Spicy Tofu and Avocado Maki Rolls

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April is National Soy Foods Month and I thought I’d share one of my favorite ways to enjoy tofu.  This recipe even calls for the pre-cooked kind, not the kind in water that you have to drain.  Super easy to slice and already seasoned.  Rolling them can be a little bit of  a challenge but I found that video was really helpful. Continue reading “Spicy Tofu and Avocado Maki Rolls”

Grilled Avocado Sandwich

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Tomato soup has a new BFF and doesn’t have cheese.  Glorious avocado steals the show in the tasty grilled sandwich.  Yea, yea grilled cheese sandwiches are awesome but this isn’t trying to replace it.  It is its own kind of awesome and it also pairs exceptionally well with tomato soup.  Of course you could add other things to the sandwich but I like to keep it simple, just a little S+P, maybe a dash of garlic powder, and all that rich, buttery avocado. Pair with some of this yummy tomato soup and enjoy!

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Makes one sandwich

Ingredients

2 slices of bread

3-4 Tbsp mashed avocado (about 1/4 of an avocado)

Salt and pepper to taste

Dash of garlic powder (optional)

Earth Balance vegan butter spread, room temp

Method

Heat skillet over medium heat (I use a cast iron skillet). Mix your mashed avocado with salt, pepper and garlic powder if using.  Spread butter on a slice of bread, on the other side spread on your avocado.  Place the other slice on top and spread with butter.  Cook in skillet for 2-3 minutes on each side or until golden brown.

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BBQ Tempeh Sandwich with Coleslaw & Avocado

Can it just be summer already!?  The days are getting longer, the flip flops have had a couple outings, and baseball is here but I’m done with wearing a coat to the games.  So yea, I’ve been daydreaming about all things summer and it shows with what I’ve been craving.

This is the first of many summer recipes that I’ll be cooking up.  The marriage of a smokey barbecue sauce and a tangy coleslaw is simply divine.  Add in the avocado, put it between bread, and it’s heaven!  It’s important to get a stellar barbecue sauce and if you’re vegan, read the ingredients.  Some have worcestershire sauce in them and therefore can have anchovies (yes, many worcestershire sauces have anchovies).  Some BBQ sauces also have honey so heads up for those who may avoid that as well.  I love Stubb’s or Trader Joe’s Kansas City Style Barbecue Sauce, which is pretty kickass.  Check out it’s 5 out 5 stars  review on this site loaded with reviews of barbecue sauces.

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Makes 2 sandwiches

Ingredients

Tempeh

1/2 package of tempeh, sliced

Barbecue sauce

Coleslaw

2 Tbsp unsweetened almond or soy milk

2 tsp distilled white vinegar

1 tsp lemon juice

2 Tbsp vegan mayo, such as Earth Balance or Vegenaise

1 Tbsp sugar

1 Tbsp grated onion

Salt and pepper to taste

2 cups shredded or chopped cabbage

1 small carrot, grated

Slice bread or roll

Avocado, mashed

Method

Place sliced tempeh in a shallow tupperware or dish.  Slather on the barbecue sauce with a brush (a small spatula or spoon will work) getting it all nice and coated. Let it sit in the fridge for an hour.

While it’s marinating, make your slaw.  This is also best if it has a little time to sit.  Mix your almond milk, vinegar and lemon juice in a bowl.  Give it a stir and let it sit for a 5 minutes.  Now whisk in your mayo, sugar, onion, salt and pepper.  Make any adjustments to suit your taste.  Add cabbage and carrot and toss to thoroughly coat.  Set in the fridge.

Pre-heat oven to 375 degrees.  Take tempeh slices and lay on a baking sheet lined with parchment or a silpat.  Bake for 10-12 minutes, flip pieces and bake another 10-12 minutes depending on how thin the tempeh is sliced and how crispy you want it.

Take some mashed avocado and spread on one or both slices of bread.  My favorite way to assemble is bread w/ avocado, tempeh, spread on a little extra barbecue sauce, coleslaw, bread w/ avocado.  Dig in!