This is such a simple, easy way to add high-quality protein to a vegan diet. The ground sumac adds a bit of welcome acidity to the smoky flavors.
If you crave a tasty vegetarian Indian dish that is easy enough to make on a weekday night, this may be what you are looking for! I froze my tofu, thawed it, and gently squeezed out the moisture before browning. This step makes the texture a bit more "meaty". However, the recipe will work well with fresh tofu, as long as you have the firm or extra firm variety.
This tasty dish will make tofu lovers out of just about anyone! It's easy to make, low in fat, and high in protein. I like to serve it with fried rice.
I make my own tempeh so that I can save money and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!
Whether you make your own Homemade Tempeh or buy it fresh, tempeh makes for a great vegetarian cook-out or grilled entree. Made from fermented soybeans, it is a high-protein product that will give you a sense of well-being.
Using dulse flakes, or other flaked seaweed or nori, can add a seafood flavor to tofu. I like to serve these snack sticks at room temperature or chilled with hot sauce or tartar sauce.
I have always loved Tempeh, an Indonesian fermented soybean product, but it is hard to find in my area. Now that I've tried this simple recipe, I find that it has a much fresher, more delicious flavor and is less expensive too!
These rice balls are lightly seasoned, and filled with tofu and zucchini. Serve them with wasabi sauce, sweet and sour sauce, or your favorite dipping sauce.