Vegan Tofu Satay

Vegan Tofy Satay | Stile.Foto.Cibo

Are you drooling yet? One photo should be enough to make that happen. I know I am even thinking about how delicious this dish was.

I’m always looking for new ways to cook up tofu and this seemed like a no brainer. I used to love chicken satay and sometimes Thai restaurants have tofu satay. It’s one of my favorite Thai dishes! How had I not made it at home yet?

Well, that situation has been rectified thanks to this amazing meal. This serves two. Feel free to double if you’re having lots of people over (or if the two of you are particularly hungry).

Vegan Tofu Satay | Stile.Foto.Cibo

Tofu:

  • 1 package firm or extra firm tofu
  • 1 clove of garlic, minced
  • 1 tablespoon sriracha hot sauce
  • 3 tbsp soy sauce
  • 1 tbsp coconut oil
  • 2 tbsp sesame oil
  • 1 tsp agave nectar

Skewers, soaked in water for up to an hour.

Satay Sauce:

  • 2 tbsp coconut oil
  • half an onion, chopped
  • 1 tbsp sriracha hot sauce
  • 1 clove of garlic, minced
  • 2/3 c smooth peanut butter
  • 1 tsp agave nectar
  • 1/2 can coconut milk

Prep your tofu. Cut the block into four big sections, wrap in paper towels, and press with weight for an hour to an hour and a half.

Once the tofu is pressed and nice and dry, cut it into smaller pieces. The size you’re going to want to skewer them.

Mix all of the marinade ingredients together in a dish (I used a loaf pan because it’s what I had on hand). Add the tofu and toss it around a bit. You’re going to end up only really coating one side of the tofu. That’s okay. Let it sit for 30 minutes, come back to it, and flip it to the other side. It’s going to real real slimy. Just prepare yourself for that.

Vegan Tofu Satay | Stile.Foto.Cibo

While the tofu is marinading, go ahead and move into sauce land.

Add your coconut oil to a pan over medium heat. When that’s good and hot, toss in your onions, sriracha, and garlic. Sauté until everything is soft and starting to color. I’d give it 7-10 minutes for good measure.

Vegan Tofu Satay | Stile.Foto.Cibo

Next, add in the peanut butter and agave and melt the peanut butter. Keep stirring constantly while you do this so the peanut butter doesn’t burn on the pan. That’s not good eats.

Vegan Tofu Satay | Stile.Foto.Cibo

Be warned. At this point in the process, any peanut butter loving dogs in the neighborhood might come round for a sniff. After all, everything is going to smell like peanut butter at this point.

Zoe the Love Nugget

Take the mixture and, being VERY CAREFUL, transfer it to a blender.  Blitz while adding your coconut milk until you get a good dipping sauce consistency. Feel free to add more coconut milk if it seems too thick.

Vegan Tofu Satay | Stile.Foto.Cibo

Now, back to this tofu. Preheat your oven to 450F. While that’s happening, take your skewers and add the tofu to it. Drape these over the edges of a baking sheet. They may touch the sheet because of soggy skewers but don’t worry about it. As long as they have some way to get into the oven, you’re good.

Vegan Tofu Satay | Stile.Foto.Cibo

Bake the tofu for 10-15 minutes until everything is sizzling happily and the tofu is cooked. This is honestly going to depend on your oven. I ended up doing mine for about 12. Eyeball it and trust yourself.

Now, pour that amazing sauce into some little bowls for dipping, plate your tofu, and garnish with some chopped cilantro or chives. Totally optional but definitely delicious.

Vegan Tofu Satay | Stile.Foto.Cibo

Take a moment to admire your handiwork. Maybe snap an Instagram photo. Then dig in! Be warned, this stuff is highly addictive. You’re going to want to eat it for every single meal for the rest of your life after this. Enjoy!

Vegan Tofu Satay | Stile.Foto.Cibo

Roasted Garlic BBQ Vegan Pizza

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

When a craving for pizza hits, nothing but pizza will satisfy. When a craving for barbecue pizza hits, I will all but refuse to eat anything else until barbecue pizza has been acquired.

This recipe combines one of my favorite cooking techniques — roasting garlic– with  one of the easiest dishes to make — pizza!

You’ll need:

  • 1 head of garlic
  • 1/2 tsp olive oil
  • 1 roll premade pizza crust (I use Pilsbury. Pick your favorite)
  • 1/2-3/4c BBQ sauce, depending on how saucy you like your pizza
  • 1/2 package seitan
  • 1/2 red onion, chopped
  • 1/2 package vegan cheezy shreds
  • oregano
  • salt & pepper

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

You’ll start by preheating your oven to 400* and putting a rack in the middle of the oven. Take your head of garlic and pull off some of the paper. There should be enough to keep the head intact without your garlic cloves flopping everywhere. Slice off the top of the head to reveal the cloves. Drizzle with the olive oil.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Wrap your garlic in foil and put it in the oven for 40 minutes. Kick back with some coffee, maybe prep the pizza, whatever you want. Prepare for your home to start smelling like garlicky heaven. After the 40 minutes are up and your mouth is watering, begin checking your garlic. It’s done when the centermost clove is easily poked with a paring knife.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Let that cool for a bit while we move on to the pizza itself.

To start, unroll the crust onto a baking sheet and reset your oven to the temp on the package. Then go ahead and throw all packaging away because we’re going to ignore it from here on out.

You’re going to prebake that crust for 7 minutes once your oven is at the proper temp. This is going to insure some nice crisp in your crust.

While your crust is prebaking, take your garlic cloves and put them all into a bowl.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Add some salt, pepper, and oregano, take a fork, and mash it into a delicious paste.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Now that your crust is prebaked and your garlic is mashed, let’s get to assembling that pizza, shall we?

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Take that garlic and spread it around on the pre-baked pizza crust.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Smear on your barbecue sauce.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Add the onion and crumbled seitan.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Finally top with cheese, oregano, and a sprinkle of sale and pepper. Pop the pizza into the oven for 10 minutes or until the cheese is melty.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Slice it up and serve hot with your favorite beer. Enjoy!

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Blackberry Apple Toffee Crumble

blackberry apple toffee crumble

A new dish set is totally excuse to step up the dessert game, right?

This is a recipe from Rosie the Londoner posted last fall that I’ve been eager to try for a while and simply haven’t had the excuse to. I know, I shouldn’t NEED an excuse for dessert but they seem so much more special if they’re done with an occasion in mind.

I used this recipe as dessert for my British Dinner Party, which was a blast!

So the recipe says it’s a very fall dish. And I agree that it will be just as delicious come fall but, frankly, I love crumbles all year round. And since it’s the height of berry season, I have declared it the perfect time for such cooking.

As I said the recipe originally came from The Londoner blog. The adapted version below is changed from grams to cups, made vegan, and eliminated nuts (mostly because we didn’t have any and pecans aren’t my favorite nut).

You’ll need:

  • 1/3 c flour
  • 1/4 c butter (I used vegan butter)
  • 1/4 c light brown sugar
  • 1/3 c oats
  • 1 large or 2 small apples (pick your favorite kind to bake with)
  • 1 pint blackberries
  • 2 tbsp lemon juice
  • cinnamon
  • 1/4 c vegan caramel sauce 
  • Non-dairy ice cream of your choosing

Steps:

  • Preheat the oven to 350. The original recipe says 330 but I like a little more crisp to my food.
  • Chop up your apples. Toss them in a bowl with the berries, lemon juice, and several good dashes of cinnamon. Transfer to your greased baking dish.
  • Combine flour, sugar, and butter into a bowl and cut together with a fork. You could also do this with a food processor but, in the interest of making minimal mess, I opted for the fork. Mix these until you have the consistency of damp sand.
  • Pour in your oats and mix thoroughly.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Take your crumble and sprinkle it over the top of the fruit mixture.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Bake in that 350* oven for 40-45 minutes. Take some time to tidy up, get plates ready, kick up your feet, and prepare for the amazing smells that are about to waft through your home.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Serve scooped on pretty plates with a scoop of your favorite ice cream. Prepare for some heavenly bliss.

blackberry and apple toffee crumble | Stile.Foto.Cibo

This one is a crowd pleaser all around. Super delicious, super hearty, and also secretly good as leftovers for breakfast. I’m not saying I know from experience, I’m just saying I strongly recommend everyone try it.

blackberry and apple toffee crumble | Stile.Foto.Cibo

Un-Lobster Rolls

lobster rolls

Every single time summer rolls around, I start to crave super summery foods. To the point where nothing else will do. If it’s not bright and fresh or full of summery flavors, I really don’t want to eat it.

So I’ve taken things into my own hands here.

I present, vegan lobster rolls!

…served on hamburger buns because that was all we had and I was, honestly, way too lazy to go to the store.

You’ll need:

  • 1 package firm tofu, pressed.
  • 1/2 onion, chopped
  • 3 tsp Old Bay seasoning
  • 1/3 c vegan mayo (I used Just Mayo. Pick your favorite)
  • 2 tbsp yellow mustard (or whatever mustard you like)
  • garlic powder, salt, and pepper to taste
  • Bread of your choice- preference given to hot dog buns or actual nice rolls. Don’t be lazy like me.

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Steps:

  1. Chop up your block of tofu. Think about how pieces of lobster look on the rolls and try to mimic that the best you can.
  2. Sautee up the tofu in some oil with 2 tsp Old Bay and some salt and pepper. Get some good color on the tofu.
  3. Let the tofu to cool a bit and chop up your onion.
  4. Add all ingredients except bread into a mixing bowl. Combine.
  5. Serve on toasted bread vessel, top with some chopped chives, and serve alongside potato chips.

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Taco Night!

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Tacos are the actual easiest and most delicious food ever.

If you do them right.

None of that cheese and tomato and lettuce stuff.

These tacos, not counting marinade time, took approximately 10 minutes to put together. They’re vegan, they’re healthy, they’re fresh, and they’re delicious.

I really don’t know what else to say about them. Tacos are one of my favorite week night meals because of how insanely easy they are to make. This recipe works for two at home looking for a quick bite or can be doubled into some real easy entertaining.

You’ll need:

  • 1 small can chipotle sauce
  • 1 can black beans NOT drained or rinsed
  • 1/2 block firm or extra firm tofu, pressed and cubed
  • 1/2 yellow onion
  • 1 small handful cilantro
  • Juice of 1-2 limes
  • Cumin
  • Garlic powder
  • Chili powder
  • 4 soft tortillas (2 tacos per person)
  • 1 avocado, sliced (optional but delicious)
  • 1 6 pack of your favorite summer beer

Steps:

  1. Combine 3 tablespoons of the chipotle sauce in a container with the spices, mix.
  2. Add tofu to the marinade, cover, and put into the fridge for anywhere from 30 minutes-2 hours.
  3. Mince onion and cilantro, mix together. Add the juice of half a lime.
  4. Pop open your black beans, dump into a pot with 1 tablespoon chipotle sauce and the juice of half a lime. Cook these on low until hot, 15-20 minutes.
  5. While the beans are cooking, heat an oiled fry pan over medium heat. When hot, add marinated tofu.
  6. Cook tofu for 5-7 minutes, stirring.
  7. This is the fun part! But only really works with a gas oven. Turn a front burner on low (like, 2) and toss the tortillas onto the grate. Periodically flip until you have some color and the tortilla is warm. Hands down the best way to heat tortillas.
  8. Add tofu, onions, and cilantro to the tortillas.
  9. Serve alongside black beans topped with more onions and cilantro and the slices of avocado.

Pair with your favorite beer and enjoy!

marinating tofu

minced onions and cilantro

minced onions and cilantro

cooking blackbeans

cooking tofu

fire the tortillas

cooked tortilla

assembling tacos

Bog wave by Kona Brewing Company

 

Big Wave by Kona Brewing Co. is my sumer favorite!

taco dinner is served

Baked Tofu Steaks and Roasted Asparagus

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Farmers Market season has begun in Chicago! To celebrate, we immediately bought the best looking asparagus bunch we could find and took it home for roasting.

But asparagus is definitely more of a side, even in vegetarian land. I suppose I COULD try to make it a main dish. Or I could serve it alongside this bomb-ass tofu and be much happier.

You’ll need:

  • 1/2 block firm tofu, sliced into 4 pieces and pressed.
  • 1/4 c maple syrup
  • 1/4 c dijon mustard
  • 2 tbsp apple cider vinegar
  • rosemary (either fresh or dried)
  • salt & pepper
  • 1 big bunch of asparagus
  • olive oil

First and foremost, preheat your oven to 400*F

Combine the syrup, mustard, vinegar, rosemary, and some salt & pepper into a flat-bottomed dish for marinading. Insert tofu and leave for an hour or so.

I know, the sauce sounds weird but I promise it’s the most delicious savory sauce you will ever eat. Pulled it from a chicken recipe that involves roasting chicken thighs in it. If meat’s your thing, I say go for it.

tofu marinade

While your tofu is marinading and getting delicious, tend to your asparagus. Trim the bases as much as you need/want for the super woody stuff. I usually trim around an inch depending on how it looks. Use your own judgement.

Lay the asparagus out on a foil covered baking sheet and get ready to make them wonderful.

drizzle some olive oil over the stalks, add the salt & pepper and any other flavor-enhancing devices you would like. I have a spice mix that I put on almost everything but I have no idea what it contains. I think there’s some dried minced onion, garlic, black pepper? No idea but it tastes like heaven.

Roll the asparagus around in the oil and spices and let them get solidly coated.

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Back to your tofu. You should have let it hang out for 15-20 minutes. Go ahead and transfer the steaks into a lightly greased baking dish and drizzle some extra of the marinade on top. You know, for added levels of delicious in the oven.

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Put both the asparagus and the tofu in that 400*F oven for approximately 20 minutes, give or take.

Then sit back, pour yourself some wine, enjoy the sunset, and get ready for a delicious dinner.

Aforementioned sunset to enjoy.

Aforementioned sunset to enjoy.

After 20 or so minutes, your asparagus tops should look crunchy. The tofu should have firmed up, dried out, and taken on some toasty good color.

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For plating, include a salad of spinach greens and drizzle everything once more with the leftover marinade, which is now a sauce. [[please note this is not something you can do with raw meats as the marinade will be contaminated]]

Serve with a side of wine, candles, and romance!

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Buffalo Skillet Chickpeas

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This post has been long promised to several people. Skillet chickpeas are a staple in my kitchen. They’re quick, easy, delicious and, most importantly, full of yummy protein goodness!

You will need:

  • 1 8 oz can of chickpeas/garbanzo beans
  • 1/4-1/2 c hot sauce (I use Franks but you can use your favorite)
  • Vegan parmesan (optional)
  • Fresh chives (optional)

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Drain your chickpeas and add the hot sauce. You can do this right in the can, in a bowl, whatever.

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Put a small fry pan, skillet, or your other favorite shallow flat-bottomed cooking vessel over medium heat.

When it comes to temp, add your chickpea hot sauce goodness.

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Let it cook. Let it sit there for anywhere from 5-10 minutes. The hot sauce will absorb into the chickpeas, the chickpeas will cook to a glorious tenderness, and you’ll get this wonderful sauce from the extra hot sauce. BE WARNED the longer you cook the chickpeas, the more potent the sauce will get. I do spicy food on the regular and 10 minutes on a lower heat setting is basically too hot for me to handle. So proceed accordingly.

When everything is absorbed and delicious, transfer your quick and easy lunch into a bowl. You can top with the vegan parmesan and fresh chives, can serve over garlic bread, or basically anything else you can come up with.

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