Quick and Easy Vegan Slow Cooking (27 page)

NOTE
: To use cooked chickpeas instead, add 3 cups cooked chickpeas (drained and rinsed if canned) with the garlic through the coconut milk, and cook the curry for only 4 hours.

Tandoori Baked Tofu

I
’LL GIVE YOU
the warning first: This is
not
a low-fat dish, but it is so very, very good—and creamy and rich enough that you need only a little to be satisfied! The tofu is soft, with a melt-in-your-mouth texture created by the rich and creamy sauce it is cooked in. As the sauce cooks, it forms a creamy crust that is a little heavy but very good. Serve with Coconut Rice (
page 216
), or any aromatic long-grain rice, with a hefty serving of vegetables such as Peppered Kale (
page 225
). If desired, cover the tofu smothered in the sauce and marinate in fridge at least 1 hour, maybe even overnight to really infuse with flavor prior to cooking.

Serves 4 to 6
Preparation time: 15 minutes

²
/
₃
cup vegan mayonnaise

²
/
₃
cup vegan sour cream

2 shallots, finely chopped

2 tablespoons grated fresh ginger

2 tablespoons canola oil

2½ tablespoons Tandoori Spice Mix (
page 53
), or other mild or medium curry powder

1 teaspoon curry powder, mild or medium

2 tablespoons lemon juice

1 tablespoon agave

½ teaspoon salt
 

1 pound extra-firm regular water-packed tofu (pressing not required), cut into ½-inch cubes

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Combine the mayonnaise through the salt in the slow cooker. Mix until smooth.

2.
Add the tofu and gently coat with the sauce, ensuring the tofu pieces are completely covered.

3.
Cover, set heat to LOW, and cook for 4 hours, or until the sauce is thickened and golden and the tofu is soft and creamy.

Laksa-Inspired Tofu and Noodles

in optional garnish

T
HIS TASTY TOFU
dish makes a wonderful meal in a bowl, and you can add more vegetables at the end to liven it up if you wish. It’s influenced by the flavors and spice profile of traditional Malaysian laksa. Although nowhere near traditional, this laksa is inspired by, and pays homage to, that wonderful spicy soup. You’ll need the juice and zest of 1 large lime. I don’t recommend freezing this dish.

Serves 4
Preparation time: 20 minutes, divided

2 garlic cloves, minced

1 shallot, finely chopped

1 serrano chile pepper, minced (see Notes)

¼ cup finely chopped cilantro leaves and stalks

1 tablespoon brown rice syrup

3 stalks fresh lemongrass, minced (1 tablespoon)

1 tablespoon minced fresh ginger

1 teaspoon lime zest

1 teaspoon cumin

2 teaspoons curry powder, your choice of heat

¼ teaspoon chile flakes, or to taste

½ teaspoon salt

¹
/
₈
teaspoon turmeric

1½ cups canned coconut milk

1½ cups vegetable stock, store-bought or homemade (
page 43
)

2 tablespoons lime juice
 

1 pound extra-firm tofu, drained and pressed, cut into ½-inch cubes
 

½ pound medium-width rice noodles (see Notes)
 

1 cup mung bean sprouts

Roasted peanuts

Lime wedges

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Combine the garlic through the lime juice in the slow cooker. Add the tofu and toss.

2.
Cover, set heat to LOW, and cook for 6 hours, or until the tofu is very tender and completely infused with the flavors of the broth.

3.
Taste and season as required. It will look very liquid-y, but you will be adding noodles.

4.
Put the noodles in a bowl of boiling water, cover, and leave for about 5 minutes, or until they are flexible but not fully cooked. Drain, discarding the water. Add the noodles to the slow cooker, stir carefully so as not to break up the tofu too much, and cook for 10 minutes, or until the noodles are tender but not gummy.

5.
Garnish with the bean sprouts, a sprinkle of peanuts, and a lime wedge, if desired. Season to taste with the salt and pepper.

NOTE
: If you like less heat use a jalapeño; if more, add a second chile.

Rice noodles are in the ethnic aisle of local supermarkets as well as in Asian stores.

Thai BBQ Tofu

T
HIS IS FUSION
Thai and as such requires an open mind and adventurous taste buds. The tofu is so very tender and the aromatic flavors burst and zing, really livening up the meal. It’s best served over rice or even a slice of cornbread.

Serves 4
Preparation time: 25 minutes

1 tablespoon canola oil

¼ cup finely chopped cilantro, packed

3 tablespoons Thai basil leaves, finely chopped (see Note)

1 tablespoon minced fresh ginger

2 garlic cloves, minced

3 stalks lemongrass, finely chopped (1 tablespoon)

½ teaspoon chile flakes

½ teaspoon cumin seeds
 

1 pound extra-firm tofu, crumbled

½-inch piece fresh ginger, crushed, peeling optional

1 stalk lemongras, trimmed and crushed

½ cup vegetable stock, store-bought or homemade (
page 43
)

½ cup tomato juice

2 tablespoons tomato paste

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons sweet Thai chili sauce

1 tablespoon rice wine vinegar
 

2 tablespoons tapioca starch or cornstarch
 

2 tablespoons minced cilantro leaves

2 tablespoons minced Thai basil leaves
 

Salt, black pepper, and Asian hot sauce

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Heat the oil in a large skillet and sauté the cilantro through the cumin seeds until aromatic, 2 minutes. Transfer to the slow cooker.

2.
Add the tofu through the vinegar; stir to combine.

3.
Cover, set heat to LOW, and cook for 6 hours, or until the tofu is tender and the sauce has reduced a little.

4.
Remove the whole ginger and lemongrass from the slow cooker. Make a slurry of the tapioca starch and a little water; add to the slow cooker and stir to thicken.

5.
Taste and season with the salt, pepper, and hot sauce as required.

6.
Serve garnished with a mix of the chopped cilantro and basil leaves.

NOTE
: If you can’t find Thai basil with its purplish leaves, use regular basil.

Soy Curl Vindaloo