Tofu Ravioli with Chunky Vegetable Marinara

Description

SoyBoy Tofu Ravioli shines in this easy vegan recipe packed with fresh vegetables. It's a great meatless, dairy-free Italian entree for the vegans and vegetarians in your life!

Servings: 4-6

Instructions

  1. Add a splash of olive oil to a large, heavy bottomed pot on medium to medium-high heat and sauté the chopped onion and pepper to soften a bit. After a couple of minutes, add the zucchini and eggplant, adding more olive oil as you need to as the eggplant absorbs it.
  2. Stir that regularly and once the eggplant and zucchini have softened up quite a bit, add the minced garlic and a sprinkling of dried basil and dried oregano and an optional pinch of dried red pepper flakes.
  3. Then add the two cans of crushed tomatoes, rinse each can with 1⁄4 - 1/3 cup of water, add the water to the pot and bring it up to a gentle simmer. (This recipe makes more sauce than needed for two packages of ravioli so you’ll have leftover sauce for another meal. Freeze it if you like.)
  4. After the sauce simmers along for 10-15 minutes, add the tofu ravioli to a large pot of boiling water and cook according to directions.
  5. Carefully drain the ravioli and serve with the chunky vegetable marinara over the top.

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Sweet Potato, Corn, Jalapeno Pepper & Tempeh Soup

Description

This easy, filling vegan soup brightens up the fall flavors of sweet potato and corn by adding jalapeño and protein-packed SoyBoy organic tempeh.Hint: Peel, halve and thinly slice the sweet potatoes while you’re sautéing the diced onion so the raw potato doesn’t discolor after peeling.This soup may be just as good served cold as hot... especially on a hot day.

Servings: 8

Instructions

  1. Remove the kernels of corn from 4 large ears of corn into a large mixing bowl, add the cubed tempeh, chopped jalapeno pepper, ground cumin and salt to taste, add 2 Tbs. oil and toss to combine.
  2. Add a splash of vegetable oil to a heavy bottomed soup pot, on medium to medium-high heat, add the diced onion and cook that along to soften up. Once the onions have softened up, add the minced garlic and cook that for 30 seconds or so. Then add the sliced sweet potatoes to the pot and enough vegetable broth to just cover the potatoes and bring to a steady simmer.
  3. While the sweet potatoes are simmering along, add 1-2 Tbs. vegetable oil to another large, heavy bottomed pan and sauté the corn, jalapeno pepper and tempeh on medium heat for 5 minutes or so. Season to taste and turn the heat off.
  4. Once the sweet potatoes are nice and soft, use a hand blender (immersion blender) to carefully puree them, adding more broth or water if necessary. At that point, add the corn, jalapeno and tempeh to the pureed soup and season to taste if needed.

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Mexican Tortilla Soup with Smoked Tofu

Description

Chef Dan Eaton created this easy-to-follow recipe for smoky Vegetarian Mexican-Style Tortilla Soup using SoyBoy Organic Smoked Tofu, fresh corn tortillas, and chipotle peppers.

Servings: 6

Instructions

    Fresh Baked Tortillas:
    1. Preheat oven to 350 degrees and slice the package of fresh corn tortillas (in small stacks) into 1⁄2” wide strips. Add those to a large mixing bowl and toss with 3-4 Tbs. of vegetable oil and salt to taste. Spread the strips out onto two baking trays (in a single layer if possible) and bake in the oven for 15-20 minutes until crisp and golden brown. Keep your eye on them and toss occasionally for even toasting. (Alternately, use store bought tortilla chips)
    Soup:
    1. Add 1-2 Tbs. vegetable oil to a large, heavy bottomed soup pot on medium to medium-high heat and sauté the diced onion and minced garlic to soften.
    2. While you’re keeping your eye on that, and stirring it occasionally, add the can of diced tomatoes and two medium sized chipotle peppers to a blender. Once the onion is soft and translucent, carefully add that to the blender and puree everything until smooth.
    3. Add that mixture back to the soup pot and add the well drained can of red beans, add 2 cups of fresh or frozen corn, add 6-7 cups of vegetable broth and bring it up to a simmer.
    4. At some point, while the soup is gently simmering along, cube the two packages of smoked tofu, cube as much ripe avocado as you like and chop a big handful of fresh cilantro if you’re using it.
    5. Add the cubed, smoked tofu to the soup and let that simmer along for another 10-15 minutes.
    6. Then season it to taste and serve it up in deep bowls with the crispy tortillas, cubed avocado, chopped cilantro on top and finish with a squeeze of fresh lime juice.

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    Cuban Black Beans and Rice with Caribbean Tofu

    Description

    The addition of SoyBoy Caribbean Tofu turns this vegan recipe for black beans and rice into a hearty, satisfying meal.

    Servings: 4

    Instructions

    1. Add a little splash of vegetable oil to the pan on medium to medium-high heat and saute the diced onion and pepper to soften, stirring regularly.
    2. Once the vegetables have softened, add the garlic and ground cumin and cook that along for a minute. Then add the tomato sauce, rice, black beans and vegetable broth and bring it up to a simmer, stirring it a couple of times.
    3. Once it comes to a simmer, adjust the heat so it stays at a nice gentle simmer with the lid on top. The rice will take about 20 minutes to cook and it’s a good idea to gently stir it occasionally.
    4. While you’re keeping your eye on that, cut the Caribbean tofu into ½” cubes.
    5. After the rice has been cooking about 15 minutes, fold in the cubed tofu and let it continue to cook along until the rice is done.
    6. Season to taste and serve with optional chopped fresh cilantro and a squeeze of fresh lime juice.

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