A blog dedicated to testing the recipes from "1000 Vegan Recipes" by Robin Robertson, but with a twist. My personal challenge is to make the recipes with no added oil, and using only whole grains.
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Thursday, August 16, 2012
Cajun-Style Tofu
"Cajun-Style Tofu" (page 284) proves that you can still enjoy flavorful Cajun spiced foods even after you give up animal products, and put deep fried foods to the wayside. Sliced tofu, dredged in Cajun seasoning, is browned in a skillet, and added to a piquant sauce of onions, bell pepper, celery, garlic, and tomato for a short simmer. No need to use the oil for browning the tofu if you have a good non-stick skillet, and aside from that, there are no other changes necessary to keep this dish McDougall friendly. I served this with grilled potatoes and steamed broccoli. These cutlets would also be great over a bed of brown rice.
Just want to thank you for all the work you put in on this blog. I check it regularly and have had fun with some of the recipes you have previewed. When faced with a whole new world of vegan recipes as a recent convert, it is nice to see what they look like and your commentary before I commit to making them.
Thanks for your kind words! :) I'm glad you are enjoying the blog and finding it helpful as you explore vegan cooking. All the information out there can be overwhelming at times. Visit any time! :)
awesome tip about passing on the oil to brown the tofu if you are using a nonstick skillet. i think i might give that a try next time i cook some tofu on top of the stove.....
Hi BookWormBethie! Yep, if you have a good quality non-stick skillet, the oil isn't strictly necessary. You might not end up with tofu that is as crispy or brown, but you are able to omit all the unhealthy fat and extra calories this way!
"Cajun-Style Tofu" (page 284) proves that you can still enjoy flavorful Cajun spiced foods even after you give up animal products, and put deep fried foods to the wayside. Sliced tofu, dredged in Cajun seasoning, is browned in a skillet, and added to a piquant sauce of onions, bell pepper, celery, garlic, and tomato for a short simmer. No need to use the oil for browning the tofu if you have a good non-stick skillet, and aside from that, there are no other changes necessary to keep this dish McDougall friendly. I served this with grilled potatoes and steamed broccoli. These cutlets would also be great over a bed of brown rice.
Just want to thank you for all the work you put in on this blog. I check it regularly and have had fun with some of the recipes you have previewed. When faced with a whole new world of vegan recipes as a recent convert, it is nice to see what they look like and your commentary before I commit to making them.
ReplyDeleteThanks for your kind words! :) I'm glad you are enjoying the blog and finding it helpful as you explore vegan cooking. All the information out there can be overwhelming at times. Visit any time! :)
ReplyDeleteI really love this recipe. So yummy.
ReplyDeleteHi Susan! Nice to see you again! :) Yes, this is really a tasty dish, huh?
ReplyDeleteawesome tip about passing on the oil to brown the tofu if you are using a nonstick skillet. i think i might give that a try next time i cook some tofu on top of the stove.....
ReplyDeleteHi BookWormBethie! Yep, if you have a good quality non-stick skillet, the oil isn't strictly necessary. You might not end up with tofu that is as crispy or brown, but you are able to omit all the unhealthy fat and extra calories this way!
ReplyDelete:)
ReplyDelete