Zsu's Vegan Pantry

Apr 19, 2021

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!

(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 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.

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vegan, vegetarian, plant-based, meatless

Apr 17, 2021

caldo non pollo soup

Overview

Time: 45 minutes
Dishes: large pot

Hello, hello Dear Readers!

This is a rice, protein, vegetable soup that is tomato-based. It is meatless, vegetarian and vegan. My kids are all into soups right now and I like to oblige them, especially when it is something easy. This one-pot soup is just that, plus very delicious.

It is easy to throw together, but the long cooking time of the brown rice kicks it up to 45 minutes. If you use white rice, the total cooking time is around 30 minutes. Use short, long or medium grain - doesn't really matter.

As another versatile soup, use the vegetables that float your boat, not just the ones I have subscribed. I used green beans in this soup, but I was tempted with zucchini, peas, even potato or turnip. If you add any leafy greens, add it in the last 10 minutes for the tougher greens and last few minutes for something like baby spinach.

I used Gardein strips, but that is what I have available near me - use Seitan or Soy Curlz or Savory Tofu - or the chicken-type of strips that are available in your area.

In this recipe the rice is first toasted to give it a nutty flavor. If you are using frozen protein, add it with the rice to cook. After you add the liquid, use tongs to remove them to chop up. This way the rice is not clinging to the strips. This step saves you the need to defrost the protein, but if it is already thawed, just chop before cooking.

For the garnish and accompaniments, use either corn tortillas, to keep within the Mexican theme if using cilantro in the soup, or divert and use croutons if you used parsley. Either way, the soup is delicious and filling.

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

Enjoy!

Speedy Cooking Tips:

Heat the pot while you rinse the rice.
If frozen, cook the protein whole and then remove later to chop.
Chop the onion while the rice and protein are cooking.
Chop the green beans while the onion, rice and protein cook.

Caldo non Pollo Soup

ww.ZsusVeganPantry.com

Makes 4 servings

weekday

2 teaspoons olive oil

1 teaspoon minced garlic

1/2 cup brown rice, rinsed

1/2 medium onion, chopped

10 ounces Gardein or seitan, chopped if thawed

1 (15-ounce) can diced tomatoes (do not drain)

1/2 cup tomato sauce

2 cups chopped green beans (8 ounces)

2 medium carrots, chopped or sliced

2 tablespoons chopped cilantro or parsley

1 tablespoon Easy Savory Broth mix** or 2 teaspoons Better Than Bouillon

8 cups water

Toppings:

Diced avocados

Broken tortilla chips or corn tortillas

Minced cilantro

Croutons

1. Rice: Add the oil, garlic, rice, onion and protein to a large pot over medium heat. Cook, stirring often, until the rice is golden, about 5 minutes.

2. Vegetables: Add the tomatoes, green beans, carrot, herbs and broth mix to the Rice as they are ready.

3. If the protein was not thawed when started cooking, remove the large chunks now and chop them. Add them back to the soup. Cook the soup at a strong simmer until the Rice is tender, over medium heat, about 20 minutes. Season with salt and pepper to taste.

4. Serve: Ladle into bowls and top as desired.

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