Triangular Tofu Object

Ingredients: (1 serving)

1 Extra Firm Tofu

some chopped kale leaves

1/4 cauliflower

2 tbsp soy sauce

1 tbsp nutritional yeast (optional)

sea salt

olive oil

1. Arrange tofu in a large pan over high heat without oil. Heat it about 5 minutes to drain the excess water in the tofu. This will help the tofu to get crunchy and golden brown easier. 

2. Add olive oil, cauliflower, kale. Gently stir. Cover the pan. Let it cook about 5 minutes.

3. Flip the tofu over and cook the other side. Uncover. 5 minutes.

4. Add soy sauce, nutritional yeast ( slight cheese flavor) and salt to taste.

P.S. 

There are usually 3 types of Tofu in the market according to the firmness.

Silken tofu

Firm tofu

Extra firm tofu

Extra firm tofu makes very delicious tofu scramble. They stay in shape and absorb more flavor from what you cook. On the other hand, silken tofu makes very smooth tofu soup. They have a more plain taste.

Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)

1 cup oat flour
1 cup water 

1/2 medium onion

1/4 large tomato

1/4 green bell pepper

5 small shiitake mushrooms

2 large kale leaves

1 green onion
3 cloves garlic 

1 tsp minced ginger

1/4 tsp tumeric

1 tsp red chili powder

salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.

Vegan Chilaquiles

Ingredients: Tortillas, kale, enoki mushrooms, soy sauce, vinegar, olive oil

1. Cut tortillas into thin strips. Thinly chop kale and enoki mushrooms.

2. Sautee kale and enoki mushrooms.

3. Add tortillas strips to the veggies. Cook until slightly brown.

4. Add some soy sauce and vinegar to taste.

Chilaquiles can be made any way you want. Basically it is made by fried tortillas cooked in salsa. This is just one simple way. I also baked some cauliflower on the side.

I cooked the veggies first because tortillas may absorb all the oil. It may make it hard to sautee the veggies.

Try baked kale chips instead of pita chips

1. Heat oven to 350F
2. Arrange torn kale leaves on a baking sheet
3. Drizzle with 2 Tbsp olive oil, seanson with salt
4. Bake, rotate once, until crispy, 12 to 15 mins
5. Toss with lemon zest

From magazine