Tempeh Tacos

tempeh tacos recipe
Description

This tempeh taco "meat" recipe makes the perfect vegan filling for tacos & burritos or topping for salad & nachos. Use SoyBoy organic Soy or 5-Grain Tempeh.

Servings: 4-5

Instructions

  1. Cut Tempeh into 2-inch pieces, then combine with 2 Tbs of olive oil and spices in food processor bowl and blend. Alternatively, you can crumble the tempeh and mix by hand, but the food processor will give the tempeh a consistency more similar to ground beef.
  2. Sauté taco filling in 2 Tbs olive oil or bake on a sheet pan.
  3. And more spices to taste and toss with lime juice before serving.

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Instant Pot Vegan Tempeh Chili

Description

Do you love your Instant Pot because it makes everything easier? This versatile vegan chili recipe will magnify that love by giving you a warming winter meal that’s insanely easy to make. Just grab a couple of packs of SoyBoy organic tempeh, get out the cheese grater, and fire up that chili mode. We think the Instant Pot seals in all the flavors and improves the texture of the beans. With an extra pinch of this and that, you can make this one just the way you like it.

Servings: 4-6

Instructions

  1. Set the Instant Pot to “saute.” Cook olive oil, tempeh, and all vegetables except the beans. If at the end of 9 minutes (default “saute” setting) vegetables aren’t soft, add more time.
  2. Set the Instant Pot to “bean & chili.” Mix in all remaining ingredients and cook for 15 minutes. Taste and adjust seasonings as needed. Top with your choice of garnish and serve.

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Dairy-Free Tofu Stuffed Shells

Description

Get ready to delight every member of the family. This dairy-free recipe for a classic Italian favorite delivers the authentic comfort-food experience of stuffed shells, minus the fat and cholesterol, by replacing ricotta with tofu. The versatile tofu mixture can be used to make your own lasagna, manicotti, or to substitute ricotta in many other recipes. Cover with dairy-free mozzarella shreds for maximum cheesy goodness!

Servings: 4-6

Instructions

  1. Thoroughly drain the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  2. Break tofu into chunks and place in a blender or food processor with olive oil, garlic, oregano, salt, and nutritional yeast. Blend until texture mimics that of ricotta.
  3. Stir spinach into tofu mixture.
  4. Prepare shells until cooked ⅔ of the way through, or very al dente, and drain.
  5. Pour half of the pasta sauce into a Pyrex baking dish. Add 2-3 Tbs. filling to each shell and place in pan. Then pour remaining sauce over stuffed shells.
  6. Cover with foil and bake at 350 degrees for 25 minutes.
  7. Remove foil and sprinkle shells with dairy-free cheese. Bake uncovered for 5 more minutes. Serve piping hot!

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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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Tofu Salad With Tomatoes, Cucumbers And Basil

Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad. Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

  1. Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
  2. Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
  3. Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
  4. Add the dressing to the tomato and cucumber salad and very gently toss to coat.
  5. Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

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Garden Herb Ravioli with Corn, Zucchini and Tomatoes

Description

This easy vegan entree recipe dresses up SoyBoy's Garden Herb Tofu-filled Ravioli with a light vegetable broth and lots of fresh, sauteed veggies. Hint: Cut the kernels of corn off the cob in a large mixing bowl to help keep the kernels from flying all over your work space.

Servings: 4-6

Instructions

  1. After using a knife to remove the kernels of corn from the ears of corn, snap the cobs in half, add them to a deep pot with 3 cups of vegetable broth, and bring to a simmer to give the vegetable broth a nice corn depth of flavor.
  2. Bring a large pot of water to a boil for the ravioli and, while that’s happening, do the rest of the knife work.
  3. Once done, add a good splash of olive oil to a large, heavy bottomed pan on medium to medium high heat and sauté the onion. Once the onion has softened a bit, add the zucchini and cook that along until just about tender crisp. Then add the garlic and corn, cook for a few minutes and turn the heat off.
  4. Keep the ravioli frozen until cooking and, once the water comes to a boil, add the two 10-ounce packages of garden herb ravioli and cook according to directions on the package.
  5. Once the ravioli is close to being done, drain the corn and vegetable into the sautéed vegetable mix and heat a bit. Then gently drain the ravioli through a colander in the sink, divide them into large shallow bowls and ladle the vegetables and broth over the top, finishing with sliced tomatoes as desired.

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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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