Lo Mein with Tofu
from Easy Vegetarian Dinners
(Serves 4)
2 cups broccoli florets
1 cup thinly sliced carrots
4 ounces extra-firm light tofu, cut into 1/2-in. cubes
1 cup cold water
2 Tbsp reduced-sodium soy sauce
4 tsp conrstarch
1/2 of a vegetable bouillon cube, crushed
8 ounces dried soba noodles (or spaghetti)
Nonstick cooking spray
1 tsp toasted sesame oil
1 cup thinly sliced fresh mushrooms
4 large green onions, cut into 1/2-in.-long pieces
2 tsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp olive oil or cooking oil
2 tsp seasame seeds, toasted
In a medium saucepan cook the broccoli and carrots in a small
amount of boiling water for 3-4 minutes or until crisp-tender; drain.
Set vegetables aside. Pat the tofu dry with paper towels. In a small
bowl stir together the cold water, soy sauce, cornstarch, and crushed
bouillon; set aside. Cook noodles according to package directions,
except omit any oil or salt. Drain noodles. Return to pan. Cover; keep
warm. Coat an unheated nonstick wok or large skillet with nonstick
cooking spray. Add 1/2 tsp of the sesame oil; heat over medium-high
heat. Add the mushrooms, green onions, ginger, and garlic. Stir-fry for
1-2 minutes or until vegetables are crisp-tender. Remove vegetables.
Add the olive oil or cooking oil and remaining sesame oil to the wok.
Add the tofu; stir-fry for 1-2 minutes or just until tofu starts to
brown. Remove tofu. Add broccoli-carrot mixture and mushroom mixture to
the wok; push vegetables from center of the wok. Stir the soy sauce
mixture; add to center of wok. Cook and stir until thickened and
bubbly. Add the noodles to the wok. using 2 spatulas or forks, lightly
toss the mixture for 3-4 minutes or until noodles are heated through.
Add the tofu; toss lightly. Cover; cook for 1-2 minutes or until heated
through. To serve, sprinkle noodle mixture with sesame seeds.
Veggie Burgers
from How It All Vegan
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot pepper, minced
1 tbsp olive oil
1/2 medium red peper, diced
2 cups cooked/canned black beans, mashed
1/2 cup corn kernels
1/2 cup bread crumbs (or 1/2 cup flour)
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp fresh cilantro, minced
On a small plate, set aside flour for coating. In a medium saucepan,
sauté the inion, garlic, oregano, and hot pepper in oil on
medium-high heat until the inions are translucent. Add the peppers and
sauté another 2 minutes, until pepper is tender. Set aside. In a
large bowl, mash the black beans with a potato masher or fork. Stir in
the vegetables (including corn), bread crumbs, cumin, salt, chili
pepper and cilantro. Mix well. Divide and shape 5-6 patties. Lay down
each papptty in flour, coating each side. Cook on a lightly oiled
frying pan on medium-high heat for 5-10 minutes or until browned on
both sides. Add your favorite toppings on bread and eat!
Note: you can also add cooked lentils, shredded carrots, or other
veggies.