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Vegan Instant Pot Butter Chicken

This is the BEST vegan version of Instant Pot Butter Chicken – using whole food ingredients like bell peppers, carrots, and onions. It's got a mild creamy flavor with the addition of canned coconut milk.

Course Main Course, Vegan Dinner Recipes

Cuisine American, Indian

Keyword instant pot butter chicken, vegan butter chicken, vegan curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 147kcal

Author Shannon Hakala

Equipment

• Pressure cooker
• Immersion blender

Ingredients

• 1 16oz block firm tofu
• 2 red bell peppers
• 1 green bell pepper
• 4 carrots
• 1 white onion
• 1 red onion
• 3 Tbsp tomato paste
• 1 cup water
• 1.5 cups canned coconut milk
• 1 Tbsp curry powder

Instructions

• Chop up all of the peppers, onion, and carrots, and add them to the Instant Pot. Add in the tomato paste, water, and curry powder. Drain the tofu and place it on top of the veggies.
• Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.
• Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.
• Add the canned coconut milk into the Instant Pot and use an immersion blender to blend until it's smooth. Then add in the chopped tofu and the reserved veggies. Enjoy with rice, naan, and a garnish of chopped cilantro (coriander leaves) if desired. Keeps in the fridge up to 3 days.

Notes

• You can use whatever colors of peppers you want, or whatever you have on hand. If you don’t use any red peppers the end result may not be as orange/reddish as in my photos but it will still taste good!
• It’s important to use a good quality canned coconut milk. Cheaper cans will just make the runnier without adding richness.
• For a vegetarian version of Instant Pot butter chicken, use paneer instead of tofu. Just add it at the end, don’t cook it with the veggies.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 78mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6181IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 1mg

This Instant Pot butter chicken is full of healthy veggies like bell peppers, carrots, and onion. It uses tofu instead of chicken so it’s suitable for a vegan & vegetarian diet. Using the Instant Pot makes cooking it quick & easy!

I created this vegan curry recipe for a vegan butter chicken in the Instant Pot by total accident. I had too many bell peppers in my kitchen and needed to find some way to use them up. So I chopped and added red and green bell peppers, onions, carrot, a little tomato paste, and some curry powder… the end result just tasted so much like how butter chicken tastes so I decided to call it that.

This recipe is scandalously easy – you’ll be amazed! I used some special equipments that make it easy, such as the Instant Pot and also an immersion blender.

How To Make Vegan Instant Pot Butter Chicken

First, there is a little bit of chopping to do. Just a little! You’ll need to chop the carrots, bell peppers, and onion.

They go in the instant pot along with the tomato paste, curry powder, water, and the block of tofu. The tofu sits on top of all the other ingredients so it doesn’t burn. As the Instant Pot gains pressure, it will squeeze out some of the water in the tofu, changing the pressure a bit. When the pressure comes down again, it will absorb the flavors of the veggies. So no manual pressing, waiting for it to drain, or using up paper towels. Just let the IP do it’s magic in making your vegan butter chicken!

Step 1 – Add the ingredients to the Instant Pot

Step 2 – After cooking, remove tofu and some veggies

Step 3 – Add coconut milk and blend the sauce

Step 4 – Add the veggies back in & cut tofu

Step 5 – Add tofu back in and serve with rice

red bell peppers

Bell peppers are an excellent source of vitamin C and vitamin A and have antioxidant properties (read about why antioxidants are thought to be good for you). Red bell peppers have 2x more vitamin C and 8x more vitamin A than green peppers.

Red peppers also tend to be more expensive than green peppers at the grocery store, which makes sense since they require more time and resources to cultivate.

Some quick tips on saving money on bell peppers –

• Check your grocery store’s discount produce section often! I’m always finding bell peppers for 70% off at my local store.
• Shop at Aldi or Lidl. I use Aldi to do my weekly stock-ups. My sister swears by Lidl. If you don’t have these stores in your area check out an ethnic grocery store because they may have better prices than the big chains.
• Grow your own! My dad has been growing tons of peppers all summer. He says they like a lot of sun, they need well-draining soil, and to protect them with netting if you live in an area with deer.

Other Vegan Instant Pot Curry Recipes

I have some more Instant Pot curry recipes you may like:

Vegan Instant Pot Chickpea Curry with Sweet Potatoes

The post Butter Tofu appeared first on Instant Veg.

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Vegan Asian Chickpea Salad

A vegan copycat recipe of the ever-popular Oriental chicken salad from Applebees. No chopping required!

Course Main Course, Salad, Vegan Dinner Recipes

Cuisine American, Chinese

Keyword asian chickpea salad, asian salad, basic chickpea salad, chickpea salad recipe

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 6 servings

Calories 506kcal

Author Shannon Hakala

Ingredients

• 1 15oz can chickpeas
• 2 12oz bags garden salad
• 6 Tbsp Asian dressing
• 1 cup sliced almonds
• 1 cup chow mein noodles

Instructions

• Drain the chickpeas. Add garden salad mix to each plate and add the toppings: sliced almonds, chow mein noodles, chickpeas (about ¼ cup per salad), and dressing.

Nutrition

Calories: 506kcal | Carbohydrates: 49g | Protein: 18g | Fat: 28g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 310mg | Potassium: 423mg | Fiber: 10g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 4mg

The post Asian Salad with Chickpeas (Applebees Copycat Recipe) appeared first on Instant Veg.

I keep posting so many chickpea recipes lately but I can’t help it! They’re extremely versatile, and I feel like I’ve just discovered so many new ways to use them. So I hope ya don’t mind me sharing yet another garbanzo bean recipe (did you know, chickpeas are known by a lot of names?).

So this time it’s chickpea taco meat. We’ve tried so many different ways to make taco meat without beef, and this is one of my favorites so far. Let me tell you why.

Typical ways to replace beef in a recipe in order to make it vegan tend to include ingredients made from soy. There are store-bought vegan taco crumbles, vegan sofritas made from tofu, vegan taco meat made from TVP (which is dried soy). You catch my drift? It’s always soy.

This Vegan Taco Meat is Soy Free

I like soy and I especially love tofu, but it can be difficult to find, even for me living in a large urban area. And some people can’t eat it due to allergies. So I wanted to try making it from chickpeas to see if it could be a good vegan taco meat alternative.

I am really happy with the way this recipe turned out – everyone who has tried it says it’s delicious, even the kids. The chickpeas have a bit more texture that’s nice because they’re not total mush in the tacos.

It’s Lower Sodium, too

I’ve been trying to use less salt lately so that I can hopefully avoid giving myself blood pressure problems later on. Since the canned chickpeas are already a little salty, I find I don’t need to add any. You can add in a little sprinkle if you prefer, of course!

• Vegan Taco Meat – The Best Homemade TVP Taco “Beef”
• Tofu Sofritas – Vegan Taco Meat
• Southwest Sweet Potato Quinoa
• The Best Vegan Crunchwrap Supreme Recipe (Taco Bell Copycat)

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Chickpea Taco Meat

A vegan taco meat option that's allergy friendly and WFPB if you omit olive oil.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword vegan taco meat, vegan taco meat nut free, vegan taco meat soy free

Prep Time 5 minutes

Cook Time 10 minutes

2 minutes

Total Time 17 minutes

Servings 6 servings

Calories 190kcal

Author Shannon Hakala

Ingredients

• 3 cups cooked chickpeas (2 12oz cans)
• 2 Tbsp olive oil (omit for WFPB)
• ½ cup onion
• 1 jalapeño pepper
• 1 clove garlic
• 1 Tbsp chili powder (not cayenne)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ⅔ cup water
• salt & pepper

Instructions

• Prep: Dice the onion and jalapeño pepper, mince the garlic finely, drain the chickpeas.
• In a skillet on medium-high heat, heat the olive oil (replace with ¼ cup water if WFPB), and cook the onions and jalapeños until onions are soft and transparent.
• Set stove heat to low. Add in the rest of the ingredients except the water. Using a strong blunt cooking utensil (such as a wooden spoon, potato masher, or spaghetti spoon) smash all the chickpeas.
• Add the water and keep mashing the chickpeas a bit more, stirring the water so you get an even consistency. Let it cook uncovered about 2 more minutes, stirring now and then so it doesn't burn. Serve immediately or keep in the fridge up to 3 days.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 307mg | Fiber: 7g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg

The post Vegan Taco Meat Made From Chickpeas appeared first on Instant Veg.

The post Asian Salad with Tofu and Sesame Dressing appeared first on Instant Veg.

Vegan Thanksgiving Desserts

Vegan Pumpkin Pie

This vegan pumpkin pie is the easiest ever! Made with canned pumpkin and coconut cream. No one will ever guess it’s vegan!

Vegan Thanksgiving Sides – Veggies

Vegan Sides For Thanksgiving – Greens

Vegan Thanksgiving Side Dishes – Potatoes

Don’t forget to grab the recipe for my Easy Vegan Gravy!

Vegan Thanksgiving Recipes – Mains

Vegan Thanksgiving Sides – Stuffing, Rolls, & Bread

The post 30+ Yummy Recipes For Vegan Thanksgiving – Sides, Mains & Desserts appeared first on Instant Veg.

Here’s you’ll find a great list of vegan curries with different ingredients such as chickpeas, coconut milk, lentils, potato, and more! We are eating various flavors of curry at my house at least once a week these days, so it’s fun to change up the flavors with different spices and ingredients.

Restaurant Style Red Thai Curry

Chickpea Curry (Camp Stove Recipe)

Slow Cooker Vegetarian Curry: Vegetable Masala

Chickpea and Mushroom Curry w/ Rapini

Vegan Instant Pot Rajma Chawal Curry

Vegan Thai Peanut Curry

Vegan Chickpea Spinach Curry (Instant Pot Chana Saag)

Vegan Spinach And Potato Curry (Saag Aloo)

Vegan Tomato Curry

Sweet Potato Chickpea Curry

Vegan Thai Massaman Curry (Instant Pot)

The post Vegan Curry – 10 Easy Vegan Curry Recipes You Need To Try appeared first on Instant Veg.

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Vegan Crunchwraps

Try these Taco Bell style vegan crunchwraps and you'll never want to make ordinary tacos ever again!

Course Vegan Dinner Recipes

Cuisine Tex-Mex

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

Servings 9 crunchwraps

Author Shannon Hakala

Ingredients

• 10 burrito size tortillas 10″ or 12″
• 9 to stadas
• 9 slices vegan American cheese I like Daiya
• 3 cups vegan taco meat
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1 cup vegan sour cream I use Tofutti with lemon juice added

Instructions

• Heat up an electric griddle or grill.
• Cut a tortilla into 9 roughly equal pieces (cut in a # pattern)
• Layer tortilla with: 1/4 cup vegan taco meat, 1 slice vegan cheese, 1 tostada, 2 Tbsp vegan sour cream, 1/4 cup fresh veggie mix, and 1 small tortilla piece.
• Fold bottom of tortilla to center, then fold bottom sides, then top sides, and lastly the top side, as shown, to make a 6-sided wrap.
• Place crunchwraps folded side down on electric grill and cook until each side is browned. If using an open griddle, put a heavy plate on top of crunchwraps to weigh them down as they cook.

Making vegan crunchwraps at home is a lot easier than you’d think! They’re so tasty and so satisfying that I honestly don’t want to make normal burritos at home ever again. These are just too good!

The official crunchwrap supremes that you can get at Taco Bell now come in a vegetarian black bean version. I’ve had both the meat version and the bean version, and while the black bean one was good, I’d be lying if I didn’t think it just wasn’t the same.

We eat tacos all the time in my family, at least once a week. So coming up with a reliable and delicious vegan taco meat recipe was one of the first things I busied myself doing when I decided to go vegan.

Luckily, it goes perfectly in these crunchwraps!! But, if you don’t or can’t consume soy, you can always use black beans, refried beans, or tofu sofritas as your crunchwrap protein filling.

Tips On Making Vegan Crunchwraps

One of the important points about making DIY crunchwraps is finding the rigth size of tortillas. If you can find 12″ tortillas, use those!

Unfortunately I wasn’t able to find 12″ tortillas easily, and I figured many of you lovely readers might face the same issue. So I used 10″ tortillas and came up with an easy hack to make them stretch around the whole crunchwrap without any worries about leakage.

For the cheese, I love using Daiya brand American cheese slices, which are vegan. It melts up well and has a tasty creamy texture that’s a lot like the nacho cheese used at Taco Bell in their crunchwraps.

For the fresh veggies in my crunchwraps, I did a similar process that I like to do when making tacos or burritos at home. I dice up my tomatoes, cucumber, and onion, and then blend it all together in a bowl.

That way I only need one big scoop of veggie mix when assembling tacos (or crunchwraps) instead of three smaller scoops.

If you can’t find tostadas (the round, hard, flat baked or fried corn tortillas), you can use corn tortilla chips. But be aware that tortilla chips will have a higher salt content since tostadas are usually not coated in salt.

I almost forgot to mention the vegan sour cream! In this recipe, I’m using the Tofutti brand vegan sour cream. I don’t love the way it tastes plain, so I add a little bit of lemon juice to it. Once it’s in the crunchwraps, I didn’t notice any off-taste with it – just a nice tangy creamy taste, only slightly more subtle than sour cream.

Avocado slices or even guacamole would make a great alternative to sour cream in this recipe.

Vegan Crunchwrap Ingredients

First, gather all your ingredients so you are ready to quickly assemble the crunchwraps. Here’s a list of the ingredients I used:

• 3-4 cups of homemade TVP taco meat ( <– that recipe makes the right amount to use in this crunchwrap recipe)
• 10 La Banderita “Burrito Grande” 10″ tortillas (they should be at room temperature or warmed in the microwave)
• Tofutti sour cream (with lemon juice added to it)
• Daiya American Style slices
• Fresh veggie mix:
  • 3 roma tomatoes, diced (about 1 cup)
  • 1/2 a large cucumber, diced (about 1 cup)
  • 1/4 red onion, diced (about 1/2 cup)
• Guerrero tostadas

If using 10″ tortillas, cut one of them up into 9 equal pieces by slicing it in thirds and thirds again in the opposite direction (like a # pattern):

Next heat up an electric griddle or grill. I found that the easiest and quickest way to cook crunchwraps is to use some type of lidded grill like a George Foreman grill (what I used!) or a panini press.

An open-faced griddle like a pancake griddle, or even a frying pan, would work too. It helps to have something heavy, like a heavy bowl or plate, that you can set on top of the crunchwraps to weight them down while they cook, so they don’t come unfolded. That’s why I love using the George Foreman grill – it holds the crunchwraps shut and cooks both sides at once!

Once you’ve got your ingredients gathered and your griddle heating up, you can start assembling the crunchwraps.

How To Make Vegan Crunchwraps

I made 2 at a time but you can do as many as you want.

To assemble a crunchwrap, first lay a tortilla on the counter:

Next, add about 1/4 cup of vegan taco meat in a neat circle in the center.

Next, add a slice of vegan cheese (remember I used Daiya American style slices):

Follow your cheese up with a tostada.

If your tostadas are cracked up in pieces, don’t worry, just roughly put a few together like this and it will be fine:

Next, spread some vegan sour cream on that tostada. You can also use guacamole.

Then top the sour cream with your fresh veggies.

Next, add a piece of the cut up tortilla. If you are using 12″ tortillas, you might not need to do this. I’m using 10″ tortillas in these pics and I needed to use the small piece of tortilla to completely seal up the crunchwrap.

Then you can start folding up the crunchwrap. First, fold the side closest to you up to the center, and then make 2 more folds up from the sides of the first fold, like this:

Next, make 2 more folds going toward the center on each side, as shown:

Fold the remaining part of the tortilla towards the center to make a completely folded up crunchwrap:

You can set a plate on top of your folded up crunchwrap while you fold the rest of them, or while waiting to put them on the griddle.

I recommend placing your folded up crunchwraps upside down on the griddle or grill, so they stay shut by their own weight.

If you’re using a grill with a top and bottom heating element like the George Foreman grill I’m using, you can close the top and let both sides cook until the tortillas are browned.

If you’re using an open griddle, keep a plate on top of the crunchwraps while they cook so they stay shut. Or you can hold them shut with a spatula. The weight helps the folds seal shut while they cook.

When your crunchwraps are cooked adequately, they’ll look something like this:

When the crunchwraps are done cooking, the folded side should seal itself shut like this:

I hope you enjoy making your own vegan crunchwraps! Don’t they look yummy?!

The post Vegan Crunchwrap Supreme Recipe (Taco Bell Copycat) appeared first on Instant Veg.

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Chipotle Lime Tofu with Pan Roasted Corn Side Dish

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword chipotle lime tofu, tofu recipes

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8

Calories 128kcal

Author Shannon Hakala

Ingredients

• 14 oz tofu firm or extra firm, drained & cut into 1" inch squares
• 1/4 cup cornstarch
• 2 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp garlic powder

For The Sauce

• 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang
• 1 cup water
• 1/4 tsp smoked paprika
• 2 Tbsp vegetable oil
• 1 Tbsp lime juice about 1 lime
• 1/2 tsp sugar

For The Pan Roasted Corn Side Dish

• 1 14 oz can whole kernel corn drained
• 1 Tbsp vegetable oil
• ground cumin
• garlic powder
• black pepper to taste

Additional Ingredients

• 2 tsp lime zest

Instructions

• For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
• For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
• For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 175mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu recipe hits all the right notes.

This chipotle lime tofu is one of my favorite quick vegan dinners for weeknights. The whole thing cooks up in less than 30 minutes, and the prep is really simple: you just need to drain the tofu well before starting.

If you don’t have the canned chipotle peppers in adobo sauce used in this recipe, you can also use some other type of chili paste. I have used gochujang chili paste and harissa chili paste as replacements and they both turned out good, too.

I usually serve this dish with brown rice, but it would also be wonderful with Spanish rice, cooked buckwheat, or even quinoa.

Another tip – if you are opening a new can of chipotle peppers in adobo sauce, I recommend placing the rest of the unused peppers on a piece of parchment paper on a plate and freezing them for later. Once they are frozen, simply put them in a plastic container in the freezer and they’ll last a long time.

More Tofu Recipes:

• Asian Salad with Tofu and Sesame Dressing
• Butter Tofu (Vegan Butter Chicken) Easy Instant Pot Recipe
• Vegan Tofu Recipes – 100+ Tofu Recipes To Try In 2021

The post Chipotle Lime Tofu with Roasted Corn appeared first on Instant Veg.

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Vegan Orange Chicken (Orange Tofu)

This orange tofu is a vegan version of takeout style orange chicken. With tofu, bell pepper, broccoli, onion and amazing orange sauce, this easy vegan dinner will become a family favorite!

Course Lunch, Main Course, Vegan Dinner Recipes

Cuisine American, Chinese

Keyword orange glazed tofu, orange tofu, orange tofu chicken, orange tofu recipe, orange tofu stir fry, tofu recipes, vegan orange chicken

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6 servings

Calories 242kcal

Author Shannon Hakala

Ingredients

• 16 oz firm tofu drained & cut into bite sized pieces
• 2 Tbsp cornstarch
• 4 Tbsp vegetable oil (divided)
• 1/2 cup onion chopped
• 1/2 cup red bell pepper chopped
• 1 cup broccoli florets
• 1/4 cup orange zest

Orange Sauce

• 1 cup orange juice
• 1/3 cup sugar
• 2 Tbsp distilled vinegar
• 2 Tbsp soy sauce
• 1 Tbsp fresh ginger grated
• 1 Tbsp garlic diced finely
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes

Garnishes

• 1/4 cup green onions chopped
• sesame seeds

Instructions

• Sprinkle 2 Tablespoons of cornstarch and 2 Tablespoons of oil over the tofu and stir or shake to coat well. Spread tofu in a single layer on parchment lined baking sheet. Broil for 5 minutes, then flip and broil another 5 minutes.
• While the tofu is broiling, add 2 Tbsp of the oil to a skillet and sauté onions over medium heat until the onion is shiny. Add the red bell pepper and cook 2 more minutes.
• In a bowl, mix all the orange sauce ingredients plus one tablespoon of cornstarch until thoroughly combined. Set aside.
• Add broiled tofu to the skillet, and add the sauce. Let sauce come to a boil, then add the broccoli, cover the skillet, and turn down the heat to low. Let it simmer for 5 minutes.
• Sprinkle the tofu with chopped green onion and sesame seeds. Serve with rice!

Nutrition

Calories: 242kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Sodium: 349mg | Potassium: 209mg | Fiber: 2g | Sugar: 16g | Vitamin A: 674IU | Vitamin C: 58mg | Calcium: 121mg | Iron: 1mg

This orange tofu is a vegan version of takeout style orange chicken. With tofu, bell pepper, broccoli, onion and amazing orange sauce, this easy vegan dinner will become a family favorite!

I’m always looking for more tofu recipes to have for weeknight dinners. I find that it’s easy to replace chicken with tofu in many recipes, and that’s kind of what I did here.

Orange chicken was one of my favorite foods I ate growing up. My mom’s orange chicken recipe was from the newspaper and I don’t think it had soy sauce, but nevertheless – this Chinese-takeout inspired vegan orange chicken made with tofu was a hit with my kids as well.

How To Prepare The Tofu

For this dish, I recommend using firm tofu. Extra firm tofu will work as well. The tofu should be pressed well before slicing, to drain out the excess water.

When I buy firm or extra firm tofu, I always put it straight in the freezer. When I’m ready to cook it, I place the frozen tofu package in a bowl of hot water for a few minutes, then cut open the package and microwave the frozen tofu block for about 4 minutes (2 minutes per side).

This process makes the tofu really easy to drain by pressing it between two plates. Just be careful, frozen tofu that’s been microwaved can be part frozen, but the water that comes off will be hot.

Want another great takeout-style tofu dinner? Try this amazing General Tso’s Tofu copycat recipe!

General Tso’s Tofu

Cutting The Tofu For Stir Fry

One thing I like to do when I make this kind of tofu stir fry type dish is to cut the tofu into squares, not cubes. They’re kind of like cubes cut in half. The reason I do this is because it doubles the amount of pieces you get in the end result. Even though the total volume of tofu stays the same, it really does help stretch the tofu so there’s enough “bites” for everyone. It’s a weird little trick, but trust me, it works!

Orange Chicken Sauce Tips

To make this sauce, you’ll need about 1/2 a cup of orange juice and some orange zest (which if you don’t know, is just little pieces of grated orange peel). It takes about 2 navel oranges to get enough juice.

If you don’t have fresh oranges, you can still make this recipe using store-bought orange juice and omit the orange zest. It’ll still be delicious! I like to use fresh oranges because they tend to be slightly less sweet than orange juice, and the zest adds more orange aroma to the stir fry.

How To Make Orange Zest

Zest your oranges BEFORE you slice them. It’s much easier to hold a whole orange and grate the peel, than it is to hold a sliced orange. I used about 1 orange’s-worth of zest in this recipe. You can increase the amount of orange zest for a more intense orange flavor.

Orange Sauce Spiciness

In my orange sauce recipe, I add some red pepper flakes for a medium-spicy sauce. If you don’t like spicy food, you can omit the red pepper flakes. If you want more spiciness in your orange sauce, feel free to add more pepper flakes or even some cayenne pepper or chili paste when making the sauce.

Orange Tofu Garnishes

To top off my orange tofu, I sprinkled on some sesame seeds and some chopped green onions. You can omit either of those ingredients if you have an allergy or don’t have them on hand.

Another option for garnishing this dish would be to add some more orange zest or whole slices of oranges.

Other Vegan Tofu Recipes You Might Like:

• The Best Ever General Tso Tofu (Vegan Recipe)
• Vegan Tofu Recipes – 100+ Tofu Recipes To Try In 2021
• Vegan Stir Fry – Sweet & Sour Veggies With Sticky Rice In The Instant Pot
• Butter Tofu (Vegan Butter Chicken) Easy Instant Pot Recipe

The post Orange Tofu appeared first on Instant Veg.

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Sofritas – Tofu Taco Meat

Sofritas is made from tofu, spices, and salsa. It's the fastest, easiest, & most delicious vegan taco meat!

Course Vegan Dinner Recipes

Cuisine American, Mexican, Tex-Mex

Keyword chipotle sofritas, chipotle sofritas copycat, sofritas, sofrito, tofu sofritas, tofu taco meat

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 Servings

Calories 97kcal

Author Shannon Hakala

Ingredients

• 1 13 oz block tofu firm or extra firm
• 2 Tbsp vegetable oil
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup salsa
• 1/2 cup crushed tomatoes
• 1/2 tsp salt

Instructions

• Crumble up the tofu in a bowl with your hands and stir in oil and spices. Mix/shake up to coat the tofu well.
• Lay in a single layer on a parchment-lined baking sheet and broil 5 minutes. Toss pieces and broil another 2 minutes.
• Add the tofu crumbles to a skillet with the salsa, crushed tomatoes and salt, and cook on medium heat about 5 minutes.

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 328mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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