What’s not to like with this versatile edamame turned into a block of tofu.

I realized I take a lot of food photos that have either tofu naked, in a marinade, or coated lightly with corn starch for the crispy versions. These three recipes are non-crispy, but feel free to crisp away.

Full of protein, dietary fiber, and minimal ingredients, this seemingly bland and boring chunk is best bought or made with organic items. Check the label if buying store-bought for ingredients, protein, dietary fiber, and firmness. I work with extra-firm. I am soft and mushy enough without the addition. Just joking—softer chunks work better for creamy desserts and perhaps vegan egg dishes.

Common items for all recipes: pot with lid, sauté pan: medium to large (optional), spoon holder, utensils, spatulas, towels, patience and imagination. Add a blender to the usual cooking stuff if making any of the sauces.

Pineapple Ginger Marinated Tofu with Coconut Milk & Basmati Rice {Recipe}

Ingredients:

Tofu: read packet for serving size. Press if soft, towel press lightly otherwise.

Marinade: pineapple, ginger, black pepper, hot pepper. Mine was from the lovely local couple at the Saturday market who make marinades, jams, cakes, and now sorrel and ginger ice tea.

Bell peppers: to your desire, as well as color choice.

Peas: any veggies will work; I had sweet peas in the freezer.

Tamari: to taste; I use a low sodium one and dash lightly, only adding more if needed.

Curry paste: I had a green curry paste at hand. I need to learn to make my own. I put a small amount since it’s hot-hot-hot.

Oil: sesame or any other or none; I use an oil based on heat ability and whether or not I want it to add to the flavor, or, be a neutral taste. Feel free to work without oil.

Rice: I used basmati, but any grain will do. You can even use a pasta base, or none at all.

Coconut milk: canned works well for me with rice, I typically do a ½ canned coconut milk to ½ water, or more coconut milk, less water. If you choose any boxed nondairy milk, they probably have filtered water as a main or secondary ingredient, so you can skip the water.

Spices: I chose only curry since my marinade was spicy.

Mint: fresh and optional; nice to garnish, but can be added at the last minute to have it slightly wilted.

Cashews: optional; I tossed them into the pan at the beginning, to toast, then removed them before adding the ingredients.

Instructions for all recipes:

1. Cook the rice with the coconut milk and curry and set aside.

2. If you want to use only one pot, remove the cooked rice and place in a glass bowl that can be lightly covered, and then return the hot pot immediately to the burner.

3. If using a sauté pan for the tofu and other ingredients, start heating that pan and cooking when the rice is about halfway done.

4. Start with oil, non-ground spices first, then add tofu cut into bite-size pieces.

5. After about 3-4 minutes, turn over; add in veggies by densest first, or how mushy or crunchy you prefer.

6. Add in ground spices, liquids.

Tofu Brussels Sprouts Kimchi Sauce & Coconut Rice {Recipe}

Prepare for a tongue-twisting kimchi pucker-upper.

Ingredients:

Tofu: see above for amount suggestions and cooking.

Coconut basmati rice: see above for amounts, suggestions, and cooking. Feel free to toss the tofu into the pan when the brussel sprouts are halfway done and let them share the pan and comingle with the spices. If you had leftover rice from the other day, feel free to add it here as well. The pre-cooked rice will make it a non-greasy, non-oily “fried” rice texture.

Brussels sprouts: if fresh and regular-sized, cut in half lengthwise. If frozen, let them thaw on a towel to absorb moisture. Cut when thawed.

Spices: black pepper and ginger to taste.

Oil: sesame works really well here if you like the taste and smell. I do.

Heat the pan, oil, and add the brussels sprouts round side down first, then add spices. Flip after a few minutes. The brussels sprouts should be nice and brown, but, not burned. You can transfer them to the oven if desired. 

Kimchi sauce: *blender alert.

Kimchi: homemade or store-bought; I used one from the store.

Rice vinegar: a couple dashes.

Water: add slowly; it only needs some to help pulse and blend the kimchi.

Spices: red pepper flakes, sesame seeds.

Add the above items, blend to a chunky consistency; you can make it creamier if you prefer a saucier feel and texture. I wanted bits of the kimchi visible.

I layered the kimchi sauce on my plate, then the rice, topped with tofu, then the brussels sprouts.

This brussels sprouts and kimchi sauce was adapted from Chef Jeremy Rock Smith at Kripalu Center for Yoga and Health.

Tofu Shitake Carrot Broccoli Sesame {Recipe}

A green curry explosion.

Ingredients and items:

Tofu: see first recipe.

Mushrooms: any edible ones, I like shitake if using these ingredients, but, that’s a personal choice only.

Carrots: per person; any color, and can be changed to a different veggie. Try to aim for a variety of colors in the veggies you choose.

Broccoli: enough per mouth to feed. Feel free to change the veggie and, if possible, keep it seasonal.

Noodles: rice of choice. Can be cooked with water or nondairy milk. See first recipe for instructions.

Spices: sesame seeds, black pepper to taste.

Green curry paste: or any curry paste, spice, or perhaps some hot sauce or hot peppers.

Tahini: to taste.

Oil: sesame or any other oil, or no oil.

See instructions for all three recipes at the top. 

Select your plates, bowls, utensils, and seating arrangement for any meal. Free of EMF distractions—put aside all devices. Eat outside if the environment is suitable, as in, free of lawnmowers and leaf blowers. Sounds of birds, children playing, dogs barking, and folks whistling as they walk their dogs is good company. If indoors, set a peaceful place. And please, remember to give gratitude.

Enjoy!

Bonus recipe: Cannellini, Carrot, Celery, Kale Soup: a Hearty Winter Meal.

 For a whole bunch of delicious recipes, scroll through my author page.