Your Vegan Mom

Caramel Tofu

"How's the tofu?" I ask as I sit down across from the 6-year-old.

"It's...(throws his head back for emphasis, and then more breathes than says)...aaawe.some (while slowly nodding his head forward)."

With that sort of review, I thought I better get back in the saddle, and share this recipe adapted from the latest issue of Bon Appetit. 

Digging into my second bite, I hear the boy's plate scootch across the table to me.  With his mouth still full of rice, he asks for seconds.  When I bring the plate back full again with rice and tofu and simple roasted broccoli, he asks if he can have more once he finishes that.  He did too.

Caramel Tofu

makes: 4 sevings (allowing for quite a bit of self control and side dishes)
takes: 45 minutes (about 10 active)

• 3 tablespoons vegetable oil
• 19 ounces firm tofu
• 8 garlic cloves, smashed, peeled, chopped
• 1/3 cup (packed) brown sugar
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon grated ginger
• 1 cup vegetable broth
• 1/4 cup reduced sodium soy sauce
• 2 scallions, thinly sliced (or chives if that's what you already have in your garden)

Heat oil in a large cast-iron skillet over medium heat.  Slice tofu about 1/4 inch thick.  Pat slices dry, swirl the hot oil around in the pan, and carefully arrange the tofu in a single layer.  You'll probably need to do this in two batches.  Fry on each side until golden and crisp, about 5 minutes.  Transfer to a plate.  Add the garlic to the pan, and cook, stirring often, until golden, about 1 minute.  Scrape the garlic onto the tofu.

Return the pan to heat, add 1/2 cup water, scraping up browned bits.  Add brown sugar, stir to dissolve, and cook stirring often until you have a rich brown syrup, about 4 minutes.  Carefully stir in the vinegar.  If the sugar crystalizes, keep stirring over the heat to dissolve it again.

Stir in the ginger, broth, and soy sauce.  Add the tofu and garlic back to the pan.  Swirl to coat with sauce.  Bring to a boil, turn the heat down to a simmer, and cook until the sauce is syrupy thick, about 20 minutes.  (Which is just about the amount of time broccoli needs to get some charred bits in a 450 degree oven, if you're looking for a tofu accompaniment.)  If you have an old stove like me, move the tofu around occasionally to evenly distribute the sauce and make up for the hot spots.

Top with scallions or chives, and serve with rice and broccoli.

A Simple Summer Sandwich in My New Kitchen

Paul painted the kitchen for my birthday.  My birthday was three months ago, but I hemmed and hawed over colors and how daunting the job seemed (the silly-putty-hued paint on the trim and cabinets was peeling off in sheets like that nail polish popular in the eighties).  

And then last weekend I just couldn't take it any more - the silly putty and the peeling - and so I ran to the hardware store.  We sanded and slapped up some paint.  It's not perfect, but it's so much lighter and brighter.  Three days later with the paint dry and everything put away, I was just so excited by the light on my easy sandwich, that despite the fact that I had accidentally skipped breakfast and was absolutely famished, I ran and grabbed my camera.  Here's what's in there - 

good bun + aioli + slab of fried tofu drizzled with Bragg's (a la my friend Alana) + huge slice of beautiful yellow tomato + a few leaves of basil 

So simple and so good.  

Thanks for the kitchen, Paul.  I love it.  

Do you have an easy lunch you're digging right now?  

Carrot Ginger Soba Noodle Soup

"My favorite part of the soup is everything," said the 3 1/2 year old, pausing to eye the carrots and tiny cubes of tofu and long slurpy soba noodles before taking another bite.  

Chilaquiles

There are few things better than the smell of corn tortillas toasting.  Now, throw in a sunny day and a few hours of quiet while Paul takes the boys to run errands and I am set.  

Chilaquiles
This might be the easiest thing you ever make.  Throw in a handful of corn kernels and some shredded kale if you want to really flesh this out.  Ooh, and top with some sliced avocado while you're at it.  I, however, tend to make chilaquiles when either provisions, time, or energy are lacking, and so they most often contain these super minimal ingredients.

Makes: 2 large servings
Takes: about 10 minutes

• 4 corn tortillas (all the better if they're slightly stale)
• 1 tablespoon mild cooking oil
• 14 ounces firm tofu 
• 2 tablespoons nutritional yeast (not totally essential, but solidly recommended)
• 1/2 teaspoon salt
• 1 cup salsa 

Cut the tortillas in half, stack them and slice into thin strips, about 1/4 inch wide.  Heat the oil in a non-stick skillet over medium heat.  Toast the tortillas until nicely browned, crunchy, and smelling divine.  Toss them around a couple times to toast somewhat evenly - some still chewy bits are just fine.

Slide them onto a plate, and crumble the tofu into the pan.  Stir in the nutritional yeast, salt, and salsa. Let simmer for about 5 - 10 minutes to absorb the flavor and cook off some of the liquid.

Stir the crunchy tortilla strips into the saucy tofu and serve.   

The Scrambling Spice and a Simple Tofu Breakfast Sandwich

You know the seasoning blend that you made for the toast cups on Easter?  Do you want to know what to do with the leftovers?  

I love having a jar of it in my cupboard.  It's my all-purpose scrambling spice.  Just saute whatever vegetables you have in the fridge.  Mash in some tofu.  Sprinkle on the spice.  Maybe add some salt and pepper.  When the toast pops up, you've got breakfast.    

And if you want to change things up a bit, make a breakfast sandwich.  Slice regular tofu into about 1/4 inch slices.  Over medium-low heat, melt some (non-dairy) butter in a cast iron or non-stick skillet.  Gently lay the slices of tofu in the pan.  Sprinkle each slice with your scrambling spice.  When the bottom is lightly browned, flip it over and sprinkle the other side.

When both sides are browned, remove the tofu to a plate, and pop some bread in the toaster.  Now saute a couple handfuls of spinach in that pan that you just used for the tofu.  You don't need to wash it or wipe it out or anything.  Any butter and seasoned bits will just make the spinach better.  Add a pinch of salt and stir that spinach around until it's nicely wilted.  If you have a lemon, squeeze a little bit in there right now.

Now, just layer your spinach and tasty tofu onto your toast and serve open faced with fruit and coffee and the Sunday paper.   

In case you've forgotten, here's the recipe again for the seasoning blend - 

Scrambling Spice
This is light on salt so that you can adjust as needed.  If you like the flavor of egg (I don't), you can add black salt at the end of cooking.
Makes: about 2 cups
Takes: less than 5 minutes

• 2 cups nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric

Place all ingredients in a jar.  Shake.  Use as needed.