Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Baked Tofu Hot Wings

 

 

Ingredients

1 brick of extra firm tofu, sliced
1/4 to 1/3 cup Frank's Red hot (or other hot wing sauce)
1/2 tbs olive oil
Fresh cracked pepper
2 pinches of salt
1 pinch of dried cilantro
1 pinch granulated garlic

How to make Baked Tofu Hot Wings

My friend and I were craving some of these amazing vegan hot wings from a local hot spot, but were unable to make it out there, so I decided to try and make some myself.

To prepare the tofu:
Wrap in a tea towel or several paper towels, and place something heavy on top.  (I used a half full gallon of water, but you can use a large can of tomatoes or anything else that might weigh it down).  Let it sit for about 30-45 minutes.

Cut into long slices.  Pat each slice dry with a paper towel.  Toss with olive oil and hot sauce.  Lay flat in rows on a baking sheet lined with parchment paper and sprinkle with pepper, salt, cilantro, and garlic.

Bake on the middle-lower rack on the low broil setting for about 30 minutes.  When top side is crispy, flip over and bake for about 10 minutes more, or until both sides are crispy.

Toss again with hot wing sauce and serve with ranch or other favorite dipping sauce.

Enjoy!

Vegetable Miso Soup

Ingredients

1 quart vegetable stock
2 tbs sesame oil
1 clove minced garlic
1 block of firm tofu
6 oz frozen Asian stir fry vegetable mix
5 tbs yellow vegetarian miso paste
1 tbs soy sauce
3 green onions
1/2 cup cilantro

How to make Vegetable Miso Soup

This super simple recipe only takes about 10 minutes to make and will feed everyone in your kitchen!

In a large pot, heat oil over medium heat and saute garlic for about 3 minutes.  Add vegetable stock and about 14 oz of water, soy sauce, and bring to a simmer.  Add the frozen vegetables and tofu and cook for about 4 minutes.  Be sure that the mixture does not boil.

Add in the miso paste and heat for about 2 minutes.  Serve topped with green onions and cilantro.