seeing sooo many elaborate valentine’s recipes out there. you know what i’m going to do on valentine’s? eat this cake my roommate made (the light lemon bundt from joy of vegan baking), drink some dark hot chocolate (chocolate chai c/o cocoa bella), and watch dawson’s creek all day & laugh/cry at the dramatics of tv relationships. cya!
Remember those Vegan Cheesesteaks? Us too. Unbelievably delicious, but filling (word to Ron Burgundy). With that in mind, we and hipsterfood got together again to whip up something for those seeking a bit of a lighter lunch! Enjoy!
Crispy Tofu Salad
I love making lightly breaded tofu, and this case is no exception - the baked tofu is super flavorful and saved us a lot of time in not having to press or marinate it. The end result is crispy on the outside, creamy on the inside, but still really light. You can eat the tofu by itself, but I think its flavor works so well in a big lunchtime salad. This serves two, but makes enough dressing and crispy tofu for a couple of days worth of meals.
Crispy Tofu Ingredients:
1 package Westsoy Italian Garlic Herb Baked Tofu
2/3 cup flour
1/3 cup nutritional yeast
1 tsp each iodized salt, garlic & onion powder
1/2 tsp paprika & freshly ground pepper
spinach & mixed field greens
cauliflower, finely chopped
cucumber, finely chopped
1/3 cup oil
1/3 cup apple cider or red wine vinegar
1/8 cup maple syrup or sugar
1 tbsp mustard
salt & pepper to taste
1. Put a high-sided pan on medium-high heat.
2. Cut the tofu into 1/2-inch cubes. Put all the dry ingredients into a sealable container and shake together. Once combined, toss in the tofu cubes and shake again until everything’s fully coated.
3. Now that the pan’s hot, pour in enough oil to cover the bottom of the pan, and a little extra. While you’re letting the oil heat, chop up the vegetables that’ll be in your salad.
4. Carefully spoon in enough of the tofu cubes to partially cover the pan, but don’t crowd it. Let them fry up. They’ll start to brown a bit and become crispy when they’re done. Keep frying them in batches until they’re all done.
5. Let the tofu rest on some paper towels or a cloth towel for a few minutes. Meanwhile, whisk together all of the dressing ingredients.
6. Drizzle the dressing over the salad and spoon on the tofu hot or cool with your salad, either way, tastes great! :)
Very happy to share the recipe for crispy fried tofu with @Westsoy and you guys. You can eat it in a salad, straight up with BBQ sauce, put it in a wrap, and much more. Try it out for an addictive snack!
Some poor, misguided souls are under the impression that eating vegan can’t be synonymous with eating hearty. We and Hipster Food counter that notion with these…
Serves 2 (Add an extra pack of Westsoy Seitan & extra rolls to serve 4)
This is another weeknight staple that’s simple to prepare: make the sauce, toast the bread, toss Westsoy Seitan in a pan with flavorful vegetables, then eat up.
Cheese Sauce Ingredients:
1/2 cup flour
1/2 cup nutritional yeast
2 cups unsweetened rice milk (or other non-dairy, unsweetened milk)
1 tsp each paprika, onion powder, and garlic powder
1 tbsp spicy mustard
salt & pepper
1 large yellow onion
1 bell pepper
2 cloves medium garlic
1 package Westsoy Seitan Strips
coconut or other cooking oil
oblong Italian rolls
1. Preheat your oven to 350°F. Slice your rolls in half and brush with oil or vegan butter, then set aside.
2. Turn a large sauté pan on medium-high heat. Loosely chop the onion and pepper into bite-size pieces, mince the garlic, and add to the pan along with a spoonful of oil. Let them cook down until the onions are translucent, then turn the heat to medium-low.
3. While the veg is cooking, in a separate pan, whisk together the dry ingredients for the sauce. Turn the heat to low and slowly pour in the milk, stirring as you go. Let that sit on low until ready to serve, whisking/forking every so often to keep it from clumping. If it’s really wet or really clumpy, add or decrease the amount of milk. (After a few minutes of cooking it should resemble a nacho cheese consistency.)
4. Put your bread into the oven, checking on them every 5-7 minutes or so, until the edges are browned.
5. Thinly slice the Westsoy Seitan Strips, then we’re going to char them up so they’re just a bit crispy. Turn the onion pan onto high heat, and a spoonful of oil. Once the pan is very hot, toss in the seitan strips. They should sizzle and start to brown. Let them sit for a minute or two, until browned/blackened on the edges, then stir everything around. Let them brown again on the other side.
6. Serve the hot Seitan & sauce on the toasted rolls. It’s a huge mess but it tastes so good!!
We loveee making these cheezy seitan subs when we’re in need of comfort food, so we were psyched to share them on the @Westsoy tumblr today. Try them out for a quick, amazing meal!