Tag Archives: tofu

Enchiladas with veggies and tofu

Enchiladas with veggies and tofu

For 5 enchiladas

1kg   tomotoes
5        tortilla wraps
1        onion
1        zucchini
3        cloves of garlic
1/4   pumpkin
1        can kidney beans
1        red chili
1       small salad (iceberg or romana)
1      soybeancake (or any other kind of tofu)
250g grated cheese (cheddar or mozzarella)

Salt and pepper to taste

1. For the tomato sauce: slice chili and garlic very finely and put aside. Cut tomatoes in small cubes. Heat up a pot with 1 tablespoon olive oil and add garlic and chili. Roast for 1 minute before adding tomato cubes and 150ml water. Let it simmer for 30 minutes, then season to taste with salt and pepper. If you want it very creamy, add sauce in a blender and puree for 1 minute.

2. While the sauce is cooking, cut onion and pumpkin in bite sized pieces and put them aside together. Slice zucchini in small pieces and chop the soybean cake. Heat up a pan with olive oil and add onion and pumpkin. Roast for 2-3 minutes before adding zucchini. Roast for another 2 minutes and remove from the pan, put aside in a bowl.

3. Heat up the pan again with very little oil and add the chopped soybean cake (you roast it separated from the veggies, so it gets crispy). Roast it for 2-3 minutes until crunchy and light brown, and then add to the veggies in the bowl. Clean salad and kidney beans under running water. Add beans to the veggies and slice salad; mix everything well in the bowl and season with salt and pepper.

4. Prepare an oven dish with ½ of the tomato sauce (the bottom should be covered completely). Now you need one tortilla wrap (I used a big plate as surface to fill the wraps). Cover 1/3 with the veggie filling and roll the wrap, then add it in the oven dish gently. Repeat with the rest of the wraps.

Veggie enchiladas step by step

If there is filling left, add it into the oven dish before covering the rolled wraps with the remaining sauce. Sprinkle everything with grated cheese and add into the oven for 20 minutes.

Enchiladas with veggies and tofu
5. If the enchiladas done and the cheese is melted, let it cool down for 5 minutes before arranging on plates. I usually serve them with rice or salad. Enjoy!

Enchiladas with veggies and tofu

 

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Easy snow pea and tofu salad with sesame dressing

Snow peas salad with tofu and soy sauce sesame dressing

For 2 people

350g     snow peas
200g     soy bean cake
2             tablespoon sesame oil
1             tablespoon soy sauce
1             tablespoon vinegar
1             teaspoon honey
1             teaspoon chili sauce (sweet/spicy)
1             tablespoon sesame seeds
2             cloves of garlic
1             red chili
Ground black pepper to taste

1. Cut of the ends of the snow peas on both sides (if they are large cut them in half) and boil them in salted water for 2-3 minutes. Drain water and hold them under very cold running water. Let them cool down completely.

2. Meanwhile cut the soy bean cake in small cubes (you can also use other kinds of tofu), and chop garlic and chili finely. Roast all in a pan for 3 minutes until light brown. Remove from the pan and give it in a salad bowl.

3. For the dressing mix honey, chili sauce, vinegar and soy sauce very well with a fork before adding the sesame oil slowly while stirring; season with ground black pepper. Mix snow peas and dressing with the soy bean cubes and arrange the salad on plates. Sprinkle with sesame seeds and enjoy!

Snow peas salad with sesame and tofu

 

Noodles with veggies and prawns/tofu in coco-sesame crust

I made this dish in two different ways, one with prawns and one vegetarian with tofu (it also goes well with chicken). My favorite is the tofu variation but as my boyfriend isn’t a fan of “that stuff” I usually cook an alternative for him.

Noodles with prawns and tofu in coco-sesame crust

For 4 people

500g      noodles (I used rice noodles)
200ml  soy sauce
2              carrots
1             hand full of bean sprouts
50g       oyster mushrooms
1            bunch of spring onions
1            zucchini
1            red chili
2           cloves of garlic
2           tablespoon of honey
2           tablespoon of sesame oil
1          small piece of ginger

For the crust

4           tablespoon of desiccated coconut
4           tablespoon of sesame
4          tablespoon of wheat
2           egg yolk

1.  For the marinade mix 150ml soy sauce, 2 tablespoon honey, sesame oil, chili, ginger and garlic cloves ( all chopped finely) together in a bowl. Peel the prawns, and cut tofu in bite sized cubes. Put each in a plastic box or small plastic bag (I use freezer bags) and cover each with a half of the marinate. The prawns and tofu have to marinate 4-6 hours in the fridge.

marinade

2. 10 minutes before the end of the marinating time start to prepare the veggies. Chop zucchini and carrots in half, then slice them finely; Chop spring onions in fine rings and cut the oyster mushrooms in bite sized pieces; put all the veggies aside.

vegetables

3. After 4-6 hours prawns and tofu are ready for the coco-sesame crust (Save the marinade for later!). You need 3 soup plates (or other deep plates); One with the 2 egg yolks, one with flour and the last with coconut and sesame. First prawns/tofu need a flour layer, turn them around until fully covered. Second station is the yolk, turn around until covered; afterwards toss in the coco-sesame mix with a little bit pressure to make the crust compact.

coco-sesame crust steps

prawns in coco-sesame crust

4. Heat up a pan with olive or sesame oil and roast tofu cubes and prawns 2 minutes on each side until golden brown; remove them from the pan on a deep plate. Purr in one half of the saved marinade and let it reduce for about 5 minutes, then cover tofu and prawns with the sauce. Bring a pot of salted water to a boil for the noodles.

fried prawns and tofu

5. Heat up a big pan or wok and add the carrots; roast them for 3 minutes before adding zucchini and mushrooms. Roast for another 2 minutes, then pour in the rest of the marinade and let it simmer until the noodles are done. In the last minute add the bean sprouts and spring onions rings, before mixing noodles and veggie sauce in the pan. Arrange them on plates and decorate with prawns or tofu cubes. Enjoy!

noodles with veggies and prawns/tofu in coco-sesame crust