making savory tofu

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a chicken-style flavor and bite. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

The tofu can either be stored in the marinade for later frying or fried up and stored. It is perfect for snacking or adding to salads. 

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful protein, head to this recipe. 

Below is the step by step.

Enjoy!

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Tofu

Makes about 2 1/2 cups; doubles easily 

www.ZsusVeganPantry.com

1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into 1/2-inch cubes.  

14-ounces firm or extra firm tofu

2. Liquid flavoring: Add the ingredients to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes, or store the tofu with the liquid for up to 5 days. Keep in the refrigerator once cooled. 

2 cups water

1 tablespoon Easy Savory Broth Mix

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

3. Sautee: Heat the oil in a large skillet over medium heat. Add the drained Tofu and cook, stirring as needed, until golden, about 10 to 15 minutes. Alternatively, spray with oil and air-fry 400F for 5 to 10 minutes. Use in recipes or serve as is. If storing for later use, store in an air-tight container for up to 3 days.

1 tablespoon olive oil

© 2021 Copyright Zsu Dever. All rights reserved.

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tex-mex tortilla bake - dump dinner

 

Overview

Time: 40 minutes
Dishes: 9x13 baking pan, jumbo bowl, strainer 

Hello, hello Dear Readers!

I bring you another easy meatless, vegetarian and vegan dump dinner to prepare (about 5 minutes prep time). This is a Tex-Mex variation that includes corn, tortillas, beans and tomatoes. The flavors are helped out by my Easy Savory Broth Mix, but Better Than Bouillon or your favorite broth mix will do. 

This dish has black and pinto beans and diced tomatoes. If you can find the tomatoes with added chilies, so much the better. If not, don't stress; it'll still taste great.

I added about 1 1/2 cups nondairy cheese, but using the nondairy milk adds some creaminess on its own, so you can use as much or as little as you like.

I started mixing this in a medium/large bowl, but had to transfer it to a jumbo bowl, so keep that in mind. I tend to underestimate the size of bowls I need to mix in, thinking I will cut down on the dishes. Instead, I wind up having to wash two bowls, instead of one - or wind  up making a huge mess. Don't be me.

This was very fast to prepare and got some great reviews at home. I added vegan sour cream, jalapenos and cilantro for garnish, but, as always, customize to your taste.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Preheat the oven.
• Use a jumbo sized bowl to mix ingredients.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Tex-Mex Tortilla Bake

www.ZsusVeganPantry.com

Makes 4 servings 

easy

Preheat oven to 425-F

1. Bake: Combine the tomato, beans, corn, milk, tortillas, cheese, chili powder, broth mix and salt in a large bowl. Mix well and add to a 9x13 baking dish (or equivalent). Cover and bake for 20 minutes. 

1 (15-ounce) can diced tomatoes (with chilis, if available)

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

2 cups frozen corn

1 cup nondairy milk

12 corn tortillas, chopped

3/4 cups shredded yellow or orange nondairy cheese**

1 tablespoon chili powder

2 teaspoons Easy Savory Broth Mix or Better than Bouillon

Salt to taste

2. Finish: Uncover, add the rest of the nondairy cheese and bake until cheese melts, about 5 to 10 minutes.  

1/2-1 cup shredded yellow or orange nondairy cheese**

3. Serve: Garnish the dish with nondairy sour cream, onion and cilantro, if using. 

1/2 cup vegan sour cream (optional)

1/4 cup diced red onion (optional)

1/4 cup minced cilantro (optional)

** Need a total of 1 1/4 - 1 3/4 cups shredded yellow or orange nondairy cheese

© 2021 Copyright Zsu Dever. All rights reserved.

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