I’m sharing two go-to vegan recipes for you today because I think everyone should have a trusty tofu and green smoothie recipe stowed away in their cooking back pocket. These are two of my favorites.
A protein-packed platter of simple Salt and Pepper Tofu Triangles and a super sunny citrus-infused glass of green smoothie. Protein and greens – sounds good to me!..
Together or separate .. I love these recipes…
Tofu Triangle Bites. These cute tender tofu triangles are salt and pepper crusted. But really, you can use any spice mixture you’d like to match the flavors in your meal. I like salt + pepper because these perky flavors work well with just about anything I am serving.
The yum: Crisp, caramelized, peppery tofu edges – soft and tender tofu on the inside. Serve as a entree protein, side dish, over top a giant colorful garden salad (my fave way to serve them), party appetizer, stack inside a tofu sandwich or pile into a vegan wrap.
Dip away! Pair these protein-filled cuties with a variety of dipping sauces. Sweet and sour, hot sauce, BBQ sauce, chimichurri, creamy cool ranch, sweet Dijon, tahini miso, guacamole, tamari miso, Spicy Vegenaise and more.
I use safflower oil as my saute oil of choice. It creates super crispy edges, and is considered a “healthy” oil for high heat cooking.
S&P Tofu Triangles
vegan, 10-14 triangles depending on size
14 ounces firm tofu, sliced into thick triangles as shown
safflower oil to saute (you could also bake these bites!*)
fine black pepper to taste (enough to coat both sides)
1-3 teaspoon agave or maple syrup
½ teaspoon salt (or to taste)
* Bake them. If you’d prefer to bake these bites, toss the damp tofu in the salt and pepper + a drizzle of sweetener and bake at 350 degrees until the edges beging to brown. Usually 20 minutes does it. (Add a splash of oil to get slightly crispy edges even from baking them.)
** “cheezy” option: sprinkle with nutritional yeast fresh off the saute pan — or during last minute of cooking.
1. Drain tofu. Remove from pack. Squeeze dry with a paper towel. Remove as much water as you can without breaking the tofu. Slice into triangles.
2. Heat a saute pan on high with about 1-2 teaspoon safflower oil. Wait until oil is hot and carefully drop tofu. Be careful as oil may slightly splatter. Try to evenly space tofu in pan so that each triangle can ‘breathe’ a bit – this helps for crispy edges.
3. Do not disturb the tofu for the first few minutes — simply let it cook. During this time you can add a thick layer of fine black pepper to the exposed (facing up) side of the tofu. The pepper should cling to the raw, still damp surface. Also add an even amount of salt to the tofu. You can add more salt later so don’t over-do it. A light sprinkle will do. Drizzle in the agave or maple – this adds a slight nice sweetness to compliment the saltiness. When the edges start to appear browned you can flip the tofu.
4. Allow this second side to cook for a few more minutes.. You want all sides to be toasty brown and crisp. You can start flipping more casually as needed until the triangles appear done.
5. Remove from heat and cool on a plate. Use a paper plate if you want to absorb some excess oil.
6. Serve hot, warm or even chilled!
Pair with a smoothie!..
Sunny Citrus Green Smoothie
This sweet green smoothie blends fresh citrus, mellow almond milk, sweet juicy mangoes, peaches, creamy banana and leafy green kale. The taste is sweet, sunny and smooth – and infused with good-for-you green nutrients…
This smoothie is rich in vitamins, A, C and E. Folate and calcium from the leafy green kale. It is also a good source of electrolytes like potassium. As well as fiber. Over 7 grams per serving. Plus, this smoothie hydrates and provides a blend of protein, carbohydrate and a small amount of fat.
Sunny Citrus Green Smoothie
vegan, 2 servings
1 cup almond or soy milk
1-2 cups kale (about 2-3 large leaves, thick stem removed)
¾ cup fresh mango, cubed from skin
1 banana, frozen (or fresh)
½ cup frozen peaches
1 orange, peeled
¼ cup ice
Blend in a high speed blender.
Green Gone Frosty. For a more “frozen” version. Blend the kale and non-dairy milk until smooth. Then add in the remaining ingredienst – and use frozen mango and frozen banana – you can use a fresh or even a frozen orange too. This version will still blend up green, but extra thick and frosty. Cool green bliss.
Estimate of Nutritional Info per serving:
Calories: 263 kcal, Carbohydrate 57g, Protein 7g, Total Fat 3.5g, Dietary Fiber 7g
Get more smoothie and tofu recipes in my vegan recipe index!