My menu for this Vegan Thursday:
Breakfast - Silk Milk with Fruit and Protein, Vegan Applesauce Muffin
Lunch - Southwestern Salad (I'll be posting this recipe in the near future)
Dinner - Hot & Sour Tofu Stir-Fry over Brown Rice
Hot and Sour Tofu Stir-Fry (4 Servings)
1-2 tablespoons canola oil
1 block firm tofu
1 medium red pepper
1 large carrot
4-5 cabbage leaves
1 teaspoon coriander seeds
4 cloves garlic
1-inch piece fresh ginger, finely chopped
2 tomatoes, finely chopped or 2 teaspoons tomato puree
3 teaspoons soy sauce
juice of 1 lemon
1/2 cup orange juice
1/2 teaspoon red chili powder
Crush garlic with a broad knife and mix with remaining marinade ingredients. Cut tofu into 1/2-inch pieces and put into a bowl with the marinade. Refrigerate for five minutes to an hour.
Cut the carrots, peppers and cabbage into thin strips or matchsticks and put to one side. Lift the tofu pieces out of the marinade (don't throw it away) and put them on a plate.
Add 1 tablespoon of the oil in a heavy frying pan or wok and heat until the oil begins to shimmer. Add the coriander seeds and then the tofu pieces a few seconds later, then turn the heat down a little. Stir the tofu pieces around gently and cook for about 2 minutes each side until they are starting to brown. Lift the pieces out of the pan and return them to the plate.
Turn the heat back up to high and throw the vegetables into the pan. Stir fry for 5 minutes then add the marinade and the tofu pieces. Stir gently, cover the pan and turn down the heat. Simmer for 5 more minutes and serve with brown rice or rice noodles.
Adapted from Meatless Monday Campaign, Inc.