The Eggless Tort

A New York lawyer's adventures with animal-free eating

Category Archives: Recipes

Vegan, Gluten Free Chocolate Coconut Nut Cookies

Sometimes you just want chocolate. And coconut. And nuts. All wrapped into one decadent package.  I found this recipe over at Wing-it Vegan, adapted it slightly, and immediately added it to my list of (not that) guilty pleasures. It works equally well when making huge batches (6 dozen), and when making ½ batches. Plus, it’s super easy.

Vegan, Gluten Free Chocolate Coconut Nut Cookies

1 tbsp ground flax seeds
3 tbsp cold water

1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup almond butter
4 tbsp coconut milk
1 tsp vanilla extract

1/2 cup chocolate chips or diced bar chocolate
1/4 cup roasted macadamia nuts or diced brazil nuts

Preheat oven to 375 degrees and spray a baking sheet with cooking spray.

In a small bowl or measuring cup mix the flax seeds and water and let sit for a few minutes (this is your egg replacer).

If you’ve never used coconut milk from a can before, this is what it looks like when it comes out. Not super appetizing.

Just mix it up a bit with a whisk and it will get all nice and creamy.

In a medium size mixing bowl combine all ingredients except for the chocolate chips and nuts.

Beat with an electric mixer for about 30 seconds or until a smooth dough forms. Mix in the chocolate chips and nuts.

Drop by rounded spoonfuls (or cookie scoop) onto the cookie sheet. Bake for approx. 15-16 minutes. Let the cookies cool slightly on the baking sheet before transferring them.
This recipe makes about 1½ dozen cookies. If you have any left, store them in a paper bag to prevent them from getting soggy.

Vegan Instant Hot Cocoa Mix

When it’s really cold out and you’ve been shoveling several feet of snow out of your driveway (I live in New York and I’m from Maine), there’s nothing better to come inside to than steaming hot cocoa. Unfortunately, for vegans, hot cocoa can mean a drawn out process. But I don’t like to wait. So, here is an instant hot cocoa mix that you can make in any amount you want or need and take with you to work or camping or just back outside with you, because you know the plow just went by and ruined all of your hard work…

Instant Hot Cocoa Mix

2 parts powdered soymilk
1 part cocoa powder
1 part granulated sugar

Mix ingredients thoroughly and store in a tightly lidded container.

To prepare, add 8-10 oz hot water to 3-4 tbsp. mix, and stir to combine. If you like more vanilla flavor, add 1/8 tsp. vanilla extract.

Vegan Lasagna Casserole

So this is what happens when you try to use something for the first time on Christmas… I didn’t bother getting more lasagna noodles for our Christmas lasagna because I already had a package of Tinkyada gluten free lasagna noodles at home. Mistake. At approximately 10:30 pm on Christmas Eve, all of those noodles spontaneously shredded themselves when I drained them. I’m sure I screwed them up somehow, because Tinkyada gluten free noodles are the best I’ve had (and I’ve had lots).

Anyway, not having had the foresight to buy extra packages of lasagna noodles, I was stuck with what was in my pantry, since the stores had closed 5 hours prior… So I decided to just go ahead with it anyway, using penne instead of the lasagna noodles, and calling it a casserole.

Vegan Lasagna Casserole

1 medium onion, diced
3 tablespoons minced garlic
1 bag beefy crumbles (I use Boca brand)
1 22 ounce can crushed tomatoes
1 14.5 oz can diced tomatoes
1 can tomato paste
3 tbsp chopped basil
1/4 cup chopped parsley
1 tsp salt
1 tsp ground black pepper
1 package penne pasta (or your preferred pasta)

2 packages firm silken tofu
2 tablespoons minced garlic
2 tbsp fresh basil
3 tbsp chopped parsley
1 tbsp nutritional yeast (or to taste)
1/2 tsp salt
pepper to taste

1 1/2 blocks of vegan mozzarella cheese (I use a combo of Rice Vegan and Vegan Gourmet)

Preheat the oven to 400 degrees F (200 degrees C).

In a large saucepan, saute the onions and garlic in olive oil until soft. Add the beefy crumbles and cook until lightly browned and warmed through.

Add the tomatoes, paste, basil, parsley, salt and pepper to the saucepan. Stir well, turn the heat to low and simmer for up to an hour.  While the sauce is cooking, boil the pasta, then drain and rinse.

For the ricotta mixture, mash the tofu blocks in a large bowl. Add the garlic, basil, parsley, nutritional yeast, salt and pepper, and combine.

To assemble the casserole – Spread some sauce in the bottom of a 9×13 inch casserole pan (or 2 9×9 inch brownie pans). Arrange a layer of pasta.

Spoon some of the tofu mixture over the noodles, then sprinkle a layer of cheese.

Repeat the assembly instructions, ending with spreading the sauce over everything and topping it with cheese.

Cover the pan with foil and bake the lasagna for approx. 45 minutes. You can remove the foil for 5-10 minutes at the end if you’d like to melt/brown the cheese more.

Vegan Crispy Molasses Cookies

Okay, it’s gotten to the point where Christmas is inevitable. Well, at least Christmas celebrations. And I’ve been invited to a cookie swap. Accordingly, I’ve been looking for some vegan cookies to make that are quick and easy… I slightly adapted this recipe from one I found at Hell Yeah It’s Vegan!

Crispy Molasses Cookies

2/3 cup vegetable oil
¼ cup molasses
2 tbsp. ground flax seeds whisked into 3 tbsp. warm water
1 cup brown sugar
2 cups flour
½ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground cloves
1 ½ tsp. ground ginger
1 tsp. baking soda

Combine the oil, molasses, flax seeds mixed with water, and brown sugar. Add the remaining ingredients and mix well. Cover and refrigerate, for 1 hour. Shape cookie dough into 1″ balls and place on baking sheets. Bake at 350 degrees for 13-15 minutes.

Vegan Shepherd’s Pie

Sorry I’ve been gone for the last couple of weeks! My husband’s brother has been here from Panama, and with the holiday and everything, things just got away from me. So I was definitely a Vegan MoFo fail. Oh well. Must get back on track now.

It’s officially fricking freezing out in New York. We’ve had our first snow, and Ed and I just decorated for Christmas. We even decorated outside, which we didn’t bother to do last year (our first year in the house). And when it’s this cold out, I just want things like chili, stew, and shepherd’s pie. Thus, this:

Vegan Shepherd’s Pie

6-8 medium potatoes
2 tsp. minced garlic
1/2 medium onion, diced
1 package burger crumbles (or cut up hamburgers)
Gravy packet (or broth)
2 cups mixed vegetables (I use the frozen kind with peas, green beans, corn, carrots, etc)
1/2 tsp. herbs de provence
1/4 cup milk (I use soy creamer – unflavored)
1/4 cup cream cheese or sour cream (I like Tofutti)
Chives to taste
Paprika to taste
Cayenne to taste

Cut up the potatoes, then boil until you can pierce them with a fork. Drain and set aside.

Saute the minced garlic and diced onions in olive oil. Add in the beefy stuff and brown it/cook it until it’s not frozen anymore.  There are 2 options for the gravy part – you can put in a can of “beef” broth or vegan french onion soup, then add about a cup of water. Or, you can use one of those gravy packets (I use Road’s End Organic Shitake Mushroom gravy) and follow the directions, then add another cup of water. Bring the mixture to a simmer. Then add the mixed veggies and bring back to a simmer.

Add the herbs de provence. If you used the gravy packet, the mixture should be thick enough. If you went the broth/soup route, mix 2 tbsp cornstarch with 1/4 water in a small container and shake it up. Then add that mixture to the meat/broth/veggie mixture. Once it’s thickened, pour the mixture into a 9×9 or 9×13 pan.

Put the potatoes in a mixer (or use a hand mixer) with the milk/creamer, cream cheese/sour cream, and chives, and mix until creamy. Then, spread the potato mixture over the meat/veggie mixture with a spatula. Sprinkle paprika over the top – not a ton, just to give it some color. If you like a little heat, shake some cayenne on top too. Put a couple of small pieces of vegan butter on top of the potatoes. Bake at 350 for about 25 mins.

Vegan Pulled Pork (with jackfruit)

I LOVE pulled pork. Like Aloo Mutter, this is one of my orgasmic foods. I used to go to BBQ competitions solely to taste as much pulled pork as I could. Ahem. That doesn’t really happen anymore. At all. Yes, I was a very active meat eater previously. I am ashamed. Let’s move on.

I got this basic recipe here, then embellished it to suit my own tastes. You can find jackfruit at almost any Asian food store. And yes, it does feel like meat. I actually checked a few times while I was shredding because the texture was close to meat. You know, just in case they accidentally threw some meat in there with the fruit… 🙂

Vegan Pulled Pork

4 cans of young/green jackfruit
3 tsp. minced garlic (approximately 3 cloves)
2 green onions, chopped
1 cup white wine (whatever brand you prefer)
1/2 bottle barbecue sauce (whatever brand/type you prefer – I used Hannaford Sweet and Zesty)
crushed red pepper, to taste
salt and pepper, to taste

This is jackfruit. In cans.

This is jackfruit. Not in a can. Rinse the jackfruit to remove the salty brine, then let drain. Jackfruit is weird looking. And weird feeling. And just generally weird. It has these balls in it (seeds?) that are meaty-like as well, so you can squish them up, but when they are wet, they are slippery little bastards. Just sayin’. #thesesuckerswereallovermykitchen (Also, yes, that is a Disney Princesses plate in the background. No, we do not have children. Sookie likes to eat in style.)

Anyway, shred the jackfruit however you like. I just used my hands, but some people use a potato masher or whatever. Don’t go crazy — it’s supposed to look like pulled pork, not pudding.

Put the jackfruit in your crockpot, then add the garlic, green onions, wine, barbecue sauce and seasonings.

Cook on high for 4 hours (or low for 8 hours).

Serve with barbecue-type things like vegetarian baked beans and vegan coleslaw. I totally ate it on a roll. And by “on a roll,” I mean in traditional pulled pork style, with it falling down your chin onto your shirt. Sigh.

This makes quite a bit and stores and freezes well. The texture is not quite like meat, but it’s kinda close. And the flavor is really good. Yay!

Vegan Coleslaw with Caraway Seed

I love cabbage. Pretty much any incarnation of cabbage is good for me (except stuffed cabbage, blech), but I really like it raw. Accordingly, I love coleslaw. I can make this shizz into a meal (literally, I have). And for whatever reason, a couple of years ago, I started putting caraway seed into my coleslaw. I love rye bread too. Maybe I just wanted to combine some of my (random, unrelated) loves? No idea.

Vegan Coleslaw

1 bag of pre-shredded cabbage (or 1 head of cabbage, cut into small pieces)
1/2 cup Vegenaise (or any vegan mayo)
2 tbsp. cider vinegar
1 tsp. sugar
2 tsp. milk
1 tbsp. caraway seed
1 shake celery salt (don’t go crazy, this stuff is really salty)
salt and pepper to taste

Mix all of the non-cabbage ingredients together, then pour the mixture on top of the cabbage and stir to combine.

Then serve with wonderful other things, like vegan pulled pork!

Vegan Aloo Mutter

I LOVE me some Aloo Matar. It’s one of those foods that I refer to as ORGASMIC. And it’s usually made with just a bit of cream in the sauce though, so it needs to be veganized. Here, I took the easy way out and bought a jar of Patak’s Mild Curry Paste, which is awesome. It cut my prep time and ingredient list drastically, which I love. Actually, I love pretty much anything by Patak’s… They’re awesome.

Aloo Mutter

olive oil
1/2 onion, sliced
2 large potatoes, chopped into cubes and boiled
1 1/2 cup peas (I used frozen)
4 tbsp. Patak’s Mild Curry Paste with Cilantro and Cumin (or similar)
3/4 cup water
1 can diced tomatoes with liquid
salt and pepper

Saute the onions in some olive oil until tender. Add the potatoes and peas.

Mix the Patak’s paste with the water, then add this mixture to the pan. Cover the pan and cook until the peas are tender, about 10 minutes.

Stir in the tomatoes and continue cooking for about 10 minutes. Season with salt and pepper to taste, then enjoy!

Cannellini Bean and Kale Soup

When it’s cold and rainy like it is today, I just want soup with some nice crusty bread. This is a soup that I found here and adapted to my tastes. I actually made only a half size of this, which worked out just fine, since my husband doesn’t eat kale.

Cannellini Bean and Kale Soup

2 tbsp. olive oil
6 tsp. minced garlic (approximately 6 cloves)
2 tsp. oregano
1 (6-ounce) can tomato paste
2 tbsp. red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts vegetable stock or water
1 bunch kale, ribs removed, chopped
Salt and pepper

Saute the garlic and oregano in the olive oil for approximately a minute. Add the tomato paste and vinegar, and cook for another minute. Add the beans and vegetable stock and bring to a simmer. Add the kale and simmer, partially covered, for approximately 1 hour. Season with salt and pepper, to taste.

Fall, pumpkins and food

So, this post is a little late. I’m sure you’re shocked. But that’s pretty much how I roll, so get used to it…

I love the fall. Except for the freezing cold, frost on my windows, no longer having stuff from my garden part. I love the part before that. Part of that is getting to do fun things like carve pumpkins. Love it.

Another part of that is the food I get to eat: pumpkin spice coffee, pumpkin bread, apple pie, apple cider donuts…. Another fall favorite is pumpkin/squash seeds. I love salting and roasting them so I can snack on them. I just love crunchy, savory things. In fact, I’m hungry right now. Too bad I don’t have any roasted seeds with me.

If you’ve never done it, you just remove the seeds from the pumpkin/squash (both are good) and rinse them. Then you put them on a cookie sheet and bake them for 5-10 either at 450 or on broil. Pay close attention while you do it so they don’t burn. Or don’t burn too much. I like mine extra crispy, so I ride a fine line 🙂

Rustic Vegan Potato Leek Soup

I love potato leek soup. My favorite has always been from Au Bon Pain. It’s soooo good, with the bread bowl and everything… sigh. Sadly, we don’t eat there anymore. But this soup is just as good. It’s adapted (in part) from a recipe I found here, where I got the idea to mash the potatoes and leeks instead of processing them! This recipe is SO effing good. You won’t miss the milk/cream at all.

Rustic Vegan Potato Leek Soup

1-2 leeks, cleaned and chopped
1 tbsp. olive oil
2-3 large potatoes, chopped into small cubes
1 small onion, chopped
1/2 tsp. thyme (I used dried)
1/2 tsp. rosemary (I used dried)
5 tsp. vegetable bouillon (I used Better than Bouillon brand)
2 cups water
1 cup white wine
1 cup milk (I used almond milk)
salt and pepper

Saute the onions in the olive oil in a large saucepan. Add the chopped leeks and potatoes. Then add the thyme and rosemary and continue to saute for another 5 minutes or so.

Mix the water and bouillon, then add to the vegetables. Add the white wine as well. Bring the mixture to a simmer, then simmer for approximately an hour, to allow the potatoes to begin to fall apart and create a creamy base.

Then add the milk and salt and pepper to taste. Use a potato masher to mash up the leeks and potatoes to whatever consistency you prefer. If you like a smoother soup, you can put the mixture into a food processor and process it until smooth.

This recipe creates an awesome rustic soup!

Vegan Toffee Bars

Sometimes, you just feel like some toffee. I especially feel that way after a long day of court with crazy people… Unfortunately, since going vegan, my toffee options have really plummeted. No matter, though, since I’m perfectly capable of making things myself. These bars are great – not super sweet, but sweet and chocolatey enough to really make a dent in those cravings.

Vegan Toffee Bars

1 cup vegan butter (I used Earth Balance)
1 cup packed brown sugar
1 tbsp. vinegar (recipe originally called for 1 egg yolk, so substitute as you will)
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
1/2 bag vegan chocolate chips

In a mixing bowl, cream butter, brown sugar, vinegar and vanilla. Mix in the flour and salt, and beat until smooth. Press the dough into a jelly roll pan (15 x 10 x 1).

Bake at 350 for 17-19 minutes or until light golden brown. Immediately sprinkle the chocolate chips on tops of the bars and allow to melt. When chocolate has melted, use a spoon to smooth the chocolate over the bars. Feel free to add pecans or walnuts at this stage as well.

My mom’s (now vegan) Potato Salad

Okay, so I know I’m like, 20 years late with this post. I actually made this potato salad months ago, but kept forgetting to get the recipe together for a post. Whatev, I’m here now. Potato salad is still good in the fall…

Potato Salad

5 lbs potatoes
1/2 block silken tofu (this replaces 12 eggs), diced
1 tbsp. mayonnaise
1/4 tsp. turmeric
3-4 dill pickles, chopped
1 large onion, chopped
2/3 cup mayonnaise (I use Vegenaise)
1/3 cup mustard (I use spicy brown mustard)
1 tbsp. milk (I used almond milk)
Salt/pepper to taste

Peel the potatoes and chop into small pieces. Boil the potatoes until you can pierce them with a fork (be careful not to overcook, or you will be having mashed potato salad). Rinse the potatoes, then let cool.

Combine the silken tofu with 1 tbsp. mayo and the turmeric. Add salt and pepper to taste. Set this mixture aside to allow the flavors to combine.

When the potatoes have cooled, mix in the pickles, onion, and fake eggs.

Mix together the mayonnaise and mustard, then add in the milk until the mixture reaches the desired consistency. Add salt and pepper to taste. Make sure at this point that you like the mix of flavors in this mixture. Add more mayo or mustard to taste. Combine this mixture with the potato mixture. Refrigerate.

Smoky Butternut Squash Soup

Know what’s awesome in the fall? Soup! Especially soup made from fresh fall veggies! I adapted this recipe from one provided by the lovely @Obava.

Smoky Butternut Squash Soup

1/2 medium onion
1 butternut squash (approx. 2 lbs)
½ cup water + 2 tsp. of “chicken” flavoring
2 cups vegetable broth
1/8 tsp. ground red pepper
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tbsp. buttery type spread (I use Earth Balance)

Slice the onion and saute it in olive oil in a large saucepan until soft. Peel the squash, then cut it in half and remove the seeds. Cut the squash into small pieces.

In the saucepan, combine the onions with the water mixture, broth, squash, and spices. Cook covered over medium heat for 25 minutes, or until the squash is tender.

Remove the squash and onions from the liquid and blend/process it until smooth. Return the squash and onions to the liquid and whisk to combine.

Bring the mixture back to boiling, then reduce heat and simmer uncovered for 5 minutes. Add buttery type spread and stir until just melted.

Serve with grilled cheese sandwiches or salad.

My mom’s (now vegan) chocolate pudding cake

I’ve been on this kick of vegan baking in an attempt to make my family admit that vegan baking is the same as or better than regular baking. By sheer force of my will, they ARE GOING TO admit this. Hopefully.

Anyway, it was my sister’s birthday the other day. And I kinda found out that the party was being hosted at my house at the last minute… so I decided to make a chocolate pudding cake. What’s not to love about it, right? It’s cake, it’s pudding, it’s chocolate… mmm.

Chocolate Pudding Cake

Batter –
2 cups flour
1 cup milk (I used almond milk)
1 1/2 cups sugar
4 tbsp. shortening (I used Spectrum Organic)
4 tbsp. cocoa
4 tsp. baking powder
1/2 tsp. salt

Topping –
2 cups brown sugar
1/2 cup cocoa

3 1/2 cups boiling water

Preheat the oven to 350 degrees.  Mix the batter ingredients together until fairly smooth, then pour the batter into a 13 x 9″ pan.

Mix the topping ingredients together, then sprinkle the topping over the batter in the pan (I used a sifter for this).

Pour the hot water over the batter and sugar mixture.

Bake at 350 degrees for 45 minutes.

It’s hard to take a good picture of this cake, because the pudding is separate (sort’ve) from the cake. I served mine with So Delicious Neapolitan Ice Cream. Love it!!

Vegan Quesadilla

I LOVE Mexican food. Actually, I specifically love quesadillas of all kinds. So when I wanted an easy lunch the other day, I decided to give it a go. The beauty of a quesadilla is that you can put pretty much anything you want into it.

Vegan Quesadilla

Olive oil
Onions, peppers or whatever veggies you like
Flour tortillas
Beans (whatever type you prefer)
Vegan cheese

On Saturday, I sauteed some leftover onions, cherry tomatoes and hot peppers from my garden in olive oil for a few minutes. Then I put the bottom tortilla in the pan, sprinkled on some Vegan Gourmet Monterey Jack cheese, piled on the onion/tomato/pepper mixture, and added some black beans. A little bit more cheese, then it all got topped off with another tortilla. I cooked the quesadilla until the tortillas were lightly browned and the cheese had melted, then served it with salsa.

SO GOOD!! (Clearly I’m all about plating… or not)

Vegan apple crisp

Apple Crisp

6 apples
1 tsp. lemon juice
1/8 cup blue agave syrup

6 tbsp. flour
1/2 cup brown sugar
1/4 tsp. cinnamon
1/4 tsp. salt
6 tbsp.  butter (I use Earth Balance sticks)
1/2 cup old fashion rolled oats

Preheat the oven to 375 F.  Core the apples and then chop them into smallish pieces. Toss the apples with the lemon juice to keep them from browning. Spray a 9×9 inch baking dish. Place the apple pieces into the baking dish.  Drizzle the blue agave syrup on top.

Combine the flour, sugars, spices and salt in a food processor, and pulse several times until combined.  Cut the chilled butter into small pieces, then add the butter to the food processor mixture and pulse until it is crumbly and sandy looking (about 5 or 6 pulses).  Add the rolled oats and pulse once or twice more.

Use a rubber spatula to spread the topping over the apples.  Bake the crisp uncovered for 40 minutes. Let cool before serving.

Vegan Nachos

So, this is one of my favorite meals. It really couldn’t be more easy. You dump a bunch of tortilla chips onto a baking pan. Then top with black beans, onions, peppers, tomatoes, taco seasoning, and your fave vegan cheese (I used Vegan Gourmet cheddar, which is my fave so far!).

Then stick the pan in an oven preheated to 350, and cook for 10-15 minutes, or until the cheese is melted and it looks sufficiently nacho-like. Then, voila! Vegan nachos — very filling, awesome comfort food, and still really good for you!!

Sometimes I chop up bits of tofu or “chicken” cutlets and toss those on for some extra protein.

Super Easy Vegan Red Beans and Rice

My husband and I visited New Orleans for the first time last spring. We absolutely loved it, and we loved southern food. Of course, that was before I became vegan… Now I’m in the process of veganizing all of the recipes I picked up down there. Red beans and rice was one of my favorite dishes (especially prepared by my husband’s cousin), but it’s usually flavored primarily with meat. Obviously, that’s not gonna cut it. Here’s my (vegan) take on this dish.

Vegan Red Beans and Rice

2 cups rice, prepared however you prefer
2 links of vegan kielbasa (I use Tofurky), or whatever kind of sausage you prefer, cut diagonally into 1/4 inch slices
1 onion, chopped or 4 green onions
1 green bell pepper, chopped
3 cloves (3 tsp.) minced garlic
2 (15 ounce) cans canned kidney beans, drained and rinsed
1 (16 ounce) can diced tomatoes
1/2 tsp. dried oregano
2 tsp. Creole seasoning (I use Tony Chachere’s) – this is a little hot, adjust to your heat level
1/2 tsp. pepper

In a large skillet over low heat, cook sausage in 2 tsp. olive oil for 5 minutes.

Stir in onion, green pepper and garlic, and saute until tender.

Add the beans and tomatoes with juice. Season with oregano, Creole seasoning and pepper, then simmer uncovered for 20 minutes.

Add the cooked rice and combine.

I served this with a veganized version of the Cheddar and Green Onion Biscuits from Healthy Delicious (I used Earth Balance, Almond Breeze and Daiya cheddar). Super good!!

Spicy sweet tofu/chicken

This is actually modeled after P.F. Chang’s Spicy Chicken. My husband and I loved it so much the first time we tried it, that we decided we needed to figure it out. This is what resulted. I’ve adapted the recipe further for tofu or faux chicken cutlets.

Vegan spicy sweet tofu/chicken

1 cup vegetable/canola/peanut oil (or not)
1 block of tofu (pressed) or 2 chicken cutlets, cubed
1/3 cup cornstarch (or not)

——————
2 tsp. olive oil
2 tbsp. minced garlic (3-4 cloves)
2 tbsp. green onions
1 cup pineapple juice
2 tbsp. chili sauce
2 tbsp. vinegar
3 tbsp. sugar (or syrup of your choosing)
1 tsp. Braggs Aminos or soy sauce
2 tbsp. water (separate)
1/2 tsp. cornstarch (separate)

First off, turn on your rice maker and start some rice to go along with this dish. We always seem to forget to do this, then have to wait another 20 minutes after everything is already done 🙂

Then, if you are going to fry your tofu/chicken cutlets, heat a cup of the oil of your choice over medium high heat.

Then, heat the olive oil in a medium size pot. Chop the green onions and garlic (if not using pre-minced).

Combine the onions and garlic in the pot and saute until soft.

If you are planning to fry the tofu with the corn starch, shake it in a bag with the corn starch for a minute or two, then remove if from the bag and put in on a plate. You should only do this when you are ready to fry the tofu, because the tofu will suck in the corn starch…

Combine the remaining ingredients (except for the water and cornstarch) in the pot and allow to heat for a few minutes.

We used Goya pineapple juice and Sriracha Hot Chili Sauce (available at most grocery stores/Walmart). You may want to adjust the chili sauce down a little if you don’t like heat… The listed amount will make your nose run a little 🙂

After you’ve combined the remaining ingredients, combine the water and corn starch in a small bowl and stir or shake to combine. Then add this mixture to the rest of the sauce mixture. Combine well, then allow to simmer for another few minutes. The sauce should thicken some, with a more syrupy consistency.

It should take about 5-7 minutes to brown the tofu/cutlets.

When they are browned to your liking, remove the tofu/cutlets from the oil and drain on several paper towels.

Serve the tofu/cutlets and sauce over rice.

This was actually my first time using tofu with this recipe. Next time, I will fry the tofu without covering it with corn starch – tofu fries very well. To make the dish healthier, you could also just saute the tofu.

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