tofu

Alabama White Sauce Caesar Salad with Grilled Tofu

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner. So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off. Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Robs Bar-B-Q. Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq! So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad . PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again. I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good. So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner. So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off. Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Robs Bar-B-Q. Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq! So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad . PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again. I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good. So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

INGREDIENTS:

Alabama White Sauce Caesar Dressing:

  • 1/2 batch Alabama White Sauce

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon minced garlic

  • 2 teaspoons lemon juice

INSTRUCTIONS:

preheat oven to 350 degrees (for the croutons)

  1. For the croutons, cut day old bread into bitesize cubes. Place the cubes in a large bowl along with 2 teaspoons of oil and all purpose seasoning and toss.

  2. Once the bread is coated, spread the cubes onto a cookie sheet in a single layer, and bake for about 10 minutes or until the cubes are crisp and well toasted.

  3. Wash and chop the lettuce. Peel and dice the avocado.

  4. For the dressing, whisk together the Alabama White Sauce with 2 tablespoons apple cider vinegar, garlic and lemon.

  5. Add lettuce, avocado, carrots, and croutons to a large bowl. Drizzle with desired amount of dressing (enough to coat the lettuce) and top with strips of Alabama White Sauce Grilled Tofu and parmesan cheese to serve.

serves 4-5

If you liked this recipe, try these:

Alabama White Sauce Tofu Skewers

Alabama White Sauce

Alabama White Sauce Tempeh Tacos

Cilantro Avocado Tofu Wraps

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free  wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Ingredients:

  • 1 - 2 heads romaine lettuce

  • 1 block extra firm tofu

  • 1 - 2 avocados

  • 1/2 cup coconut aminos

  • 1 teaspoon agave

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oil (olive or grape seed)

  • juice from 1 lime

  • 1/3 cup chopped cilantro

Smokey lime cream sauce

  • 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

  • Juice from 1/2 lime

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

  2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

  3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

  4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

  5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

  6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Crispy Coconut Tofu with Tropical Rice

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

Ingredients:

  • 1 block extra firm tofu

  • 4 cups cooked brown basmati rice

  • 1 carrot

  • 1/2 small red onion

  • 1/2 cup chopped cilantro

  • 1 can full fat coconut milk or coconut cream

  • 1 flax egg

  • 1/2 cup tapioca or corn starch

  • 1 cup unsweetened coconut flakes, or shredded coconut

  • 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 2 tablespoons sweet chili sauce

  • juice from 1/2 a lime

  • 1 tablespoon orange juice

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce or coconut aminos

  • black pepper to taste

Instructions:

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

  2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

  3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

  4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

    OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

    AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

  5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

  6. Whisk together all of the ingredients for the sauce in a small bowl.

  7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

Southern Tofu Scallops and Grits

We make a lot of variations of tofu scallops in this house. These southern tofu scallops are by far my family’s favorite. The recipe is reminiscent of classic southern shrimp and grits, but using tofu scallops. It’s creamy, savory comfort food, at its finest. This recipe is also fairly quick and pretty easy to throw together, so what are you waiting for!

We make a lot of variations of tofu scallops in this house. These southern tofu scallops are by far my family’s favorite. The recipe is reminiscent of classic southern shrimp and grits, but using tofu scallops. It’s creamy, savory comfort food, at its finest. This recipe is also fairly quick and pretty easy to throw together, so what are you waiting for!

INGREDIENTS:

  • 1 Package extra firm tofu

  • 2 cups sliced mushrooms

  • 1 small diced onion

  • 1 teaspoon minced garlic

  • 3 tablespoons butter

  • 1/2 teaspoon Better Than Bouillon

  • 1/3 cup plus 2 tablespoons white wine, like chardonnay

  • 2 tablespoons vegan Worcestershire sauce

  • 1 tablespoon coconut aminos

  • Juice from 1 lemon

  • 1 teaspoon parsley

  • 1 teaspoon all purpose seasoning, I use Trader Joes 21 season salute

  • 1-2 green onions or chives for garnish.

The Grits

  • 1 cups of dried grits (not instant)

  • 2 cups plant based milk

  • 3 cups water

  • 1 tablespoon vegan butter

  • 1/2 teaspoon salt

  • 1/4 cup vegan cream cheese

  • 1-2 teaspoons lemon zest

  • pepper to taste

COOKING INSTRUCTIONS:

  1. Drain tofu, and wrap up in a clean kitchen towel, or some paper towels. Place a few books on top and let sit for 5 minutes to press out the excess liquid.

  2. Cut tofu in half length wise, and using an 1 inch circle cutter, cut scallops from the 2 pieces tofu. You can use the scraps as well or save them to make something else later, like tofu ricotta.

  3. In a shallow dish mix 2 tablespoons of wine, Worcestershire sauce, and aminos. Add the tofu and let marinade for 15 mintues.

  4. In a large pot or dutch oven, bring the milk and water to a boil for the grits. Once the liquid is boiling, add in the grits, salt, and butter. Lower the heat to low, and allow the grits to simmer until thickened, stirring occasionally to avoid sticking. This takes about 15- 20 minutes. The grits can cook and thicken while you prepare the tofu.  Once the grits are thick, stir in the cream cheese, pepper, and lemon zest.

  5. In large high side skillet, melt 1 tablespoon of butter on medium heat. Add the tofu scallops along with marinade and cook on each side for 3-5 minutes, or until they begin to brown and crisp, and all of the liquid is absorbed. Once tofu is done, remove from the pan and set aside. Add 2 tablespoons of butter back to the pan, along with the mushrooms, and onions. Cook until the onions become translucent, then add the wine, Better Than Bouillon, lemon juice, minced garlic, and seasoning. Allow the wine to cook down for several minutes, then add the tofu back to the pan. Let the tofu simmer on low heat in the sauce for 5-10 minutes.

  6. To serve, scoop some grits into each bowl and top with tofu scallops and sauce. Garnish with chopped green onions or chives.

serves 4-6

Crispy Tofu with Roasted Pepper Marinara and Quinoa

Crispy tofu on a bed of savory quinoa, covered in a delicious red pepper marinara makes for a quick and filling weeknight dinner. You can easily makes this recipe gluten free by using a gf flour blend, and gf panko. You could also use an air fryer to prepare the tofu if you have one, or try baking the tofu pieces if you prefer cooking without oil!

Crispy tofu on a bed of savory quinoa, covered in a delicious red pepper marinara makes for a quick and filling weeknight dinner. You can easily makes this recipe gluten free by using a gf flour blend, and gf panko. You could also use an air fryer to prepare the tofu if you have one, or try baking the tofu pieces if you prefer cooking without oil!

INGREDIENTS:

The Tofu

  • 1 block extra firm tofu
  • 1/3 cup all purpose flour
  • 1 flax egg
  • 1/4 cup plant based milk
  • 2 cups panko bread crumbs (not all are vegan, be sure and check)
  • 1 teaspoon each of salt, paprika, garlic powder, and thyme
  • oil for frying

The Marinara

  • 1 can diced tomatoes
  • 1/2 -1/3 cup roasted red peppers
  • 1/2 small onion cut in quarters
  • 2 teaspoons minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt 
  • 1 teaspoon dreid thyme
  • pepper to taste

The Quinoa

  • 1 cup dried quino
  • 2 cups water
  • 1/2 small onion finely diced
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried time
  • 1 teaspoon oil such as grape seed or olive oil
  • 2 tablespoons pine nuts (optional)

INSTRUCTIONS:

  1. Remove tofu from package, and wrap in a clean kitchen towel, or a few paper towels. Put a few books on top and let sit for about 15 minutes to remove the excess liquid from the tofu.
  2. While tofu is pressing, prepare quinoa by bringing 2 cups of water to a boil in a medium sized pot, then add the quinoa. Reduce heat to a simmer and put a lid on the pot. Let quinoa simmer, stirring occasionally until all of the liquid is absorbed. 
  3. While the quinoa is simmering, heat a teaspoon of oil in a small skillet. Add the diced onion, and minced garlic, cooking until onions are translucent. Add in the pine nuts and cook just a few minutes. Pine nuts burn very quickly, so keep moving them around the pan until just until they are toasted, then remove from the heat. Once the quinoa is done cooking, mix in the onion, pine nut mixture, and seasoning. Put the lid back on and set aside.
  4. Drain the liquid from the tomatoes, and add them along with all of the other sauce ingredients to a blender or food processor. Blend for a few minutes, until the onion, peppers, and tomatoes are broken down. Heat the sauce in a medium sized pot on simmer while you prepare the tofu.
  5. Cut pressed tofu into 1/2 inch pieces, cutting from the ends of the tofu block. You will get around 8 or 9 pieces.
  6. In a shallow dish, mix 1 flax egg, and 1/4 cup of non dairy milk. Add flour to another shallow dish or plate. Then mix the panko in another dish, or plate with the seasonings.
  7. First coat each piece of tofu with flour, next the flax egg wash, and lastly the panko. Make sure to evenly, and fully coat the tofu with the flour, and flax egg wash. The panko will stick best if you press it into the tofu pieces, flipping the tofu to make sure both sides are covered.
  8. In a large skillet, heat about 1/4 to 1/2 inch of oil. You just need enough to fry each side of tofu, you do not need to cover the tofu in oil.
  9. Once oil is good and hot reduce heat to medium, add the coated tofu pieces and fry each side for 3 - 5 minutes. You want each side crispy and golden brown. Once tofu is finished frying, place on a wire cooling rack with some paper towels underneath for a few minutes.
  10. To serve, add a scoop of quinoa to each plate, top with 1 or 2 pieces of tofu, and a few spoonfuls of sauce.

Serves 4 - 6.