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Vegetable Teriyaki with Tofu

Brittany — Sat, 14 Mar 2020 20:53:51 +0000

This vegan teriyaki stir-fry has tender-crisp "grilled" vegetables and golden tofu topped with a sweet and savoury teriyaki sauce and served on a bed of steamed rice.

Customize your bowl based on your tastes and the ingredients you have on hand. You can make it as healthy, simple, or as deluxe as you like! Swap the fried tofu for shelled edamame, use any stir-fry type vegetables you happen to have in the fridge, and serve it on top of steamed rice or noodles.

This vegan teriyaki recipe is inspired by Edo Japan, a Canadian teppanyaki-style fast food chain, famous for its super-secret, mild-yet-delicious teriyaki sauce. It's a great meal to suit a variety of tastes. Garnish your vegan teriyaki bowl with some toasted sesame seeds or add a squirt of sriracha or a spoonful of sambal oelek to kick it up a notch.

Easy Teriyaki-Style Sauce

To make the vegan teriyaki sauce, you'll need soy sauce, brown sugar (or your favourite unrefined sweetener), water, minced garlic, a knob of ginger, and cornstarch.

Edo's teriyaki sauce is sweet, mild, and light. This sauce is very similar, with the addition of garlic and a touch of ginger for a little extra oomph.

"Grilled" Vegetables (Without a Teppan Grill)

Edo grills their vegetables on a flat teppan grill and then covers them, steaming them until they're just cooked. Your average home kitchen probably isn't equipped with a teppan but you can prepare “grilled-ish” vegetables by searing and steaming them. Heat a very small amount of oil in a pan over high heat. Add the vegetables and sear them to brown the edges before tossing them. Cover your pan and let the vegetables steam (stirring and adjusting the heat as needed) until they’re tender-crisp.

Stir-Fry Vegetables

For Edo's style of “grilled” vegetable teriyaki, I start with broccoli, mushrooms, carrots, and shaved cabbage. For convenience, you can avoid shaving the cabbage and use a bag of coleslaw instead.

Stir-fries are a great place to use up whatever fresh vegetables you have on hand. Swap in your favourite veggies or whatever you need to use up before your next grocery shop. Snow peas, bok choy, bell peppers, asparagus, and celery are great additions to this vegetable teriyaki.

Pan-Frying Medium (Traditional) Tofu

Most of our tofu recipes recommend choosing firm or extra-firm tofu for stir-fries because it's sturdy and easy to cook with. You can get away with stir-frying firm tofu and vegetables at the same time without the tofu breaking apart.

Medium (or “traditional”) tofu is a lot more delicate than firm tofu, but it's incredible when it's fried. Fried medium tofu is light and airy, crispy on the outside, and soft and silky on the inside. The airy texture creates lots of nooks and crannies to pick up sauces and marinades. It's a great choice for saucy stir-fries, red and green Thai curries, or as a vegan "egg" (scrambled or in a patty for vegan breakfast sandwiches).

Don’t press the tofu or you’ll lose the light, airy texture. Instead of pressing it, use a clean kitchen towel to pat away any excess moisture. Medium tofu holds a lot of water so it’ll spit and sizzle when you first add it to the pan.

What to do when tofu sticks to the pan:

Sometimes tofu sticks to the pan, even if you’re pan-frying and using plenty of oil. If you try to flip it with force it'll tear and break apart.

Patience is all you need to manage stuck tofu. Once the tofu has developed a crisp edge, it will release from the pan easily. If your tofu is sticking, it hasn’t developed a crisp crust and it’s not ready to be flipped. If you give the tofu a firm nudge and it doesn’t move, stop and try again in another minute or so.

You can help prevent tofu from sticking by ensuring that you’re cooking over high enough heat, and by patting the tofu dry before frying it.

More ways to prepare tofu for this dish:

Fried crispy coated firm tofu, (like the kind in our Garlicky Cashew Broccoli & Tofu Stir-fry), is chewy and crisp, and the coating picks up plenty of sauce.

Baked tofu, (like our Baked Sriracha and Soy Sauce Tofu), is chewy,flavourful, and easy to prepare.

Store-bought marinated tofu doesn’t need much preparation at all. It's flavourful and deeply golden-brown around the edges, with a firm, smooth, slightly chewy texture. Chop it up and microwave it or add it to the pan with the vegetables to heat it before serving.

Other vegan protein options:

Fried or baked tempeh, seitan, and store-bought vegan "meats" (like chick’n strips or tenders) are great alternatives to tofu in this recipe. For a lighter and easier meal, use shelled edamame.

Vegan Teriyaki Serving Suggestions

Serve the tender-crisp vegetables and tofu on a bed of steamed jasmine rice or noodles. Ramen noodles or rice noodles are both quick and easy options. Top with as many spoonfuls of teriyaki sauce as you like and add your choice of garnishes.

Toppings

toasted sesame seeds
sriracha
sambal oelek
crushed chili flakes
sliced green onion

Vegetable Teriyaki with Tofu

★★★★★ 5 from 1 reviews

Author: Brittany Mueller
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Lunch and Dinner
Method: Stir-fry
Cuisine: Vegan

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Description

This vegan teriyaki stir-fry has tender-crisp "grilled" vegetables and golden tofu topped with a sweet and savoury teriyaki sauce and served on a bed of steamed rice.

Ingredients

1 ½ cups (270 grams) jasmine rice, uncooked
2 cups (500 ml) water
350 grams medium/traditional tofu, (cut into ¾” thick triangles)
Canola oil, for frying
Optional toppings: toasted sesame seeds, sriracha, sambal oelek, and/or crushed red chili flakes

Teriyaki Sauce

1 ¼ cups (315 ml) water, divided
3 tbsp (45 ml) soy sauce
3 tbsp (35 grams) brown sugar
1 clove garlic, minced
¼” (¾ cm) slice of fresh ginger, peeled
1 tbsp (15 ml) cornstarch

Vegetables

½ tbsp (7.5 ml) canola oil
2 cups (200 grams) broccoli florets
1 cup (135 grams) sliced carrot (approx. 2 medium carrots)
½ cup (60 grams) sliced celery (approx. 1 stalk)
1 ½ cups (130 grams) thick-sliced cremini mushrooms (approx. 5 large)
1 ½ cups (110 grams) coleslaw/shaved cabbage

Instructions

Rice:

Cook rice according to package instructions.

Rinse rice thoroughly. Combine rice and water in a saucepan and bring to a boil.
Stir, cover, and turn heat down to low. Cook for 10 minutes. Turn heat off and let rice sit, covered, for 10 minutes before fluffing with a fork.

Teriyaki Sauce:

In a small dish, stir together ¼ cup (60 ml) water and cornstarch to make a slurry.
In a small saucepan, combine 1 cup (250 ml) water, soy sauce, brown sugar, minced garlic, and sliced ginger. Bring to a boil over medium-high heat. Add the cornstarch slurry and turn heat down to a simmer. Cook, whisking as needed, until the teriyaki sauce is translucent and reaches your desired consistency. Remove ginger slice, taste, and adjust seasoning to taste with soy sauce or water. If necessary, cook longer to further adjust consistency. Set teriyaki sauce aside until ready to serve.

Pan-Fried Tofu:

Pat tofu dry with a clean kitchen towel or paper towel.
In a large skillet/frying pan, add enough canola oil to pan-fry the tofu (about ¼ “ or 1 cm). Heat oil over medium/medium-high heat.
Once the oil is hot and shimmering, add the tofu and cook until golden brown. Flip tofu with tongs and cook the other side. Drain tofu on a cooling rack or paper towel. Safely discard frying oil.

Vegetables:

Heat canola oil over high heat.
Add the broccoli florets and cook without stirring until lightly seared with brown bits around the edges. Stir, cooking for approximately 2 minutes total. Add carrot and celery and cook for 2 minutes. Add mushrooms and cook until lightly browned but not fully cooked, about 2 minutes. Add coleslaw, stir, and cover. Steam vegetables until they’re tender-crisp, approximately 2 minutes. (Adjust cooking times based on the size of the vegetable.)

Serving:

Serve tofu and vegetables on a bed of rice. Spoon teriyaki sauce over the tofu and vegetables, to taste. Optional: Top with toasted sesame seeds, sriracha, sambal oelek, or crushed red chili flakes.

Notes

If your tofu stick to the pan while cooking, do not try to flip it forcefully. Wait a minute or so and give it another nudge. Once the tofu develops a crisp crust it will release from the pan easily.

Using up leftover teriyaki sauce: Shake or whisk the chilled teriyaki sauce vigorously before using.

Keywords: vegan teriyaki stir fry, vegetable teriyaki stir fry, tofu teriyaki stir fry

The post Vegetable Teriyaki with Tofu appeared first on I LOVE VEGAN.

Vegan Pot Pies

Brittany — Wed, 20 Nov 2019 18:35:22 +0000

This post is sponsored by The Little Potato Company.

Pot pies are the ultimate comfort food, and this vegan recipe is full of familiar flavours. The flaky top crust hides a filling of vegan cream sauce, vegetables, and seasoned tofu.

Through the holidays and during cool weather is the perfect time to enjoy these vegan pot pies. Reheating is simple, making them an excellent meal to prepare ahead of time. Serve them as a plant-based holiday main or bring a serving to enjoy at those not so vegan-friendly holiday get-togethers. They’re a filling meal all by themselves so they can be a great stand alone vegan option.

This recipe makes 4-6 vegan pot pies. For a stand alone vegan meal make 4 servings, make 6 if there are other vegan options available.

Ingredients for Making Vegan Pot Pies

The vegan pot pie filling has all the classic ingredients. A flaky pastry top crust, a filling of vegetables (carrots, celery, Creamer potatoes, peas, and onion), and a broth and “cream” sauce.

Creamer potatoes are naturally small with thin skins and buttery texture making them ideal for pot pie fillings. You can use any Little potato varietal you like in this recipe (browse them all on their Products page). I chose the Terrific Trio blend, the combination of red, yellow, and blue Creamer potatoes in one bag offers plenty of variety. For recipes like this one, where you’re not using up a whole bag at once, you can mix and match the colours at every meal. I used the red ones for this recipe, leaving me with blue and yellow Creamers for another recipe!

Instead of chicken, pressed and seasoned tofu is pan-fried until crisp. After simmering in the creamy sauce, the texture of the tofu becomes soft, chewy, and a little meaty.

The sauce starts with vegan butter, vegetable broth and non-dairy milk thickened with flour. I recommend cashew milk for cooking because of its neutral flavour. If possible, choose “original” rather than “unsweetened” because the sugar content is similar to that of dairy milk.

Topping these vegan pot pies with individual-sized top crusts makes the pastry portion of this recipe quick and easy. Read our Flaky Vegan Pie Crust post for additional tips and tricks.

How to Make Vegan Pot Pies

Mix the cubed tofu with soy sauce and set it aside to marinate while you prepare the pastry dough. Chill the dough while you begin preparing the filling. Brown the marinated tofu in vegan butter and set it aside.

In the same pan, sweat the carrot, celery, onion and garlic in butter and then stir in the flour to make a roux. While you gradually add the milk and broth, stir constantly to make the sauce. Add the Little potatoes, cooked tofu, and seasonings, and simmer for 10 minutes.

While the filling simmers, divide and roll out the pastry. Finish the filling and divide it into ramekins and top with the pastry crust before baking.

Vegan Pot Pie Swaps and Customization

Swap the tofu for extra Little potatoes, vegetables, cooked green lentils, white beans, vegan “chicken”, or seitan.

Make 4 to 6 individual servings or a family size pot pie. For 4 meal-sized servings use ¾ cup ramekins, for 6 smaller servings use ½ cup ramekins. For a family-sized pie, follow the recipe using 1 standard pie plate. Bake until the crust is golden brown.

Use store-bought vegan puff pastry or pie dough/crust to save time. You can even top your pot pies with upside down tart shells (but they won’t look as nice!) Be sure to check the ingredients or look for all-vegetable crusts.

Top your pot pies with fluffy vegan biscuits instead of pastry. Check out our biscuit-topped vegan pot pie recipe.

More Vegan Holiday Recipes

These festive recipes use The Little Potato Company’s pre-washed Creamer potatoes to make holiday cooking simple!

This post is sponsored by The Little Potato Company!

Check out their new fully-cooked and pre-seasoned Creamer potatoes, Easy Sides are available in 4 vegan flavours and crispy in 7 minutes! Head over to their website to learn more about What is a Creamer potato?, browse great vegan recipes, and use their store locator to find out where to buy them!

Vegan Pot Pies

★★★★★ 5 from 2 reviews

Author: Brittany Mueller
Prep Time: 40 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour 50 minutes
Yield: 4-6 pot pies
Category: Main Course
Method: Baking
Cuisine: Vegan

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Description

Pot pies are the ultimate comfort food, and this vegan recipe is full of familiar flavours. The flaky top crust hides a filling of vegan cream sauce, Creamer potatoes, vegetables, and seasoned tofu.

Ingredients

Pastry Crust:

1 ⅓ cups (160 grams) all-purpose flour
Pinch salt
½ cup (115 grams) chilled vegetable shortening or vegan butter
2-3 tablespoon (30 - 45 ml) ice water

Vegan Pot Pie Filling:

½ (350g/14-oz block) firm tofu, pressed and cubed
1 tbsp (15 ml) soy sauce
3 tbsp (45 ml) vegan butter or vegetable oil, divided (plus extra for brushing)
⅔ cup (90 grams) chopped carrot (approx. 1 carrot)
⅓ cup (50 grams) chopped celery (approx. 1 rib)
½ cup (70 grams) chopped onion (approx. ½ onion)
1 clove garlic, minced
¼ cup (35 grams) all-purpose flour
1 cup (250 ml) vegetable broth
1 ¼ cup (310 ml) original non-dairy milk
¾ cup (125 grams) chopped Creamer potatoes (any variety by The Little Potato Company)
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
¼ tsp (1.25 ml) dried thyme
¼ cup (50 grams) frozen peas
½ tsp (2.5 ml) white wine vinegar
Salt and pepper, to taste

Instructions

Pastry Crust:

Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick together.
Add 2-3 tablespoon of ice water and stir just enough for the mixture to form a dough. Wrap the dough tightly in plastic wrap and refrigerate while you prepare the filling.
After chilling, cut the dough into 4 or 6 equal pieces. Form each piece into a round disk. On a floured surface, roll each piece of dough out into a roughly circular shape, slightly larger than your ramekins. Cut off any excess to make a round.

Vegan Pot Pie Filling and Assembly:

Preheat oven to 400°F (200°C).
Mix cubed tofu and soy sauce together. In a large skillet or dutch oven, heat 1 tablespoon butter over medium heat. Add cubed tofu/soy sauce and cook, stirring and turning often until browned on all sides. Remove tofu from pan and set aside.
In the same pan, heat 2 tablespoon of vegan butter over medium heat. Once it begins to sizzle, add the carrot, celery, onion, and garlic. Cook for 2 minutes.
Stir in the flour and cook, stirring constantly, for 1 minute.
Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps.
Add the Little potatoes, tofu, garlic powder, onion powder, and thyme. Simmer for 10 minutes. Begin rolling out the pie dough while the filling simmers.
Stir in the frozen peas and white wine vinegar. Taste and adjust seasoning with salt and pepper.
Divide filling into 6 (½ cup / 125 ml capacity) ramekins. Top with pie crust, folding the crust over the edges of the ramekin. Brush with melted vegan butter or non-dairy milk. Poke a few holes in the crust to allow steam to escape.

Notes

Pot pies last up to 4 days in the fridge.

Reheating: Preheat oven to 350°F (180°C) and bake for 20 minutes, or until heated through.

Tip: To make larger meal-sized pot pies, use 4 (¾ cup / 175 ml capacity) ramekins. Prepare in a standard pie plate for a family-size pot pie.

Keywords: vegan pot pies, vegan pot pie recipe

The post Vegan Pot Pies appeared first on I LOVE VEGAN.

Vegan Instant Pot Chili

Brittany — Mon, 04 Nov 2019 01:19:53 +0000

This vegan chili is big on flavour while requiring minimal time and effort. The Instant Pot makes it extra quick and easy, while some "secret weapon" ingredients adds depth and richness to this vegetable loaded chili.

Each serving of this filling and nutritious vegan chili has:

14 grams of protein
10 grams of fibre
33% of your RDI of iron
a source of multiple B vitamins (check the nutrition information)

How to Make Vegan Instant Pot Chili

This vegan Instant Pot chili is easy to make. In the Instant Pot, heat the vegan butter and sauté the onions, garlic, herbs/spices, and flour for a minute or 2. Add all the remaining ingredients except the beans and “beef”, and pressure cook for 6 minutes. After that, carefully release the pressure manually. Add beans and “beef" and simmer until the chili thickens to your desired consistency. Taste and adjust seasonings. That’s it!

Ingredients for Making Vegan Chili

The foundation of this vegan chili starts with the basics. Vegetables (onion, garlic, green pepper, tomatoes, carrots, celery, and mushrooms), beans (red kidney and black), vegetable broth, herbs and spices.

Whole canned tomatoes cook down better than diced canned tomatoes because they're treated with less additives to help them stay firm and retain their shape. Blend half of the whole tomatoes smooth, and blitz the rest for plenty of flavour and smaller, softer tomato bits throughout.

Canned sliced mushrooms are convenient and have a distinct meaty texture. Feel free to use 1 cup of chopped fresh mushrooms if you prefer.

Vegan butter makes for a rich flavour and balanced mouthfeel. Vegetable chili is lower in fat than most meat-based chilies, so there’s room to add a little extra vegan butter. Your taste buds will thank you!

Ingredients for chili powder blends: red chili pepper flakes, paprika, cumin, coriander, onion powder, oregano, cayenne, cloves, and garlic powder.

Store-bought Chili Powder vs. Homemade Chili Powder

Chili powder is like curry powder, you don’t need either one to make a great chili, or a great curry. Both are spice blends made for convenience. Every brand of chili (or curry) powder varies a little (or a lot!)

Chili powder, the kind used to make chili, is usually a blend of paprika, cayenne, cumin, coriander, oregano, garlic/onion powder, salt, and a tiny bit of cloves. By adding each spice/herb individually, you have full control of the flavour of your chili. You can tweak amounts, omit a spice all-together, or make your chili as mild or spicy as you like.

Chili powder is pretty regional. Depending on where you live, chili powder and chili powder can be two different things. Chili powder (as in the blend of herbs and spices used when making chili) ) is usually labelled as “chili powder”. But chili powder (or chile powder) is straight-up dried chili/chile peppers ground into a powder, (like cayenne.) Mistakenly using the wrong one could be painfully spicy or seriously change the flavour of your dish. If you can’t differentiate the two by sight, always check the ingredient list.

Add depth to vegan chili with dark chocolate, dark brown sugar, soy sauce, and flour.

Ingredients to Add Richness and Depth to Vegan Chili

These ingredients add oomph, heartiness, richness and depth. They make vegetable chili go from, “This vegan chili tastes pretty good and it's healthy!" to “Damn, that’s a great bowl of chili. Wait, did you say this is vegan?!”. They’re especially important for an easy, quick cooking chili recipe like this one. None of these ingredients should ever be discernible in your chili. If your chili tastes like chocolate, something has gone awry.

Flour, added at the beginning, makes a weak roux. The result is a slightly heftier, heartier broth.

Brown sugar and dark chocolate add a touch of sweetness to balance the acidity, and a mysterious, gentle bitter smokiness.

Finally, a splash of soy sauce adds umami and dark saltiness to bring out the flavours in this chili.

Vegan Chili Swaps and Substitutions

Make this vegan chili on your stovetop: In a large, thick bottomed pot, follow most of the directions as written. Instead of pressure cooking, simmer the chili until vegetables are tender. Once the vegetables are tender, add kidney beans, black beans, and vegan ground “beef”. Cook until the beans are warmed through. Taste and adjust the seasoning. The Instant Pot loses very little moisture during cooking so you may need to add some water to achieve your desired consistency.

Tips for quicker, easier vegan chili:

The homemade blend equals out to approximately 1½ - 2 tablespoons of chili powder, which you can use as a substitute.
Use diced or crushed tomatoes to skip the blending step.

Replacing vegan ground “beef”: Replace the vegan ground “beef” with an extra 1 cup of cooked black beans (or other cooked beans), crumbled tofu, reconstituted TVP (textured vegetable protein), or cooked rice or grains. If you add cooked rice/grains, they’ll continue to soak up liquid causing the chili to become extra thick.

Related Vegan Recipes

Vegan Chili recipes: Vegan Chili Topped with Cornbread and Easy 1 Hour Vegan Chili

Vegan Instant Pot recipes: Instant Pot Vegan Tofu & Potato Stew and Instant Pot Vegan Corn & Potato Chowder

Vegan Instant Pot Chili

★★★★★ 5 from 2 reviews

Author: Brittany Mueller
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soups and Stews
Method: Pressure Cooking
Cuisine: Vegan
Diet: Vegan

Print Recipe

Description

Ingredients

1 (28-oz/800 ml) can of whole tomatoes
3 tbsp (45 ml) vegan butter or olive oil
1 cup (130 grams) chopped yellow onion (approx. 1 onion)
3 cloves garlic, minced
½ tbsp (15 ml) all-purpose flour
1½ - 2 tablespoon homemade chili powder blend (or substitute store bought)
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- ½ tsp (2.5 ml) ground coriander
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ¼ tsp (1.25) cayenne
- ⅛ tsp ground cloves
2 cups (500 ml) vegetable broth
1 (10-oz/285 ml) can sliced mushrooms, drained and rinsed (approx. 1 cup)
½ cup (80 grams) chopped celery (approx. 1 rib)
½ cup (75 grams) chopped carrot (approx. 1 carrot)
⅔ cup (100 grams) chopped green bell pepper (approx. ½ pepper)
1 tbsp (15 ml) soy sauce
½ tbsp (7.5 ml) dark brown sugar
1 tbsp (8 grams) of chopped dark chocolate
1 (19-oz/540 ml) can cooked red kidney beans, drained and rinsed (approx. 2 cups)
1 (19-oz/540 ml) can cooked black beans, drained and rinsed (approx. 1 cup)
1 cup (130 grams) or more of vegan ground “beef”
(I recommend Gardein Beefless Ground)
Salt, to taste
Black pepper, to taste

Instructions

Drain half of the liquid from the canned tomatoes. Pour half of the tomatoes into a blender and blend smooth. Add the remaining tomatoes and blend briefly, just long enough to chop the tomatoes without blending them smooth.
Turn your Instant Pot to the “Sauté” setting on “Normal”. Once hot, add the vegan butter. When the butter begins to sizzle, add the onion, garlic, flour, and spices. Cook for 2 minutes.
Note: The chili powder blend aroma is strong at this stage but will mellow significantly throughout the cooking process.
Stir in the blended tomatoes, vegetable broth, mushrooms, celery, carrot, green pepper, soy sauce, brown sugar, and dark chocolate. Close the Instant Pot lid securely, (with valve is set to “Sealing”) and switch to “Manual” mode (the pressure cooking mode) and set time for 6 minutes.
Once the cook time has completed, carefully release the pressure manually (be sure to keep the stream of steam away from your face and hands.) Once it’s safe to do so, open the lid.
Turn the Instant Pot back to the “Sauté” setting on “Normal”. Add the kidney beans, black beans, and vegan ground “beef”. Simmer, stirring regularly, until the desired consistency is reached.
Taste and adjust the seasoning.

Notes

Store in the refrigerator for up to 4 days. Reheat on stovetop (preferred) or in microwave. Freezer-friendly.

Making the chili on a stovetop: In a large, thick bottomed pot, follow most of the directions as written. Instead of pressure cooking, simmer the chili until vegetables are tender. Once the vegetables are tender, add kidney beans, black beans, and vegan ground “beef”. Cook until the beans are warmed through. Taste and adjust the seasoning. The Instant Pot loses very little moisture during cooking so you may need to add some water to achieve your desired consistency.

Replacing vegan ground “beef”: You can replace the vegan ground “beef” with an extra 1 cup of cooked black beans (or other cooked beans), crumbled tofu, reconstituted TVP (textured vegetable protein), or cooked rice or grains. If you add cooked rice/grains, they’ll continue to soak up liquid causing the chili to become extra thick.

Keywords: vegan instant pot chili

The post Vegan Instant Pot Chili appeared first on I LOVE VEGAN.

Easy 1 Pot Vegan Mac and Cheese

Brittany — Sun, 08 Sep 2019 18:13:19 +0000

Creamy, velvety, saucy vegan mac and cheese.

This mac and cheese recipe is perfect if you want a vegan meal you can prepare quickly (20 minutes or less) and easily (no messy blender, no extra pots). The method is a combination of boxed mac and cheese and homemade mac and cheese. Boil and drain your noodles and then toss them back in the pot you cooked them in. After that, stir in some vegan butter, non-dairy milk, vegan cheese shreds and seasonings. Stir gently until the sauce thickens and the cheese melts. Easy!

The vegan cheese sauce thickens briskly and without any real “thickener”. The trick is simple! Don’t rinse your pasta after draining it because the excess starch thickens the cheese sauce exactly the right amount.

For a classic taste and method, we’re going to add in our favourite vegan cheese shreds. For this recipe, I used Follow Your Heart (a.k.a. Earth Island in Canada) dairy-free mozzarella shreds because it has a clean, "real cheese" flavour and it melts into a luscious sauce. As a result, there’s no roux-base, no soaking and blending cashews, and no pre-cooking cauliflower, potatoes, or carrots.

White vinegar adds a clean sharpness and tang so it’s essential to a cheese sauce that won't taste flat.

This vegan mac and cheese calls for a touch of added sugar. Most unsweetened non-dairy milks contain 0g of sugar per cup (oat milk contains 6g/cup), while dairy milk contains about 13g of sugar per cup. So we add a touch of sugar to bring the vegan cheese sauce more in line with a dairy cheese sauce. Adding the correct amount of sugar should be imperceptible, it shouldn’t taste "sweet". Adjust the amount of sugar you add depending on the non-dairy milk you choose. Add more sugar when using unsweetened almond and soy milk. Add less if using unsweetened oat milk. Even with that added sugar, this vegan mac and cheese contains less than half the sugar of boxed mac and cheese.

You may notice that there’s no turmeric in this recipe. If you want that orange colour, choose cheddar shreds instead of mozzarella. I find the addition of turmeric doesn’t look or taste quite right. The orange colour has a greenish hue and the flavour doesn’t add cheesiness or compliment the dish.

Compared to Kraft Dinner this vegan mac and cheese contains half the sugar, 4x the fibre, and 8g more protein. This vegan mac and cheese falls under the umbrella of “comfort food” but packs a lot of vitamins and minerals. It’s a good source of iron and an excellent source of calcium, vitamin D, and B vitamins (thiamin, riboflavin, niacin, B6, folic acid, and B12).

If you like this recipe, you might like our Vegan Cheesy Potato & Broccoli Casserole , Vegan Potatoes au Gratin, Vegan Garlic Alfredo with Asparagus & Peas, Vegan Cream of Broccoli Soup, or Vegan Leek & Potato Soup.

Recipe Notes and Substitutions:

Serving size:

This recipe makes the same amount as a box of store-bought mac and cheese. The serving size is small, adequate for a small meal or a side dish. Feel free to double this recipe.

Additions:

FOR A FIBRE BOOST, choose whole wheat of fibre-enriched pasta.
INCREASE PROTEIN, choose unsweetened soy or pea milk.
ADD SOME BROCCOLI: During the last 2-3 minutes of boiling the pasta, add 1 cup of small, chopped broccoli florets. Proceed with the rest of the recipe as directed.
MISO is an incredible addition to vegan cheese sauces. It’s an all-in-1 ingredient to add saltiness, depth, and that touch of sweetness that’s ideal for replicating the flavour of dairy. Add 1 teaspoon (or more to taste), for a flavour boost.

Does gluten-free pasta work in this recipe?

I haven’t tried this recipe with gluten free pasta. The starch from the pasta thickens the cheese sauce. I’m not sure that gluten free pasta would work in the same way. If you want to give it a try I’d recommend adding a small amount of arrowroot starch to the seasoning mix.

Can you bake this mac and cheese in a casserole dish?

Yes! Add a little extra vegan cheese to the sauce. Cook the sauce and pasta until the cheese melts but before sauce fully thickens. Pour the mac and cheese into a casserole dish and top with seasoned bread crumbs (recipe below). Bake at 425°F (220°C) for 20 minutes, or until breadcrumbs appear golden-brown and toasty.

SEASONED BREAD CRUMB TOPPING: Mix together ⅔ cup panko breadcrumbs, ½ tablespoon melted vegan butter, ¼ teaspoon Italian herbs, pinch each of garlic and onion powder, (optional: pinch of salt).

Easy 1 Pot Vegan Mac and Cheese

★★★★★ 4.9 from 12 reviews

Author: Brittany Mueller
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch and Dinner, Side Dish
Method: Boiling
Cuisine: Vegan

Print Recipe

Description

Creamy, saucy, easy vegan mac and cheese. No messy blenders or extra dirty pots necessary. This vegan mac and cheese is ready in 20 minutes or less!

Ingredients

1 ½ cups (225 g) elbow macaroni
¾ cups (175 ml) unsweetened non-dairy milk
⅔ cup (60 g) vegan cheese shreds (I used Follow Your Heart/Earth Island Mozzarella)
2 tbsp (30 ml) vegan butter or margarine
2 tbsp (8 g) nutritional yeast flakes
2-3 teaspoon (10-15 ml) white vinegar
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1-2 teaspoon (5-10 ml) sugar
½ tsp (2.5 ml) salt, add more to taste
Black pepper, to taste

Instructions

In a small bowl, measure out the cheese, butter, nutritional yeast, vinegar, garlic and onion powder, sugar, and salt.
Bring a large pot of heavily salted water to boil. Add macaroni noodles. Cook pasta al denté, according to package instructions. Drain the pasta but DO NOT rinse it. The leftover starch from cooking the pasta thickens the cheese sauce.
In the pot you used to boil the pasta, turn heat to medium. Add the cooked macaroni, and stir in unsweetened almond milk, and measured ingredients from step 1. The mac and cheese will look a little soupy at this stage.
Continue cooking, stirring constantly, until vegan cheese is melted, and the sauce is smooth and thickened to your liking. Taste and adjust seasoning.

Notes

SERVING SIZE NOTES: This recipe makes the same amount as a box of store-bought mac and cheese. The serving size is small, adequate for a small meal or a side dish. Feel free to double this recipe.

ADD SOME BROCCOLI: During the last 2-3 minutes of boiling the pasta, add 1 cup of small, chopped broccoli florets. Proceed with the rest of the recipe as directed.

BAKE IT: Add a little extra vegan cheese to the sauce. Cook the sauce and pasta until the cheese melts but before sauce fully thickens. Pour the mac and cheese into a casserole dish and top with seasoned breadcrumbs (recipe below). Bake at 425°F (220°C) for 20 minutes, or until breadcrumbs appear golden-brown and toasty.

SEASONED BREAD CRUMB TOPPING: Mix together ⅔ cup panko breadcrumbs, ½ tablespoon melted vegan butter, ¼ teaspoon Italian herbs, pinch each of garlic and onion powder, (optional: pinch of salt).

Keywords: vegan mac and cheese

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Basil Tofu "Ricotta" Stuffed Shells

Brittany — Mon, 03 Dec 2018 19:17:34 +0000

It’s no secret that we LOVE tofu! It’s one of our favourite ingredients. To date, we’ve posted over 40 tofu recipes to ilovevegan.com.

Tofu is our go-to ingredient when we’re veganizing a recipe. We love veganizing recipes by substituting tofu for meat, eggs, or dairy in our recipes. Some of our favourite ways to use tofu are:

Extra-firm tofu instead of eggs in quiches, scrambles, and breakfast sandwiches
Extra-firm tofu instead of meat in curries, stews, pasta sauces, salads, and sandwiches (like BLTs!)

Most of the time I use extra-firm tofu in my recipes. It’s nice and firm with a dense texture. It’s great for marinating, crumbling or slicing, and baking, frying, or grilling. It’s flavour is delicate and mild, so it’s perfect for soaking up any flavour.

Extra-firm tofu is absolutely perfect for making this dairy-free ricotta. You can use this tofu basil “ricotta” for lasagnas, pizzas, and stuffed pastas like these jumbo shells.

Customization ideas:

Before adding the marinara sauce to the baking dish, add 1 cup of vegan "ground beef". Top with marinara sauce and stuffed shells. Continue with the recipe as directed.
Top the stuffed shells with vegan cheese shreds before baking.

Basil Tofu "Ricotta" Stuffed Shells

★★★★★ 5 from 6 reviews

Author: Brittany Mueller
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 15 stuffed shells
Category: Lunch and Dinner, Main, Entrée
Cuisine: Vegan

Print Recipe

Description

This dairy-free basil "ricotta" is perfect for making lasagnas, pizzas, and stuffed pastas like these jumbo shells. This simple recipe uses jarred marinara sauce but you can make your own pasta sauce too!

Ingredients

15 jumbo pasta shells
2 cups marinara sauce (plus extra for topping - optional)
Optional: ½ cup vegan mozzarella cheese, for topping

Tofu Ricotta

1 block (350g) extra-firm tofu
⅓ cup /80ml (40g) vegan mozzarella shreds
⅓ cup / 80ml (30g) fresh basil
¼ cup / 60ml (35g) nutritional yeast
2 tbsp / 30ml olive oil
1 tbsp / 15ml lemon juice
1 tsp / 5ml salt
½ tsp / 2.5ml garlic powder
Black pepper, to taste

Instructions

Tofu Ricotta

In a food processor, combine extra-firm tofu, mozzarella, nutritional yeast, basil, olive oil, lemon juice, salt, garlic powder, and black pepper. Pulse, pausing to scrape down the sides of the processor as needed, until the mixture is almost smooth and the basil is chopped and evenly distributed. Do not overprocess, the tofu should still have a slightly grainy texture.
Makes 2 cups (enough to fill 15-18 jumbo pasta shells.)

Stuffed Shells

Preheat oven to 400°F (205°C).
Cook jumbo pasta shells according to instructions.
Pour 2 cups of marinara sauce into the bottom of a 9” x 9” casserole dish. Fill cooked jumbo pasta shells with tofu ricotta. Place stuffed shells on top of marinara sauce.Optional: Spoon shells with extra marinara sauce and vegan cheese shreds.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.

The post Basil Tofu "Ricotta" Stuffed Shells appeared first on I LOVE VEGAN.

Instant Pot Vegan Tofu & Little Potato Stew

Brittany — Tue, 04 Sep 2018 06:01:11 +0000

This post is sponsored by The Little Potato Company.

Happy September! Today’s recipe is exactly what we’ll be craving as we approach chilly evenings and busier weeknights. A quick, simple, hearty and satisfying stew. This Instant Pot Tofu & Potato Stew is ready in 1 hour or less and made with simple ingredients. This is my first Instant Pot recipe (and my first time using an Instant Pot or pressure cooker at all) and I’m hooked!

In this recipe we’re using Fingerlings from The Little Potato Company, who exclusively grow Creamer potatoes.. Have you ever pressure cooked Little Potatoes? I already love Creamer potatoes' naturally creamy texture and pressure cooking them makes 'em downright velvety. The convenience of the Instant Pot is taken to another level with Little Potatoes. Thanks to their thin skin, there’s no peeling or washing required (they come pre-washed!) I’m going to be trying a lot of recipes with Creamer potatoes in my Instant Pot this autumn!

Big chunks of Creamer potatoes, extra-firm tofu, carrots, peas, celery, onion, and a rich, thick broth makes up this Instant Pot Tofu & Potato Stew. It’s perfect with a big chunk of crusty bread and a smear of vegan butter.

The steps for making this Instant Pot Tofu & Little Potato Stew are simple. Set your Instant Pot to “Saute” and cook cubed tofu in olive oil until crispy on all sides. Stir in some soy sauce to flavour the tofu. Add the vegetables, minus the potatoes, and cook for 5 minutes. Add some flour to thicken the broth, mix and cook for about 1 minute. Add the Fingerling potatoes, broth, water, tomato paste, dried thyme, and black pepper. Set your Instant Pot to “Manual” or “Pressure Cook” and set the time for 15 minutes.

After the Instant Pot depressurizes, change the setting to “Saute”. Add the peas, and cook the stew until it reaches your desired thickness. Taste and adjust the seasoning and you’re done! Serve the Instant Pot Tofu & Potato Stew with some crusty bread or homemade biscuits and enjoy.

Using an Instant Pot, the Little Potatoes cook in 15 minutes and the resulting texture is divine. I noticed a big difference in the texture of the tofu too. It had a meatier, almost chewy texture that made this stew even more satisfying.

Don't have an Instant Pot? You’ll need to simmer the stew for about 30 minutes, or until the Fingerlings are tender before adding the peas.

This recipe would be great for bringing leftovers to work or school. It would also make for a delicious base for a biscuit topped pot pie like our Tofu & Potato Pot Pie recipe.

You can change up the recipe depending on what ingredients you have on hand. Parsnips and mushrooms would be a delicious addition. Chickpeas or lentils would be great as a substitution for the tofu.

This Instant Pot Tofu & Little Potato Stew is freezer-friendly, so it would be a great meal to heat up for busy nights.

This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com

Instant Pot Vegan Tofu & Little Potato Stew

★★★★★ 4.6 from 12 reviews

Author: Brittany Mueller
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hours 25 minutes
Yield: 6-8 servings
Category: Lunch and Dinner
Cuisine: Vegan

Print Recipe

Description

This hearty vegan stew is full of protein-rich tofu, Fingerling potatoes, vegetables and savoury broth. Use the pressure cooking function on your Instant Pot for a complete one-pot meal that’s ready in 1 hour or less. This hearty vegan stew is perfect for chilly autumn nights. Serve with crusty bread slathered with vegan butter or homemade vegan biscuits.

Ingredients

3 tbsp/45ml olive oil
1 block (350g) extra-firm tofu, cubed
2 tbsp (30ml) soy sauce
½ cup/125ml (100g) chopped yellow onion (1 onion)
1 ½ cups/375ml (200g) chopped carrots (4 carrots)
1 ½ cups (185g) chopped celery (3 ribs celery)
2 cloves garlic, minced
1 - 1.5lb bag (680g) of The Little Potato Company’s Fingerling potatoes
½ cup/125ml (75g) unbleached flour
6 cups/1500ml vegetable broth
1 cup/250ml water
3 tbsp/45ml tomato paste
1 pinch dried thyme
1 cup/250ml (140g) frozen peas

Instructions

With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add the olive oil. Once the Instant Pot is preheated, add the cubed tofu. Cook, stirring occasionally, until the tofu is crisp and golden brown on all sides, about 10 minutes.
Add the soy sauce and stir, cooking until the liquid is absorbed.
Add the onion, carrot, celery, and garlic. Stir and cook for 2 minutes.
Add the flour and mix well. Cook for 2 minutes, stirring often.
Add the Fingerling potatoes, vegetable broth, water, tomato paste, and thyme. Stir well.
Securely close the lid on your Instant Pot and turn it on to “Manual” or “Pressure Cook”. Set timer for 15 minutes.
Once finished, release the pressure (following Instant Pot instructions) and open the lid when safe to do so.
Add the frozen peas and stir. With the lid off, use the “Sauté” functions set to a heat level of “More” or “High” and reduce the stew to your preferred thickness, about 5 minutes.
Taste and adjust seasoning.

Notes

To lower the sodium content, choose an unsalted vegetable broth and season to taste with salt. You can also choose a low-sodium soy sauce.

Nutrition

Serving Size: 1 cup
Calories: 152
Sugar: 2.7 g
Sodium: 880.2 mg
Fat: 7.3 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.2 g
Carbohydrates: 16.5 g
Fiber: 2.9 g
Protein: 5.9 g
Cholesterol: 2.7 mg

The post Instant Pot Vegan Tofu & Little Potato Stew appeared first on I LOVE VEGAN.

Vegan Thai Green Curry

Brittany — Sun, 03 Dec 2017 21:17:34 +0000

This post is sponsored by The Little Potato Company.

The Thai term for green curry is translated to English literally as "sweet green curry". The "sweet" part doesn't refer to the flavour but the shade of green, it's light and pale, getting its sweet green colour from green chilies. I used a store-bought green curry paste and as you can see, this vegan Thai green curry isn't particularly green looking. But it's green curry, I promise!

For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white coconut milk. Then you whisk in the curry paste (store-bought or homemade) followed by the garlic, ginger, and onion. After a minute, add the remaining veggies, a lot more coconut milk, and vegetable stock for extra flavour.

As the curry simmers you can prepare a batch of rice and fry up some tofu (optional, but highly recommended!) for a complete comfort food meal.

After the vegetables have simmered in the green curry coconut broth, the curry becomes rich, creamy, and oh-so flavourful. The creamy coconut tames the heat of the curry paste and ginger, bringing it down to a light kick.

Of course, you can use any vegetables you like in this vegan Thai green curry. I went with The Little Potato Company's Terrific Trio Little Potatoes, zucchini, baby eggplant, red pepper, and spinach. I also tried it with broccoli instead of eggplant, which I liked because the broccoli soaked up tons of flavour. You can you whatever vegetables you have on hand: carrots, peppers, potatoes, snap peas, cauliflower, and kale are just a few options that would work well here.

This is a great dish to reheat for leftovers or to take along to work. With added tofu (or chickpeas!) this vegan Thai green curry is an extra satisfying vegan meal that will leave you feeling satiated for hours.

Check out out other Little Potato-based curries:

Vegan Thai Green Curry

★★★★★ 4.9 from 10 reviews

Author: Brittany Mueller
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2-4 servings
Category: Lunch, Dinner
Method: Satuéing, Simmering
Cuisine: Vegan, Thai

Print Recipe

Description

This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It's a hearty, comforting vegan meal that's full of vegetables like Creamer potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal.

Ingredients

⅓ cup (80ml) + 1 ⅔ cups (410ml) coconut cream/full-fat coconut milk
1 tbsp (15ml) green curry paste
2 cloves garlic, minced
1” knob of ginger, julienned
½ cup (250ml) (½ medium) sliced white or yellow onion
2 cups (500ml) vegetable broth
1 cup (250ml) quartered Terrific Trio Little Potatoes from The Little Potato Company
½ cup (125ml) sliced zucchini
½ cup (125ml) sliced baby eggplant
½ cup (125ml) sliced red bell pepper
1 tsp (5ml) sugar
1 tsp (5ml) lemon juice
1 cup (250ml) baby spinach
OPTIONAL: ½ block (175g) extra-firm tofu, cut into strips and fried or
OPTIONAL: 1 cup (250ml) cooked chickpeasor
OPTIONAL: ½ cup dried red lentils, rinsed
Cooked rice, to serve

Instructions

Over high-heat, heat ⅓ cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
Whisk in 1 tablespoon of green curry paste (adjust based on the strength of your chosen curry paste, 1 tablespoon could be too spicy for some or not spicy enough for others!)
Add onion, garlic, ginger. Stir and cook for 1 minute.
Add 1 ⅔ cups coconut cream, 2 cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
(OPTIONAL: Add 1 cup cooked chickpeas or ½ cup rinsed red lentils.)
Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
Add spinach and stir. (OPTIONAL: Add fried tofu and stir to coat and heat thoroughly.)
Taste and adjust seasoning.
Serve with rice.

Keywords: vegan thai green curry

The post Vegan Thai Green Curry appeared first on I LOVE VEGAN.

Tofu & Potatoes à la Provençale

Brittany — Mon, 18 Sep 2017 22:18:39 +0000

This post is sponsored by The Little Potato Company.

This healthy plant-based dinner is loaded with summer veggies, crispy seasoned Little Potatoes, protein-rich tofu, and herb-y pistou sauce.

Tofu & Potatoes à la Provençale is just right for your summer-into-fall dinner needs. Herbed tofu and potatoes are served over a chunky ratatouille-inspired stew with a drizzle of fresh & creamy pistou (optional but highly recommended!) You’ll have a tasty and nutritious meal with or without the pistou but it really brightens up this wholesome dinner with peppery summer flavor.

Yellow and green zucchini, bell peppers, tomatoes, onion, and garlic make up the easy ratatouille-inspired stew. The veggie-laden base makes for a light yet satisfying bed for the seared tofu steaks and potatoes.

The crispy golden-brown tofu and potatoes are seasoned with a simple mix of salt, pepper, and herbes de Provence (a dried blend of thyme, oregano, savory, marjoram, and rosemary – my blend also includes lavender, a primarily North American inclusion.)

The creamy basil pistou is adapted from my Vegan Basil Pesto recipe: fresh basil, nutritional yeast, garlic, salt, water and olive oil. It’s simple and totally optional but drizzle of the creamy, peppery sauce definitely makes this dish more impressive.

If you’re refrigerating or reheating any leftovers, the pistou will oxidize and look less pretty but it’ll still taste great. I promise! For simplicity sake (and because I just don’t care for it that much) I didn’t bother including eggplant in the stew. Feel free to add some alongside the zucchini and bell pepper for a truer ratatouille feel.

Tofu & Potatoes à la Provençale

★★★★★ 4.7 from 3 reviews

Author: Brittany at ilovevegan.com
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hours 10 minutes
Yield: 4 servings
Category: Lunch, Dinner
Method: Sautéing
Cuisine: Vegan

Print Recipe

Description

This healthy plant-based dinner is loaded with summer veggies, crispy seasoned Little Potatoes, protein-rich tofu, and herb-y pistou sauce.

Ingredients

½ - 1.5lb bag of The Little Potato Company’s Boomer Gold Creamer potatoes
2 tbsp/30ml olive oil, divided
⅓ cup/80ml chopped white onion
2 cloves garlic, thinly sliced
1½ cups/375ml chopped zucchini
1 cup/250ml chopped bell pepper
1½ tsp/7.5ml herbes de Provence, divided
1 tsp/5ml salt (add more to taste), divided
Black pepper, to taste
2 cups/500ml chopped tomatoes
1 cup/250ml water
1 - 350g block of extra-firm tofu, pressed and cut into ¼” thick triangle steaks

Pistou (Optional but recommended):

½ cup/125ml basil leaves, packed
2 tbsp/30ml nutritional yeast
1 clove garlic, minced
¼ tsp/1.25ml salt
3 tbsp/45ml water
2 tbsp/30ml olive oil

Instructions

Begin cooking the potatoes while you prep the vegetables. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add chopped onion and sliced garlic. Stir and cook briefly, until fragrant.
Add chopped zucchini and bell pepper. Season with ½ teaspoon salt, ½ teaspoon herbes de Provence, and black pepper (to taste.) Cook, stirring occasionally, for 5 minutes.
Add chopped tomato and season with an additional ¼ teaspoon salt, ¼ teaspoon herbes de Provence, and black pepper (to taste.) Stir and cook for 5 minutes.
Add 1 cup water. Simmer uncovered for 10 minutes, until the vegetables are tender and the stew has thickened to your liking. Taste and adjust seasoning to suit your preference. Set aside.
Once the potatoes are just cool enough to handle, halve them lengthwise.
In a large skillet, heat another 1 tablespoon olive oil over medium-high heat.
Once the oil is hot, add the pressed tofu steaks. After the first side is slightly crisp and golden, add the potatoes. Season the potatoes and tofu with a pinch each of: salt, pepper, and herbes de Provence. Check the tofu and potatoes often. Flip them once they’re crispy and golden-brown. After flipping all the potatoes and tofu, season them with another pinch each of salt, pepper, and herbes de Provence. Cook until crisp and golden-brown on both sides.
Divide the stew between 4 dishes and top with the crispy potatoes and tofu steaks. Garnish with pistou sauce and fresh basil (optional).

Pistou (Optional but recommended):

This pistou oxidizes quickly (which won’t affect the flavor but it won’t look as pretty) so gather and measure all ingredients and then prepare the sauce just prior to serving.
In a blender or food processor, combine basil, nutritional yeast, garlic, salt and water. Blend/pulse until ingredients are well combined.
With the blender/processor running, very slowly and gradually add the olive oil.
Use immediately.

Keywords: Tofu à la Provençale, tofu provencale

The post Tofu & Potatoes à la Provençale appeared first on I LOVE VEGAN.