Delicious Crispy Soy Garlic Tofu
Crispy Soy Garlic Tofu. Crispy tofu pan fried in a garlicky, savoury umami based sauce. This tofu dish is so good it may convert the people in your life to enjoy it! Recipe:
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tags: soy garlic tofu marinade, soy garlic tofu stir fry, soy garlic tofu recipe, garlic tofu recipe, asian garlic tofu, garlic tofu chinese, garlic tofu fried
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Vegan Quiche!
Vegan Quiche to start off 2021! Kamaal and I make three quiches, but the recipe is for just one. So good!
Prep and Cooking Time: About 1 hour
Yields 6 - 8 servings
RECIPE FOR THE ROASTED VEGETABLES:
INGREDIENTS:
1 cup cauliflower florets
1 cup broccoli florets
1 carrot, sliced
1 small tomato, sliced
1/2 cup mushrooms, sliced
SAUCE
1 tablespoon Vegenaise®
¼ cup olive oil
1 teaspoon mustard
1 tablespoon Earth Balance
1 teaspoon minced garlic
1 tablespoon nutritional yeast
¼ teaspoon Spike® Natural Seasoning - Original Flavor
¼ teaspoon ground black pepper
DIRECTIONS: Mix all ingredients for the sauce in a bowl. Coat the vegetables in the mixture and place on a shallow pan.
Roast the vegetables for 15 minutes (Broiler Oven setting - low)
RECIPE FOR THE TOFU AND KALE:
INGREDIENTS:
¼ chopped onion
¼ teaspoon Spike® Natural Seasoning - Original Flavor
¼ teaspoon ground black pepper
½ teaspoon minced garlic
8 oz super firm tofu, cubed
1 cup kale, chopped
1 tablespoon nutritional yeast
Earth Balance for sauteing
DIRECTIONS: Saute the onion and spices in Earth Balance. Add the tofu, kale and nutritional yeast and continue to cook until kale is softened (about 3 minutes).
RECIPE FOR QUICHE
INGREDIENTS:
1 9” pie crust - thawed
1 package Daiya Vegan Cheese - we used Cheddar/Mozza Blend
DIRECTIONS:
Mix all ingredients (roasted vegetables, toful and kale) in a large pan. Add ½ package of the cheese. Fold into the pie crust, then add the remaining cheese to the top.
Place into the oven directly on the oven rack. Cook for 20 minutes at 400 degrees. Let cool and enjoy!
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Easy Mini Crustless Tofu Quiches - Vegan Recipe!
This is an easy crustless mini tofu quiche recipe that is so tasty you won't believe it's vegan! Yet another simple plant based delight that will have you smacking your lips :-) Enjoy!
Easy Mini Crustless Tofu Quiches - Vegan Recipe by CookingWithPlants...
Ingredients:
1 cup chopped mushrooms
1/2 cup sliced leek (white part only)
1 tsp onion powder
2 tsp garlic powder
1 tsp Italian mixed herbs
1 tsp vegetable stock powder
1 tsp dried basil
1/4 tsp white pepper
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300g (up to 400g) firm silken tofu - drained
1/4 soy milk
2 tbs nutritional yeast
2 tbs corn flour
1/4 tsp turmeric powder
1/2 tsp Himalayan salt (or celtic salt)
1 tsp tahini (or cashew/almond butter)
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Easy Vegan Brunch! Polenta Veggie Quiche | Vegan Oil Free
Get this recipe and others in our BRAND-NEW YouTube Cookbook!
Did you think quiche was a thing of the past? I used to until I came up with this delicious plant-based quiche recipe. There are a few steps to this one, but they’re all so easy. You can’t mess this one up! The mixture of polenta and tofu are so delicious with the vegetables and herbs. You won’t even miss the eggs with this one, and it will be sure to please a crowd.
Click HERE for the Quiche Recipe!!!!
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Vegan Quiche/ Easy Vegan Breakfast Recipes
This Easy Vegan Quiche is perfect for Sunday brunch or holiday breakfasts! The base is made with less than 5 simple ingredients and whole foods, packed with nutrients and protein.
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???? FULL RECIPE????CRUST
2 cup all purpose flour (see Notes for substitutions)
2 tablespoons vegan butter or shortening
2.5-3 tablespoons ice water
FILLING
12.3 ounces extra-firm tofu
2 Tbsp nutritional yeast
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
1 tsp chia seeds
2 cups of fresh vegetables of choice
1 cup of steamed potatoes
1 tsp olive oil
GARNISH(optional)
Thyme
Sun Dried tomatoes
Chives
Vegan provolone cheese
Instructions
Start by preheating the oven to 350 degrees F and lightly greasing a 9-inch pie pan.
To prepare the crust , mix shortening and flour together with a fork or press.
When thoroughly combined make five holes in the flour mixture. Fill each hole with ice water and stir. The cold water helps to keep the shortening cold while you mix. This ensures that the dough will stay together while keeping the finished crust light and flaky.
Work the dough with your hands until you form a small ball. Roll into a 9 inch circle and transfer to a baking pan. Press mixture evenly on the bottom and up the sides of the pan, firmly and evenly.
Poke a few holes in the bottom of the crust and set aside in the fridge while preparing the filling.
Prep your vegetables by chopping into small bite size pieces.
In a blender mix tofu,garlic, nutritional yeast, Sea salt and black pepper, chia seeds, carrots,sundried tomatoes and oil.
Blend all ingredients until smooth. Add a 1 inch layer of the mix to your unbaked pie crust and then add a layer of your veggies and mix together.
I like to add my homemade vegan cheese to this recipe. It melts and shreds and can be made in under 10 minutes.
Place your finished quiche in the oven and bake 30 minutes or until crust is golden brown.
Garnish with a sun dried tomatoes and chives and a sprig of thyme, and enjoy.
Bakers Tip:
This can be made gluten free by subbing the all purpose flour for oat flour or you can omit the crust altogether.
Slide a butter knife through the center after baking to see if the mix has set. If the knife comes out clean the quiche is fully cooked. If there are pieces of the unhardened mix leave in for 5-10 more minutes.
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