Gluten-Free Vegetarian or Vegan Recipes: Honey Mustard Peach Tofu Salad Recipe

June 18th, 2009 yum Posted in Nutritional Yeast, Sandwiches, Soy, Spinach, Vegan, Vegetables, Vegetarian, Zucchini, tofu 1 Comment »

tofusaladrecipe
The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!

*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*

Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
Ingredients
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
dried dill
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium

Directions
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.

Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.

You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.

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Vegetarian Cafe: Gluten-free Tofu Vegetable saute in nutritional yeast sauce recipe

June 9th, 2009 yum Posted in Nutritional Yeast, Soy, Tomato-free, Vegetarian, tofu 3 Comments »

tofuyum
When the DH and I went on a trip to the Northwest in our Gypsy Van, we encountered a sauce called “yumm sauce” at a local cafe chain in Eugene, Oregon. The sauce was delicious, and I bought a salad dressing sized container of it to take home. However, I realized that I would soon run out of this tasty concoction, and the DH and I can only go to Eugene once or twice a year, so I got cracking in the kitchen to come up with a similar sauce based in nutritional yeasty bean goodness. I was out of chickpeas at the time so used white beans, to good effect. I served it on gluten-free pasta with crunchy veggies and the DH and I both enjoyed this hearty, nutritious sauce. Unfortunately I neglected to photograph the pasta dish, but I did record the ingredients. That pasta (and sauce, which made way too much for just one recipe) is long gone, but I did still have some Yumm sauce. This morning as I whipped myself up a tofu saute using some very well pressed firm tofu that had been left in the fridge overnight, I decided to use yum sauce along with a wealth of fresh veggies and just a touch of cheese for seasoning. The dish was delicious- and one I’ll be making again. Of course this recipe is most convenient if you have a bottle of the Eugene based company’s Yumm sauce, but if you can’t visit their Oregon cafes, you can still make some sauce and have it on hand for a variety of recipes. Let me know if you try it- and how you end up using it! *Note: this sauce is best for a vegan/ vegetarian palate- and for those who like nutritional yeast. Luckily the DH, while not vegetarian himself, enjoys vegetarian cuisine and is something of a nutritional yeast junkie. I knew I loved him for a reason!

Tofu Veggie Saute Recipe
Ingredients
1 tbsp. olive oil
1 small onion, chopped or 3/4 medium onion, chopped
1/2 firm tofu package drained and pressed for 1 hour, diced
1 large handful crimini mushrooms, de-stemmed and chopped
1/2 red or yellow pepper, diced
1 small zucchini, diced
1-2 tbsp. Yumm Sauce (from Eugene or homemade)
1 large handful fresh spinach
1 inch cube pepper jack cheese, diced into squares
freshly ground black pepper
Directions
Heat olive oil in frypan on medium and add onion and then diced, pressed tofu. Saute until onion starts turning translucent and then add mushrooms. As mushrooms soften and start to release liquid, add pepper and zucchini. After a minute or two, add your yumm sauce and work throughout the dish. Add cheese and let start to melt, and then add your pepper jack cheese. Season generously with pepper (and salt if you think it needs it).

Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.

Vegan High Protein Nutritional Yeast Chard Pasta Recipe
Ingredients
Homemade Yum Nutritional Yeast Cheese Sauce:
3/4 cup nutritional yeast
3/4 cup almonds
3 tbsp. sesame seeds
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup braggs wheat-free liquid aminos
3/4 of a can of rinsed and drained cannelloni beans (white kidney beans)
1/2 cup water

Brown rice spiral pasta

1 tbsp. olive oil
1 small or medium onion, chopped
1 red chard, de-veined and chopped
2 tbsp. capers
smoked paprika
freshly ground black pepper

lemon slices
thin cubes of carrots
handful of baby tomatoes, cut in half and de-seeded

Directions
Combine ingredients of nutritional yeast cheese sauce in food processor, starting by blending nutritional yeast, almonds, and sesame seeds. Then add olive oil, lemon juice, liquid aminos, beans and water and blend into a smooth sauce. Taste and add more ingredients to taste.

Prepare gluten-free pasta in a pot, and then rinse under cool water and drain.

Heat olive oil in a nonstick pan and saute onion. After it turns translucent, add chopped chard leaves. As it wilts, add capers and saute for another few minutes. Add smoked paprika and pepper. Add some of the blended sauce (less than half) to one side of the pan and combine with sauteed onion and chard. Let warm and turn off the heat.

Toss some of the pasta into the pan, mixing in with the sauce. Add a little lemon juice and toss in carrots and baby tomatoes. Serve.

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