General Bex Tofu

If anyone has ever eaten at Marco Polo in Salem and tried their General Tsao Fake Chicken, you will know why I have searched and tried to perfect this recipe. One of my all time favorite dishes I am pleased as punch to present this to you all. Enjoy!


1 box extra firm tofu

Egg substitute for one egg (or 1 egg white if not vegan)

Olive oil (for frying)

¾ cup cornstarch

1 bunch green onion chopped
1-2 Tbs minced fresh ginger
2 cloves minced garlic

2/3-cup veggie broth

2 Tbs soy sauce

3 Tbs sugar (or sugar substitute)

Red pepper to taste (I use about 3 Tbs in the tofu then you will need another 3 Tbs at least for the special topping)

1 Tbs white vinegar

Steamed broccoli

Rice



general Bex Tofu Cont.
1. Drain tofu at least 10 min with weight on top of tofu, cut into 1-inch chunks.

2. Mix the egg replacer for 1 egg adding 1 extra Tbs of water. Or add 1 Tbs of water to 1 egg white.
Dip tofu into egg mixture and place in a bowl.
3. 
Sprinkle corn starch onto tofu mixing well making sure corn starch does not clump, it will be messy don't worry
4. .
Heat oil or oil spray in pan on med/hi heat and fry tofu each side until golden.


5. Heat 1 Tbs olive oil in seperate pan add green onion, garlic, ginger, and red pepper for about 2 min. Make sure it does not burn so stir the whole time.
6. 
Add veggie stock, soy sauce, vinegar, and sugar. Mix 1 Tbs corn starch with 2 Tbs water, and add to sauce.
7. Sauce should almost immediately thicken into jellied consistency. 
Add tofu and coat evenly.
8. 
Steam broccoli with a little fresh garlic.
Serve on a bed of rice with lots of broccoli 



Ratatoilli

This is so amazingly good and versatile. It really is better the next day. I serve it so many ways, with crusty french bread, in calzones, on pasta, Nick loves it when I add lasagna noodles in it also.
It is a little time consuming but once the chopping is over all you have to do is wait for it to bake. Start in the afternoon if you want it for dinner.

1 yellow onion
5 cloves garlic
about 1 Tbs thyme
Kosher salt
pepper

1 red pepper sliced super thin
2 zucchini slice super thin
1 eggplant sliced super thin (I use a japanese eggplant and a serated knife works best) after slicing lay on a paper towel and sprinkle kosher salt pat dry after 10 min this takes away the bitter taste
3-4 roma tomatoes sliced thin
fresh basil chopped

Pre heat oven to 375

Saute up the chopped onion until translucent with a little olive oil, add garlic until fragarant add thyme salt and pepper
set aside
In a large baking dish (keep in mind this shrinks down while cooking by about half)
put a layer of onion/garlic mix
Put one layer of each in the following order
eggplant, zucchini, red pepper, tomatoes, sprinkle basil, little salt, pepper.
On the last layer alternate above so you can see all the different colors (like a fan design)
On the top drizzle a little olive oil over the top, cover with foil and bake for about 2 and 1/2 to 3 hours.
So yummy enjoy!

Vegan Recipes!

Finally y'all can get my yummy recipes! let me know if you have questions everyone. ENJOY!
My bread recipes are coming promise xoxo

Yoga Tea

This tea is super good for your immune system and is really great warm or cold.

20 peppercorns whole
15 cardamom pods split (just smash them under a knife and they pop open)
15 cloves whole
3 whole cinnamon stick
8 ¼ inch slices of ginger fresh
2 quarts water
2 bags or 2 tablespoons back tea (decaf or caffine)

1. add cloves into the boiling 2 quarts water for 2 min.
2. add the rest of the ingredients except black tea and take to a simmer
3. simmer for ½ hour to three hours, the longer you simmer it the more potent it is, I simmer it for 2-3 hours
4. add the black tea and turn off heat let steep 5 min.
5. add soymilk and honey to taste and enjoy

Thai Green Curry

This is a super yummy, cold busting dinner. I loved ordering this out and now I rearranged it so I can still enjoy this amazing dish with no meat and less fat! The spices in this really do bust out any cold symptoms you may have. Perfect on a cold winter night.

Green Curry Paste
You can make this homemade but it’s a lot of work and if you have a cold, who wants to work, am I right or what. But do taste it if you are using an authentic green curry paste in a tin use ¼ tin. If using the “Thai Kitchen” curry available at Fred Meyers use only 2-4 TBS, you can always add more if you want more spice.

1-2 Cloves garlic chopped
About 1 TBS chopped ginger
½ Tbs chopped lemongrass (optional if you have it around, tastes fresher)
½ yellow onion
1 can low fat coconut milk
1-2 cans veggie broth
1 package extra firm tofu cut into triangles
1 can bamboo shoots sliced in matchsticks
1 zucchini chopped
1 green pepper chopped
1 cup mushrooms sliced
olive oil spray or olive oil for sautéing
You can also add any other veggies you wish i.e. broccoli, peas, baby corns etc.
Green onion for garnish
Basmati or Jasmine rice prepared

Put triangled tofu into a hot well sprayed pan cook until bottom is browned, turn over then add onion on top and around to sauté onion until translucent
Add garlic, Ginger, and lemongrass sauté until fragrant 2 min about. Stirring constant to not burn. Add curry paste and mix around for about 30 sec. add mushrooms, green pepper, and bamboo sauté for 2 min add coconut milk and stir to mix then add veggie broth to desired thickness. Simmer for about 25 min. until zucchini is soft and green pepper is wilted down. Serve on top of rice and garnish with fresh chopped green onion. YUM!

Tofu and Dumplings

This is a remake of one of my favorite dinners as a kid, Chicken and Dumplings. It tastes almost identical and is perfect on a cold night.

1 medium yellow onion (diced)
1 brick extra firm tofu (cubed)
2 carrots (peeled and chopped)
3 celery stalks (chopped)
Reduced fat Bisquik
Water for Bisquik
Vegetable broth (3 cans or 1 box)
Salt+pepper to taste
2 cloves garlic (pressed)
Olive Oil
1. Toss cubed tofu with about 1 Tbs. evoo, salt+pepper, and 1 clove garlic)
2. Place coated tofu on a baking sheet at 400° until browned (15 min)
3. Brown onion in Evoo
4. Boil carrot, celery, onion, and garlic in veggie broth until softened (10 min)
5. Add tofu and bring to a boil
6. Mix about 2-3 cups Bisquik with enough water to make a thick batter
7. With a spoon, drop spoonfuls of batter over the boiling veggie mix
8. Simmer on low uncovered for 10 min. then covered for 10 min.
9. Let cool 5-10 min add pepper on top then dish up!

PIZZAPIZZAPIZZA

Pizza Pizza Pizza
Here are some ideas for pizza’s I make soy mozzarella cut into chunks for Margarita pizza, its my favorite but you can also use the buffalo mozzarella balls both are amazing. The veggie you can use whatever veggies sound good to you or whatever you have in your fridge.

Margarita Pizza
½ batch pizza dough per pizza
1 brick soy mozzarella or 1 container buffalo mozzarella
1 bunch basil chopped
2 cloves garlic
4 roma tomatoes
Kosher salt to taste
1. Sprinkle chopped garlic
2. Spread cheese allover (soy cut into chunks, buffalo balls cut in half)
3. Sprinkle basil over top
4. Drizzle olive oil, and kosher salt
5. Bake at 450 for 15-20 min until crust starts to brown
6. Remove and top with fresh sliced tomatoes

Veggie Pizza
½ batch pizza dough per pizza
1 bunch broccoli chopped real small
1 box mushrooms chopped
Red onion chopped real small
Green or black olives sliced
2-3 cloves garlic
Olive oil
Veggie cheese or reg mozzarella
Spinach chopped
1.put olive oil, garlic and kosher salt down first layer all veggies and cheese except spinach and tomatoes
2. Bake at 450 for 15-20 min or until crust is browned.
3. Top with spinach and tomatoes.

Calzones
This is my favorite dinner to come home to. Nick has mastered this recipe, it is perfect.
1 batch of pizza dough equals 3 calzones
1 box mushrooms chopped
1 yellow onion chopped
1 can olives chopped
1 small head broccoli chopped
Soy cheese optional
Top with favorite tomato sauce

Assemble and bake at 450 for 12 min or until golden brown

Pizza Dough

I love pizza, I have been trying to perfect my pizza for the last year or so this crust is amazing for pizza, calzones, and breadsticks.

1 package quick rise yeast
1 Tbs sugar
2 Tbs salt
1 cup warm to touch water
3 cups all purpose unbleached flour
3 Tbs olive oil (about)
1. Put sugar and 1 Tbs salt in a glass measure cup add warm water, mix to dissolve
2. Sprinkle yeast over water and mix lightly so the yeast gets wet.
3. Let sit for a five min until starts to bubble
4. While waiting put flour, 1 more Tbs salt,
5. Add yeast mixture to flour and 2 Tbs Olive Oil and stir with a wooden spoon (or Kitchen Aid with bread dough hook) until mixed and peeling away from the side
6. Dump onto a floured board and knead for five min.
7. Set the dough in a oiled bowl covered with a towel
8. Pre heat oven to 450 and set the bread on top of oven, let sit until raised to double.
9. Dump onto a well-floured cutting board knead for another 10 min.
10. Let rise until doubled again
11. Separate dough into two chunks and stretch/knead onto an oiled pizza stone or cookie sheet
12. Top, and or stuff bake according to what your making

Nicks Ragin’ Cajun Tofu Fettuccini

Nick used to make this at the Spag Co. It was Cajun Chicken Fettuccini back then. I am always on the hunt for a new Cajun spice mix used for this recipe; McCormick’s Cajun spice works well and is easy to find in any grocery.

1 box extra firm tofu
1 yellow onion chopped
1 box mushrooms chopped
1-2 cloves garlic
Fettuccini done al dente
Tomatoes chopped
Chopped fresh spinach
Soy cheese grated and or nutritional yeast


1. Cook fettuccini noodles until al dente, drain and set aside
2. In a large frying pan sauté onion until translucent add garlic and mushrooms until soft
3. Add a little Cajun spice while sautéing
4. Add the fettuccini noodles to the large pan and sauté while adding more Cajun spice be careful to check spice level while sautéing
5. Place on plate add sprinkles of cheese and nutritional yeast top with spinach and tomato

Lazy Meier Peirogis

I found this recipe and could not belive how amazing it was. It fulfilled my peirogi craving in like one hour, amazing. You can make it healthier by using soy butter, and adding broccoli, cauliflower, or any veggies. But I suggest eating it the Meier way first, and don’t forget your green salad for the side.

1 package no bake lagsana noodles
5 potatoes ( I use Yukon Gold, so good) cubed
2-3 onions chopped into small chunks
lots of butter (soy if vegan)
½ bag soy cheese
soy milk creamer for potatoes
1.Boil potatoes until soft enough to mash, about 20 min.
2. while potaoes boil, sauté onion in lots of butter with a little kosher salt and a lot of pepper until translucent
3.drain potatoes reserving 2 cups of potato water.
4. add soy cheese, butter, soy milk and reserved liquid until mashed potatoe consistency forms salt and pepper to taste
5. layer onions and butter, lagsana noodles, and potatoes in a baking dish up to the top. Finishing with onions and butter
6.bake at 375 covered with foil for about 40 min. remove foil and bake for another 5 min. until top is browned.