Divide carrot, tomato, pineapple and
tofu over sauce.
Not exact matches
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Delicate broccoli rabe and creamy
tofu are jazzed up with assertive Asian chile
sauce and fragrant ginger, and then spooned
over steaming, delicately scented brown jasmine rice.
I reduced the
sauce while the
tofu was cooking - BE CAREFUL - this is spicy and when hot if you lean
over you can choke yourself
While this
sauce is delicious
over just about anything, I love it with steamed vegetables, rice, and pan-fried
tofu.
A 15 minute spicy, delicious
sauce thats perfect
over vegetables, noodles, rice,
tofu and more!
A 15 minute spicy, delicious
sauce that's perfect
over vegetables, noodles, rice,
tofu and more!
Crispy
tofu with a PB2 garlic
sauce over broccoli slaw rice.
Plate your vegetables next to the soba noodles and add the
tofu on top of the soba noodles, drizzling some extra
sauce over the noodles for flavor.
Pour 1/3 to 1/2 cup sweet chili
sauce over top, then stir until the bell pepper and
tofu are coated in the
sauce.
Brush remaining sriracha BBQ
sauce over the thin crispy crust, layer caramelized onions
over the
sauce, next arrange pieces of the BBQ
tofu over the onions, sprinkle the moxerella cashew cheese
over the whole pizza, sprinkle with the chopped cilantro.
When you have about 5 minutes left on the baking / roasting time of your
tofu, combine all soy honey garlic
sauce ingredients in a small saucepan and heat
over medium until thick and bubbly.
Drizzle the rest of the
tofu marinade
over the salad, top it with sesame seeds and cilantro and serve it with wasabi and soy
sauce.
Pour the negi - yaki
sauce over the
tofu, spooning the peppers and scallions on top of the
tofu.
Pour the tahini
sauce over the
tofu and cook mixture for 60 seconds, just enough time to heat the
sauce.
In a large pan or wok
over medium heat, add your
sauce, then the rice, then the vegetables, then the scrambled
tofu.
This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried
tofu served
over coconut rice and topped off with a simple Thai peanut
sauce with spicy red curry.
I went with the Energy Bowl, which was clearly made for me: marinated
tofu cubes, rich coconut curry
sauce, and chickpea - vegetable stew, plus cucumber, tomato, red onion, and sunflower sprouts, all served
over brown rice.
Pour 1/2 cup of the Korean BBQ
sauce over the
tofu and toss to coat; cook 2 minutes more, until
sauce has thickened and the
tofu is coated.
Pour BBQ
sauce over the
tofu and toss to coat.
Mix together the miso paste, soy
sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the
tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn
over half way through the marinating time.
Crumble
tofu coarsely
over potato mixture, and drizzle hot
sauce mixture on top.
Pour the
sauce over and toss carefully to coat (try not to break the
tofu pieces!).
To plate, place 1 cup of the coconut brown rice on a plate, top with
tofu and a side of broccoli, spoon
over some of the
sauce from the pan and garnish with green onions and peanuts.
In a bowl, spoon in some rice, then lots of the crispy
tofu, and pour
over some of the sticky
sauce.
We topped with some more tomato
sauce, if you have left
over cashew
tofu ricotta, you can toss that on too if you like!
Stack
tofu slices on serving plate and spoon
sauce over.
Pour the
tofu marinade
over the
tofu and cook until
tofu is just caramelized and the
sauce has evaporated, about 1 to 2 minutes.
With a large spoon or spatula, evenly spread the
tofu ricotta
over the sweet potatoes and
sauce.
Toasty spices and veggies are simmered in vegetable broth and ladled
over silky rice noodles and crispy pan-fried
tofu before being topped with hoisin
sauce and fresh herbs to make this restaurant - worthy vegan pho.
2) Cook the soba according to package instructions, till al dante 3) Make the the sesame soy dressing by mixing the sesame oil and soy
sauce together 4) Mix cooked soba and sesame - soy dressing together 5) Divide the soba evenly between four bowl, then and divide the pan-fried
tofu over the soba, and sprinkle with sesame seeds and freshly - chopped spring onions
Pan-fried
tofu and kale are simmered up in spicy, creamy cashew curry
sauce and served up
over rice in to make this hearty Indian - inspired stew.Friends, I'm a scattered mess lately.
Spread remaining
sauce over pizza crust and top with sauteed
tofu, cheese, broccoli, and scallions.
Add the turmeric and soy
sauce to the
tofu after 5 - 10 minutes, sprinkling
over all the
tofu pieces, and turn the
tofu so that all the sides become brown, careful not to break them.
Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on
over a low to medium heat until the
tofu has melted and all the filling ingredients have cooked down to a thick
sauce type texture — this will take about 10 to 15 minutes.
Over medium heat, cook the
tofu - and -
sauce combination until hot and thickened, stirring frequently.
I made a version of this last night — I sauteed the
tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the
sauce down a bit before pouring it
over the
tofu.
Pour the soy
sauce mixture
over the
tofu and cook until most of the liquid has dried up, about 1 - 2 minutes longer.
This easy
tofu recipe, with the flavorful
sauce and plenty of onions, is excellent
over brown rice or quinoa.
Step 3: Squeeze
sauce (or ginger water for babies)
over tofu into bowl.
Shake the
tofu in the pan and cook for two minutes, then add the BBQ
sauce over top the
tofu.
Spread about 1/3 of the enchilada
sauce over the
tofu in an even layer, and evenly sprinkle about half of the cheese
over it.
Pour the
sauce over the
tofu and veggies, stirring to incorporate.
Mix soy
sauce and Mirin together and pour
over tofu, mixing well.
This melt - in - your - mouth Szechuan eggplant is pan fried, coated in a garlicky sweet - spicy
sauce and served with crispy
tofu over a bed of rice.
Enjoy it with creamy white chunks of
tofu over my silky, golden, and pleasantly spicy melange of red bell peppers, onions and chard in a coconut - red curry
sauce thickened with pureed pumpkin.
Ladle another half cup of
sauce on top of the
tofu, this helps spread the
tofu evenly
over the eggplant and cheese.
Return the
tofu to the skillet and pour the
sauce over everything.
Spoon and spread
sauce over both sides of
tofu slices.
Grill or bake
tofu and pour
sauce over tofu.