A very simple, quick, super healthy and delicious dish! Grilled smoked tofu, grilled asparagus, romesco sauce, nutritional yeast sprinkles. Yum!
October 10, 2012
July 8, 2012
For the past month, and basically since we opened our restaurant, I have no time to cook at home. I cook and eat only at ImproV. And the two days that we are closed I eat leftovers, salads or I go out for dinner. So there aren’t really many new things to share. But it’s been a very nice experience. And I will blog about it in the next few days. But right now I want to share with you this fabulous recipe for crispy tofu in sweet orange sauce! You might find it funny but I was craving tofu. And as at the restaurant our only option for a tofu dish is scambled tofu, I was dreaming of crispy tender firm tofu in a sweet sauce over a bed of rice <3. And I made this one with the few ingredients I had on hand. Basically in my fridge, which looks kinda empty and lonely since we opened the restaurant :/
1 package firm tofu, pressed and drained, cut in triangles
3/4 cup freshly squeezed orange juice
1 Tbsp brown sugar
1 Tbsp tamari
chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp ground coriander
1/2 tsp salt
flour and salt for coating the tofu
2 Tbsp olive oil
In a small plate place a little bit of flour and pinch of salt and toss in the tofu, mixing it around until all sides are coated with the flour/salt mixture. Set aside. Add the olive oil in a cast iron pan and heat over medium high heat. Place tofu in the pan and let it cook until golden. Flip it over and cook the other side until golden as well. Add the sugar, tamari and spices in the orange juice and mix well until the sugar is dissolved. Lower the heat and pour the orange juice mixture over the tofu. Let it cook until the sauce becomes syrupy. Add the parsley, mix and serve with rice. Enjoy!
December 10, 2011
vegan cooking class: mushrooms giouvetsi, artichoke & white bean dip and chocolate peanut butter cups
At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.
Artichoke and white bean dip
2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese
Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!