Tag Archives: tofu

UnKrabby Patties

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My family has always like tuna patties, aka Krabby Patties. But when several of us went vegan, I knew we needed a substitute. After a lot of tinkering, this is what I ended up with.

UnKrabby Patties

1 container extra firm tofu, mashed
1 can garbanzo beans, blended or mashed
1.5 sleeve crushed saltines
2 tsp soy sauce
2 tsp dulse (seaweed) flakes
salt and pepper to taste
olive oil

Mix all ingredients.  Add salt and pepper and knead until dispersed.  Form into patties.  Slightly oil a baking pan and place patties on pan in 350* oven.  Turn when browned.  Serve with or without buns!

Quick and Easy No-Chicken Noodle Soup

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This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!

Ingredients

6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste

Process

Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.

Add broth to pot and turn up temperature to medium high.

In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.

When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.

Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.

By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.

Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.

Vegan Baked Ziti

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Image of ziti

Great for a cold day!

Ingredients

  • 1 box ziti
  • 1.5 large cans tomato sauce
  • 1 can petite diced tomatoes
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 T Italian seasoning
  • 1 container extra firm tofu
  • 2 T apple cider vinegar
  • 4 T nutritional yeast
  • 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
  • Vegan mozzarella
  • Salt and pepper

Process

Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.

Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.

Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.

Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.

Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).