Gimme Chimmies (serves 8)

3 Tbsp. Veg oil1 cup diced onion
4 cloves garlic, minced
1 Tbsp. chili powder
4 shakes Tabasco or 1 tsp. milder chipotle sauce
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt

Heat in fry pan till onions are soft.

Add:
3 cups julienned zucchini (1 1/2 baby zukes)
1 whole tomato, diced
2 cups black beans (2 tins, rinsed)
1 block tofu, frozen, defrosted, pressed, diced

Heat until hot,

Add:

1/4 cup balsamic vinegar, toss.

Heat 1/4 cup oil in another fry pan, medium heat.

Fold one scoop of mix into a tortilla wrap, place fold side down in the hot oil, brown and flip carefully, brown other side. Add more oil as necessary. Serve hot.

Serve with side dishes like guacamole, Mexican rice, salsa.
We found this a bit hot with the Tabasco and will try chipotle sauce next time.

(Thanks to Eat, Drink and Be Vegan for the original unaltered recipe!)

(from old blog, posted by Cassandra)

Honey Garlic Udon Soup with Tofu

4 packages udon noodles

1 jar honey garlic sauce
1 can mini corn, sliced into rounds
1 package extra firm tofu pressed and diced
1 Tbsp candied ginger diced very fine

Fry up the diced tofu in oil then add the udon noodles, mini corn, honey garlic sauce and ginger. Keep stirring til heated through.

(from old blog, posted by CM)

Marinated Tofu with Balsamic-glazed Mushrooms - Serves 4

 1 block of frozen extra firm organic tofu  

marinade: 

1 Tablespoon olive oil 1 clove garlic, minced fine 1 Tablespoon Worcestershire sauce 1 Tablespoon Balsamic vinegar 1 Tablespoon soy sauce 1 teaspoon yellow mustard, dash of pepper  

topping: 

6 mushrooms sliced fine ¼ onion sliced in strips 1 clove garlic, minced fine, optional 1-2 Tablespoons Balsamic vinegar  olive oil  

Put block of tofu in hot water to defrost. Whisk the marinade ingredients together and allow to sit.

Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.

In a heavy skillet heat olive oil and fry the tofu until very well browned, flip and do the other side too. (Over done is tasty.) Set aside the tofu in a single layer in a baking tray. Keep hot.

Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute,  add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.

(from old blog, posted by CM)