Recipezaar: Soy/Tofu,Vegetables recipes

Vegetarian Wonton Dumplings

Wed, 28 May 2008 16:48:25 -0400

This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them. -- posted by Dreamer in Ontario

Grilled Shrimp, Tofu and Pineapple Salad

Wed, 28 May 2008 20:47:00 -0400

This was delicious and dh didn't even complain about the tofu -- not only that he loved it and had second and third helpings -- cooked this way and combined in this delish salad tofu takes on a different role in the salad. By the way as I was afraid that the shrimp would fall through the grill grates, I left the shrimp in a metal disposable pie dish and cooked it on the grill that way - the shrimp was delish and spicy! Recipe source: Martha Stewart Living -- posted by ellie_

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Grilled Tofu and Sauteed Asian Greens

Fri, 13 Jun 2008 19:50:06 -0400

This yummy and healthy vegetarian recipe is from Gourmet Magazine (Oct. 2003). -- posted by blucoat

Savory Tofu and Vegetables over Tomato Couscous

Mon, 16 Jun 2008 09:18:17 -0400

A vegetarian couscous recipe I found in Vegetarian Times. I haven't had couscous with tofu or artichoke hearts before, so I'm interested in trying this. -- posted by Enjolinfam

Best Vegetarian Chili!!!

Wed, 02 Jul 2008 23:00:14 -0400

This is my version of vegetarian chili. I am new to vegetarian lifestyle. I had been searching for a hearty chili without beef. This hits the spot!!! Hope you enjoy. *any feedback is appreciated* -- posted by Chef #610018

Stuffed Mushrooms (Meatless)

Mon, 14 Jul 2008 22:38:40 -0400

Delicious alternative to stuffed mushrooms with meat. Got this from a vegan friend several years ago. Choose your favorite variety of mushroom, I generally use white button mushrooms. Finely dice all veggies. -- posted by Hadice

Vegan Golden Potato and Tempeh Casserole

Sat, 19 Jul 2008 15:44:52 -0400

From Susan V at fatfreevegan.com We thought this was sooo good. I love the sauce and may have to use it in other recipes. It's cheesy and creamy and really hits the spot when I'm craving dairy cheese. This is super easy to make as well. -- posted by VegSocialWorker

Caesar Salad - Vegan Style

Tue, 29 Jul 2008 18:11:25 -0400

Adding the tempeh cubes to this really makes a filling Summer meal. -- posted by Kozmic Blues

Spicy Tempeh and Broccoli Rabe With Rotelli

Thu, 31 Jul 2008 02:06:48 -0400

One of my absolute favorite vegan dishes that is reminiscent of the Italian dish with sausage. Any shape pasta will work, but I've found that the spiral shaped works best. I have also made this with just spinach or regular broccoli in place of the broccoli rabe. -- posted by EmilyStrikesAgain

Sesame Tofu Stir-Fry over Rice

Thu, 31 Jul 2008 02:32:55 -0400

Cooking Light -- posted by dicentra

Stir-Fried Orange-Ginger Tofu

Thu, 31 Jul 2008 02:35:13 -0400

Cooking Light -- posted by dicentra

Golden Mushroom Tempeh

Fri, 08 Aug 2008 00:22:09 -0400

When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809. -- posted by Nikoma

Amber's Japan-Style Tofu Meal

Fri, 08 Aug 2008 19:10:28 -0400

This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Just my personal take on things. Sounds long and complicated, but the truth is, suppers don't get much easier (or healthier) than this! -- posted by White Rose Child

Water Chestnut and Tofu Stir Fry

Mon, 11 Aug 2008 17:12:45 -0400

A vegetarian stir fry dish with great colour, flavour and texture. It is my own creation born out of a love of healthy vegetables. Like all good stir fry's it requires a bit of preparation but once prepared it all comes together quickly. -- posted by Little Westie

Vegetable Stir-Fry With Tofu

Tue, 12 Aug 2008 01:52:41 -0400

Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice. -- posted by Chef Tweaker

Herbed Bean Ragout

Wed, 13 Aug 2008 01:02:52 -0400

This recipe is from Gourmet Magazine's April 2002 Issue. -- posted by Chef Regina V. Smith

Green Tea and Tamarind-Marinated Tofu With Vegetables

Mon, 18 Aug 2008 01:22:53 -0400

From the Whole Foods website. The websites reminds you that the tea leaves contain caffine. -- posted by VegSocialWorker

Thai Lemongrass Tofu Skewers

Mon, 18 Aug 2008 18:34:09 -0400

This untried recipe is from the July/August 08 Vegetarian Times. Once the skewers come off of the grill, you put the contents into lettuce cups along with some herbs, roll and dip into a sauce. This sounds wonderful and I can't wait for our next barbecue to try this out. I added basil leaves to this recipe, because mint and basil are so tasty together in Thai dishes. I will also serve with red chile sauce to add the the rolls. -- posted by VegSocialWorker

Vegetable and Tofu Stir-Fry

Wed, 10 Sep 2008 18:30:27 -0400

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)! -- posted by Sydney Mike

Cilantro Noodle Bowl With Cilantro Pesto

Thu, 11 Sep 2008 15:54:42 -0400

This is a fabulous salad. Serve it as a light meal. The dressing is very refreshing. Cilantro makes a tasty pesto variety. I found the recipe at www.101cookbooks.com. -- posted by Reddyrat

Hidden Delights Lasagna

Fri, 12 Sep 2008 16:05:38 -0400

I created this myself after looking at a few recipes... my attempt was to get more veggies and soy and make it lower calorie at the same time. I was happy with how this turned out... especially the cheese mixture. No one will know it is soy! The end result isn't as rich as the original version but still quite filling. If you aren't worried about calories you could double the mozzarella and use sausage with the ground beef. You will get 1-2 veggie servings per slice (depending on how much you count as a serving). I made this in 2 8x8 pans... make one now and freeze one for later. Or half the recipe. Also this could be made vegetarian by replacing the meat with a veggie alternative and made lactose free if you omit the parmesan and replace the mozzarella with rice cheese. -- posted by Chef Tweaker

Fake Chili, Vegetarian

Fri, 12 Sep 2008 17:40:31 -0400

Chili made with texturized vegetable protein. Easy, spicy, versatile and healthy. You can add beans if desired. -- posted by Mami Janine

Sweet-And-Sour Red Cabbage With Apples and Tempeh

Sun, 21 Sep 2008 23:06:22 -0400

From the October 2008 issue of Vegetarian Times. I used walnuts instead of chestnuts and it turned out great. I served this with roasted potatoes and squash, making this a delish fall meal. -- posted by VegSocialWorker

Vegetarian (Or Not) Sausage and Sweet Potatoes

Tue, 30 Sep 2008 00:33:59 -0400

Lovely recipe for Autumn! I got the idea from an old cookbook I looked through at a Cottage we rented during the Summer. I couldn't remember the recipe completely, but this is what I came up with tonight and I think it's a keeper! -- posted by Nikoma

Tofu and Veggie Burger

Wed, 01 Oct 2008 01:28:15 -0400

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times. -- posted by KateL

Udon Noodles With Walnuts and Pomegranates

Sun, 05 Oct 2008 09:58:54 -0400

From a magazine called "Vegetarian Times." PER SERVING: 337 CAL, 16G PROT, 12G TOTAL FAT (1 SAT. FAT), 44G CARB, 185MG SOD, 5G FIBER, 7G SUGARS -- posted by senseicheryl

Japanese Noodles With Bok Choy and Tofu

Mon, 13 Oct 2008 23:55:59 -0400

Bon Appetite. -- posted by dicentra

Rice Noodles With Tofu and Bok Choy

Tue, 14 Oct 2008 00:08:06 -0400

Cooking Light. -- posted by dicentra

Southwestern Tofu Wraps

Tue, 14 Oct 2008 01:14:29 -0400

Bon Appetite. Note marination time. -- posted by dicentra

Dwen Jang Gook

Tue, 14 Oct 2008 14:52:32 -0400

A traditional spicy Korean soup made with all veggies. -- posted by suk

Hgs Bocalicious Chili - Ww Points = 3

Thu, 16 Oct 2008 20:42:58 -0400

Hungry Girl lists this recipe as one of her Top 10 Recipes for Game Day. "Where've You Bean All My Life? It's National Chili Month, people! And you know what that means, right? It's time to brush up on your chili-makin' skills and learn how to whip up a vat of HG's Bocalicious Chili. Needless to say, this is one of our personal favorites. Whether you like yours super-hot or mild & free of spice, HGs Bocalicious Chili will save you countless calories and fat grams compared to most other versions of the stuff. HG Tip: Eat it straight, over shirataki noodles, on baked potatoes or on fat-free hot dogs. Mmmm!" Serving Size: 1 bowl (1/4th recipe) Calories: 190 Fat: 1g Sodium: 1,100mg Carbs: 30g Fiber: 8g Sugars: 12g Protein: 21g 3 Points *Sodium Counters Alert! Using a No Salt Added or lower sodium canned tomato option would reduce the sodium by about 400mg per serving. -- posted by senseicheryl

Soba Noodle Salad With Vegetables and Tofu

Thu, 16 Oct 2008 22:21:51 -0400

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon. -- posted by dicentra

Miso Soup With Enoki Mushrooms

Fri, 17 Oct 2008 00:49:48 -0400

Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it. -- posted by dicentra

Thai Hot and Sour Soup

Wed, 29 Oct 2008 01:10:45 -0400

From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook. -- posted by dianegrapegrower

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach

Tue, 04 Nov 2008 19:29:29 -0500

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour. -- posted by blucoat

Vegetarian Veggie Meatloaf

Tue, 04 Nov 2008 21:42:37 -0500

Hearty meatless alternative to the classic dish. From All Recipes. Kids will love this. -- posted by blucoat

Barbecue Tempeh Sandwiches

Tue, 04 Nov 2008 23:35:14 -0500

I got this great vegan recipe from allrecipes.com. Rinse the tempeh before using to eliminate bitterness. With tempeh, the longer the marinating time, the better. -- posted by blucoat

New England Clam-Less Chowder

Fri, 21 Nov 2008 19:39:11 -0500

from Vegetarian Soups for All Seasons. We make this with seitan rather than tofu. -- posted by Serah B.

Miso Sesame Noodle Salad

Sun, 23 Nov 2008 20:14:41 -0500

Vegetarian Times. They also suggest trying this with different sizes of rice noodles or with soba noodles. -- posted by dicentra

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Sesame Tofu Stir Fry

Mon, 01 Dec 2008 19:41:57 -0500

Cooking Light. March 2004. -- posted by dicentra

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

Udon Noodles With Walnuts and Pomegranates

Thu, 04 Dec 2008 01:48:00 -0500

From the October 2006 issue of Vegetarian Times. -- posted by VegSocialWorker

Asian Tofu Salad

Mon, 22 Dec 2008 18:25:09 -0500

From RealAge: "The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea." -- posted by Anomalyk

Edamame Soup

Thu, 25 Dec 2008 01:02:58 -0500

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts... -- posted by blucoat

Southwestern Tofu Scramble

Thu, 01 Jan 2009 14:41:32 -0500

This easy and flavourful vegetarian main dish makes a delicious breakfast, lunch or dinner! Serve with steamed corn tortillas, some extra salsa and black beans. You can also add 1 cup of black beans and/or 1 cup of sliced mushrooms. This recipe is from "EatingWell Magazine". -- posted by blucoat

Saag Tofu (Indian Tofu With Spinach)

Fri, 02 Jan 2009 23:40:13 -0500

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine". -- posted by blucoat

Sesame-Maple Roasted Tofu

Fri, 02 Jan 2009 23:42:45 -0500

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine". -- posted by blucoat

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Mori-Nu Fresh Spinach Lasagna

Tue, 06 Jan 2009 19:54:16 -0500

This is from a package of Mori-Nu Silken Lite Tofu. Looked different and interesting. Posted for safe keeping. I would probably omit the oils to lower the fat, and use regular low or non-fat cheese. -- posted by yogiclarebear

Tempeh Fajitas

Sun, 11 Jan 2009 12:59:39 -0500

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better). -- posted by blucoat

Easy & Delicious Vegan Pitas

Tue, 20 Jan 2009 17:07:04 -0500

This is a delicious and easy to make recipe for completely vegan pitas. Even those who are non-vegans, vegetarians, and vegans will enjoy this tasty and healthy recipe. This is a very basic recipe, and other vegetables (mushrooms, green peppers, tomato, onion) can be added for extra flavor, depending on what you like. You can also use whatever kind or flavor of salsa you prefer. -- posted by SnowBeetle

Vegan Chilli

Mon, 02 Feb 2009 23:58:31 -0500

I make a batch of this every Sunday. Its just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like guacamole, spinach anything you like. -- posted by Kirien

Crispy Tofu With Sweet & Tangy Glaze

Wed, 04 Feb 2009 11:46:33 -0500

This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well. -- posted by Chef #687512

Low Low Fat Southwestern Egg Rolls

Fri, 06 Feb 2009 00:35:00 -0500

If you like egg rolls, then you'll love my almost fat free recipe. These are just as good as a restaurants and easy to make. -- posted by Fat Free Queen

Simple Hawaiian Tofu

Fri, 06 Feb 2009 15:19:21 -0500

This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians. -- posted by Chef Hawaiian

Stuffed Shells With Tofu

Wed, 18 Feb 2009 14:11:05 -0500

Vegan Option to Traditional Stuffed Shells -- posted by Where's Mine?

Cilantro Noodle Bowl

Sun, 22 Feb 2009 16:14:40 -0500

From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe. -- posted by VegSocialWorker

Vegan Saag Paneer

Sun, 22 Feb 2009 16:23:31 -0500

This is a Vegan version of an Indian favourite. Small cubes of Indian "cheese" (tofu) with a spicy green gravy. -- posted by Chef #662820

Scarsdale Vegetarian Hot Salad

Thu, 12 Mar 2009 00:14:00 -0400

While on a modified version of the Scarsdale Medical Diet (substituting meat and fish for veggie proteins) I came up with this fun recipe! It tastes pretty good, and has tomatoes, garlic, and broccoli; foods all rich with antioxidants! This recipe is easily doubled for a bigger serving. -- posted by Glenny M

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Soba Noodles

Sun, 29 Mar 2009 20:35:49 -0400

Recipe source: local newspaper -- posted by ellie_

Miso-Garlic Broiled Eggplant

Mon, 30 Mar 2009 17:38:21 -0400

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! -- posted by kittycatmom

Hoisin Tofu With Vegetables

Sun, 05 Apr 2009 02:13:24 -0400

My adaptation of a Weight Watchers recipe. The 30 minutes preparation time represents the time needed to press the tofu before cook, as the actual effort involved is minimal. Generous portions and big flavors for just 6 points. -- posted by justcallmetoni

Carrot-Ginger Dressing

Sun, 05 Apr 2009 02:22:31 -0400

From Martha Stewart Living. "Fresh carrot juice makes this dressing a good source of beta-carotene, which protects eye health and night vision. Tofu gives it a silken consistency." Practically fat free! I would probably sweeten it with some sugar substitute. Posted for safe keeping. -- posted by yogiclarebear

Acadia's Tofu Stir Fry

Thu, 09 Apr 2009 19:59:03 -0400

I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy. -- posted by Acadia

Lemony Baked Tofu

Wed, 15 Apr 2009 02:01:34 -0400

Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook. -- posted by Sharon123

Japanese Mom's Tofu Stir-Fry

Mon, 20 Apr 2009 01:46:23 -0400

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper. -- posted by kittycatmom

Mu Shu Vegetables

Mon, 04 May 2009 14:35:06 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185 -- posted by Dreamer in Ontario

Cauliflower & Tofu Casserole

Sun, 10 May 2009 19:39:09 -0400

This recipe is delicious. I doubt you could fool a tofu-phobic as the pieces are visible, but it really is a nice recipe. The original recipe (found at http://www.soscuisine.com) doesn't call for cheese, but I've included it because it adds that extra touch. -- posted by Génial Génie

Clean Eating Edamame Salad

Tue, 26 May 2009 01:31:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution. -- posted by KateL

Clean Eating Wakame Brown Rice Salad With Tofu

Tue, 26 May 2009 01:31:33 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. -- posted by KateL

Vegetarian Corn Chip Casserole

Sun, 07 Jun 2009 22:41:36 -0400

This recipe came from a cooking show on 3ABN called, "Let's Cook Together." The beauty of it is that it can be converted to non-vegetarian by using hamburger meat. But, the vegetarian version is quite good as well. My family loves both and when we have company who are vegetarians, we do the non-meat version. The prep time for the vegeburger one is less because you don't have to cook the vegeburger first. The hamburger one requires cooking and draining the meat before you proceed. -- posted by OceanLuvinGranny

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Grilled Veggie & Tofu Stack With Balsamic & Mint

Wed, 24 Jun 2009 15:37:06 -0400

This wonderful summer recipe is modified from the Bon Appétit Test Kitchen (June 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (I added the tomato). -- posted by blucoat

Tofu-Mushroom Burgers

Wed, 24 Jun 2009 15:38:24 -0400

Cooking Light, MAY 1999 You can use any kind of tofu here. For a more dense texture, use cooked brown rice or bulgur instead of breadcrumbs. Note: Worcestershire sauce is not vegetarian unless you buy the vegetarian brand. Check the label! -- posted by dicentra

Caramelized Tofu Goodness!

Fri, 26 Jun 2009 02:37:34 -0400

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit. -- posted by Sharon123

Tofu & Spinach Pesto

Fri, 03 Jul 2009 16:12:11 -0400

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!! -- posted by Génial Génie

Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce

Tue, 07 Jul 2009 11:23:10 -0400

I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts. -- posted by JoshH347

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Chef Mallory

Texas Pizza

Mon, 24 Aug 2009 11:46:36 -0400

A colorful and flavorful Vegetarian pizza. A tangy and sweet pizza. With lots of vegetables and fo-chicken. -- posted by Cook Poser

Edamame Succotash With Shrimp

Mon, 14 Sep 2009 15:22:33 -0400

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) -- posted by Manami

Tofu Fruit and Veggie Smoothie

Wed, 14 Oct 2009 14:10:43 -0400

I am fully aware this sounds gross but it's really not. it's good for kids and just sweet enough that they enjoy it -- posted by GingerlyJ

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Edamame Mushroom Soup

Mon, 02 Nov 2009 22:08:33 -0500

This is an adaption of a brand-new recipe that is on the stove now! I can't wait to have it for lunch, but will have to find some self-control and stop sipping at it first! The original, from this week's Taste section, calls for 1 cup of shrooms, which is not nearly enough for a shroom lover! Maybe just one more "tast". -- posted by Chef #1424799

Somen, Tofu and Vegetables in Miso Broth

Thu, 05 Nov 2009 02:33:18 -0500

This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead. -- posted by blueyedwineaux

Tofu and Leek Burgers

Fri, 06 Nov 2009 15:45:46 -0500

Looking for something else to do with leeks besides potato & leek soup? Try this! -- posted by LilWubs

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

Kristin's Vegan Chili With Cashews

Thu, 12 Nov 2009 00:43:49 -0500

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3. -- posted by Kristin D.

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Gaeng Khae(Spicy Thai Vegetable Soup)

Wed, 09 Dec 2009 22:12:18 -0500

This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice. -- posted by Sharon123

The Body Combat Salad

Fri, 11 Dec 2009 17:29:50 -0500

I developed this with my personal trainer to meet my nutritional needs after a morning workout. It packs such a nutritional punch, and gives me the protein I need without the meat. Vegan, Low-Carb, High-Protein, Gluten-, Dairy- and Egg-Free -- posted by peachy_pie

Vegetarian Nut Roast

Tue, 15 Dec 2009 11:22:55 -0500

I found this recipe on the internet when trying to find something yummy I could make for myself over the Christmas period, as I don't eat meat. What I love about this is that no bread crumbs are used; tofu is used instead. And the addition of the chillis give a nice bit of heat. Just don't judge this recipe on what the roast looks like BEFORE cooking; it's not a pretty sight. But the taste is amazing. Warning: don't let the meat-eaters get hold of this or you just may have to share! -- posted by The Hungry Mouse

Vegetarian Tourtiere

Mon, 28 Dec 2009 07:01:28 -0500

Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. -- posted by Dreamer in Ontario

Wilted Asian Greens

Mon, 28 Dec 2009 15:41:42 -0500

A Vegan offering that will satisfy every taste in the house. The Asian flair along with the healthy foundation of this recipe has made this a regular meal in our household. -- posted by ExecutiveCook

Miso-Marinated Tofu and Eggplant over Soba Noodles

Mon, 28 Dec 2009 23:54:32 -0500

Health, SEPTEMBER 2009 -- posted by dicentra

Teriyaki Tofu Steaks With Soba Noodles

Mon, 28 Dec 2009 23:54:53 -0500

Cooking Light, OCTOBER 2002 -- posted by dicentra

Baked Pasta With Tofu Cheese (Vegan)

Tue, 29 Dec 2009 01:57:16 -0500

More vegan comfort food! I modified this recipe from the Whole Foods Web site. In place of (or in addition to) the mushrooms try black olives, vegetarian pepperoni slices, bell peppers, artichoke hearts...whatever you wish. Works well with gluten-free pasta. Serve with salad and garlic bread. -- posted by Prose

Won Tons for Soup - Vegetarian

Mon, 01 Feb 2010 09:55:54 -0500

A vegan adaptation of a Cantonese-American favorite. Not hard to make but takes some time to stuff the wontons. Serve the wontons in a mild, low sodium vegetable broth (chicken flavor if possible). You can double or triple the wontons recipe, lay them out on a cookie sheet, and freeze them, then bag them and take them out to make soup in small quantities. The frozen wontons only take 1 or 2 minutes longer to cook than the fresh. -- posted by Shazzypupp

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