Vegan Sesame Tofu

I debated about using the word “vegan” in this title because I worried readers might assume this sesame tofu recipe tasted terrible. But I did it anyway because in the end I believe it is important to be completely transparent.

So, yes, this is a vegan sesame tofu recipe. It is also delicious and easy. So delicious, in fact,  that I’m going to start doubling the recipe to account for the fact that my kids eat three servings of it each every time I make it. And, it is so easy that I can make it while dealing with a 3 year old who is losing his shit because I won’t let him eat chocolate chip cookies before dinner.

Vegan Sesame Tofu Recipe Notes

Like I said, I have made this several times and so I have a few suggestions for you before you get started.

  1. While extra firm tofu works just fine with this recipe, I prefer to use sprouted tofu because it has a much firmer texture and a bit more going for it nutritionally. We use Wildwood sprouted tofu, but there are other brands out there.
  2. When I’m not making this for the kids, I use sesame oil infused with chili oil. 
  3. I know I said to serve this over white rice; however, I prefer to eat it with rice noodles. I just don’t unless I have time to make rice and rice noodles because my family thinks rice noodles are “weird.”

Want more?

Visit our recipes section for more vegan and vegetarian recipes and resources.

This article originally published on GroundingUp.

Print Recipe
Sesame Tofu
Sesame-tofu-over-rice
Cuisine Vegan, Vegetarian
Servings
Ingredients
Tofu
Sauce
Cuisine Vegan, Vegetarian
Servings
Ingredients
Tofu
Sauce
Sesame-tofu-over-rice
Instructions
  1. Press and drain the tofu. Then break it into small pieces and allow it to drain further. Then combine the tofu pieces in a covered container with the corn starch and toss to coat.
    Tofu-and-cornstarch
  2. Saute the coated tofu on medium heat in a few tablespoons of oil until golden brown. Then remove from the pan and place on a plate with a paper towel to degrease a little.
    saute-tofu-and-cornstarch
  3. To make the sauce, combine all the sauce ingredients except for the cornstarch slurry, in a wok or pan. Bring to a gentle boil and then add the cornstarch slurry. Mix until the sauce thickens. Then, add the tofu and toss to coat.
    sesame-tofu-sauce
  4. Serve over white rice and garnish with sesame seeds and green onions.
    Sesame-tofu-over-rice
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Detox Broth

A few years ago, when I participated in a 30 Day detox program through my yoga studio, someone gave me a recipe for detox broth. I had heard of juice cleanses, that crazy cayenne pepper and maple syrup cleanse, and the Betty Ford Clinic, but I had not as of yet, heard of a detox broth.

The recipe that fellow yogi gave me consisted of onions and a few root veggies and water and that was about it. I never actually prepared the recipe because it just didn’t sound that good and seeing as I don’t live atop a toxic waste dump, I don’t technically need a detoxing. But it did get me thinking about the idea of detox broth and set me on the path to a version that was not only drinkable, but actually enjoyable.

Detox Broth Recipe

In general, I aim for a broth that tastes like my midwestern grandma’s vegetable soup, which is no easy task considering the first ingredient in her vegetable soup is beef or pork shoulder. Oh, Iowa, I love you.

I’ve provided a list of ingredients and quantities for those of you who feel more comfortable cooking with an actual recipe, but honestly, I recommend just winging it. Add more of what you like the flavor of. My broth is never the same twice because I usually only make it when I have a bunch of vegetables laying around without a purpose in life.

If you are on an IBS diet, than you’ll want to steer clear of the vegetables that will cause a flare up. Here is a list. I have heard that tomatoes can bother people on anti-inflammatory diets, but I include them because a life without tomatoes seems hardly worth living.

I guess some people drink their broth cold, but that’s not my style. If you subscribe to ayurvedic philosophies, you’ll tell me the hot broth is good for my Vata dominant dosha. I love it, so you might be right.

Want more?

Visit the recipe section for vegan and vegetarian recipes

And don’t forget to comment below with what you put in your broth. I’m always looking for new variations to try.

This article originally  published on www.groundingup.com.

Print Recipe
Detox Broth
A vegetable based broth designed to aid in digestion and taste good. There really isn't much to this recipe from an instructions standpoint. I'm sure we could complicate it with lots of steps and timing, but that's really not necessary in this case.
Detox Broth
Servings
Ingredients
Servings
Ingredients
Detox Broth
Instructions
  1. Roughly chop all of the ingredients and combine in one large pot.
    chopped vegetables for detox broth
  2. Cover the chopped vegetables in 10 cups of water. Bring the ingredients to a boil then reduce to a simmer for 60 minutes.
    simmer the detox broth
  3. The vegetables will have lost much of their color and will be extremely soft when the broth is ready. At this point, a few cups of water will have cooked off, so you can add more water and continue to boil, or call it good and move on to the next step.
    Simmered detox broth
  4. It's now time to separate the vegetables from the broth. I send it all through a colander first to separate the large vegetables from the broth. I then send the broth through a sieve with cheese cloth to remove a lot of the vegetable fiber that comes through the colander holes. You only need to do this if fiber from certain vegetables bothers you. You can also reduce the amount of fiber in your broth by cutting back on the cooking time. The longer you simmer, the more the vegetables break down and the more fibers you up drinking.
    straining detox broth
  5. Pour the broth into some form of storage vessel and you are all set. I like to use 8 and 16 ounce canning jars. You can freeze the broth or just store it in the refrigerator if you plan to drink it in the next 5 days.
    Detox Broth
Recipe Notes
You'll notice that my broth is pink. That's because I use purple kale and tomatoes, which make it that color. If you have a sensitive stomach, I suggest you omit anything form the cabbage family.

Vegetarian Pasta e Fagioli

This recipe for vegetarian pasta e fagioli is developed from a classic recipe that almost always starts with bacon in the bottom of the pot. And while bacon is indeed delicious, I am sorry to say that it is not an ingredient included in vegetarian and vegan cuisine. So with that said, I offer you this vegetarian (if you leave out the parmesan cheese, even vegans can eat this) version of a delicious and easy Italian favorite.

Print Recipe
Vegetarian Pasta e Fagioli
A vegetarian version of a classic Italian recipe for pasta and beans in tomato sauce.
Course Dinner
Cuisine Italian
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
Course Dinner
Cuisine Italian
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
Instructions
  1. In a large pot, preferably with a heavy bottom, sauté on medium heat the olive oil the mushrooms, onion, and garlic for about 5-7 minutes or until the onions become soft and translucent.
  2. Add the other vegetables and the herbs to the pot and sauté for another 5 minutes on medium heat.
  3. Add the tomato puree and the vegetable stock and bring it to a simmer.
  4. Add the beans and the pasta and simmer until the pasta is cooked through. I usually add a cup or two of water at this point to help the pasta cook.
  5. When the pasta is al dente the soup is finished. Serve in bowls with crusty bread and shaved parmesan unless you are vegan, then skip the cheese, obviously:-)