Tofu with Cashews + Sweet Date Sauce

This quick, meatless main dish has been a hit with a few groups I have shared it with lately and also has become a staple on busy nights in my house. You can easily add vegetables to it (bok choy, kale, etc.) or make it as written with rice and veggies on the side for an easy meal. If you prefer other sources of protein, you can easily substitute those for the tofu.

Prep time: 10 minutes | Cooking time: 20 minutes | 4 servings

Ingredients:

2 Tablespoons neutral cooking oil
1 pound extra firm tofu, excess liquid pressed out and cut into ½-inch cubes
2 Tablespoons sesame oil
2-inch piece of ginger peeled and cut into thin coins
4 cloves garlic, peeled and minced
1 bunch scallions, cut into 2-inch pieces (whites and greens)
Pinch of red pepper flakes (optional)
½ cup unsalted roasted cashews
1/3 cup rice wine (mirin) or dry sherry
3 Tablespoons tamari or soy sauce
¼ cup date syrup
One lime, cut into wedges
Chopped cilantro for garnish (optional)
Cooked rice for serving
Salt and pepper

Preparation:

Heat the neutral oil in a 12-inch (or slightly larger) skillet over medium-high. Add tofu cubes and season lightly with salt and pepper. Cook, turning occasionally, until golden brown all over, about 8 minutes. Using a spatula slotted spoon, transfer tofu to a large plate or small baking tray lined with paper towels to absorb excess oil and set aside.

Add the sesame oil to the skillet. Add the ginger, garlic, scallion and red pepper flakes and stir-fry until the garlic just begins to brown, about 2 minutes. Return the tofu to the pan, along with the cashews, rice wine/sherry, tamari/soy sauce and date syrup. Stir well. Cook for 5-7 minutes until the sauce has a slightly thicker, syrupy consistency. Taste and add any additional salt/pepper if desired.

Serve over rice. Let each person enjoying the tofu add a squeeze of lime and garnish with cilantro if desired.

Lemon Poppyseed Overnight Oats

This quick breakfast options combines the ease of overnight oats with the flavors of a classic muffin. I personally love the added texture that the poppyseeds add as a contrast to the soft oats. This is a perfect breakfast for the final hot weeks of summer ahead of us.

Prep time: 5 minutes | Refrigeration time: Overnight | 2 servings

Ingredients:

1 cup rolled oats (certified gluten-free if needed)
2-2½ cups almond milk (or other preferred non-dairy milk)
1–2 teaspoons maple syrup (optional)
Zest of one medium lemon
¾ teaspoon poppyseeds
¼ teaspoon lemon extract (see note)
Optional: garnishes of your choice (fruit, nuts, coconut flakes, granola, etc.)

Preparation:

Add all ingredients to a jar or container and mix well (if using a jar, you can simply shake it; otherwise, gently stir.) Use less milk for a thicker oatmeal or more milk for a thinner consistency (additional milk can be added when serving if it is thicker than desired). You can taste the liquid after combining and adjust the sweetness to your liking if you are using maple syrup.

Place the jar/container in the refrigerator and leave it overnight to allow the oats to soak and soften. When ready to serve, give the jar a shake or gently stir before placing individual servings into bowls. Ideally allow the oats to come closer to room temperature (15-20 minutes) before eating. Garnish as desired just prior to serving.

Note: Choose a high quality, pure lemon extract that is ideally just lemon oil suspended in either oil or alcohol/water. While a greater quantity of lemon juice could be substituted for the lemon extract, this is really what gives the oats the taste of a lemon muffin.

Whole Roasted Massaman Curry Cauliflower

I love the simplicity of preparing a whole roasted cauliflower, and the experience of getting to “carve” it to serve, something that feels rare in plant-based cooking. In this recipe, I use a Massaman curry paste to baste the cauliflower before roasting it, but you can come up with other flavor profiles that use a nut or seed butter base for versatility. Massaman curry is unique in the way it blends Thai and Indian curry flavors, and is always a crowd pleaser in my experience. See the note following the recipe for a tip on where I source my favorite Massaman curry powder in the U.S. (it’s also great in soups and other preparations), or you can use a blend of prepared Thai red curry paste and traditional curry powder.

Prep time: 5 minutes | Cook time: 40–45 minutes

Ingredients:

1 medium cauliflower
¼ cup warm water
2 Tablespoons almond or peanut butter (tahini can also work too!)
2 Tablespoons Massaman curry powder (see note) OR 1 Tablespoon vegan Thai red curry paste + 1 Tablespoon curry powder (you can use slightly less curry paste for a milder version)
2 Tablespoons neutral flavor oil
2 teaspoons maple syrup
½ teaspoon fine sea salt
Chopped cilantro, chives, parsley or other herbs for garnish (optional)

Preparation:

 Place a baking dish filled halfway with water in the bottom of your oven. Preheat the oven to 400 (F) / 205 (C). Place a sheet of parchment paper on a baking tray if you do not have a cast iron skillet available for baking.

Remove leaves and any excess stem from your cauliflower (it should sit flat).

Whisk all the remaining ingredients together in a small bowl. Add an additional tablespoon or two of water if needed, but it should be on the thicker side.

Turn the cauliflower upside down and pour a good amount of the sauce (about two-thirds) into the bottom cracks and crevices and shake it around a bit to coat the core and inside of the florets.

Place the cauliflower in a cast iron skillet or on the prepared baking sheet. Brush all the remaining sauce on the outside of the cauliflower.

Bake for 40-45 minutes or until the cauliflower is easily pierced with a fork. Let it sit for 5 minutes before cutting individual wedges to serve. (We usually serve this with rice or a noodle dish for a complete meal.)

NOTE: In the U.S., Teeny Tiny Spice Co sells an amazing organic Massaman curry powder!

Coconut Lemongrass Kabocha Soup

The earthy and creamy qualities of kabocha squash mingle with the citrus flavors of lemongrass, coriander and lime in this simple but satisfying soup. This is a perfect dish for adding some brightness and cheer to a dark winter day.

Prep time: 10–15 minutes | Cook time: 40–45 minutes

Serves 4–6

Ingredients:

1 stalk fresh lemongrass
1 teaspoon coconut oil or ghee
Half a red onion, roughly chopped
1½ teaspoons ground coriander (freshly ground will yield the boldest flavor)
Small pinch of red pepper flakes (optional)
1 large (~2–2½ pounds) kabocha squash, seeds removed, peeled and chopped into 1-inch cubes (see note below)
1 large carrot, roughly chopped
½ cup full fat coconut milk
1 Tablespoon lime juice
½ teaspoon salt

Preparation:

Lay the lemongrass on a cutting board. Use the spine (i.e., the flat/dull part opposite the edge of the blade) to gently bruise the lemongrass by giving it a series of gentle whacks all up an down the stalk. Once this is done, cut the lemongrass into pieces about 3 inches long and set aside.

Heat the coconut oil/ghee in a medium Dutch oven or soup pot over medium-high heat. Add the onion and cook until it is translucent, about 5–6 minutes, stirring often. Stir in the ground coriander and red pepper (if using) and cook for about 30 seconds or until fragrant. Add the cubed kabocha, carrot, lemongrass and enough water to come just to the top of the vegetables. Raise the heat to high and bring to a boil.

When boiling, lower heat to medium-low and cover the pot. Cook for 25–30 minutes or until the squash is easily pierced with a fork.

Turn off the heat and stir in the coconut milk. Use an immersion blender to puree the soup until it is silky smooth right in the pot (or alternatively, transfer soup to a conventional blender, carefully puree it in batches and then return it to the pot). If you wish for the soup to be thinner, add a small amount of additional water while blending to achieve your desired consistency.

Return the soup to low heat. Stir in the lime juice and salt. Cook for 5 minutes, then taste and adjust flavors as needed, adding in more salt, red pepper and/or lime juice as desired. Serve immediately or continue to keep it warm on low heat until you are ready to serve.

NOTE:

Many people find kabocha is easiest to peel if they first cut it in half and then remove the skin with a vegetable peeler. A Y-style peeler works best for removing skin from kabocha and other winter squash.