You can judge a man’s true character by how he treats his fellow animals.
So I’ve officially been vegan for a month and one day!!! That means over the course of a month, I have saved: 30 animals, 900 square feet of forest, 1,200 pounds of grain, and 33,000 litres of water. Being a vegan rocks! So as you can imagine, I’ve tried a handful of new recipes over this time period. I can’t take credit for it, I owe most of to Pinterest. However, the two recipes I’m going to share today were entirely (okay mostly) thought up by me throwing a bunch of things together.
For a while when I was younger my mother went through this crazy tofu kick where she added tofu to basically everything. Since then, I have despised tofu in every way imaginable. Lately though, I’ve been seeing a lot of tofu recipes that I’ve wanted to try, but had been having second thoughts about for a while. Finally, I decided to give it a go.
While grocery shopping, there was a sale on General Tso sauce in a glass jar. Of course, I took out my phone and put the ingredients through a generator to see whether or not it was vegan-friendly. I’m happy to report that it was or I probably would be writing an entirely different post.
I bought the sauce with some zucchini, squash, grape tomatoes, and some extra-firm tofu. So without further ado:
Vegan General Tso Tofu Kebabs
What You’ll Need
- One package of Nasoya Extra Firm Tofu
- One jar of Iron Chef General Tso Sauce
- One package of Grape Tomatoes
- One Zucchini
- One Yellow Squash
- Skewers (your choice of)
You’ll need to prep the tofu first, because it needs to marinate.
- Start by cutting open the tofu package and draining all the water out. Carefully wrap the tofu in a few paper towels or a dish towel and place on top of a cutting board. You’ll need to put another cutting board on top of it followed by something heavy such as: a pot or full tea kettle, a cast iron pan; etc. You’ll need to let it sit for about 15 – 20 minutes.
- After 15-20 minutes, carefully unwrap the tofu and slice into cubes. I recommend trying to make them all roughly the same size so that they cook evenly.
- Place the tofu in a bowl and pour around 3/4 of the General Tso sauce. Gently flip over each tofu cube so that it’s all evenly coated. Cover with plastic wrap or a lid if you’re using Tupperware. Marinate for 30 minutes or up to 24 hours. (I marinated for 4 hours.)
- When you’re ready to cook, start your grill to a temperature you’re comfortable with. (I normally grill on high heat.)
- Prepare your skewers by chopping thick slices of both the zucchini and yellow squash.
- Arrange your tofu and vegetables on the skewers. Brush with more sauce.
- Take your skewers to the grill and cook until done. (I let my veggies get soft and my tofu get slightly crispy before I took mine off, but cooking these are entirely preference. Just make sure the tofu is cooked all the way through.) Don’t forget to brush on more General Tso sauce while you’re grilling for added flavor!
Plate and enjoy! I personally took everything off the skewers to plate but some people eat it off with their hands. That’s totally okay, plating is a preference choice! I also made an ear of corn with my dish. (Of course, I put sauce on that, too, and it was delicious.) The ear of corn is optional but definitely adds flavor.
Optional) If there is any sauce left over, you can add it to your plate, but it’s definitely optional!
Vegan General Tso Turmeric Thai Bowl
As previously mentioned, the General Tso sauce was on sale, meaning I bought two jars. So, what was I going to do with the other jar? I decided to put together a concoction of my own.
I was in Whole Foods looking around when I landed my eye on Pad Thai noodles. It was on a display table that was promoting a recipe of sorts for Pad Thai with Chicken. I decided to disregard everything about the recipe and just buy the noodles. I thought about some of the veggies awaiting in my refrigerator and decided one thing was missing: purple cabbage. (Some also refer to it as red cabbage…but it’s clearly purple…)
What You’ll Need:
- 1/2 of an onion – diced
- 1/2 tsp turmeric
- garlic (personal preference amount)
- one box of Thai Kitchen Pad Thai Noodles
- 1/2 of a small purple cabbage
- 1 carrot (shredded)
- spinach(personal preference amount)
- Iron Chef General Tso Sauce (personal preference amount)
- Bring water to a boil, enough to cover the pad thai noodles.
- In a separate pan, add some olive oil, as well as the onion, turmeric, and some garlic. Sauté until the onions turn brown.
- When the water comes to a boil, pour over the pad thai noodles in a large bowl. Let sit until noodles are tender.
- Chop the purple cabbage and shred the carrot, add to the bowl with noodles.
- In a small bowl, add the sauce and the onion mix and stir.
- Pour the sauce over the noodles and mix together.
- Serve and enjoy!
Cooking doesn’t have to be hard. You don’t have to follow a crazy recipe or stand in the kitchen all day. Both of these recipes are easy to prep and cook and aren’t time consuming at all. I thoroughly enjoy cooking (and shout out to Trey for always being there to chop my onions) but I can’t stand overly-complicated recipes.
If you try out either of these recipes, be sure to let me know and tag me in any pictures on social medias.
Be sure to check me out on Pinterest, too!!
Happy Friday!! xoxo