Honey Glazed Tofu

2 (10 oz) packages extra-firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
1/4 cup vegetable oil
1/2 cup honey*

1. Press tofu. Cut into triangles.

2. Combine pepper, thyme, and salt in small bowl.

3. Add oil and honey to pan. Bring to medium heat until honey begins to bubble.

4. Coat tofu slices in mixture.

5. Cook tofu, 3 minutes on both sides. Allow sauce to thicken.

*Some vegans eat honey, some do not. In the future, I will experiment with agave nectar and maple syrup to compare the flavor.

From Vegetarian Times

Baby Bok Choy and Tofu in Marmalade Sauce

1/4 cup orange marmalade
2 tbs low-sodium soy sauce
1 tsp cornstarch
2 tbs canola oil
3 cloves garlic, thickly sliced
1 1-inch piece fresh ginger, peeled and julienned
2 (8 oz) packages plain or Asian-flavored baked tofu, drained and cubed (2 cups)
6 dried hot red chiles (such as chiles de arbol*), or 1/4 tsp red pepper flakes
1 pound baby bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews

1. Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.

2. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.

Serve over rice.

*Chiles de arbol can be very hot. Be careful while cooking. Even the steam can carry the spice–leading to coughing and the need to air out the house.

From Vegetarian Times

Japanese Curry with Edamame

1 tbs vegetable oil
1 large onion, diced (2 cups)
3 large carrots, cut into ½-inch-thick half moons (1½ cups)
2 1/2 tbs curry powder, such as S&B
2 cloves garlic, minced (2 tsp)
3 2/3 cups low-sodium vegetable broth
2 small Yukon gold potatoes, peeled and cubed (2 cups)
1 small apple, peeled and finely grated (1/2 cup)
3 tbs. ketchup
1 tbs vegetarian Worcestershire sauce
1 tbs miso paste
1 cup fresh or frozen shelled edamame

1. Heat oil in large pot over medium heat. Sauté onion 7 to 9 minutes, or until starting to brown.

2. Add carrots, and sauté 5 minutes. Stir in curry powder and garlic, and cook 1 minute, or until fragrant.

3. Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer.

4. Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender. Add edamame, and simmer 5 minutes more.

From Vegetarian Times

Stir-Fried Broccoli with Bell Peppers and Cashews

2 tbs low-sodium tamari or soy sauce
1 tsp light brown sugar or agave nectar
1 tsp unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 tbs canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 tbs)
1 tbs minced fresh ginger
1/4 cup sliced green onions, for sprinkling

1. Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.

2. Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

From Vegetarian Times

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

1 tsp cornstarch
2 tbs low-sodium soy sauce
2 tsp minced fresh ginger
2 tsp Thai chile sauce, such as sriracha
2 cloves garlic, minced (2 tsp.)
1 tsp sesame oil
3 tbs canola oil, divided
1 (14 oz) package extra-firm tofu, drained and cut into bite-sized cubes
1 pound bok choy, cut into 1 1/2-inch pieces
2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

From Vegetarian Times

Chickpea Tikka Masala

1 tbs vegetable oil
1/2 medium onion, diced
1 tbs garam masala
1 tbs tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 (15 oz) cans chickpeas, rinsed and drained
1 (28 oz) can crushed tomatoes
1/2 cup Silk soy yogurt
1/4 cup chopped cilantro

1. Heat oil in skillet over medium heat. Add 
onion, and sauté 5 minutes, or until softened. 
Add garam masala, tomato paste, ginger, and 
serrano chile, and season with salt, if desired. 
Sauté 1 minute more.

2. Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.

Modified from Vegetarian Times