Green Curry Tofu Cakes

by Susan Voisin

Arame lends a light seafood flavor to the cakes. If you can’t find it, other types of seaweed can be used, but be careful because some, such as wakame, can have a much stronger fishy flavor.

Ingredients

• 1/2 cup hot vegetable broth
• 1 tablespoon arame, crushed between fingers slightly
• 1 teaspoon chia seed or ground flaxseeds
• 14 ounces extra-firm tofu, drained well
• 1 tablespoon nutritional yeast
• 2 tablespoons lite soy sauce or gluten-free tamari
• 2-3 tablespoons green curry paste (use even less if you’re using store-bought paste or don’t like things too spicy)
• 1/2 cup quinoa flakes or quick oats (see notes below)
• 1/4 cup finely diced red bell pepper
• 1/4 cup minced parsley or cilantro
• 1 cup breading, optional (see below)

Simple Scrambled Tofu and Kale with Sweet Potato Fries

Simple Scrambled Tofu and Kale

by Susan Voisin

Be sure to use a pan that has a cover so that the kale will steam properly.

Ingredients

• 1 red bell pepper, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 14 ounces tofu, firm or extra-firm, crumbled
• 1 1/2 teaspoons smoked paprika (mild or spicy)
• 1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon turmeric
• 1 bunch kale, stems removed and discarded and leaves thinly sliced (about 12 ounces)
• 1/4 cup nutritional yeast
• additional salt & pepper, to taste

Tofu Tacos

 

By: KRYM 

"A great taco without the meat."

Ingredients:

• 1 (16 ounce) package garden herb tofu, crumbled
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1/2 cup chopped onion