Tofu & beans recipes, as prep tables

⅓ cup / 80 g unsweetened smooth, natural peanut butter
1 tablespoon light brown sugar
1 tablespoon rice vinegar or distilled white vinegar
1 tablespoon soy sauce (for the sauce)
2 garlic cloves, finely grated (for the sauce)
3 tablespoons vegetable oil (for the tofu)
1 (14- to 16-ounce / 400–450 g) package extra-firm tofu, drained and gently squeezed
1 tablespoon vegetable oil (for the tofu finish)

+7

cooking.nytimes.com

Peanut Noodles With Spicy Tofu

30 min15 ingredients2 servings

2 cups mashed sweet potato (from ~2 large sweet potatoes, organic when possible)
1 to 1 1/2 cups cooked brown rice
1 cup cooked salted black beans, rinsed and well drained
1/2 cup / 120 ml finely diced green onion
1/2 cup / 120 ml walnut or pecan meal
2 1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp each salt and pepper, to taste

+4

minimalistbaker.com

Sweet Potato Black Bean Burger

1 hr 15 min12 ingredientsMakes 12 burgers

2 teaspoons ghee (or olive oil for vegan)
1 bay leaf
1 cup / 150 g finely chopped onion (1 medium onion)
1 tablespoon / 15 g minced ginger (1-inch ginger ground or grated)
2 serrano green chiles (stems removed, or 1 jalapeño)
1 roma tomato (de-seeded and finely chopped)
1 teaspoon pink salt / kala namak (adjust to taste)
1 tablespoon coriander powder

+12

spicecravings.com

Punjabi Chole in Instant Pot (Tangy Chickpeas Curry)

8 hrs 50 min (mostly soaking)20 ingredients5 people

1 ¼ cup chickpeas (canned, rinsed, drained and patted dry with a paper towel)
2 tsp vanilla extract
½ cup / 120 g peanut butter (plus 2 tbsp)
¼ cup / 85 g honey
1 tsp baking powder
⅛ tsp salt
½ cup / 90 g dark chocolate chips (semisweet or bittersweet)

my.diabetescarecommunity.ca

Baked Chickpea Chocolate Cookies

25 min7 ingredientsMakes 24 cookies

1 (14–16 oz / 400–450 g) block firm or extra-firm tofu
1 tablespoon neutral vegetable oil (for coating tofu)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
black pepper to taste
2 tablespoons cornstarch (or potato starch)
3 tablespoons soy sauce

+9

sarahsvegankitchen.com

Sticky Sesame Tofu

1 hr 15 min17 ingredients

1 block (14-16 oz / 400-450 g) firm or extra-firm tofu, pressed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup bell pepper, finely chopped (any color)
1 cup fresh spinach, roughly chopped
¼ cup / 20 g nutritional yeast
¼ cup / 30 g all-purpose flour (or chickpea flour for gluten-free)

+7

ruffledmom.com

Tofu Breakfast Muffins: Savory Flavors for a Fresh Start

1 hr15 ingredientsYield: 10, 10 servings

1 1/2 lbs / 680 g sweet potatoes, cut into 3/4–1 inch cubes
1/2 large onion, chopped
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1–2 tablespoons olive oil
1 teaspoon garlic powder
generous pinch of mineral salt, or to taste

+5

simple-veganista.com

Chickpea & Sweet Potato Breakfast Hash

50 min13 ingredientsServes 3

2 Tbsp olive oil
4 cloves garlic, minced
1 yellow onion, diced
4 carrots (about 1/2 lb / 225 g), peeled and sliced
4 ribs celery, sliced
1 lb / 450 g dry navy beans
1 bay leaf
1 tsp dried rosemary

+5

budgetbytes.com

Slow Cooker White Bean Soup

8 hrs 15 min (mostly hands-off)13 ingredients6 servings, about 1.5 cups each

2 Tbsp / 28 g unsalted butter
4 cloves garlic, minced
½ tsp salt
½ tsp oregano
½ tsp crushed red pepper flakes
¼ tsp ground black pepper
½ cup / 70 g sun-dried tomatoes, roughly chopped
1 cup / 236 ml vegetable broth

+4

liveeatlearn.com

Marry Me Chickpeas

12 min12 ingredients4 servings

1/4 cup / 60 g cashews (soaked)
2 tsp olive oil (optional; substitute 1 tbsp water to water fry)
1 leek (white and light green part only, finely chopped and well washed)
5.5 oz / 155 g Swiss brown mushrooms (chopped in quarters)
3 garlic cloves (minced)
2 tbsp nutritional yeast
1.5 tsp white miso paste
1.5 tsp tamari (reduced sodium preferred)

+4

plantbaes.com

High Protein Creamy Miso Butter Beans with Kale

50 min12 ingredientsServes 2

2 baby cucumbers, quartered lengthways, then thinly sliced
½ red onion, finely chopped
zest and juice of 1 lime
2 tbsp freshly chopped mint
2 tbsp freshly chopped coriander
½ fresh red or green chilli, seeded, finely chopped
2 tbsp olive oil
½ red onion, thinly sliced

+15

jamieoliver.com

Smoky lentil and broccoli stem tacos

25 min23 ingredientsServes 4

1 14 oz / 400 g block extra firm tofu, pressed
1 tablespoon / 15 ml avocado oil
1 tablespoon / 15 ml low sodium tamari or soy sauce
3 tablespoons / 29 g cornstarch
2 teaspoons / 10 ml toasted sesame oil
½" knob of ginger, peeled and grated
3 cloves garlic, finely minced or grated
1/4 teaspoon red chili flakes (optional)

+11

frommybowl.com

Crispy Orange Tofu

45 min19 ingredientsServes 2 to 4

1 cup / 185 g red lentils (dhuli masoor dal, dry)
½ inch ginger, grated
1 medium tomato, chopped
½ teaspoon turmeric
½ teaspoon salt
3 cups / 720 ml water
1½ tablespoons / 22 ml ghee (or oil)
¾ teaspoon cumin seeds

+7

cookwithmanali.com

Simple Masoor Dal Recipe (Red Lentil Dal)

25 min15 ingredientsServes 4

½ cup / 120 ml plain full-fat Greek yogurt
3 tablespoons / 45 ml mayonnaise
2 tablespoons / 30 ml lemon juice
1 ½ teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving

+3

cooking.nytimes.com

Chickpea Salad With Fresh Herbs and Scallions

30 min11 ingredients4 to 6 servings

1 tablespoon coconut oil (refined or virgin)
4 cloves garlic, minced
2 inch piece fresh ginger, peeled and minced
1 tablespoon fresh turmeric, minced (or 1 teaspoon ground turmeric)
1–2 serrano peppers, diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder

+11

rainbowplantlife.com

Red Lentil Curry

50 min19 ingredientsServes 4

8 oz / 225 g tempeh, cubed (2 inches)
3 tbsp miso paste
3 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp maple syrup
2 cloves garlic, minced
1 head broccoli, cut in bite-sized pieces
noodles (enough for 2), cooked according to packaging

+2

plantbasedjess.com

Miso Tempeh Noodle Bowl

1 hr10 ingredients2 bowls

8 oz / 225 g tempeh
¼ cup / 60 ml soy sauce
¼ cup / 60 ml maple syrup
1 tbsp rice vinegar
1 tsp fresh ginger, grated
2 cloves garlic, crushed
1 tsp cornstarch
2 green onions, finely chopped

plantbasedjess.com

Sticky Tempeh

30 min8 ingredientsServes 2

14-16 oz / 400-450 g extra firm tofu, cubed
¼ cup / 60 ml hoisin sauce
2 tbsp soy sauce
1-2 tbsp maple syrup (or more to taste)
1 large clove garlic, crushed
1 tsp sesame oil
1 tsp sriracha sauce (optional)

plantbasedjess.com

Easy Hoisin Tofu

25 min7 ingredientsServes 2

2 tbsp soy sauce
2 tbsp maple syrup or brown sugar
2 tbsp water
1 tbsp fresh ginger, grated
1 tbsp sesame oil
3 garlic cloves, crushed
1 tsp cornstarch
16 oz / 450 g extra firm tofu, cubed

+3

plantbasedjess.com

Sesame Ginger Tofu

11 ingredients4 servings

3 tbsp soy sauce
2 1/2 tbsp maple syrup
1 tbsp balsamic vinegar
1 1/2 tsp liquid smoke
2 tsp Dijon mustard
1 large clove garlic, crushed
454 g / 1 lb extra-firm tofu, pressed & sliced into 8 pieces

plantbasedjess.com

Marinated Smoky Tofu

1 hr 45 min + 1–2 hrs marinating7 ingredients8 slices

1 cup / 200 g dried raw chickpeas (or 3 cups soaked or 2 × 15 oz cans)
1½ cups / 360 ml water (to pressure cook, + more to make gravy)
2 tablespoons / 30 ml oil (or as needed)
1 small bay leaf (optional)
1 inch / 2.5 cm cinnamon (optional)
2 cloves (optional)
2 green cardamoms (optional)
1½ cups / 200 g onions, finely chopped (2 large)

+12

indianhealthyrecipes.com

Authentic Chana Masala (Chickpea Masala)

8 hrs+ (mostly soaking/cooking)20 ingredientsServes 4

500 g / 17-18 oz brown lentils
5 cups / 1.2 L water (warmed)
1 small red onion, chopped
2 cloves garlic, finely chopped
2 bay leaves
1/2 cup / 120 ml olive oil
1 tbsp red wine vinegar
1 tbsp tomato paste (optional)

+1

mygreekdish.com

Greek Lentil Soup (Fakes Soupa)

2 hrs 40 min (mostly soaking)9 ingredientsServes 8

3 EL Petersilie, gehackt
1 Zwiebel, klein gewürfelt
10 g / 1 EL Olivenöl
1,5 TL geräuchertes Paprikapulver
1 EL Tomatenmark
200 g Berglinsen
800 ml / 800 g Gemüsebrühe
2 Knoblauchzehen, gehackt

+5

wiewowasistgut.com

Linseneintopf mit Würstchen

50 min13 ingredients5 Portionen

3 cans (15 oz / 425 g each) black beans, rinsed and drained
2 ears corn, shucked, or 1 cup / 150 g canned or frozen corn, drained
1 orange, yellow or red bell pepper, chopped
1 cup / 150 g quartered cherry tomatoes
1 cup / 150 g chopped red onion
1/2 cup / 15 g finely chopped fresh cilantro
1 medium jalapeño, finely chopped
1/2 tsp lime zest

+6

share.google

Fresh Black Bean Salad

2 hrs (mostly chilling)14 ingredients4 to 8 servings