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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Red Bean Tempeh Burger

Description

This vegan recipe by Chef Dan Eaton puts SoyBoy's Organic Soy Tempeh center stage, while red beans play a supporting role. The end result is a thick, juicy, delicious vegan burger you'll be excited to throw on the grill.

Servings: 6

Instructions

  1. Cook 1/2 cup quick-cooking oatmeal in 1 cup of water. When done, add to a large mixing bowl to cool down.
  2. Sauté the diced onion in 1 – 2 Tbs of vegetable oil, until softened a bit, then add the minced garlic and chopped jalapeño pepper. (Hint: you can add the 1 tsp of ground cumin with the onion and jalapeño, instead of later in the mixing bowl). Cook for a minute or so and add that mixture to the bowl with the cooling oatmeal.
  3. Use a food processor to coarsely grind the 8-ounce package of tempeh. Add the ground tempeh to the bowl with the oatmeal and onions. Then add the well-drained 15-ounce can of red beans, 1 tsp ground cumin (if you didn’t add it earlier), 1/2 cup dried breadcrumbs (and an optional pinch of salt), and use a potato masher to mash everything together.
  4. Use your hands to shape that mixture into 6 equal-sized, firmly packed patties.
  5. Sauté the burgers in a little vegetable oil until they're nicely browned on both sides and hot all the way through.
  6. Serve on whole wheat buns topped with a combination of vegan mayonnaise and tomato salsa and optional fresh cilantro.

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Cast Iron Skillet Baked Beans with Veggie Bacon

Description

SoyBoy Original Veggie Bacon adds a savory twist in this vegan recipe for cast-iron skillet baked beans created by Chef Dan Eaton.

Servings: 8

Instructions

  1. Add 1 Tbs. vegetable oil to the skillet on medium to medium high heat. Add 7-8 slices of veggie bacon and carefully cook to crisp on both sides. You may need to add a little more oil as needed and adjust the heat down a bit as the skillet continues to heat up.
  2. While you’re keeping your eye on that, peel and dice 1 cup of onion and peel, mince the large clove of garlic and drain the beans through a strainer, reserving the liquid to add a bit to the skillet as needed.
  3. Take the bacon out of the skillet when crisped on both sides.
  4. Add a little more vegetable oil and sauté the onion to soften, stirring occasionally. Then add the garlic, cook that along for 30 seconds or so, and then add the 28-ounce can of vegetarian baked beans, add the two 15-ounce cans of drained beans, add approx. 1/3 – 1⁄2 cup reserved liquid, 1⁄2 cup barbecue sauce and 1 generous Tbs. mustard and bring it up to a simmer.
  5. Stir that occasionally as it is gently cooking along and thickening up.
  6. While that’s happening, crumble the cooked veggie bacon. Once the beans have thickened up, crumble the veggie bacon over the top and serve.

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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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