TofuParty on VegWeb

Since a few days I’m also posting my recipes on VegWeb.  VegWeb is now officialy administrated by VegNews.  And as a big fan of this magazine I couldn’t resist in doing my part of sharing free vegan recipes.  Nothing will change for this blog.  It only means that my recipes will first appear on VegWeb.  The good news is that you can look me up over there, look for TofuParty, and my recipes will have a nice layout.  You can even easily print them.  Ofcourse you can also join the great VegWeb community.  Then you will be able to save my recipes, if you think you want to do that, in your own recipe box.

These ones are already on VegWeb:

My ‘famous’ carrot balls:

Van TofuParty dishes

Student Pieter’s atypical wok, veganized – seitan version

Van TofuParty dishes



minced seitan (50 g a person)
    olive oil
    2 tbsp curry powder
    1 tbsp soy sauce
    2 tbsp sesame seeds
    basmati rice (enough for 4 persons)
    carrots (1 regular sized carrot a person)
    1/3 head chinese cabbage

Directions:

1. Cut some carrots in matchstick pieces
2. Shop the Chinese cabbage
3. Cook your rice.
4. Meanwhile fry the minced seitan in some olive oil.
5. After a few minutes, add the curry powder, soy sauce and sesame seeds.
6. Stir fry the carrots in a wok.
7. Add in this order every minute: Chinese cabbage, rice, seitan.

Source of recipe: This recipe was inspired by student Pieter.  He talked about this recipe in 'De standaard', a newspaper.  I modified the recipe so it became vegan and healthier by using fresh ingredients.

Makes: 4 servings, Preparation time: 10 min, Cooking time: 30 min   

Silken tofu with sundried tomatoes

Van TofuParty dishes

    1/2 package silken tofu

    4 spring onions

    6 sundried tomatoes (soaked in water for some time)

    1 tsp soy sauce

    paprika powder

Directions:

1. Shop the onions.

2. Shop the sundried tomatoes too.

3. Saute the onions in a small pot.

4. Add the sundried tomatoes.

5. After a few minutes add, the tofu and scramble  the tofu.

6. Now bring to your taste with the soy sauce (I used only one tsp, but of course you can use more) and paprika powder.

7. Put the lid on your pot and let this simmer for a 10 min.

Source of recipe: I wanted to make a creamy tofu  sauce for serving on pasta but in the way of making it I changed my mind and made something like a typical scramble.  By making it in a pot, it keeps more of its juices.  

Makes: 4 servings, Preparation time: 10, Cooking time: 15

This was served with 'Chilled citrus-broccoli salad' from
VEGAN SOUL KITCHEN.
And 'light Cheezly fussili'. You make this by cooking your
pasta. When done, after getting rid of the boiling water, add
some coconut-milk (enough to get it a little bit moisture),
and ad a little bit of soy-sauce, 2 tbsp nutritional yeast
flakes and some pepper.
An ideal summer meal.