White Bean Hummus with Spicy Buffalo Veggie Bacon

Description

This high-protein vegan party appetizer packs in a kick thanks to SoyBoy's Spicy Buffalo Veggie Bacon, made from organic marinated tempeh. Hints: Add the sliced green onion with the cilantro at the end of the procedure instead of cooking it a bit with the tempeh. You can easily cut this recipe in half.

Servings: 12-16

Instructions

  1. Drain 2 15-ounce cans of white beans, reserving the liquid.
  2. Cut the green onion and cilantro, mince the garlic, and slice the bacon crosswise into ½” pieces.
  3. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed. When nicely browned, turn the heat off and add the sliced green onion. (see hints)
  4. Meanwhile, add the drained white beans to a food processor with 1/2 cup tahini, 2 minced cloves of garlic, 1 tsp ground cumin, and 1/4 cup lemon juice, and puree everything, adding a little of the reserved white bean liquid as you need to, until you have a smooth, fairly thick consistency.
  5. Check the seasoning, then serve in a large, shallow bowl ringed with pita bread triangles.
  6. Toss the cooked bacon with the chopped cilantro, and spoon over the top of the white bean hummus.

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Cold Sesame Peanut Noodles

Description

This easy vegan recipe for cold Asian sesame peanut noodles uses regular pasta and SoyBoy Tofu Lin Organic baked tofu for added protein.

Servings: 6-8

Instructions

  1. Bring a large pot of water to a boil and cook whole wheat spaghetti according to directions. Drain through a colander in the sink and run cold water over to cool. Toss with 1-2 Tbs. sesame oil to keep from sticking together.
  2. Meanwhile, add 2 tsp. sesame oil to a large, nonstick pan and sauté 9-ounces of baby spinach (in batches if you need to) to wilt. Turn off heat, toss with toasted sesame seeds and allow to cool to room temperature.
  3. Use a large mixing bowl to combine ¼ cup peanut butter, ¼ cup tahini, ¼ cup soy sauce, 2 Tbs. sesame oil, 3 Tbs. rice wine vinegar, 1 generous Tbs. minced peeled fresh ginger, 1 medium minced peeled clove of garlic and garlic chili past to taste and mix to combine.
  4. Add the cooled, cooked spaghetti and gently toss to combine. Add the spinach, cubed tofu and thinly chopped cucumber and gently toss to combine. Adjust seasonings to taste.
  5. Serve right away or keep cold in a tightly sealed container until you’re ready to eat. Serve with more toasted sesame seeds sprinkled over the top.

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Tofu Salad Sandwich

Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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