Smoky Tofu Scramble Sandwich

In addition to my love of potatoes and Asian noodle dishes, I sometimes get a hankering for a sandwich. Nothing in particular just some really good stuff between some amazing bread. Or some not so amazing bread. My go to sandwich is lettuce, tomato, cucumber and sprouts with various sauces and condiments.

In a pinch, even a burger will do. Or a fried tofu sandwich, especially when I take the time to marinate the tofu. Yeah, I’m a sandwich-a-holic.

But when I was a kid my grandmother would make the most amazing scrambled egg sandwiches and I would slather it with ketchup. Yes, ketchup. And plenty of black pepper. Some days there would be a slice of cheese or a sprinkling of shredded cheese. The other day a memory came to me and that’s all that I wanted.

But of course some changes were necessary.

This was a pretty simple sandwich to make and the only time consuming part is getting the tofu to the right consistency and flavor but it’s totally worth it!

Here’s what I used:

Tofu (1 brick)

Turmeric

Smoky & spicy paprika

Garlic clove, pressed/minced

Salt & pepper

Cumin

Piri Piri

Dill

Worcestershire

Vegan yogurt (Take it Veggie is my brand but use what you like)

Crumble the tofu with your fingers until it’s good and crumbly and then start seasoning. Take your time and use a small fork or your fingers until every bit is coated. You can add some oil to the pan but I added a splash of almond milk and only when the tofu started to stick. Let it cook for a while on before disturbing it and you can decrease the cook time. Or if you’re feeling brave, crank up the heat and watch it like a hawk, stirring frequently.

I used medium heat while I mixed the yogurt dill “mayo”. Chop some fresh dill and add it to the yogurt along with salt, pepper and garlic granules or powder. I like a little spice so there may be a few drops of chipotle hot sauce added as well.

Now you’re ready to grab a couple slices of bread, I picked up a dark whole wheat from the bakery.

As you can see, I’ve graduated from ketchup to Sriracha.

And since it was very hot and humid, we needed something cold to drink.

Something really, really cold.

A smoothing with blackberries, blueberries, banana, strawberries and the juice of 1 orange.

Plus a splash of water to make it drink-able.

Leftover strawberries that were too delicious to go into the fridge when they were so fresh!

Who said eating vegan was difficult? This is a tasty and healthy (ish) lunch in less than 30 minutes.

Korean Fried Tofu & Creamy Ginger Slaw

Sometimes, and by sometimes I mean all of the time, a girl just has to have take out. Unless of course she is visiting several small towns in an eastern European country–and she’s vegan–then she just has to get in the kitchen and make it herself. Or himself.

This recipe, was all me, inspired by a delicious meal I had in Koreatown when I lived in Los Angeles.

Back then I ate…everything. Literally. I had only been working as a freelancer for a year or so, nose to the grind while I drummed up writing work. Any and all kinds of work. During this time I struck up a friendship with a Korean woman named Soo (pronounced like: Sue) and she introduced me to this amazing place in Koreatown. This restaurant knew customer service, let me tell you! There were about a dozen little glass dishes filled with kimchi and a variety of other vegetables and meats and I was delighted! Everything was so new and delicious and exciting and by the end of that two hour lunch, I had fallen in love with yet another style of Asian cuisine.

Longing for a similar, but vegan, meal in a place where there’s decent Chinese is about as hollow a wish as one can make, but I have a working kitchen and a pretty impressive spice rack so…I went to town.

And created…Korean Fried Tofu & Creamy Ginger Slaw!

The important thing about this recipe is to spice it how you like it. I like mine spicy and even though the hubs doesn’t, I like to whip up two batches of sauce just in case. 🙂

Let’s start with the tofu, which I pressed for about 10 minutes while I chopped all the veggies for the slaw. I’m not certain my way is the right way (it is), but I wrap the tofu in a paper towel and put something heavy on it, like my salt mill or jar of jalapenos. Then I used a variety of Asian or Asian inspired spices–Korean chili flakes, cayenne pepper, garam masala, ginger, lemongrass–along with soy sauce as a marinade. Since I shallow fried the tofu, I coated it with a flour-corn starch blend because I wanted it extra crispy before tossing it into the sauce.

While the tofu was crisping up in a skillet, I got to work on the slaw, which included:

Cucumber

Napa cabbage

Scallions

Ginger (fresh, raw)

Red & yellow bell pepper

Celery (very thinly sliced)

Mint

I squeeze half a lemon over the top while I made the slaw and massaged it in. The slaw sauce was made of vegan yogurt, sriracha, spicy brown mustard, 2 tsp. coconut sugar, lime juice, cumin and freshly grated garlic & ginger. I really wanted to make it a kimchi slaw but my new spices are on their way!

Toss and set aside.

Give the tofu about 5 to 7 minutes on each side and drain any excess oil. If you go easy on the oil there shouldn’t be much to drain, but you don’t want all the sauce sliding off the tofu!

For this sauce, I used Hoisin, canned peaches because I couldn’t find any fresh ones, dark soy sauce, Sriracha, chili flakes and black pepper. Toss the tofu in the sauce and plate, then sprinkle with sesame seeds if you like.

The thing I love most about this dish is that the fried tofu lets you indulge in something that feels extremely decadent but the crunchy fresh slaw gives you heaps of fresh veggies to discount any guilt you feel. But don’t feel guilty, enjoy it and promise to do better tomorrow!

Good Vegan Eats

I’ve been awhile…a long while but now that I’m (we’re?) back, here’s a visual history of some of the healthy plant based dishes we’ve experimented with over the past few months…or when one of us remembers to snap a photo of our tasty treats!

Sticky tofu with sauteed vegetables & couscous

 

This was my first time cooking tofu, something I previously loathed, and it came out delicious. I marinated the tofu in soy sauce, ginger and Sriracha and then pan seared it for about 1-2 minutes on each side.

 

Cauliflower & chickpea curry

 

Hi, my name is Natasha and I am a curry-a-holic. The hubs knows this so he frequently adds a curry to the nights he cooks and this one was so good I went back for seconds…thank goodness it’s calorie friendly!

 

Buddha Bowl #019 (aka: my newest addiction)

 

Shaved raw carrots (yum!), diced and roasted tofu, steamed broccoli with delicious tahini dressing made this meal healthy and satisfying, but the crimini mushrooms and onions added a heartiness and earthiness that made this dish close to perfect!