Balsamic Tofu Steak

Tofu is something we vegetarians eat an awful lot of, but sadly it is often discounted by meat eaters.  It is low in fat, a good source of protein and goes with an endless variety of dishes, both sweet and savory.  Tofu is a great meat alternative, and though it is a processed food, it is far healthier than all the highly processed meat substitutes you can find in the freezer section.  If you buy organic tofu you can avoid those heavy chemicals sprayed all over the soy beans.

I did two versions of this recipe, one with a breaded/asiago crust and one without (pictured above).  Both were delicious, it all depends on if you want to do the extra step of breading the tofu. 

Southwest Style Tofu Taco Salad

I've never met anyone who didn't love a good taco salad.  I stumbled upon a recipe for Chipotle Ranch from My Veggie Kitchen and it inspired me to create a taco salad of my own.  This particular Chipotle Ranch recipe is vegan friendly and calls for Veganaise, but I suspect that Greek yogurt could easily be substituted if so desired and would be quite tasty.

The tofu in the recipe is simple to prepare but is time consuming due to the draining and baking required.  I recommend getting the tofu started before preparing the rest of the ingredients.  Also, any black, pinto or similar type of bean can be substituted in this recipe.  If you have time, starting with dry beans soaked over night would be a great way to go!

I prepared this for dinner but you could certainly make a miniaturized version for a lunch.  I also served this as a buffet style instead of mixing it all together.  I prepared all the ingredients, mixed up the lettuce and taco shell with the dressing, then we built our own salads.  It worked wonderfully.

Summer Gazpacho

I find soup to be one of the most comforting and satisfying dishes out there.  Even in the midst of these intense heat waves, I still can't help but crave a good bowl of soup.

I had this recipe in mind since the first series of 90 degree-plus days back in May, and finally got a chance to execute it last weekend.  With bundles of fresh herbs, veggies and a lovely challah loaf from the Kalamazoo Farmers Market, I found this to be an extraordinarily satisfying lunch or dinner on a too-hot day.  I enjoyed my bowl with a spoonful of organic sour cream, but (vegans) feel free to omit this.

Harissa Couscous

I have read several recipes in the past 6 months or so that call for harissa, a red hot chile paste from North Africa.  After searching high and low, I have not once come across this condiment at any grocery or speciality store in or around my area.  Naturally, I was happy to stumble across this article by Amy Scattergood of the LA Times, describing all the wonderful details of this ingredient, with a basic recipe included.  I tried my hand at making my own using guajillo and arbol chile peppers.  I must say, the result did not disappoint.

Eating Well While Camping

It is a little known fact that your dining expectations do not need to be lowered when you go camping.  With a little extra preparation, a sturdy camping stove and a will to eat well, you can have plenty of delicious and nutritious meals to enhance your wilderness experience (backpackers, you may have a more difficult time with this one).

Weekend Tryouts: Cranberry Wasabi Trail Mix

 Trying a new recipe can sometimes be time-consuming, especially when working with unusual or unfamiliar ingredients. Most work weeks don’t leave me with lots of extra time to spend trying out new recipes so I end up just falling back on reliable classics. On the weekends, I usually make it a point to try at least one new recipe. I have more recipes than I know what to do with bookmarked online or in one of the many wonderful recipe books I have collected. My goal is to at some point try out every recipe I mark. Sometimes I follow the recipe by the letter, other times I simply use it as a basic guideline and make my own variation.

Inspired by this weekend activity, I’m introducing a new section on The Awesome Vegetarian called Weekend Tryouts. I will share a recipe with you that intrigued me. I’ll tell you any variations or adjustments that I made to it. Most importantly though, I’ll tell you if it was any good!

Wheat Berry Spring Salad with Sauteed Tofu

Over the weekend, I tried out making this Wheat Berry Spring Salad from Planet Green.  I had no experience with wheat berries (and by no experience I mean I had no clue they existed) prior to making this awesome salad, but after discovering how easy and delicious they are I can't wait to incorporate them into all sorts of dishes.  So, brace yourselves for an onset of wheat berry filled recipes.

Broccoli Tofu Stir Fry

If you're looking for a simple, delicious and nutritious lunch or dinner, this is a great recipe. I've even been able to whip this up during my lunch break. You can certainly add or substitute any of your favorite seasonal veggies for a tangy and refreshing classic stir fry.

• 1 sheet toasted nori (sushi seaweed)
• 2 tablespoon extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cups broccoli florets with finely chopped stalks
• 10 ounces firm or extra firm tofu, cubed
• scant tablespoon shoyu (or soy) sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• scant tablespoon lemon juice plus zest
• cooked brown rice or other grain Optional toppings: toasted sesame seeds, drizzle of sesame oil

To toast the nori, add one sheet to a medium-hot skillet for 5 to 7 minutes. It should become deep green and will crumble easily. If it's not easy to crumble, it's not thoroughly toasted.
Heat the olive oil over medium heat in a large skillet or wok, toss the shallot in the oil and cook for a minute or two, until the shallot becomes soft. Add the broccoli and tofu and saute, just another minute or two. The broccoli should be bright green and still a little firm. Add the shoyu sauce, ginger and red pepper flakes. Mix well and add the lemon juice and zest. Remove from heat and crumble the toasted nori into the pan. Stir well and serve over cooked rice, or any hearty grain you like. Will serve 2 or 3 as a main dish.