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a little somethin' special for my gurl sarrra.
jenny lewis strives to be vegan and these are her recipes.
Jenny's “Tastes like chicken!” Tofu
INGREDIENTS
1 block firm tofu (15 ounce)
vegetable oil
soy sauce
nutritional yeast
press tofu to drain excess water...
INSTRUCTIONS
1. Cut tofu into cubes. Lightly oil a frying pan or skillet and place over high heat. Add tofu and saute until golden brown. Sprinkle lightly with soy sauce and saute briefly to further brown tofu. Remove from pan or skillet.
3. Rinse and wipe skillet. Lightly oil and place over high heat...allow oil to get very hot. Add tofu and saute with spatula until browned. Sprinkle with soy sauce to taste.
4. Sprinkle with yeast flakes to coat tofu cubes and saute for a few seconds...remove from heat and serve!
Mogis Gravy
Jenny says that her producer, Mike Mogis, taught her a lot about vegan cooking. Smother this gravy on brown rice, vegetables, "tastes like chicken!" tofu, or mashed potatoes.
INGREDIENTS
3/4 cup nutritional yeast flakes
3/4 cup whole wheat flour
1 3/4 cup hot water
1/2 cup soy sauce
1 cup vegan margarine (2 sticks)
2 tablespoons vegan worcestershire sauce (* see note)
2 cups soy milk
INSTRUCTIONS
1. In a large saucepan over medium heat, melt margarine. Stir in flour and yeast until blended....whisk constantly for four minutes. Whisking is important to avoid burning. Add soy milk gradually.
2. Combine soy sauce, water, and vegan worcestershire add to gravy gradually. Blend well. If too thin, continue cooking to thicken.
* Regular worcestershire sauce is not vegan, so shop carefully. Or make your own with this recipe:
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1.Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2.Store in the refrigerator.
Makes about 3/4 cup.
jenny lewis strives to be vegan and these are her recipes.
Jenny's “Tastes like chicken!” Tofu
INGREDIENTS
1 block firm tofu (15 ounce)
vegetable oil
soy sauce
nutritional yeast
press tofu to drain excess water...
INSTRUCTIONS
1. Cut tofu into cubes. Lightly oil a frying pan or skillet and place over high heat. Add tofu and saute until golden brown. Sprinkle lightly with soy sauce and saute briefly to further brown tofu. Remove from pan or skillet.
3. Rinse and wipe skillet. Lightly oil and place over high heat...allow oil to get very hot. Add tofu and saute with spatula until browned. Sprinkle with soy sauce to taste.
4. Sprinkle with yeast flakes to coat tofu cubes and saute for a few seconds...remove from heat and serve!
Mogis Gravy
Jenny says that her producer, Mike Mogis, taught her a lot about vegan cooking. Smother this gravy on brown rice, vegetables, "tastes like chicken!" tofu, or mashed potatoes.
INGREDIENTS
3/4 cup nutritional yeast flakes
3/4 cup whole wheat flour
1 3/4 cup hot water
1/2 cup soy sauce
1 cup vegan margarine (2 sticks)
2 tablespoons vegan worcestershire sauce (* see note)
2 cups soy milk
INSTRUCTIONS
1. In a large saucepan over medium heat, melt margarine. Stir in flour and yeast until blended....whisk constantly for four minutes. Whisking is important to avoid burning. Add soy milk gradually.
2. Combine soy sauce, water, and vegan worcestershire add to gravy gradually. Blend well. If too thin, continue cooking to thicken.
* Regular worcestershire sauce is not vegan, so shop carefully. Or make your own with this recipe:
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1.Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2.Store in the refrigerator.
Makes about 3/4 cup.