Corned Tofu and Cabbage
My birthday is St. Patrick’s Day and corned beef was one of the only meats that I liked when I was a kid. Since becoming a vegetarian I have missed it, especially at this time of year. A few years ago, I found this recipe for corned beef-esque tofu that does the trick to quell my cravings.
Corned Beef-esque Tofu
I serve it with this Ethiopian style cabbage dish. I know, not traditional Irish, but it’s a great cabbage dish.
My Tweaks: I always press the tofu and dry fry it for the Corned Tofu. I only use HALF the amount of the Seasoned Salt. Otherwise it comes out too salty for me. I add a teensy bit of agave to the spice mixture to add a little sweet to balance the savory. I omit the potatoes from the Ethiopian Cabbage dish. This time I used napa cabbage with a few chopped brussels sprouts because that’s what I had and threw in a couple of serrano peppers.
I’ve also used this tofu to make a great Reuben Sandwich with gluten free pita, vegan thousand island dressing and sauerkraut. Serve with a home-made Shamrock Shake (stay tuned for that recipe later this week).
Tofu Reuben and Shamrock Shake
- Orange Chick’n, Tofu and Broccoli
I was craving Chinese Orange Tofu, but still haven’t found a good Chinese place that delivers to my house. I had a bunch of ingredients on hand that I thought I could put together to make something similar, so I went looking and found this recipe for Sweet & Sour Quorn & Vegetable Stir Fry. OMG. So good! Who needs a Chinese restaurant?
My Tweaks: I used the juice of 2 organic oranges and 1 clementine and added the zest of the clementine to the marinade to bump up the orange flavor. Also substituted Sake for the sherry. I added a block of tofu to make the recipe enough to stretch out as leftovers. I used the dry fry method for the tofu and marinated it with the quorn. I substituted celery, carrots, scallions and broccoli for the vegetables (bell pepper, baby corn, zucchini) in the recipe. Also used tapioca starch instead of cornstarch to thicken the sauce and served over steamed brown rice.
The trick to really great tofu is pressing out all of the water before cooking and marinating. I used to stack a pan and a big can of tomatoes on my block of tofu, but it required constant supervision to make sure that the pan and can didn’t start sliding off the block of tofu and have the whole thing end up on the floor. Then someone told me about the Tofu Xpress. It’s a great contraption that allows you to put your tofu in the press in the morning, then store it in the refrigerator until you get home in the evening. The tofu will become a dense, firm block throughout the day and be fully ready for you to use.
I use the dry fry method to cook my tofu for most stir-fry type dishes. It comes out crispy and chewy, just like deep-fried but with no oil. Here are the instructions. How to Cook Tofu Like the Pros. The marinades are also very good.