Tomato Tofu Curry

Ingredients 1 block of extra firm tofu, cubed Hot cooked rice Marinade 1 tbsp cornstarch 1/2 tsp ground ginger 1 tbsp dry sherry or water 1 tsp soy sauce Sauce 1 tbsp cornstarch 2 tsp soy sauce 2 tsp vegan Worcestershire sauce 1/2 cup water 1/4 cup ketchup 3 tbsp oil 1 cup celery, diagonally…

Fesenjaan

Fesenjaan: a delicious persian eggplant, pomegranate & walnut stew To make this recipe truly vegan, substitute the honey for agave syrup. The walnut sauce is an excellent texture for this stew and holds well with the honey which balances sweet with the sour pomegranate seeds. The little bit of spice from the crushed red pepper…

Wonton Soup

This is a new favourite in our house. I grew up eating a lot of wonton soup because my mom liked going to Chinese restaurants and so going vegetarian and/or vegan for most of my adulthood meant that I wasn’t able to enjoy this dish at restaurants because I had never found any delicious non-meat…

Texas Neatloaf

My mom made this recipe many times growing up. It never occurred to me to try to make this a plant-based recipe because I was pretty sure lentils wouldn’t hold up (and let’s be honest, wouldn’t taste the same). But then I thought, why not try with ground round? It’s the closest I’ve had to…

Fresh Pasta

We don’t own a pasta press (yet) so I just roll this as thin as I can get it and cut the noodles by hand. Ingredients 2 1/2 cups flour Salt, to taste 4 eggs 1 1/2 tbsp olive oil Yield: 4 servings Make a pile of flour on a clean, dry counter space. Sprinkle…

Sweet and Sour Tofu

Wow! This recipe really brought me back to my mother’s kitchen. She really loved Chinese take-out and I can remember her making this homemade version at least a few times. This is good back-pocket recipe to make for the vegan-skeptics – I don’t think even the staunchest meat eater would spit out the delicious battered…

Nicole’s Holiday Lasagna

To be honest, I never follow a recipe for lasagna anymore and just wing it every time. This approximates what I normally make. For best results, make the vegan ricotta the day before. The ground round layer can also be made ahead and stored in the fridge until ready to use. Tofu ricotta layer 2…

Tofu Morocco

This recipe delivers more flavour than you might expect from so few ingredients. We served this over Grandma’s wheat bulgur and rice with vegetables. Ingredients 1 cup uncooked bulgur wheat 1 tbsp olive oil 1/2 large onion, chopped 1 1/2 blocks of extra firm tofu, cubed 1 can of diced tomatoes (28 oz) 1/2 cup…