baja tacos

Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium bowl, shallow pan 

Hello, hello Dear Readers!

Now that you have your Seafood Tofu prepared, you need to put it to some good use (if you haven't gobbled it up, yet, that is) and this Baja Taco is perfect.

Baja Taco is a regional food to San Diego and is typically made with fish and chiles. As suited to a weekday meal, I skipped all the fancy shmancy chiles and opted for chili powder. Fear not, this did not lessen the delicious factor, however, if you are looking for a more authentic version, take a look at my Baja Tacos made with lobster mushrooms and tempeh HERE.

A few pointers about the recipe:

1. Store your Seafood Tofu in the broth (fresh vegetable broth or the sea-vegetable broth, as the recipe indicated) because the tofu needs to be moist before dredging - otherwise the breading won't stick. Simply move the tofu from the broth to the breading.
2. It is vital that you steam your tortillas (especially corn tortillas), else they will break. To steam, just add the warmed tortillas (warmed over a stove top or in the microwave or oven) to a towel and then place in a tortilla warmer or a pot with a lid. The point is to trap the steam coming off the just-heated tortilla. Steam them for a few minutes; it will do wonders.
3. Double up your tortillas, else the taco will disintegrate. I called for 16 tortillas in this recipe, making 8 tacos, for 4 servings. This is the way taco trucks do it and they have it nailed.

Follow the above pointers and you will be golden.

I had these tacos on the table in 30 minutes, which is totally doable as long as you adhere to the order of cooking them. First the slaw, then the tofu, then the sauce and finally the assembly.

The tacos have just enough of a sea flavor without being over powering. The slaw is nice and bright and the chipotle-lime sauce adds a perfect amount of heat. Skip the chipotle if you are not inclined to heat and add 1/4 teaspoon of smoked paprika instead.

I give you the choice of using yogurt or mayo for the sauce. And, yes, use more yogurt than mayo. Because mayo has a lot of fat you don't need as much for the tacos and because yogurt has little fat, you can (and should) add more to the tacos. Yogurt is also fermented, so it needs less lime juice, whereas mayo has a lot of fat which needs to be balanced with the lime juice. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Prepare the slaw first.
• Prepare the tofu, plucking them gently out of the broth.
• Take care with the tofu to avoid breaking them, if you can.
• Make the sauce last.

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Baja Tacos

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

 

Preheat the air-fryer to 400F.

 

1 1/2 cups shredded cabbage (or slaw mix)

1/2 cup vegan mayo or 3/4 cup plain nondairy yogurt

1/4 cup chopped cilantro

1 tablespoon + 1 teaspoon agave or maple syrup

1 tablespoon + 1 teaspoon lime juice

6 tablespoons flour

6 tablespoons dry bread crumbs (not panko)

1 teaspoon chili powder

1 recipe Seafood Tofu, drained but not sautéed

Oil spray

1 teaspoon chipotle in adobo, finely minced or just the adobo part

1 teaspoon agave or maple (if using unsweetened yogurt for sauce)

16 corn tortillas

1 avocado, sliced

Pickled jalapenos (optional)

1. Slaw: Combine the cabbage, 1/4 cup mayo (or yogurt), cilantro, 1 tablespoon agave and 1 tablespoon lime juice in a medium bowl. Toss well. Season with salt and black pepper. Set aside.

2. Tofu: Combine the flour and chili powder in a shallow pan. Season with salt and pepper. Slice the Seafood Tofu slabs in half, lengthwise. Dredge the tofu slices in the flour mixture. Spray with oil and air-fry on 400F for 10 to 15 minutes until crisp. Alternatively, pan fry in 2 teaspoons of olive oil over medium heat until golden.   

3. Sauce: Combine 1/4 cup mayo (or 1/2 cup yogurt), chipotle and 1 teaspoon lime juice. Stir well. Season to taste. Add the agave if using yogurt.   

4. Assemble:  Warm the tortillas over the stove top or in a microwave. Add to a towel and a tortilla warmer and allow to steam for 3 minutes. Assemble the tacos by using 2 tortillas per taco (double them up). Add Tofu, avocado, Slaw, Sauce and jalapenos, if using. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

making seafood tofu

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Seafood Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a seafood-style flavor. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

I use dulse flakes for this recipe, but if you are a fan of seaweed, go ahead and use kelp or wakame - about a 2-inch piece. You will have to cook the broth for 15 minutes first, though, to rehydrate the thicker and denser seaweed, before adding the tofu. 

Old Bay Seasoning is a mixture of herbs and spices that is popularly used to flavor dishes made of seafood. Here I use it to bring some of that same flavors to the tofu. You can make your own or buy a small jar at any grocery store and stash it in the freezer for maximum shelf life.

The tofu can either be stored in the marinade for extra sea flavor or in fresh vegetable broth. 

You can grill the tofu or dredge it in flour or breadcrumbs to panfry or airfry.

It is perfect in sandwiches, as a main meal with rice and vegetables, or as seafood sticks for dipping into vegan tartar sauce. Don't forget the lemon wedges!

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful seafood option, head to this recipe. 

Below is the step by step.

Enjoy!

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Making Seafood Tofu

Makes 4 servings; doubles easily 

www.ZsusVeganPantry.com

14-ounces firm or extra firm tofu

2 cups vegetable broth

2 teaspoons dulse flakes

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

Sautéing:

4 tablespoons flour

1 to 2 teaspoons olive oil

1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into about 8 (1/2-inch) slices.  

2. Liquid flavoring: Add the broth, dulse, Old Bay and salt to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes. If storing the tofu with the liquid, the tofu will get a stronger sea flavor. Store in fresh vegetable broth if this is not desired. Store for up to 5 days in the refrigerator. 

3. Sautee(optional): Dredge the marinated tofu slices in the flour. Shake off excess flour. Heat the oil in a large skillet over medium heat. Add the dredged Tofu and cook until golden, about 2 minutes. Flip and cook the other side for 2 minutes. Use in recipes or serve as is with lemon wedges. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan, vegetarian, plant-based, meatless

one pot tetrazzini

Overview

Time: 55 minutes
Dishes: large oven-safe skillet  

Hello, hello Dear Readers!

Although I wouldn't classify this dish as a Dump Dinner, since you actively have to attend to it, it certainly is a One Pot meal and where pasta is concerned, that has a whole lot of appeal on its own. Not having to cook the pasta in a separate pot is definitely a bonus.

This vegan, vegetarian and meatless dish features pasta, peas and protein in a creamy sauce. The pasta is baked with breadcrumbs and some optional nondairy cheese, so there is an element of crunch to the dish. It is savory, delicious and very easy to make. It take about 30 minutes to bake - which is where the long cooking time is.

I used Savory Tofu in this recipe, which you can make and store for up to 5 days and it easily doubles, but you are welcome to use sautéed Gardein scaloppini, seitan or just more mushrooms. As always, the biggest punch of protein is up to you (all plants have protein; it only depends on how much protein).

I have this old-familiar, large skillet that can go from stove to oven, so I recommend you use something similar, but you can always transfer the skillet ingredients to an oven-safe dish when it comes time to bake it.

NOTE: make sure you use unsweetened nondairy milk, otherwise the dish will be overly sweet.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Preheat the oven as needed (you know how long your oven takes to preheat).
• Add the mushrooms to the heated skillet as it is sliced.
• Slice the onions after the mushrooms are in the skillet.
• Use a spatula to mix the flour as you add the milk; a whisk will get clogged up.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Tetrazzini

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

moderate

Preheat oven to 450-F

1. Mushrooms: Add the oil to a large skillet (oven-safe, if possible) over medium-high heat. Add the mushrooms, onion, garlic, thyme and 1 teaspoon salt. Cook until golden, about 8 minutes. Stir as needed. 

1 tablespoon olive oil 

8 ounces sliced mushrooms

1 small onion, sliced

5 garlic cloves, minced

2 teaspoons thyme

2. Flour: Add the flour and broth mix to the Mushrooms and stir well. Cook for 1 minute.    

5 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon   

3. Liquid: Add the milk and water to the Mushrooms, 1/2 cup at a time, stirring well. Bring sauce to simmer, about 4 minutes.   

4 cups unsweetened, plain nondairy milk 

1 cup water

4. Pasta: Add the pasta and peas; stir well. If the skillet is not oven-safe, transfer to a 9x13 baking pan. Bake covered for 20 minutes.   

12 ounces pasta (penne, rigatoni, etc.)

1 recipe (about 2 1/2 cups) Savory Tofu or equivalent (like seitan)  

1 cup peas 

5. Uncover the Pasta, sprinkle it with the breadcrumbs and cheese, if using. Bake until the breadcrumbs are golden, about 10 minutes. Serve.   

1/2 cup breadcrumbs, regular or panko

1/2 cup nondairy parmesan or white cheese (optional)  

© 2021 Copyright Zsu Dever. All rights reserved.

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making savory tofu

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a chicken-style flavor and bite. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

The tofu can either be stored in the marinade for later frying or fried up and stored. It is perfect for snacking or adding to salads. 

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful protein, head to this recipe. 

Below is the step by step.

Enjoy!

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Tofu

Makes about 2 1/2 cups; doubles easily 

www.ZsusVeganPantry.com

1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into 1/2-inch cubes.  

14-ounces firm or extra firm tofu

2. Liquid flavoring: Add the ingredients to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes, or store the tofu with the liquid for up to 5 days. Keep in the refrigerator once cooled. 

2 cups water

1 tablespoon Easy Savory Broth Mix

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

3. Sautee: Heat the oil in a large skillet over medium heat. Add the drained Tofu and cook, stirring as needed, until golden, about 10 to 15 minutes. Alternatively, spray with oil and air-fry 400F for 5 to 10 minutes. Use in recipes or serve as is. If storing for later use, store in an air-tight container for up to 3 days.

1 tablespoon olive oil

© 2021 Copyright Zsu Dever. All rights reserved.

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chicken-free rice soup

Overview

Time: 30 minutes
Dishes: large pot, rice cooker

Hello, hello Dear Readers!

Tasty! I thought I would have leftovers of this meatless, vegetarian and vegan dish, but wound up needing to make a second batch. It's easy, too, so that wasn't a big deal.

This is really just a simple rice soup with a delicious broth. I used brown rice, so that always makes it take 15 minutes longer, using Instant Pot, so something to keep in mind.

The recipe calls for Easy Savory Broth Mix which you can find HERE or use any chicken-like broth mix, but don't skimp on it if the flavor is a bit bland. 

I used Gardein today, but I can see this with tofu, beans, zucchini or green beans or a plethora of other vegetables, so don't be afraid to try different ingredients. Keep the broth and rice and substitute your heart out.

Enjoy!

Speedy Cooking Tips:

• Start the rice first.
• Cook the scallopini using a lid. 
• Chop the vegetables while it cooks. Add the vegetables and then take out the scallopini to avoid using another dish.
• Use a lid to cook the vegetables and soup, too.

 

Chicken-Free Rice Soup

Makes 4 servings 

easy

1. Rice: Cook the rice as desired, in a rice cooker or Instant Pot.

1 cup rice, any kind

2. Protein: Spray the bottom of a large pot with oil. Add the scallopini and cook, covered, over medium heat, until golden on both sides, about 10 minutes. Remove to the cutting board and chop when cool.

oil spray

4 Gardein scallopini

3. Soup: Add the oil and vegetables to the now empty pot. Cover and cook over medium-high heat for 5 minutes, stir as needed:

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery ribs, diced

1 teaspoon minced garlic

salt

4. Broth: Add the seasoning to the Soup and cook for 1 minutes. Add the water and cover. Cook over medium-high heat until the carrots are tender, about 10 minutes.

2 tablespoons Easy Savory Broth Mix**

8 cups water

5. Finish: Add the Rice, Protein and greens. Cook for another 5 minutes. Taste and adjust seasoning. Serve

4 cups baby spinach or baby kale

 

 

 

** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast flakes, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano. 

© 2020 Copyright Zsu Dever. All rights reserved.

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