“What I Am Eating” Wednesday: Baked Tofu and Sautéed Veggies with a Sesame-Ginger Sauce

I am the moderator of the Vegan Mainstream Cookbook Club on Google+ and we are starting a new feature to encourage people to share the vegan food they are cooking and eating. How many of vegans have heard, “Well, what do vegans eat?” Here we can answer that question – every day, easy meals. The photos don’t have to be studio quality, the recipes don’t have to be fancy – just real. Join the conversation if you like! The cookbook club is located here.

To kick off “What I am Eating” Wednesdays, I posted this photo today:

ginger hoisin buddha bowl_sm2

This was dinner last night. We eat a lot of Buddha Bowls – which translate to brown rice/noodles with raw/lightly cooked veggies, a sauce, usually tofu/tempeh/beans and nuts/seeds. There are obviously a million variations on the Buddha Bowl, but it’s a quick, healthy meal every time. Here’s what was in the version above:

1) Brown rice – dry roasted and steeped (rinse rice, and roast in a dry pan until it starts to pop; add water to ratio, cover, bring to a boil over med-high heat and then reduce heat to low for about 35 minutes). I do 1 cup dry rice: 1 3/4 cup water.

2) Marinated/roasted tofu – cut 1 block of tofu into cubes and place in a shallow baking dish (so that there is just one layer of tofu). Prepare marinade:

  • 1 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp ginger juice
  • 1/4 cup Braggs liquid aminos
  • 2 tbsp mixed italian herbs (oregano, basil, marjoram, parsley – your choice)

**Note, I always make my marinades to taste and don’t usually measure, so this is an estimation of what I did – make sure you taste and adjust if necessary

Cover tofu with marinade and toss to make sure everything is covered. Place in oven at 375 F and bake for 20 minutes, then turn the tofu over, and bake for another 15-20 minutes.

3) Sauce – next, prepare your veggie sauce so that it is ready to go on the veggies as soon as they are cooked. (*This is a recipe adapted from the Ginger-Hoisin Sauce in Dreena Burton’s first cookbook, The Everyday Vegan). Mix together:

  • 1/4 cup hoisin sauce
  • 1/4 cup balsamic/seasoned rice vinegar
  • 3 tbsp minced ginger
  • 1 tbsp toasted sesame oil
  • sambal oelek to taste
  • 2 tsp Braggs liquid aminos

4) Veggies – Prepare the following:

  • 1 small onion, cubed
  • 5-6 crimini mushrooms, sliced
  • 2 stalks celery, julienned
  • 1 carrot, julienned
  • 1/2 cup shredded cabbage
  • 1/2 orange bell pepper
  • 1 head broccoli, separated into florets
  • handful snap peas

Just before you are ready to eat start cooking the veggies. Water sauté the onion and mushrooms at high heat (the high heat is important so that the mushrooms get seared rather than going mushy). Turn the heat down to medium, and add the carrots, cooking for a couple of minutes. Add celery, and shredded cabbage, and then bell pepper and peas. Meanwhile steam the broccoli in a separate pot until just crisp. When cooked, add to the veg mix. Mix the veggies up with  the ginger sauce and prepare your bowl:

  • lay your bed of brown rice
  • add your veggies with sauce
  • tofu on the side
  • nuts on top
  • EAT and ENJOY!

(serves 2 people with leftovers for 1 lunch)

1 thought on ““What I Am Eating” Wednesday: Baked Tofu and Sautéed Veggies with a Sesame-Ginger Sauce

  1. Pingback: delicious vegan meals using components

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s