Tofu Katsu Curry

Ah the vegan life of always trying to find new, interesting ways to prepare tofu ;) This one seemed worth a try!

Recipe

Tofu

1 block extra-frim tofu

1 tbsp cornstarch

1/4 c panko bread crumbs

1 tsp curry powder

Curry

1 onion, diced

1 carrot, roughly chopped

1 inch ginger, grated

2 garlic cloves, sliced

1 tbsp curry powder

1 can (400g) coconut milk

1 tsp cornstarch

1 tsp maple syrup

2 tsp soy sauce

Rice, green onion, lime wedges, other veggies

• Press the tofu - like an hour, really get at it! Then slice into thin squares.
• Heat some oil in a skillet, and stir fry the onion, carrot & ginger until softening. Then add the garlic and curry powder.
• Then add the coconut milk and cornstarch, and stew for 10 minutes or so. Then add the syrup and soy sauce, and remove from heat.
• Blend the curry sauce until smooth.
• For the katsu, whisk the cornstarch into 4 tbsp hot water. Mix the panko & curry powder on a plate. 
• Heat oil in a skillet. Dip the tofu in the cornstarch, then coat with bread crumbs. Shallow fry a few minutes per side, until golden.
• Serve some rice *and veggies) in bowls with the curry powder over and tofu on top!

Notes

A bit fancier, but worth it! Main note is, you may need more panko depending on how you slice the tofu and the total surface area you have. I'd recommend not holding back ;)

Need to add a picture when we have the crispy tofu on top and not buried under the curry sauce - was still good but got to preserve that crispiness!

Vegan Creamy Sausage Pasta

Credit to Anne for finding this one!

Recipe
8 oz pasta

6 oz spinach

14 oz vegan sausage - sliced or crumbled

2 garlic cloves

1/2 vegan cream cheese

1/4 c pesto (see below)

1 tbsp nutritional yeast

1/4 c veggie broth

1/4 vegan parmesan cheese

• Start cooking the pasta. 
• In the meantime, start cooking the sausage in a little oil over medium high. When it's close to done, add the sausage and wilt. Set aside.
• Add a little more oil to the pan and sizzle the garlic. Add the cream cheese and veggie broth, and stir until melted. Then add the pesto and nutritional yeast.
• Combine everything and serve!

Pesto

2 c basil leaves

3 tbsp pine nuts (or walnuts)

3 cloves garlic

2 tbsp lemon juice

3-4 tbsp nutritional yeast

1/4 tsp salt

2-3 tbsp olive oil

3-6+ tbsp water

Blend the dry ingredients into a paste, then add the olive oil a little at a time, then the water to get to the right consistency.

Notes

I was a little skeptical, since this favorite recipe of mine is pretty simple, good, and easy to veganize, while this takes extra steps for pesto and stuff. But I was happy to be proved wrong! The extra effort is well worth it whether for a casual night in or serious carb loading before a 25 (or 50) K...

Kung Pao Chickpeas

Always good to add to the collection of crockpot meals! This sounded like a good one, despite the questionable "detox" claims...

Recipe

1/2 red onion, chopped

1 red bell peppers, chopped

2 cans of chickpeas, drained & rinsed

1/4 c soy sauce

2 tbsp maple syrup

1/2 tsp garlic powder

1/2 tsp ground ginger

1 tsp red pepper flakes

1 tsp sesame oil

green onions, sesame seeds, rice

Whisk together the sauce ingredients, and pour over the onion, pepper & chickpeas in the crockpot. Cook 3 hours on high or 6 on low. Keep an eye on it, and add a couple tbsps of water if it looks like it's drying out. Easy enough!

Notes

Standard crockpot stuff - pretty easy, and really good! I'd recommend scaling this up - even with rice and maybe other veggies, one person could easily scarf down a can of these chickpeas ;)