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You won’t miss the meat in these tasty plant-based dishes

Alicia Colombo

15-Minute Tofu and Vegetable Stir-Fry
Tofu, also known as bean curd, sometimes gets a reputation for being bland. This recipe tosses meaty, baked tofu in a spicy Asian marinade with bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can be found in the produce section of most grocery stores.

1-inch piece ginger
¼ cup low-sodium soy sauce
1 to 2 tbsp. garlic chili sauce
1 tbsp. toasted sesame oil
12 oz. baked tofu
3 tbsp. canola oil
2 cups sliced shiitake mushrooms (3.5 oz. package)
1 lb. fresh stir-fry vegetable mix (not frozen)
Kosher salt
½ cup roasted and salted cashew halves and pieces

Prepare rice according to package directions. Peel and finely grate ginger, then place into a small baking dish or medium bowl with the soy sauce, garlic chili sauce and sesame oil. Whisk ingredients to combine.

Place a large sauté pan over medium-high heat. Cut the baked tofu into 1-by-1/2-inch pieces, then add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.

Add the canola oil to the hot pan and swirl to coat. Add mushrooms and cook for about two minutes, stirring frequently, until tender and browned in spots. Add stir-fry vegetable mix to the pan and season with a large pinch of salt. Cook until vegetables are crisp tender, about 3 to 5 minutes, depending on the size of the vegetables. If the pan gets too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.

Transfer the stir-fry to a large platter. Sprinkle cashews on top and serve with the rice.

BBQ Pulled Jackfruit Sandwiches
Jackfruit is a tropical tree fruit in the fig family that’s grown in Asia, Africa and South America. Simmered in barbecue sauce, it looks just like pulled pork. Stuff it in a potato roll and top it with a bright, easy slaw and you won’t miss the meat.

8 oz. coleslaw mix (one package)
4 tsp. apple cider vinegar
Kosher salt and freshly ground black pepper
Two cans (20 oz. each) jackfruit in brine, rinsed and patted dry
2 tsp. chili powder
2 tbsp. vegetable oil
¾ cup barbecue sauce
8 large potato buns
Optional: 1 to 2 tbsp. light brown sugar

Combine coleslaw mix, cider vinegar, ½ teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.

Combine jackfruit with chili powder and ½ teaspoon each salt and pepper in a large bowl. Heat oil in a large skillet over medium high heat until shimmering. Add jackfruit and cook, tossing occasionally, until the spices are fragrant, about 2 to 3 minutes.

Add barbecue sauce to the skillet and 3 cups of water, then stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, about 45 to 50 minutes. Uncover the skillet, turn the heat up to high and simmer until the color has deepened and the sauce is thick, about 4 to 5 minutes. Remove from heat.

Using a potato masher or wooden spoon, smash the jackfruit until it resembles the consistency of pulled pork. Season to taste with salt, pepper and light brown sugar (if you would like it sweeter). Serve on the potato buns topped with the coleslaw.

Source: The Food Network

Categories: Food Milestones eNews


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