INGREDIENTS
2 packages smoked tofu
3 Tbsp tamari
2 tsp maple syrup
1 tsp garlic powder
1/2 tsp ground black pepper
3 Tbsp BBQ sauce
2 tsp brown sugar or demerara sugar
DIRECTIONS
Drain the tofu well, then place it between paper towels or clean towels on a plate. Set another plate on top and put a can or other weight on top to press the water from the tofu.
In the meantime, blend the tamari, maple syrup, garlic powder, black pepper, bbq sauce, and sugar until smooth.
Slice the tofu into 1/4 inch thick slices and dip them in the sauce to coat. Place in a tightly sealed container in the refrigerator for one to two hours.
Preheat the oven to the lowest temperature possible, around 200 degrees Farenheit, and put the oven rack in the lowest position. Line a cookie sheet or two with aluminum foil. Place the tofu slices on the foil. Bake for about 8 hours, turning the tofu slices every few hours. The jerky is done when it is hard and uniformly dark in colour.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label smoked tofu. Show all posts
Showing posts with label smoked tofu. Show all posts
Wednesday, July 11, 2012
Thursday, April 5, 2012
Vegetarian Collard Greens
INGREDIENTS
1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)
DIRECTIONS
In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.
The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.
1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)
DIRECTIONS
In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.
The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.
Thursday, March 1, 2012
Vegetarian Savory Cobbler
INGREDIENTS
For the biscuits:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1 tsp honey
1/2 tsp sea salt
5 Tbsp cold unsalted butter, cut into small pieces
3/4 cup cream
For the collards:
2 Tbsp butter
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
3-4 pounds collard greens, thick stems removed and sliced into 1-inch ribbons
1/2 cup milk or cream
2 Tbsp cornstarch dissolved in 1/4 cup water
One package smoked tofu, sliced lengthwise in three equal pieces and then sliced about 1/2-inch thick
Sea salt, freshly ground pepper, and red pepper flakes, to taste
DIRECTIONS
Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the cream and pulse until it comes together in a dough. On a lightly floured surface, knead the dough a few times until completely consistent and smooth. Roll the dough out to about 1-inch thick. Slice into square biscuits or use a round cookie cutter to make the biscuits. Place them on parchment paper on a baking sheet and refrigerate.
In a big, thick-bottomed pan over medium heat, melt the butter. Add the onions and garlic and saute, stirring constantly, until the onions are translucent and the garlic is fragrant, about 8 minutes. Add the broth and bring to a boil.
Add the collard greens to the boiling broth in batches, stirring after each addition. Lower the heat and simmer for about thirty minutes, until the mixture is a bit reduced and collards are very tender.
Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream and the cornstarch slurry into the collard mixture, then allow it to simmer uncovered for 2 to 3 minutes to thicken up. Add the sliced tofu and season with salt, pepper, and red pepper flakes to taste.
Pour the entire mixture into a large glass or ceramic baking dish. Lay the biscuits on top, with the corners overlapping if possible. Bake the dish in the oven for 40 to 50 minutes, until biscuits are deep golden brown and the collard mixture is bubbly.
Let the cobbler rest for 10 to 20 minutes before serving it up in warm bowls.
For the biscuits:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1 tsp honey
1/2 tsp sea salt
5 Tbsp cold unsalted butter, cut into small pieces
3/4 cup cream
For the collards:
2 Tbsp butter
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
3-4 pounds collard greens, thick stems removed and sliced into 1-inch ribbons
1/2 cup milk or cream
2 Tbsp cornstarch dissolved in 1/4 cup water
One package smoked tofu, sliced lengthwise in three equal pieces and then sliced about 1/2-inch thick
Sea salt, freshly ground pepper, and red pepper flakes, to taste
DIRECTIONS
Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the cream and pulse until it comes together in a dough. On a lightly floured surface, knead the dough a few times until completely consistent and smooth. Roll the dough out to about 1-inch thick. Slice into square biscuits or use a round cookie cutter to make the biscuits. Place them on parchment paper on a baking sheet and refrigerate.
In a big, thick-bottomed pan over medium heat, melt the butter. Add the onions and garlic and saute, stirring constantly, until the onions are translucent and the garlic is fragrant, about 8 minutes. Add the broth and bring to a boil.
Add the collard greens to the boiling broth in batches, stirring after each addition. Lower the heat and simmer for about thirty minutes, until the mixture is a bit reduced and collards are very tender.
Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream and the cornstarch slurry into the collard mixture, then allow it to simmer uncovered for 2 to 3 minutes to thicken up. Add the sliced tofu and season with salt, pepper, and red pepper flakes to taste.
Pour the entire mixture into a large glass or ceramic baking dish. Lay the biscuits on top, with the corners overlapping if possible. Bake the dish in the oven for 40 to 50 minutes, until biscuits are deep golden brown and the collard mixture is bubbly.
Let the cobbler rest for 10 to 20 minutes before serving it up in warm bowls.
Friday, June 25, 2010
Vegetarian "TLT" Panini
TLT: Tofu, Lettuce, and Tomato
INGREDIENTS
1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
Cut ciabatta in half (one piece for the top and one for the bottom).
Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.
Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.
Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.
INGREDIENTS
1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
Cut ciabatta in half (one piece for the top and one for the bottom).
Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.
Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.
Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.
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