Tag Archives: tofu

Vegan Nashville hot chicken sandwich on bun

This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

With this Can You Vegan It? recipe, I’m turning everyone’s favourite spicy chicken sandwich into a vegan-friendly dish. What makes the Nashville hot chicken sandwich unique is that it is deep-fried to maximum crispiness and then dipped in a spicy hot oil mixture. To make this easy for the home cook, I’m pan frying the sandwich twice (vs. deep-frying it). Once to cook throughout and once to coat in a mixture of spices. Instead of traditional chicken breast, this sandwich features extra-firm tofu as the protein. Be sure to press out any excess moisture from the tofu before getting started.

Vegan Nashville hot chicken sandwich on bun

Vegan Nashville Hot Chicken Sandwich

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 sandwiches

Ingredients:

1 pound extra-firm tofu, pressed
2 to 3 dashes of hot sauce
½ cup vegan egg substitute (if vegetarian, use traditional eggs)
1 cup all-purpose flour
1 cup panko bread crumbs
Salt and pepper
½ cup canola or vegetable oil, for frying
1 Tbsp brown sugar
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp smoked paprika
4 sesame buns
Vegan mayonnaise
Bread and butter pickles
Shredded lettuce

Vegan Nashville hot chicken sandwich ingredients on countertop

Directions:

1. Slice the block of tofu into 4 equally sized patties. Add a few dashes of hot sauce to the egg substitute mixture. Put the flour in it’s own bowl and the panko in it’s own bowl. Season the egg substitute mixture, as well as the flour and panko with salt and pepper to taste.

Related: You’ll Never Guess the Secret Ingredient in This Vegan Steak Recipe

2. Dip each tofu patty in the flour, followed by the egg substitute, followed by the panko bread crumbs. Set aside until ready to fry.
When ready to fry, heat oil in a skillet over medium heat. Once oil is hot, cook patties for 2 minutes on each side, until crispy and golden.

Tofu for vegan Nashville hot chicken sandwich being coated in panko

3. Turn heat off and whisk brown sugar, cayenne pepper, garlic powder and paprika into the pan. Fry the patties once more over low to medium heat until coated, about 15 seconds. Once you remove them from the pan, drain any excess oil onto a paper towel or two.

Vegan Nashville hot chicken sandwich being cooked in pan

4. Slather buns with mayonnaise and add patty. Top with pickles and lettuce. Enjoy!

Person holding vegan Nashville hot chicken sandwich

Like Marcella’s vegan Nashville hot chicken sandwich? Try her vegan egg salad recipe or her vegan eggnog.

This Zingy Edamame Tofu Brings the Fresh Flavours of Japan to Your Table

You already know that tofu is an incredibly versatile ingredient, but did you know how easy (and delicious) it is to make at home? With this surprisingly simple, flavour-packed Taste Of recipe, chef Yoshi Okai combines edamame beans, gelatin and soy to create a super-light and creamy homemade tofu. Topped with ginger, ponzu and cherry tomatoes, this beautiful dish is like a portal to summer days in Kyoto.

“This dish reminds me of summers of my childhood,” says Yoshi. “The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ‘steamed’ in Japanese, but here refers to the way the tofu cools and sets.”

Related: The Most Creative Ways to Increase Your Protein Intake This Month

Edamame Tofu Mushimono

Active Time: 20 minutes
Total Time: 2 hours
Servings: 4-6

Ingredients:
200 g shelled edamame
200 mL dashi (or other broth)
3 g agar-agar powder
7 g powdered gelatin
400 mL soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 tsp)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving

Related: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

Directions:

1. To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.

2. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.

3. Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.

4. After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

Cook’s Note: Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won’t firm up. Allow it to firm up fully before cutting it!

Looking for more easy meat-free meal ideas? These make-ahead vegetarian recipes will liven up your dinner table.

Make This Healthy Vegan Grain Bowl (With Wine-Baked Tofu!) For Your Holiday Dinner Party

Classic holiday dishes lend themselves naturally to the grain bowl concept, offering a combination of contrasting yet complementary textures, tastes and colours for a celebratory meal-in-one. This bowl also happens to be vegan, with a red wine-baked tofu instead of turkey and a roasted garlic miso-mushroom gravy. Simply mashed sweet potatoes, green beans enlivened with lemon and fluffy quinoa round out this celebratory holiday bowl.

Serve this up family-style and have guests build their own bowls, or enjoy it as a weeknight or weekend winter dinner. Like all great bowls, the add-ons and combinations are flexible – try roasted brussels sprouts or steamed kale instead of green beans, pan-fried butternut squash or mashed Yukon gold potatoes instead of mashed sweet potatoes and roasted chickpeas instead of tofu. Of course, the true testament to this bowl’s holiday status: the leftovers are delicious!

Healthy Vegan Grain Bowl With Red Wine Glazed Tofu and Miso-Mushroom Gravy

Prep Time: 30 minutes
Marinating Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Servings: 4

Ingredients:

Red Wine and Thyme Glazed Tofu:
1 (280 g) package extra-firm pressed tofu
½ cup red wine or cranberry juice
1 Tbsp apple cider vinegar
1 Tbsp tamari or soy sauce
1 Tbsp maple syrup
½ tsp dried thyme

Mashed Sweet Potatoes:
4 medium sweet potatoes, well scrubbed
1 Tbsp coconut oil
¼ tsp salt
⅛ tsp ground black pepper



Roasted Garlic Miso-Mushroom Gravy:
1 whole head garlic, halved crosswise
2 Tbsp sweet white miso
2 Tbsp finely chopped dried porcini mushrooms
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
1 Tbsp red wine or cranberry juice
1 Tbsp spelt flour
1¼ cups water, plus more to thin if desired

Lemony Green Beans:
200 g green beans, trimmed
1 Tbsp olive oil
1 tsp lemon zest

For Serving:
3–4 cups cooked quinoa or brown rice, warm
Lemon wedges
Chopped fresh parsley

Directions:

Red Wine and Thyme Glazed Tofu:
1. Slice tofu into ¼-inch slabs and then each slab diagonally into 2 triangles. In a large shallow dish, whisk to combine red wine or cranberry juice, vinegar, tamari or soy sauce, maple syrup and thyme. Add tofu in a single layer, cover, and marinade at room temperature for 1 hour. Meanwhile, prepare the other components.
2. When you’re ready to bake the tofu, preheat oven to 375ºF. Line a large baking sheet with parchment paper and add tofu in a single layer. Drizzle over marinade. Bake for 7 minutes, flip and bake for an additional 7 to 12 minutes, or until tofu is beginning to brown and dry around the edges and marinade is reduced. Reheat in the oven right before serving.

Mashed Sweet Potatoes and Roasted Garlic:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment or foil and add sweet potatoes. Prick with a knife to allow steam to escape and pop in the oven for 35 to 50 minutes, until completely tender when pierced with a knife.
2. Roast the garlic for the gravy in a foil ball at the same time as you are cooking the sweet potatoes, until tender. Cool and reserve for gravy.
3. When potatoes are cool enough to handle but still warm so coconut oil will melt, peel sweet potatoes, discard skin and add sweet potato flesh to a large bowl along with coconut oil, salt and pepper. Mash with a fork until smooth. Reheat right before serving in a low oven or on the stovetop.

Roasted Garlic Miso-Mushroom Gravy:
1. Squeeze half of the roasted garlic (method above) in a medium saucepan – it’s okay if you get garlic papers in the pot as this will be strained at the end. To garlic, add miso, mushrooms, coconut oil, vinegar, red wine or cranberry juice, tamari or soy sauce and flour.
2. Whisking constantly, heat miso mixture over medium heat until coconut oil is melted and a thick, bubbling paste forms. Slowly whisk in water and cook, whisking constantly, until bubbling and thickened, about 3 minutes. Remove from heat and rest for 2 minutes, then strain using a fine mesh sieve into a warmed gravy boat or small pouring jug. Discard used sieve components.



Lemony Green Beans:
Steam or blanch green beans until tender-crisp, about 5 minutes. Drain and add to a large bowl and toss with olive oil and lemon zest. Set aside until ready to serve.

Assembly:
To bowls, add a bed of quinoa, dollop of mashed sweet potatoes, side of green beans and fan of tofu. Pour over warm gravy, to taste, and finish with a sprinkle of parsley and squeeze of lemon. Serve immediately. Alternatively, lay everything out family-style and allow guests to build their own bowls.

Craving more wholesome easy-to-make recipes? Here are 15 Meal-Sized Salads You’ll Actually Crave, and 15 Sweet and Savoury Breakfast Bowls for Brighter Mornings.

Seared Salmon and Crispy Tofu Poke Bowls

The bowl of the moment is most certainly the poke bowl, coming to your kitchen straight from Hawaii.  A spin on the traditional fish salad,  the poke bowl is typically composed of raw ahi tuna, seaweed and rice with a few simple, versatile garnishes. It’s lighter, fresher fare that makes a fun lunch or dinner.

Ahi tuna and sushi-grade salmon is a challenge to come by in regular grocery stores, and specialty markets can be expensive. But, you can make a poke bowl at home that suits your locale and budget by searing some wild salmon, or using vegetarian-friendly tofu. Experiment with the vegetables in this bowl, like avocado and steamed greens, or even some juicy fresh mango.

Enjoy these abundant bowls for a taste of warm Hawaiian sunshine.

Poke-Bowl-5

Prep Time: 20 Minutes
Total Time: 25 Minutes
Serves: 4

Ingredients:

Bowl Components
2 cups cooked short grain brown rice or sticky white rice
1 diced cucumber
1 diced carrot
1 diced cooked or raw beet
1 diced roasted red pepper
1 cup finely shredded kale
1 sheet nori (seaweed)
1 fresh red chili, thinly sliced
Black or white sesame seeds

Dressing
2 Tbsp sweet white miso
2 Tbsp unseasoned rice vinegar
1 Tbsp hoisin sauce
1 Tbsp maple syrup
1 Tbsp sesame oil

Poke-Bowl-1

Seared Salmon Poke Bowl
4 oz (per serving) fresh wild salmon (skinned or skinless)
1 tsp black or white sesame seeds
2 tsp coconut oil

Crispy Tofu Poke Bowl
4 oz (per serving) extra-firm tofu, cubed
1 tsp black or white sesame seeds
2 tsp coconut oil

Directions:

Seared Salmon Poke Bowl
Heat a large nonstick skillet over medium-high heat. Press sesame seeds into top of salmon. Add oil to hot pan followed by salmon, seed side-down. Sear for 2 to 3 minutes; flip and cook until desired doneness (about 30 seconds to 1 minute for medium-rare). Transfer to a plate. Remove skin from salmon (if it has it) and flake into large pieces. Reserve.

Poke-Bowl-4

Crispy Tofu Poke Bowl
Heat a large nonstick skillet over medium-high heat. Coat tofu with sesame seeds. Add oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.

Poke-Bowl-2

Assembly
To large serving bowls, add a mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add salmon or tofu (or both) to bowls, sprinkle with sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.

Poke-Bowl-6

Looking for more creative takes on sushi? Try making this shareable sushi pizza.

The Perfect Vegan Lasagna

It’s a vegan lasagna! I’m sure Italians would kill me for putting vegan and lasagna in the same sentence, but it’s delicious and very easy to make.

It may look like a lot of work, but the only thing that takes time is the baking of the lasagna. Everything else is just prep, and you can do it all in 25 minutes. If you plan ahead, you can make both sauces and the tofu ricotta, and keep them in the fridge until your ready to assemble and bake the lasagna for dinner.

Vegan-lasagna-recipe

Tomato Sauce Ingredients:
1 15 oz can crushed tomatoes
2 Tbsp tomato paste
1 Tbsp light vegetable oil (sunflower or grapeseed oil)
1/2 onion, finely chopped
2 garlic cloves, minced
2 Tbsp each of fresh chopped basil and parsley
1 Tbsp fresh or dried oregano
1 tsp sea salt
1 tsp ground pepper

Directions:
1. In a heavy sauce pan, sauté onion in oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir into the onions and garlic sauteing for another 2 minutes.
2. Next add the crushed tomatoes, sea salt, and ground pepper. Simmer on low heat for 30 to 45 minutes while you prep the rest of the components for the lasagna.

Note: You could also just buy a jar of your favourite pasta sauce and use that.

Vegan-lasagna-recipe-tofu-ricotta

Tofu Ricotta Ingredients:
1 block extra firm tofu, crumbled
1/4 cup nutritional yeast
2 garlic cloves, minced
2 tsp olive oil
2 tsp lemon juice
1/2 cup fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground pepper

Directions:
1. Crumble the tofu into small pieces (resembling ricotta cheese) with your hands. Add in the remaining ingredients and combine with a fork.
2. Keep in the fridge until you’re ready to assemble the lasagna.

Note: Tofu ricotta is optional. Alternatively you could use ONLY daiya mozzarella shreds in the layers, in which case you’ll need to use 1 whole bag instead of 1 cup as listed below.

Bechamel (White Sauce) Ingredients:
1/2 cup silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 Tbsp tahini
2 Tbsp nutritional yeast
2 tsp corn starch
1/2 tsp sea salt

Directions:
Put all these ingredients in a blender and combine until smooth.

Vegan-lasagna-recipe-ingredients

Layer Ingredients:
1 pack of ready-bake lasagna noodles (gluten-free brown rice noodles also work well)
1 cup daiya mozzarella shreds
1 Tbsp olive oil
1 Tbsp vegan parmesan (optional)
1 small zucchini, thinly sliced
1 cup carrot ribbons
4 cups baby spinach
1 tsp light cooking oil (sunflower or grapeseed oil)

Directions:
1. You can make nice carrot ribbons using a vegetable peeler or you can shred the carrot with a cheese grater.
2. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 tsp of sunflower or grapeseed oil. Set them aside on a dish and use the same pan to cook the spinach.
3. Get the spinach wilted and soft but don’t overcook it. It should still be bright green. If you want to use frozen spinach just make sure you thaw and drain out the water.

vegan-lasagna-recipe-layering

How to Layer the Lasagna:
Once all your ingredients are prepped and ready, use a deep 9-inch glass baking dish to assemble the lasagna in. Lightly coat the inside of the dish with 1 Tbsp of olive oil you can spread around evenly with your hand.

The lasagna can be assembled however you want, but here’s what I did:
1. Pour a quarter of the tomato sauce into the bottom of the dish and spread out an even layer with a spoon.
2. Add one layer of noodles across. You might need to break them in half and you can overlap the noodles if they don’t fit perfectly in the dish.
3. Then take half the amount of tofu ricotta and spread it evenly over the noodles (if you’re just using Daiya then skip this).
4. Take 1/3 cup of Daiya mozzarella shreds and sprinkle over top (if you’re only using Daiya than you can use more to your liking here).
5. Use up all the spinach as the next layer.
6. Pour half the white sauce evenly over the top being sure to get some of it down the sides of the dish.
7. Add another quarter of the tomato sauce.
8. Add another noodle layer, turning the noodles the opposite direction from the first layer.
9. Use the other half of the tofu ricotta as the next layer (if you’re just using Daiya skip this).
10. Take another 1/3 cup of Daiya mozzarella shreds and sprinkle over top of the tofu ricotta (if you’re only using Daiya than you can use more to your liking here).
11. Add the zucchini and carrots in an alternating fashion as one layer.
12. Pour the remaining white sauce evenly over top.
13. Add another quarter of the tomato sauce on top of the white sauce.
14. Then add one more layer of noodles and the remaining tomato sauce on top.
15. Add the last 1/3 cup of Daiya mozzarella shreds and vegan Parmesan as the topping.

vegan-lasagna-recipe-layering-2

Directions:
1. Bake in a pre-heated oven at 400°F covered with foil for 40 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes.
2. Allow the lasagna to sit for 15 to 20 minutes before cutting and serving.

See more from hot for food on their YouTube channel.

A Colourful and Crispy Tofu Dish

By Suganya Hariharan

When I was young, I spent most of my time with my family in the kitchen, and I don’t regret it. I used to sit on the kitchen counter and taste my parents’ cooking. I had no idea what tofu was until I was in tenth grade, when my dad bought it from the market in Singapore. At first, I was a little hesitant to have it for dinner. I stood near the kitchen with my mom as she cooked the scrambled tofu with chopped onions and chilies. We had it with some hot rotis (Indian bread) and it tasted scrumptious! My dad started buying tofu regularly after that, making me different kinds of dishes with tofu – this recipe is one version of that dish. Using garlic with the skin on gives this dish a different flavour.

Serve this recipe as an appetizer with toothpicks, or alongside rice noodles or plain sticky rice. You can also use it as a sandwich filling for a quick, healthy breakfast.

Spicy Garlic Soy Tofu, Courtesy of Suganya Hariharan, relishthebite.com, Montreal

This vegan dish doubles as a crowd-pleasing weeknight dinner or a quick and easy appetizer when unexpected guests arrive.
Spicy-garlic-tofu_888embed

Prep time: 4 mins
Cook time: 6 mins
Yield: 2 cups (500 mL)

Ingredients
8-10 dry red chilies
1 2-inch (5 cm) piece ginger
1 tbsp (15 mL) white sesame seeds
1 tsp (5 mL) salt
7-8 cloves garlic, skin on
2 tbsp (30 mL) sesame oil
2 tsp (10 mL) soy sauce
1 tsp (5 mL) pepper powder
1 lb (450 g) extra-firm tofu, in bite-sized cubes
green onions, chopped

Directions
1. Place the chilies, ginger, sesame seeds, salt and garlic in blender and pulse 3 or 4 times, or until coarse paste forms.
2. Heat oil in frying pan over medium-low heat; add spice paste. Fry for 30 seconds. Add soy sauce, pepper powder and tofu cubes.
3. Toss well to coat, cooking for about 2 minutes or until tofu turns slightly golden and crispy.
4. Garnish with chopped green onions.

Jump over here to print, save or share this recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

RelishTheBite
My name is Suganya Hariharan, author of RelishTheBite. My “factual job” is writing SQL queries for my quality control analyst position. In the cooking department: I do the cooking, writing and photography for the blog. I believe in the taste of happiness and my blog is a place to find the recipe for your favourite food. Never be afraid to try new flavours in your cooking!

Crispy Tofu with Sweet and Sour Sauce

This Meatless Monday we’re keeping things easy with this recipe for lightly crisped tofu doused in traditional tangy sweet and sour sauce! It’s perfect served over rice or with sautéed chinese broccoli or bok choy.

crispy-tofu-sweet-and-sour-sauce-recipe.jpg

Sweet and Sour Tofu Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

Sweet and Sour Sauce:
2 teaspoons cornstarch mixed with 2 teaspoons water
2 teaspoons vegetable oil
2 garlic cloves, minced
½ teaspoon fresh grated ginger
¼ teaspoon chili pepper flakes
1/3 cup unseasoned rice vinegar
½ cup water
½ cup agave nectar
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce
¼ teaspoon sea salt

Tofu and Batter:
1 brick of medium firm tofu (or firm tofu)
3 cups vegetable oil for frying
1 cup brown rice flour
1 tablespoon cornstarch
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon ground pepper
1 cup cold soda water

Directions:

1. Drain the brick of tofu from the packaging water and cut into bite size cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of excess water while you prepare the sauce.
2. To make the sauce mix cornstarch and water in a small bowl and set aside.
3. In a small saucepan heat 2 teaspoons of vegetable oil over medium-low heat. Add minced garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger.
4. Add in remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10 to 12 minutes until slightly thickened and reduced. Remove from the heat and set aside while you prepare the crispy tofu.
5. Heat 3 cups of vegetable oil in a medium sized pot to 375°F.
6. Prepare the batter by combining rice flour, cornstarch, sea salt, garlic powder, and ground pepper together in a mixing bowl. Do not add the cold soda water until your frying oil is ready.
7. When you’re ready to fry, stir in soda water to the flour mixture and combine well.
8. Using your hands coat 3 to 4 cubes of tofu and drop each one in the frying oil delicately. Fry for 2 to 2 ½ minutes. If some stick together you can gently separate them in the frying oil with a slotted fryer spoon. Remove crispy tofu from the oil with the slotted spoon and let them sit on paper towel to absorb excess oil. Continue this process with remaining tofu cubes.
9. Heat up the sauce again if needed. In 2 to 3 batches you can coat the crispy tofu with sauce by adding some sauce to a large bowl and tossing crispy tofu cubes until coated evenly. Serve over rice or vegetables.

See more from hot for food on their YouTube channel.

Citrus, Kale & Avocado Salad with Lemon-Yogurt Dressing

This bright and fresh summer salad is loaded with tons of great ingredients: oranges, raw kale, almonds and a creamy yogurt lemon dressing.

Rather than smothering this gorgeous dish with multiple artery-clogging dairy products, we used light coconut yogurt and made some homemade tofu feta instead. Trust us — it will blow your taste buds away!

Serves: 4-6

888_citrus-kale-avocado-salad

For the tofu feta:

Ingredients:

1/2 brick extra firm tofu, cubed
1/4 cup rice vinegar
1 Tbsp lemon juice
1/2 cup non-dairy milk
1/2 tsp dried basil
1/4 tsp garlic powder
1 tsp sea salt

Directions:
1. In a bowl or glass container, whisk together rice vinegar, lemon juice, non-dairy milk, basil, garlic and sea salt.
2. Submerge the cubes of tofu in the liquid and cover bowl with plastic wrap or fit the lid to your container.
3. Refrigerate micture for a minimum of 3 hours and up to 24 hours to develop more flavour.

For the salad dressing:

Ingredients:
1/4 cup non-dairy milk
1/2 cup unsweetened coconut yogurt
2 Tbsp dijon mustard
2 Tbsp freshly squeezed lemon juice
2 tsp agave nectar
1 clove garlic, minced
1/2 tsp each sea salt and pepper
1/2 cup snipped chives (optional)

Directions:
1. In a medium bowl, whisk together non-dairy milk with coconut yogurt, mustard, lemon juice, agave nectar, garlic, sea salt and pepper. Stir in chives, if using.
2. Store dressing in the fridge until ready to use.

For the salad:

Ingredients:
1 small bunch of kale (approx. 10 cups)
1 seedless orange, peeled and cut into segments
1/3 cup almonds, coarsely chopped
1/2 cup crumbled tofu feta (as per above)
1 ripe but firm avocado, peeled and cut into cubes

Directions:
1. Trim the kale by cutting out and discarding the tough ribs of leaves.
2. Stack leaves and then slice crosswise into strips about 1 1/4 inches (3 cm) wide.
3. Place kale in a serving bowl and add orange segments, almonds and tofu feta, and gently toss.
4. Drizzle with about 1 cup of dressing, then gently toss in avocado.
5. Refrigerate remaining dressing up to 5 days.

Tip: for even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.

See more from hot for food on their YouTube channel.

Vegan Greek Salad with Mushroom Souvlaki

Just because you’re going meatless today doesn’t mean you won’t be satisfied. This recipe is Greek-inspired but instead of the traditional lamb souvlaki you might normally see in a dish like this, the star of this big salad is a flavourful mushroom walnut “meatless” patty. You could even make great meatballs with this recipe and use them in a simple spaghetti and tomato sauce.

NOTE: This recipe is for 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas.

Vegan-Greek-Salad-with-Mushroom-Souvlaki-vegetarian-Food-Network-Canada-Hot-for-Food-Blog

Tofu Feta Ingredients (make 1 day ahead):

1 x 350g brick extra firm organic tofu
½ cup rice vinegar
2 tablespoons lemon juice
½ cup almond milk (or soy milk)
1 teaspoon dried basil
½ teaspoon garlic powder
2 teaspoons sea salt

Directions:

  1. Remove the tofu from the packaging and drain the excess water.
  2. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.
  3. Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.
  4. It is preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

Creamy Cucumber Dressing Ingredients:

¼ cup olive oil
2 tablespoons white wine vinegar
1/3 cup shredded cucumber
2 tablespoons vegan mayonnaise
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon sea salt
¼ teaspoon ground pepper
½ teaspoon agave nectar (can substitute honey for non-vegans)

Directions:

  1. Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad.
  2. You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Mushroom Walnut Patties Ingredients (makes 8 patties, 2 per serving):

1 tablespoon ground flax
3 tablespoons water
1/3 cup yellow onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms
2 teaspoons coconut or grapeseed oil (for frying)
1 teaspoon fresh thyme
1 cup raw walnuts
½ cup all-purpose or whole wheat flour
2 teaspoons tamari (or soy sauce)
2 tablespoons tomato paste
2 tablespoons fresh parsley leaves
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon ground mustard
¼ teaspoon smoked paprika
¼ teaspoon sage
¼ teaspoon ground pepper
¼ teaspoon sea salt
1-3 tablespoons coconut or grapeseed oil (for cooking the patties)

Directions

  1. In a small bowl whisk together ground flax and water. Place it in the fridge for 15 minutes to allow it to thicken.
  2. Heat a pan to medium and sauté onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking add in fresh thyme.
  3. Put the sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, pepper, and salt. Process the mixture until a smooth pâté-like consistency is formed.
  4. Form 2 ½ wide x ¼” thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking.
  5. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375°F and flip them half way through or pan fry them.
  6. To pan fry, heat a large pan to medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 mins a side until golden brown. Don’t overcrowd the patties in the pan. Depending on the size of your pan you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.

Greek Salad Ingredients:

8 to 9 cups arugula
1 cup cherry tomatoes
½ cup sliced kalamata olives
½ red onion, thinly sliced
1 cup tofu feta cubes (as per above recipe)

Directions:

  1. Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions.
  2. Place warm mushroom walnut patties on top of the salad.
  3. Crumble tofu feta on top and drizzle with the creamy cucumber dressing.
  4. Garnish with fresh ground pepper and serve immediately.

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