Orange You Glad this Glaze is So Good?

A few years back I put together a cookbook of all of our family recipes.  I use it all the time, and many of the posts for this blog are veganized versions of recipes from the book.  One of my favorite sections is the one filled with sauces, rubs, marinades and glazes.  There is nothing like a great glaze or marinade to spice up a vegetarian meal (especially tofu and tempeh which happily take on the flavors of whatever you cook it with).

This orange glaze can be used with tofu, tempeh, or any little old thing you have a hankering for.  I like it best with tofu over rice and vegetables.  This recipe makes enough for one container of tofu or one brick of tempeh.  Add water as directed for a thinner glaze, or omit the water altogether (as I did) for a thicker, gooey glaze.  Either way it is super easy and delicious.

2 tablespoons water (I omitted the water for a thicker glaze)
5 tablespoons Florida Crystals sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
10 whole cloves
2 teaspoons grated orange rind
1/2 teaspoon diced cherry peppers (optional, but it really adds a nice kick)
1/2 cup orange juice

1. Combine all ingredients and pour over tofu or tempeh or gardein cutlets browned with salt and pepper.
2. Bake in baking dish at 350º for about 30 minutes until thickened and bubbling.  Check halfway through cooking and turn tofu (or tempeh or gardein cutlets) so both sides get coated.

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Miso Happy Soup

Some days, Folks, you gotta take a mental health day and just make some soup.  Today was one of those days.  It's freezing, work has been beyond stressful, and I just wanted to huddle under a blanket, watch reality t.v. and eat soup out of a mug.   Unfortunately, I haven't gone shopping in about forever, so I had to create something from my nearly-bare cupboards.  Good news is that I am ALWAYS up for a soup challenge and as long as I have water and some random ingredients I usually luck out.    I made today's soup with wheat berries because, as a whole grain, a wheat berry is a veritable powerhouse of nutrition.  I also used wheat berries because I didn't have anything else on my empty shelves!

4 cups water
1 cup wheat berries
1 small onion, chopped
1/4 cup soy sauce
1 tablespoon nutritional yeast
1 tablespoon Earth Balance (optional)
2 cloves garlic, minced
1 teaspoon onion powder
1 (.7 ounce) packet of powdered miso soup mix (enough for 2 servings.  This is optional.  If you don't have it, just taste the broth and add more of the other seasonings to taste)
Salt and ground black pepper to taste
1/4 cup collard greens, drained
1/2 brick of extra-firm tofu, drained and cubed

1.  Bring water to boil with all the ingredients added except collard greens and tofu. 

2.  Once boiling, add the collard greens and tofu, cover and reduce heat to simmer for about 40 minutes, or until the berries soften.  Wheat berries will not be as tender as, say, barley when done, but will soften up quite a bit.  They have a chewy texture and a nutty flavor.

3.  Stir occasionally as it simmers, making sure that the wheat berries are not sticking to the bottom.  When berries are tender, taste broth again and add seasoning if needed.

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Tofu Scramble (with Saffron, Because I'm Worth It!)

I'm in love with my new Tofu Presser, and to celebrate I made a tofu scramble just for little old me. It was my first time making one on my own. Now, to all the experienced vegans out there that's about the equivalent of saying to a non-veg that you scrambled an egg for the first time. It's not exactly the hardest dish to prepare.

Even so, I decided to make a scramble that I thought was blog-worthy. As I opened my spice cabinet to grab the tumeric, I noticed my bottle of saffron right next to it. "A bottle of saffron" is an inaccurate description. What I had was an empty bottle save one wee little pinch of incredibly-expensive red filaments. I pushed the tumeric aside and decided to splurge- it was the first day of my 30-Day Vegan Challenge, after all (I'm trying it on my own, without following a set program. Wish me luck!).

Tofu Scramble with Saffron, Spinach and Hashbrowns
¼ block extra-firm tofu, pressed and cut into chunks
1 cup Imagine Low-Sodium Vegetable Broth
½ tablespoon minced (packed in oil) garlic
1 pinch saffron
1 tablespoon nutritional yeast flakes
1 handful fresh baby spinach
1 (individual size) prepared hash brown (optional)

I’ve started relying a lot on vegetable broth in place of oil or other fats when sautéing. I love the flavor it adds, and when it reduces down it’s really a nice complement to whatever is in the pan. Using it for this recipe made the tofu somewhat creamy, and very much like the texture of well-made scrambled eggs.



1. Heat the broth, garlic and saffron over medium heat, stirring occasionally, until it reduces by about half.
2. Add the nutritional yeast, stirring to mix well.
3. Add the tofu, breaking some of the chunks up to get to a “scrambled” consistency, stirring to coat with the broth mixture.
4. When tofu is almost heated through, add fresh spinach to pan, gently mixing it in as it wilts down.
5. Break up the hash brown and add to scrambled tofu. Salt and pepper to taste (taste it first- you may not need the salt). Serve with homemade bread slathered with Earth’s Balance.

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Among the Things I'd Grab in a Fire: My New Tofu Presser

People- my laziness knows no bounds. For instance, I love tofu, but rarely ate it because I didn't feel like doing the whole pressing-between-two-plates business. I'd make my husband press it, then secretly think mean thoughts if it wasn't "wrung out" to my liking (lazy AND passive-aggressive: that's me!). So soon into the veg transformation, I went looking for a press that satisfied my needs and let my poor man off the hook. Enter the Tofu Xpress Gourmet Food Press. It was my first post-veg gadget purchase, and I loved it.

And, like many first loves, I fell quickly and passionately. Also like many first loves (mine, at least), it left me in despair. About 6 months into the relationship it broke on me. After some research I found how to get a refund, but the company wanted the press shipped back with all the broken pieces (some of which I didn't keep), and I needed to pay shipping (which I didn't want to do).

So my response was to stop eating tofu. Lame, right? Every time I felt a hankering for the stuff, I'd think about the busted remains of the press still lurking in my heart and I'd make something else out of spite.

When I finally felt ready to love again, I sought out a different design, one that might hold up better under the pressure of my tofu-loving ways. Enter the Tofu Presser!!!

Yes, I loved him as soon as I opened the box (I've named him Ryan Reynolds). You might think me fickle, but I assure you, I am not. I'm a one-press-woman, and I am a loyal customer. When I first held Ryan (Tofu Presser) I was amazed how simple and sturdy the design was.




It was very easy to use and pressed the tofu so it was firm but still a little moist (just like Mama likes it).



As you can see, it pressed about a cup of water out. It only took about 10 minutes or so, and I was very pleased with the results.

I will say that the box design of the Tofu Xpress Gourmet Food Press makes it easier to press your tofu into a thinner, denser block, but for my money, the Tofu Presser is the better overall purchase. It is less expensive, seemingly indestructible, and gets the job done. Just like Ryan Renyolds!

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Spicy Tofu Stir-Fry, Coming Right Up!

Spicy Tofu Stir Fry.



I had a nice surprise today when my friend and business partner was able to stop by for a working lunch. I made us a quick stir-fry, using veggies I had on hand and one of my favorite ready-made products: Tree of Life’s Smoked Tofu.



I love this product because it’s delicious, has a truly “meaty” texture to it, and is incredibly convenient. I often bring along a package when we’re headed to the zoo or park or somewhere where I know vegan-friendly protein sources will be non-existent. My husband brought three packs with him when he and the kids went camping, too.





Locally, I can only get it at Dale’s Natural Foods in Flint, Michigan so I always buy four or five at a time (they last quite a while in your refrigerator).


Spicy Tofu Wrap with Daiya and veggies

Usually I eat it cold in wraps. Today my friend felt like a stir-fry, so I was happy to accommodate. The tofu held up beautifully and the spices made my job almost non-existent. If you’ve always “hated” tofu, or if you’re afraid to try it, this product might pleasantly surprise you. Below is the “recipe” for my stir-fry. It's pretty much a no-brainer when the main ingredient is this good!



Spicy Tofu Stir-Fry for Two

1 package Tree of Life Spicy Smoked Tofu, cut into cubes
2 small shallots, sliced
3 small portobello mushrooms, sliced
2 nice-sized broccoli florets, chunked
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons olive oil
½ cup Imagine Low-Sodium Vegetable Broth
Salt and freshly-ground black pepper to taste
1 tablespoon sesame seeds
2 cups prepared jasmine rice

1. Heat oil in a skillet and add shallots, mushrooms, garlic and red pepper flakes. Sauté until mushrooms start to carmelize, then add broccoli.

2. Stir-fry vegetables for about two minutes, then add broth. Scrape the bottom of the skillet to incorporate any brown bits of mushrooms or shallots.

3. Add the tofu and gently stir-fry until tofu is heated through and the broth has reduced down. Add salt and pepper to taste. Serve over prepared jasmine rice and sprinkle each plateful with sesame seeds.

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