Nori-Wrapped Tofu in a Spicy Sauce . By . Recipe: SERVINGS 3 INGREDIENTS: Tw…

Nori-Wrapped Tofu in a Spicy Sauce
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By thefoodietakesflight
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Recipe:

SERVINGS 3

INGREDIENTS:
Two 200g blocks extra firm tofu 400g total
2 nori sheets
Neutral oil for cooking
Pinch of salt to taste
Sauce:
1 cup water
2 tbsp soy sauce or to taste
1/2 to 1 tbsp sugar I used coconut sugar (adjust according to desired sweetness)
1 tbsp chili garlic sauce homemade recipe here (adjust according to desired spice)
1/4 tsp ground szechuan pepper crushed from 1/2 tsp whole szechuan peppercorns
1 tsp doubanjiang or spicy broad bean paste or sub with other chili sauce
1 tsp roasted sesame seeds
1 tsp rice vinegar
Cornstarch Slurry
1 tbsp corn starch
2 tbsp room temperature water
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INSTRUCTIONS:
Press tofu for at least 10 minutes to drain excess liquid. Slice the tofu into rectangular pieces. Sprinkle some salt over the tofu.
Mix all the sauce ingredients together in a bowl. Feel free to adjust according to your desired taste.
Cut the nori sheets into 1” thick pieces. If they’re long, you can always just overlap them when wrapping around the tofu. Carefully wrap each piece of tofu with the nori. You may need to rub the ends with some water if your tofu is really dry for the nori to stick together.
Heat a large non-stick pan over medium high heat. Add some oil to cover the surface. Once hot, place the tofu. Pan fry on each side until golden brown. Remove from the oil and drain any excess oil.
Remove the oil from the pan. Mix the cornstarch slurry together. Over medium heat, add the sauce to the pan. Stir and leave to simmer over medium heat until the sauce boils. While stirring, mix in the cornstarch slurry. Leave to simmer over medium heat until the sauce thickens. Add in the fried tofu pieces. Leave to cook for 2-3 more minutes until the sauce thickens more and the tofu absorbs some sauce. Season with some more salt or soy sauce, if needed. Turn off heat then serve hot over some rice or noodles. Enjoy!

Hot or cold sesame noodles . By . RECIPE: Serves 2 Ramen noodles for two (yo…

Hot or cold sesame noodles 
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By veganbyeden
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RECIPE:
Serves 2

Ramen noodles for two (you can use any noodles)
1 carrot, shredded
1 cup baby spinach
Handful green onion, chopped

 For the sauce:
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp rice vinegar
3/4 cup sweet chilli sauce
1/2 lime juice
1 tbsp sesame seeds
1/4 cup water or more if needed

 Cook noodles according to packet instructions (some may not need pre cooking)
 In a small bowl combine the ingredients for the sauce and stir together.
 In a small pot, combine the cooked noodles with the carrot & spinach. Add the sauce with sesame seeds. Mix together until well coated.
 Divide into two bowls and garnish with extra green onion or fried onion. Enjoy!

Potato + veggie soup⁣⁣ . By . Recipe: serves 6⁣ boil:⁣ 5 cloves garlic, minced⁣…

Potato + veggie soup⁣⁣
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By youeatlikearabbit
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Recipe:
serves 6⁣
boil:⁣
5 cloves garlic, minced⁣
1/2 onion, finely chopped⁣
4 medium carrots, cut into half moons⁣
4 celery stalks, finely chopped⁣
1 russet potato, cubed⁣
1 Yukon gold potato, cubed⁣
1/2 cauliflower head, cut into bite sized pieces⁣
4 cups vegetable broth⁣
1 tsp ginger powder⁣
Salt and pepper to taste, ~1 tsp each⁣
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blend:⁣
2 1/2 ladels of soup, ~2 1/2 cups⁣
1/2 cup cashews⁣
1 cup vegetable broth⁣
1/3 cup nutrition yeast⁣
Salt to taste, ~1 tsp ⁣
2 tsp apple cider vinegar⁣
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toppings:⁣
Fresh basil⁣
Crunchy chickpeas⁣
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In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ⁣
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Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)⁣
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Serve with crunchy chickpeas and fresh basil!

Get Our 120 Vegan Recipes eBook Link in BIO . Mushroom Avocado Toast . Recip…

 Get Our 120 Vegan Recipes eBook  vegan_govegan  Link in BIO
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Mushroom Avocado Toast
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Recipe:
Prep: 5 mins
Cook: 11 mins
Servings: 2
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Ingredients:
2 cups mushrooms, sliced, any variety
2-3 tsp extra virgin olive oil
2-4 cloves garlic, roughly chopped
1 Tbsp balsamic or apple cider vinegar
salt and pepper to taste
2 slices bread, toasted
1 avocado
fresh lemon – for the juice
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Instructions:
Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. Toss in the oil a bit with a spatula.
Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned.
Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. Toss. Turn heat back up to high and allow to burn off any excess liquid. Mushrooms should be lightly browned and greatly reduced in size by now. Turn heat off and let them sit in the pan while you prep the toast.
Toast bread and mash avocado into toast. Squeeze lemon over top.
Top avocado toast with warm mushrooms. Slice and serve.

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