Tag

tofu

Farmer's Market Lunch Recipes Quick and Easy Vegetarian

Baked Tofu Tacos with Kohlrabi Coleslaw

written by Ali

I was inspired this week to make baked tofu tacos with kohlrabi coleslaw . This week’s CSA basket included spinach, a head of lettuce, a purple kohlrabi, a bag of baby mustard greens, harukei turnips, collard greens and cilantro. It’s definitely greens season around here. In addition, Clay bought me a bunch of turnips and some snap peas at the farmer’s market. At first, I thought the turnips were overgrown radishes – but no, it was turnips. I thought, well, I’ll just add it to the CSA inventory and consider it a challenge.

The spinach went into a chicken spinach alfredo with bowtie pasta. The lettuce and most of the peas went into a salad with a baked chicken breast. I’ll quick pickle the harukei turnips along with some of the other turnips. I think I’m going to try a new technique I ran across recently for freezing the cilantro in olive oil. The collard greens and spicy green mix went into breakfast bowls with fried eggs. I was left with the kohlrabi and some of the turnips for my lunch this week.

I’ve been in the mood for tacos lately, so decided to marinate some tofu and pair it with a vinegar based kohlrabi coleslaw. Frankly, this may be one of the best dishes I’ve ever made – the tofu pairs really well with the kohlrabi and the vinegar base gives it quite a bit of flavor. Baked tofu tacos with kohlrabi coleslaw are also super easy to assemble for lunch at one’s desk. I packaged all the parts separately and added them together to make a great mid-day meal.

While we are on the topic of kohlrabi, if you aren’t familiar with this strange looking veggie, it’s worth tracking some down. The kohlrabi is related to broccoli, cauliflower, kale, and collard greens. The large round root is edible, as are the greens. Kohlrabi can be roasted, eaten raw, pickled, and so on.

Yum

Baked Tofu Tacos with Kohlrabi Coleslaw

Ingredients

Kohlrabi Turnip Slaw

1 large kohlrabi
2 small turnips
1 teaspoon finely chopped cilantro
1/4 cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon sugar
1/4 teaspoon mustard seeds
1/8 teaspoon celery seed
salt and pepper to taste

Marinated Baked Tofu

1 block extra firm tofu, drained
1/2 cup low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes

Tacos

Corn tortillas
Avocados

Instructions

Kohlrabi Turnip Coleslaw

Slice the kohlrabi and turnips into matchstick size slices. Combine with the cilantro, rice wine vinegar, olive oil, sugar, mustard seeds, celery seeds and salt and pepper. Refrigerate for at least 30 minutes to let the flavors develop.

Baked Marinated Tofu

Slice the tofu into small pieces. Combine the tofu with the soy sauce, sesame oil, rice wine vinegar and red pepper flakes. Refrigerate for at least 30 minutes
Preheat the oven to 400 degrees. Lay the marinated tofu in a single layer on a parchment lined baking sheet. Bake for 30 minutes, turning once.

To assemble the tacos, mash a bit of avocado in the middle of each corn tortilla. Distribute the coleslaw and the baked tofu. Enjoy!

Serves 4

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I’ve linked up this week to Meat Free Mondays at Tinned Tomatoes. Check out all the great veggie based recipes!

June 19, 2017 3 comments

Farmer's Market Lunch Recipes Main Dishes Quick and Easy Vegetarian

Asparagus Tofu Green Curry

written by Ali

We’ve been moved into our new place for almost three weeks now and I’m almost at a point where I can sort of find enough of my cooking utensils to make my lunch – this asparagus tofu green curry. I’m really happy about having a full week of lunch. The last two weeks, I’ve done a combination of leftovers and the occasional Amy’s frozen entrée – fine, but not optimal. We’ve been spending a lot of time just trying to figure out the basics, like where to shop for groceries and who has the best produce. The farmer’s market where we live is held on Wednesdays, and, theoretically, I could make it to the market and back on my lunch break. And once I’ve been on the job for more than a few weeks, this might go from theoretical to reality. For now, however, I’m making the most of our natural foods co-op’s produce section.

I’ve made variations on this asparagus tofu green curry in the past. It’s a versatile recipe – you could throw just about any veggie in here, as well as could add chicken instead of tofu. You could also make your own green curry, but given that I can’t find anything, including my immersion blender, I went with store bought.

I used a half-block of extra firm tofu for this asparagus tofu green curry. I went through the process of actually pressing and draining it to get it a bit firmer and then browned the cubes in olive oil in our cast iron pan. I froze the other half of the block of tofu – no idea what I’m going to do with it. I probably could have used the whole thing for this recipe, but I didn’t want a disproportionate amount of tofu to asparagus. I’m weird about things like that.

Here’s to a well-fed week.

Daisy thought the asparagus tofu green curry smelled great!

Yum

Asparagus Tofu Green Curry

Ingredients

2 tablespoons olive oil
½ block of extra firm tofu, pressed and drained, and cut into 2 inch cubes
½ pound of asparagus, cut into 1 or 2 inch pieces
3 teaspoons of green curry paste
1 can of low-fat or lite coconut milk
2 cups cooked rice

Instructions

Heat the olive oil in a cast iron skillet or non-stick skillet. Brown the tofu on at least two sides. Move the tofu aside and add the asparagus. Saute for two-three minutes.
In a saucepan, combine the green curry paste and coconut milk. Heat to a low simmer and add the tofu and asparagus. Simmer for 3 minutes.
Serve over rice.
Serves 4. Enjoy!

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May 15, 2017 0 comment

Farmer's Market Lunch Recipes Vegetarian

Veggie Spring Rolls

written by Ali

These veggie spring rolls are a great antidote to the lethargic days of late summer (even though summer can be very late in arriving in the PNW.) Now that the days are creeping into the high eighties and nineties and the dog and I both decide it’s time to lay in the grass and become solar charged, I have little interest in spending too much time in the kitchen. I’m also faced with the abundance of the season: the basil is on hyper-drive to produce, I have two bags of cucumbers in the fridge (read why here), and carrots and radishes are readily available in the farmer’s market. Spring rolls are a quick and easy solution.

Some tips: you’ll often read that spring rolls really need to be eaten the day they are made. I have had good experience, however, making up a few spring rolls the night before and taking them for my lunch. One trick I learned in most recent spring roll making venture is that you can separate each roll with a little bit of parchment paper so they don’t stick together. The rice wrapper does not adhere to the parchment paper, making it very easy to pull off each without tearing the wrapper.

The other tip is that while many spring roll recipes call for Thai Basil, if you don’t happen to have Thai Basil on hand, regular basil will do fine as a substitute. I made one batch with purple basil, which tasted great, but made for a slightly peculiar looking spring roll.

Feel free to experiment with what you put into your rolls. You could also add lettuce, jicama, asparagus, snap peas, and rice noodles. These can definitely be a catch all for whatever produce you have laying around.

Veggie Spring Rolls
Serves 2 – 3

1 or 2 carrots, peeled and sliced into matchstick sized pieces
1 cucumber, peeled, and sliced into matchstick sized pieces
3 radishes, sliced into matchstick sized pieces
1 package of baked tofu, sliced into pieces the size of the vegetables
1 bunch cilantro or basil
8 – 10 rice skin wrappers
Soy Sauce, Sesame Oil and Siracha for dipping sauce

Fill a pie pan or similar shallow dish with hot water (hot tap water is fine). Dip a rice skin wrapper in the water and let sit for thirty seconds or until the rice wrapper becomes pliable.

Place the wrapper on a plate and place several leaves of cilantro or basil in the middle. Place three or four of each of the vegetable sticks on top of the cilantro and basil. Place three or four of the baked tofu on top of the veggies. Take the bottom of the rice wrapper and fold up. Do the same with the top. Roll the remainder of the wrapper from one side to the other, making sure all the filling is tucked in.

Complete the above steps for the remaining rice wrappers, veggies, and tofu.

Serve with a mixture of soy sauce, sesame oil, siracha to dip.

August 2, 2016 0 comment