Vegan Saag Paneer

Saag paneer is a popular Indian dish made with spinach and cubed paneer cheese, and in this vegan version tofu is used instead of cheese. The tofu cubes are tossed in turmeric and fried until crispy, then mixed in with the spiced spinach mixture. Instead of yogurt, coconut milk is used to thicken it up a bit. Serve this flavorful dish by itself as a main, or as a side. It goes great with naan bread! Vegan Saag Paneer Recipe […]

Pumpkin Mousse

If you find yourself craving pumpkin pie this holiday season, why not skip the extra calories and make a healthy pumpkin mousse instead? This pumpkin mousse is vegan and gluten-free, and tastes just like a delicious pumpkin pie filling. The secret ingredient is tofu, which makes it really thick and creamy. You can sweeten it with almost any sweetener, from honey to maple syrup to brown sugar. I’ve tried a few different sweeteners in this recipe and they all work […]

Asparagus and Tofu with Sichuan-Style Sauce

I recently discovered that the Magic Bullet makes a great spice grinder, presenting me with endless possibilities to add a new depth of flavor to my cooking. But when it comes down to it, if I’m going to be grinding spices, I almost always want one of those spices to be Sichuan peppercorns. This is a recipe for a spicy, sesame vinaigrette with the distinctive floral mouth-tingle of the peppercorns – in other words, it really packs a flavor punch. […]

Arugula Salad with Ginger-Miso Dressing and Tofu

News flash: it turns out that if you make a salad that has a lot of hearty, filling ingredients and a freshly made, particularly delicious dressing, you can make a dinner that’s mostly vegetables, low in calories, easy to assemble, and completely delicious. Of course, if you’ve been following my blogging up to now, you’ll know that I’ve already done this with Caesar salad. Twice. So, there’s nothing really new here, except that it’s a completely different salad with largely different ingredients. […]

Cold Sesame Noodles

A Chinese-American classic if ever there was one, cold sesame noodles are pretty delicious. I’ve been making them for some time and think I have the technique pretty well down. Here I offer two improvements over the basic, for a truly momentously delicious dish that largely comes together with pantry staples. The first improvement is an oldie, but a goodie if you’ve been following my posts: sautéed salt-soaked tofu. And the second improvement is a real mind-bender, from Serious Eats: you […]

Tofu Tacos

Okay, yet another tofu post. Whoa, whoa – let’s just stay calm here. You can use tofu with Mexican seasonings to make excellent tacos, all the more excellent if you use fresh tortillas griddled for the occasion. The tofu tastes great with all the seasoning, provides nice crunch and chew, lasts forever in the fridge and is extremely low in fat and high in protein and calcium. And that’s not even mentioning any advantages from an ethical or environmental perspective […]

Chocolate Peanut Butter Tofu Pudding

If you’re already all over tofu pudding, I apologize for this interruption and you have my permission to go back to playing Farmville or whatever it is you do during your free time. (Does anyone still play Farmville?) But if you aren’t already all over tofu pudding, then I would highly recommend this recipe to you. It sounds a little weird and it isn’t meant to imitate dairy or anything silly like that. Tofu pudding is its own thing: almost flavorless by itself, […]

Low-Fat Dark Chocolate Mousse

Once I finished my work today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy (like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t […]