Category Archives: Vegetarian

Tofu banh mi tacos

08 Friday Jul 2016

Posted by in gluten free, healthy, Mexican, quick and awesome, spices, Street food, tacos, vegan, Vegetarian, Vietnamese

≈ 4 Comments

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banh mi taco close up

I’ve been experimenting with flavorful (flavorsome?) tofu tacos and this combination of Vietnamese flavors with the corn tortilla works really well. You can even prepare the filling ahead of time as these are delicious at room temperature–no need to keep the tofu warm. For a vegan version, leave out the mayo or use a vegan mayo of choice.

Ingredients
Prep and cook time: 20 minutes
Makes 4-6 banh mi tacos
soft corn tortillas
1 block firm tofu
1 large jalapeno, thinly sliced
4-6 radishes, thinly sliced
2 small persian cucumber, sliced
1 carrot, julienned (or pickled carrots and daikon radish)
thinly sliced red onion
mayo (optional)
fresh cilantro (coriander), chopped
2-3 limes
sriracha or other chili sauce

For the tofu marinade:
good quality soy sauce (or mushroom soy sauce, found at Asian market)
1 stalk lemongrass
2 birds eye chilies
1 tbs fresh grated ginger
2 fat garlic cloves, smashed and chopped
sesame oil
olive oil
pinch of sugar (optional)

tofu

tofu with carrot and cucumber

banh mi tacos from above

1) First, prepare the marinated tofu. Cut the tofu into small cubes or strips and set aside.
2) Peel the outer layer off the lemon grass stalk and then whack it a few times with the back of a knife or a wooden spoon. Cut the lemongrass into 3 or 4 pieces. Cut a slit into the birds eye chilies.
3) Add the lemongrass pieces, chilies, garlic, ginger, and pinch of sugar to a large bowl. Whisk in 1 tbs of sesame oil, 1 tbs of olive oil, and about 3 tbs of soy sauce (or 1 tbs of mushroom soy sauce, which is stronger).
4) Mix in the tofu strips. Stir a few times and leave to marinate while prepping the other veg.
5) Prepare the vegetable toppings. If you don’t have pickled carrot and daikon radish, mix julienned carrot with a splash of rice vinegar and set aside. Mix the sliced cucumber and radish with a 1-2 tbs of mayo.
6) After the tofu has marinated for 20 minutes or so, heat up a wok and fry the mixture (including the marinade) on a high heat. Stir frequently to keep anything from burning, but long enough to give the tofu a nice color. When cooked and heated through, discard the stalks of lemongrass. They are tough to chew on!
7) Assemble the tacos. Fry each corn tortilla till golden on both sides (no oil is necessary) and fill with the fried tofu, the cucumber and radish with mayo, the pickled carrot, a bit of red onion and sliced jalapeno (if you like spice) and the fresh cilantro.
8)Top it all with a splash of soy sauce, a drizzle of sriracha and a generous squeeze of lime.

 

Ready for a picnic? Vegan pan bagnat

25 Wednesday May 2016

Posted by in baguette, bread, ciabatta, french, healthy, sandwiches, vegan, Vegetarian

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pan bagnat-1

pan bagnat-2

My friend turned me on to these lovely, picnic-able French sandwiches, using an olive tapenade in place of anchovies. Otherwise known as tuna niçoise sandwiches. I used to have one for lunch all the time when I was a pescatarian but I didn’t even think they could be veganized. Thanks Kelly!

The best, bestest thing about these are they can stand the test of time, in fact, they are meant to. Like a fine fermented soy bean, they only get better with age. Think how lovely bruschetta is when the crusty bread has absorbed the garlic/basil/tomato/olive oil juices. Same philosphy. I plan to make a few of these, wrap them in tin foil, weight them for an hour or so, toss them in the cooler, head to the beach, unwrap, slice and eat with a cold beer or perhaps a sauvignon blanc.

Ingredients
Makes one pan bagnat
1/2 baguette or ciabbata
1 clove garlic
mixed marinated olives or black olive tapenade
2 artichoke hearts, halved or quartered
1 persian cucumber
2 shallots
1 tbs capers
1 ripe tomato, sliced
handful basil leaves
soft lettuce, arugula or baby kale (optional)
white bean dip or hummus
extra virgin olive oil
red wine vinegar
dijon mustard
salt and pepper

*other vegetables will work too, such as roasted peppers, blanched asparagus or green beans, hearts of palm, etc.

1) Prepare the bread first. If using a baguette, slice it open and scoop out the inside. If using a ciabatta, don’t bother as this bread is soft enough. Smash the garlic clove and rub it inside the bread. Set aside.
2) Make a vinaigrette by combining a splash of red wine vinegar, extra virgin olive oil (2:1 olive oil to vinegar), a tsp of dijon mustard and salt and pepper (fresh ground). Thinly slice the cucumber and shallot and mix with the vinaigrette.
3) Spoon the cucumber/shallot vinaigrette into the baguette and spread evenly. Next spread a bit of white bean dip or hummus. Then layer the vegetables–the tapenade/olives, tomatoes, capers, artichokes, basil and lettuce. Add another splash of extra virgin olive oil and a grind of pepper.
4) Wrap the sandwich tightly in tinfoil or wax paper and put a weight on it (a book, a cutting board with something heavy on it) for about an hour. Then refrigerate (even overnight will work!) for your picnic or slice and eat straightaway.