Teriyaki Peanut Butter Tofu with Veggies

I found at Costco they are selling this plant base protein in four packs at a very reasonable price!  I found “drying out” the tofu with a microwave is easy..just have a lot of paper towels handy! Change up your veggies as desired.  3-4 generous servings
  • 1 block firm or extra-firm tofu, cubed
Teriyaki Peanut Sauce
  • 4 tbsp low sodium soy sauce
  • 1-2 tbsp sriracha sauce (according to your spice preference)
  • 3 cloves garlic
  • 1 tbsp brown sugar
  • 2 tbsp peanut butter
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
6-8 cups assorted veggies cut into bite size: broccoli florets, zucchini or yellow squash, assorted peppers, mushrooms, carrots, onions, bok choy etc.. anything you prefer

Preparations Tofu and Sauce
1. Slice a block of tofu into 1/2 inch slices. Place slices on several sheets of paper towels on a plate and cover with additional sheets of towel, place another plate on top. Microwave for 6 minutes. Check the towels. Change the towels another time and microwave again until the tofu is turning into a nice toothy texture. Cut the prepared tofu into cubes and set aside.
2. In a food processor (I use my mini processor for this) combine all ingredients for Teriyaki Peanut Sauce. Processor until thoroughly combine and garlic is incorporated. Pour sauce in a small mixing bowl and set aside.
3. In a wok or pan for stir fry, heat up 1 tbsp of sesame oil. Stir fry the tofu for a few minutes until nicely browned. Removed from pan and add to the Teriyaki Peanut Sauce.

Preparations  Veggies 
1.Stir fry veggies, broccoli first for 2 or 3 minutes, then squash and carrots for additional 2 or 3 minutes. Add remaining veggies and cooked another 2 or 3 minutes.
2. Add a splash of  sriracha to the veggies.
3. Add the tofu and sauce to the veggies and heat through everything for another minute.

Serve with brown rice.  


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Spicy Black Bean Soup (Parve)

Adapted from a recipe online, we loved this soup!  Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.


  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, chopped fine
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves
  • 4½ teaspoons ground cumin
  • 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
  • 4 (15-ounce) cans of black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, tortilla chips, salsa


  1. Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  2. Stir in the garlic, cumin and jalapeño and cook  about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
  3. Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.

Cornbread (Parve) (Vegan)

cornbread 2
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat!  It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.

Combine well, these dry ingredients in a  bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt

Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons watercornbread1
1/3 cup oil (I use olive)


Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .




Minestrone Soup (Parve)

A delicious go to soup for a hearty meal. Easy to make for a quick dinner.  Makes about 12 servings. Serve with warm bread. Enjoy!

2 large carrots
2 ribs celeryminestrone
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.

1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese

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