Gluten-free Vegan Breakfast Tofu Saute Recipe with Nutritional Yeast

November 9th, 2011 yum Posted in Dairy Free, Egg Free, Nutritional Yeast, Soy, Vegan, breakfast, tofu 2 Comments »


Susan of the Fat Free Vegan Kitchen recently wrote a great post introducing readers to the joys of nutritional yeast. This ingredient is wonderful for any vegan looking to boost their B vitamins or just add some tasty umami flavor to their recipes. It can add a cheesiness to recipes that is very satisfying. Ironically, I read her post as I chowed down on a big plate of gluten-free pasta, topped with homemade tomato pasta sauce, pine nuts, and a generous dash of flaked nutritional yeast. My first encounter with nutritional yeast as a college student was on popcorn, and it left me wanting more. Luckily there are a lot of ways to use nutritional yeast. Recently I made a great tofu scramble/saute for breakfast along with some home fries. I devoured the tofu scramble and Toddler Yum couldn’t get enough of the home fries, so it was a success all around.

I have lots of recipes using nutritional yeast:
Un-chicken Roasted Vegetable Soup with nutritional yeast
Nutritional yeast gravy
Yum nutritional yeast sauce
Nutritional Yeast Coated Baked Tofu Strips
Pan Fried Southern Fried Nutritional Yeast Tofu
Mashed Cauliflower with Nutritional Yeast Cheesiness
Dairy-Free Cheesy Nutritional Yeast Spinach Pie

Have you tried nutritional yeast? What is your favorite recipe using nutritional yeast?

My friend Alisa of Go Dairy Free has also Written about Nutritional Yeast

My favorite cookbooks with Nutritional Yeast Recipes (not strictly gluten-free but largely adaptable):

Vegan Tofu Saute Breakfast Recipe
Ingredients
1 tbsp. Grapeseed Oil
1/2 firm tofu block sliced horizontally in half and pressed between towel for 30 minutes or overnight kept in the fridge
1/4 large onion, diced
1 large carrot, peeled and grated
handful of chard or kale, washed, de-veined and sliced into thin strips
favorite herbal seasoning blend, especially a dill or shallot based one like Penzey’s Sunny Paris
dash of gluten-free soy sauce
nutritional yeast to taste, from 2-4 tbsp.
herbamare
pepper
Directions
Dice your pressed tofu into small cubes.

Preheat a nice pan and add your grapeseed oil. Sautee your onions until they lose their crunch and then move them to the side. Add a little more olive oil if necessary and heat before adding your tofu cubes. Pan fry until golden brown on one side and then turn. Season tofu with your herbal seasoning blend and herbamare if desired. When both sides of tofu are golden brown, Add your grated carrot and chard or kale. Cook until softened, taste, and drizzle a little gluten-free soy sauce on your tofu if desired. Add generous amount of nutritional yeast on top, heat and then flip over tofu mixture so nutritional yeast is evenly distribute. Taste. Adjust seasonings as needed. Add pepper. Those who have grown-up taste buds can dab with srirachi hot sauce as they like. Avocado cubes would also be tasty on top.

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Gluten-free Vegetarian Tofu Meatball Recipe

February 11th, 2011 yum Posted in Holiday, Lunch, Pasta, Valentine Day, Vegetarian, tofu, tomatoes 8 Comments »

Being a savory-type girl, when we stay in for Valentine’s Day, I tend to concentrate on the savory meal and the dessert is usually something of an afterthought. I know, I know, I have it backwards, but to me nothing says I love you like a hearty, home-cooked vegetarian meal cooked from scratch based around my DH’s favorite ingredients. I must love him an awful lot, because we often have those. Just one of the perks of having a gluten-free wife, I suppose. This might surprise you, but one of my husband’s favorite things is tofu. It is unexpected, as he didn’t grow up eating tofu, but he is something of an adventurer and world-traveler and perhaps his experiences overseas inclined him to like the stuff. Being married to a vegetarian wife for nine years who has an entire arsenal of tofu recipes probably helped as well. When introducing friends and loved ones to tofu I usually start off gently with my famous sesame-soy marinated grilled tofu. I haven’t met anyone yet who doesn’t love this recipe. At dinner parties I tend to serve it as the protein accompaniment to some creamy risotto, maybe with grilled mushrooms, artichokes, and onions as vegetable sides. For those who are on speaking terms with tofu, I serve my Southern Fried Tofu, usually with mashed potatoes (or cauliflower), french bread, or rice, with some savory vegan gravy. This is another fabulous recipe that just about everyone loves. It is just so savory and delightful, like all the best parts of fried chicken, blessedly without the chicken. But for a really special occasion, I have been known to bust out this time-intensive but absolutely worth the investment recipe for tofu meatballs for my tofu enamored husband. Because he is worth it. I’ve also made this recipe most recently for Baby Yum and myself, because we are worth it, and food is, as they say, love. So, whether cooking for yourself, your loved ones or an entire houseful of guests, this is one very special recipe that I hope you enjoy.

I have adapted it to be gluten-free and a bit more savory from a rather dated and, I’m sorry to say, out of print edition ofThe Great American Tofu Cookbook that promises to teach the reader to use “the Orient’s Amazing Protein Food in America’s Favorite Dishes.” Oh dear. However dated the tagline, the author has some very creative ideas about using tofu, and we’ve enjoyed several recipes from the book including Tofu Strips with spicy peanut sauce and a rather stellar Tofu with Mushrooms in White Wine Sauce. What can I say, we like our tofu. And I hope you will enjoy this recipe too, brought to you with love from all of us at the Book of Yum. Happy Valentines Day! It is perfect for a night of spaghetti love. Re-enactment of a gluten-free vegetarian version of a certain “Lady and the Tramp” scene, anyone? If you have any leftovers, you can serve it on gluten-free french bread in a subway sandwich. Delightful! What is your favorite vegetarian main dish for Valentines Day, or other romantic holidays?

By the way, the tofu meatballs are pictured on Mrs. Leeper’s Organic Corn Spaghetti, a favorite with our whole family.

Entered in Diane’s Real Food Weekly Event and Slightly Indulgent Tuesday.

Tofu Ganmo Ball Recipe
Ingredients
2 lbs firm tofu, drained
3 cloves garlic, minced
4 whole green onions, sliced
1 tsp fennel seeds
1/4 cup minced fresh parsley
1 1/4 tsp salt
generous amounts of freshly ground pepper
1/2 cup freshly grated parmesan or romano cheese (optional)
1 egg, beaten

3/4 cup gluten-free bread crumbs, made in a food processor
1 1/2 tsp italian seasonings
1/4 tsp smoked paprika
more freshly ground pepper

2 or 3 tbsp. olive oil
pasta sauce
A few large mushrooms, thinly sliced (optional)

fresh basil for serving
additional grated parmesan or romano (or dairy-free cheese) for pasta

Directions
Slice tofu horizontally and wrap in kitchen towels and put a cutting board on top of the wrapped tofu. Put something on top of the cutting board, like a pot, for additional weight. Leave it to drain for 20 minutes. Then wrap it in a clean thin cotton dishtowel, knead it and squeeze as much water out of it as possible.

Knead the tofu in a large bowl for five minutes and then add the garlic, green onions, fennel seeds, parsley, salt, pepper, and cheese. Knead it for another few minutes. Whisk the egg and work it into the tofu dough.

Combine the ground bread crumbs, spices and pepper in a large flat bowl or pie pan. Make small, walnut-sized balls out of the tofu dough and roll each ball in the dough.

Heat the olive oil in a nonstick pan or well-seasoned cast-iron pan on medium and fry your tofu ganmo meatballs on each side until golden brown. I like to freeze half the recipe and save it for another time.

Then simmer in pasta sauce for an hour or more so it absorbs the flavors. If you like you can add thinly sliced fresh mushrooms to the pasta sauce and let them simmer along with the tofu meatballs.

Serve on gluten-free french bread with fresh basil leaves or on gluten-free spaghetti, sprinkled with additional grated cheese and julienned basil.

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