zucchini and tofu, cover, and bring to a simmer. Lower the heat to medium-low and continue cooking, stirring occasionally, until the zucchini is soft. If the mixture becomes dry, add a splash of water.
  2. Stir in the mixed spices and cook a minute longer. Season with salt to taste and a few grinds of pepper, sprinkle with the parsley, drizzle with some olive oil, and serve.

Garlic-ginger poached tofu with greens + brown rice (gluten-free, dairy-free, vegan)

Why not try poaching tofu with garlic and fresh ginger and see what happens? The inspiration for this recipe comes from the Spring 2016 issue of GFF: Gluten-Free Forever magazine, available at newsstands now. To cut down the cooking time of the brown rice, soak the rice in water for an hour or two before proceeding with the recipe.

Ingredients
  • brown rice or rice of choice, rinsed and drained
  • garlic cloves (several for the poaching liquid and 1 for the dressing), thinly sliced
  • large piece of ginger, peeled and grated
  • super-firm tofu, cut into bite-size pieces
  • tamari or soy sauce
  • dried chiles (optional)
  • greens (kale, Swiss chard, collards, or beet greens), stems removed and leaves coarsely chopped
  • toasted sesame oil
  • fresh lime juice or lemon juice
  • fruit vinegar or balsamic vinegar
  • fresh chile (jalapeño, Fresno, or serrano), thinly sliced (optional)
  • cucumber (Asian, Persian, or English), thinly sliced
  • fresh cilantro leaves
  • fresh mint leaves
Method
  1. Cook the rice the way you usually do or per the package directions. Cover and keep warm.
  2. Meanwhile, add water to a saucepan and add the garlic and ginger. Bring to a simmer over medium heat. Add the tofu, tamari, and dried chiles. Stir and cook, uncovered, at a simmer until the tofu has the degree of flavoring you like. Using a slotted spoon, transfer the tofu to a bowl, reserving about ¼ cup of the poaching liquid.
  3. Return the remaining poaching liquid to a boil in the same pan. Blanch the greens in the liquid until tender. Drain and set aside.
  4. In a bowl, add more tamari and whisk together with the sesame oil, lime juice, vinegar, garlic, fresh chile, and the reserved poaching liquid. Adjust the seasonings.
  5. To serve, add warm rice to individual bowls. Top each with chard, tofu, slices of chile and cucumber, and cilantro and mint leaves. Drizzle the dressing on top and serve.

Kale salad of sugar snap peas, cucumber, fennel + almonds with toasted sesame oil (gluten-free, dairy-free, vegetarian)

Juicy, crunchy, sweet, and tangy—this salad has it all. You can use any salad veggies you like, such as radishes, carrots, and sweet pepper. For bean lovers, add cooked beans, such as pintos or chickpeas. For egg lovers, add a hard-cooked egg. This salad was inspired by a friend (thanks, JS!).

Ingredients
  • Tuscan kale (also known as lacinato, dinosaur, or black kale)
  • kosher salt
  • fruit vinegar or balsamic vinegar
  • sugar snap peas, strings removed and thinly sliced
  • cucumber, quartered lengthwise and thinly sliced
  • fennel bulb, trimmed and diced
  • green onions, thinly sliced
  • super-firm tofu, diced (optional)
  • chia seeds (optional)
  • toasted sesame seeds (optional)
  • toasted unsalted slivered or sliced almonds
  • toasted sesame oil
  • freshly ground black pepper
Method
  1. Strip the kale leaves from their stems (compost the stems). Rinse and dry the leaves (using a salad spinner if you have one). Coarsely chop or cut the leaves into strips and transfer to a large bowl. Lightly sprinkle the leaves with salt and massage with your hands until the leaves wilt and darken. Sprinkle vinegar over the leaves and massage some more.
  2. Add the snap peas, cucumber, fennel, green onions, tofu, chia seeds, sesame seeds, and almonds and toss well.
  3. Drizzle sesame oil over the salad, add a few grinds of pepper, and toss again. Season to taste with salt, vinegar, and sesame oil as needed and serve.

Egg salad with veggies, sunflower seeds, green olives + herbs (gluten-free, dairy-free, vegetarian)

Great for filling tacos, stuffing an avocado half, or topping a mound of salad greens, this dish is quick to put together for lunch, an afternoon snack, or a light meal if you have hard-boiled eggs or tofu in your fridge waiting to be eaten. If you like a tangy salad, squeeze in some lemon juice or drizzle in a favorite vinegar.

Ingredients
  • fennel bulb, trimmed and chopped, or celery ribs, thinly sliced
  • greens (such as kale, collards, chard, or beet greens), massaged or lightly steamed/microwaved, then thinly sliced
  • green onion, thinly sliced
  • sweet pepper, chopped
  • hot chile, thinly sliced
  • fresh oregano, cilantro, and/or parsley, minced
  • pitted green olives, chopped
  • hard-boiled eggs, peeled and chopped, or plain or seasoned tofu, mashed or diced
  • prepared mustard of choice
  • mayonnaise of choice
  • toasted sunflower seeds
  • kosher salt and freshly ground black pepper
Method
  1. In a large bowl, combine the fennel, greens, green onion, sweet pepper, chile, herbs, and olives.
  2. In a small bowl, mash the eggs with the mustard and mayonnaise. Add the eggs and sunflower seeds to the veggie mixture and toss to combine. Season to taste with salt and pepper and serve.

Tomatoey green bean, mushroom + quinoa stew (gluten-free, dairy-free, vegetarian)

A farmer at my local farmers’ market still has green beans, hence this dish. If you have leftover rice, you can add it to the stew when the quinoa is done or serve the stew over the rice.

Ingredients
  • coconut oil or extra-virgin olive oil
  • mushrooms, halved
  • leek, white part only, halved, rinsed, and cut into half-moons
  • salt and black pepper
  • fresh or canned chopped tomatoes
  • quinoa, rinsed and drained
  • Romano beans, trimmed and sliced thinly, or green beans, trimmed and cut into 1-inch pieces
  • super-firm tofu, cubed (optional)
  • minced garlic or garlic powder
  • dried basil
  • turmeric
Method
  1. Warm the oil in a large frying pan over medium heat. Add the mushrooms and cook, undisturbed, until the mushrooms are sizzling and browned. Add the leek, sprinkle with salt, and cook until softened. Stir in the tomatoes, cover, and cook until the tomatoes are broken down and saucy.
  2. Meanwhile, in a small pan, toast the quinoa until golden. Add the quinoa, beans, and tofu to the tomato mixture, add water to just cover, and cook, covered, until the quinoa is tender and the beans are cooked the way you like.
  3. Stir in garlic, basil, and turmeric. Warm through, season to taste with salt and pepper, and serve.

Lemony panfried broccoli over oven-crisped rice (gluten-free, dairy-free, vegetarian)

These simple ingredients turn out complex flavors, with the crispy rice adding a satisfying crunch. To get the crunchy texture, you’ll need leftover rice or freshly cooked rice that’s been chilled so that the rice is dry.

Ingredients
  • cooked brown rice
  • extra-virgin olive oil
  • onion, sliced into half-moons
  • tofu, diced (optional)
  • garlic cloves, minced
  • broccoli, chopped
  • zest and juice of 1 lemon
  • kosher salt and freshly ground pepper
  • parsley, minced
Method
  1. Heat the broiler in a toaster oven or regular oven. Line a rimmed baking sheet with parchment paper. Add the rice to the baking sheet in one thin layer and broil until toasted and crispy. Set aside.
  2. Meanwhile, heat the oil in a large pan over medium heat. Add the onion and tofu and cook without stirring for a minute or two, then stir occasionally until lightly browned.
  3. Add the garlic and broccoli, stir, and cook, covered, until the broccoli begins to turn bright green. Add the lemon zest and juice, stir, and cook, covered, until broccoli is done the way you like it. Season to taste with salt and pepper, sprinkle with parsley, and serve over the crisped rice.