The Happy Vegan Meal- Baked Tofu strips, Szechuan Broccolini and Oven Roasted Potatoes

threedishes.jpg There are a few standby recipes I have been making since my early vegetarian days that both I and DH love so much that we just can’t live without them. One of them is my Southern Fried Tofu recipe, which is so yummy that it leaves a path of tofu converts in its path. The advantage to this recipe is that you can prepare it at a moment’s notice, with no preparatory marinating, etc. The disadvantage is you have to fuss over it while you fry it, turning it with fingers or chopsticks in order to keep the delicate coating attached to the tofu. The other recipe is this one for Oven Roasted Nutritional Yeast Tofu. It requires a little more time, because you have to marinate it for a few hours before preparing it, but it has the advantage that you just stick it in the oven, turn it once (easily) and it’s done. balancedmeal.jpg It’s also basically fat free and tastes very, very good either hot or cold. I often serve these nutritional yeast tofu recipes with mashed potatoes or rice, but this time I roasted some baby red potatoes in the oven in olive oil, and used some leftover szechuan peppercorn oil to prepare some broccolini (albeit rather stout broccolini) in the wok following the below Chinese pea recipe. The meal was a hit with DH and made my vegetarian taste buds very, very happy. This recipe is a gluten free version of one found in that masterpiece, Vegan Vittles. Mmmm mmm good.

Here’s the link to my previous post about Southern Fried Tofu

Baked Nutritional Yeast Tofu
Vegan  Tofu  
1 lb. Fat reduced regular tofu, rinsed, and patted dry.
nonfat cooking spray (i use Pam’s olive oil- obviously DON’T use
Pam’s for baking)

3/4 cup water
3 tbsp. GF tamari (Braggs or Wheat Free San-J are equally good in this recipe)
3 tbsp. Nutritional yeast flakes
1/2 tsp. Poultry seasoning
1/2 tsp. Ground coriander
1/2 tsp. Onion granules
1/2 tsp. Garlic granules

Coating Mix:
1/2 cup brown rice flour (sorghum or white rice work too)
1/4 cup yellow cornmeal
1/4 cup nutritional yeast flakes
1/2 tsp. Onion granules
1/2 tsp. Salt
1/4 tsp. Ground black pepper

1) Cut tofu in 1/2 inch slices and place in wide, shallow bowl.
2) Combine marinade ingredients, and pour over tofu. Turn slices as
needed, and marinate in refrigerator for several hours or overnight
(up to 2 days).
3) Mix coating ingredients well.
4) Preheat oven to 400 degrees F, and mist a baking sheet with
nonstick cooking spray and set it aside.
5) Remove each piece of tofu from the marinade one at a time, and
dredge in coating mix. Place each slice of tofu on baking sheet, and
mist tops with nonstick cooking spray.
6) Bake tofu until bottoms are golden brown, about 15 minutes. Turn
the slices over with a metal spatula and bake the other side. Serve
them warm or cool them and store for later reheating in oven.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

6 Responses to “The Happy Vegan Meal- Baked Tofu strips, Szechuan Broccolini and Oven Roasted Potatoes”

  1. [...] I made a white roux with lots of garlic powder, and added some nutritional yeast for added flavor. I also made a dairy version for DH, who is skeptical about spinach in general and not the biggest fan of a pie centering on spinach. I followed the same basic recipe for his, but used dairy milk and 4 oz. cheddar and 2 oz feta cheese, just for variety’s sake. To my surprise, I found that I rather preferred the dairy free version, although here’s a big tip- IF you only have vanilla flavored unsweetened rice milk in your house and want to avoid using soy milk to make sure the recipe really works- go to the store and buy unsweetened PLAIN rice milk, because otherwise, no matter how much garlic powder you add to the recipe, you will still taste the ever so mild, ever so insidious flavor of vanilla. Another thing- when the pie first comes out of the oven, it won’t be firm. I don’t mind, myself, and am greedy enough to eat it right then. However, if you want it to be firmer in texture, consider adding xanthan gum or some other thickener- or even more flour. It will become firm after cooling, and especially after refrigeration. It tastes good cold OR hot, making it a good bento box (lunch box) candidate, especially if you have access to a refrigerator. It was VERY yummy with a sliced heirloom tomato (hippie zebra, if you were wondering…) sprinkled delicately with black salt. YUM! So, next time you’re wishing for something cheesy, why not make a cheezy spinach pie with nutritional yeast. Nutritional yeast doesn’t taste JUST like cheese, but it does add a salty, cheesy note to recipes that I personally find very, very tasty. Note: If you are new to nutritional yeast, ease into it by trying it on popcorn or in my famous Southern Tofu Recipa or Baked Nutritional Yeast Tofu Recipe, both brought to you by Joanne Stepaniak. [...]

  2. [...] Monday: Vegan Baked Nutritional Yeast Tofu, Roasted Fingerling Potatoes and Grilled Kabocha Pumpkin and Portobello Mushrooms [...]

  3. [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. I served mine with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...]

  4. [...] Southern Greens and Gumbo Southern Corn Cakes Breaded Tofu Strip recipe My Famous Southern Fried Tofu Recipe and of course Gluten-Free Vegetarian Gravy Recipes [...]

  5. [...] Monday: American Homestyle Roasted Sweet Potatoes Wild Rice and Brown Rice Pilaf Baked Nutritional Yeast Tofu [...]

  6. [...] 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 [...]

Leave a Reply