Sesame Broccoli and Tofu

Toasted sesame oil is the secret to all good take-out Chinese food. It adds a nutty umami and if you don’t have it in your pantry yet, I highly recommend you purchase it on your next trip to the grocery store. The recipe doesn’t require much outside of the usual Asian pantry essentials. That’s my…

Tandoori Vegetable and Tofu Curry

A very popular Indian dish is the classic tandoori chicken. It is made by marinating chicken in a blend of yogurt and spices and then cooking it in a clay oven called “tandoor”, hence the name tandoori chicken. We wanted to make our own version of this very popular dish but make it vegetarian friendly…

Tofu & Cherry Tomato Salad with Almond Pesto

We have this little basil plant sitting on our window sill. I used it a lot in the summer but I’ve been neglecting it the last few months. This recipe was inspired by our little plant, “Fred”. Yes, we name our plants. Who doesn’t love a good pesto? I make this pesto a lot, and…

Brussel Sprout and Tofu Coconut Curry

If you’ve seen any of our previous recipes featuring brussel sprouts, you guys know how much we love roasting them! But this is a totally different take featuring Indian spices. I can’t say I’ve ever had an Indian brussel sprout dish, in fact, I wonder if they even have brussel sprouts in India. But from…

Shiitake Mushroom and Tofu Soup

It was a cold Sunday and we both knew we wanted soup. I had been planning on making this soup for a while but kept putting it off until that perfect soup weather. The key to this delicious soup is letting it simmer low and slow for about an hour to let the flavors develop….

Roasted Brussel Sprouts with Gochujang Stir-fried Tofu

Okay, my favorite vegetable is brussel sprouts! I love roasting them in the oven because they get charred and caramelized and to me, that’s as good as leftover Halloween candy. In all honesty, one of the best things you can do to become an expert vegetarian cook is learning to utilize your oven and roasting…

Korean Style Tofu and Mushroom Stir-Fry

When I think of Korean food, I specifically think about kimchi and gochujang. Gochujang, a red chili paste, is often featured in many Korean dishes. It combines savory, sweet, spicy flavors and adds a unique flavor to any dish. Luckily, you can find gochujang in most grocery stores in the “Asian Foods” aisle. Generally, when you think of stir-fry, you are probably imagining a bed of rice. But alas, we try to avoid those carbohydrates! So here, we crumbled our tofu to mimic the missing rice component. It works beautifully!

Broccoli, Tofu, Brussel Sprout curry with Chipotle Lime Dressing

This is a recipe to try after a long day of work. It takes only about 10 minutes of prep and the result is delicious. The key is utilizing your oven to slowly roast your veggies so that their taste is enhanced. Ingredients: Broccoli (1 head) Brussel Sprouts (1 small bag) Tofu (Firm) Limes (2)…

Chickpea, Tofu, and Spinach Curry

This recipe is a twist on classic Indian curries. We used coconut milk as our cream instead of actual cream. Though coconut milk is still high in calories and fat, it has medium chain triglycerides (MCTs). MCTs are less likely to be stored as fat and some studies suggest that they decrease appetite. Regardless, it…

Thai Basil Lettuce Wraps

Basil is versatile and is excellent in italian foods. But did you know that it is often used in Thai cooking as well. Technically, thai basil is different from regular basil but can be a little difficult to find. In our recipe, we used regular basil and the floral and fragrant notes with the asian…