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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Carolina Kale with Black-Eyed Peas & Spicy Buffalo Veggie Bacon

Description

This vegan recipe for a classic Southern-Style vegetable side dish substitutes SoyBoy's Spicy Buffalo Veggie Bacon for Tabasco Sauce. Hint: Serve with rice as a main meal or family style as a side dish.

Servings: 8-12

Instructions

  1. 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.
  2. Remove that pan from the heat. Place another large, deep, heavy-bottomed pan on medium high heat, add a splash of vegetable oil, and sauté the onion, stirring occasionally, to soften.
  3. While you’re keeping your eye on the onion, peel and carefully cut one small-to medium-sized yam into ½-inch cubes.
  4. Once the onion is soft, add the garlic and cook that for 30 seconds or so, and then add 1 15-ounce can diced tomatoes and 1 15-ounce can of black-eyed peas, add the diced yam, add 1 - 1½ cups of vegetable broth, and bring it up to a simmer.
  5. Add the kale in batches, adding more as it wilts down until it’s all in the pot. Continue to cook everything along at a steady simmer, adding a little more broth if you need to, until the yam is cooked through.
  6. Fold in the spicy bacon, season to taste, and serve.

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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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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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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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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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