Tom Yum

based on a recipe from The Spruce Eats   

Modifications:                          - no garlic                 - less stock cube                  - generous amount of dried chili flakes

Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats to make the tofu:

Cut a block of tofu into small pieces. Marinate these for ~1 hour  in 3 tablespoons broth, 1 tablespoon freshly squeezed lime juice, 2 tablespoons tamari, and 1 tablespoon toasted sesame oil. Place the marinated tofu pieces in a single layer on an oven pan, and bake in the oven at 210C for 30 minutes (until they start to crisp), turning occasionally to bake them evenly.

You can eat the tofu just like this as a snack. We also sometimes add a potato: cut the potato into small pieces, place these next to te tofu on the oven pan, cover them a little in the marinade liquid, and bake together with the tofu.

Alternatively use the tofu (and the potato) in a stir fry. We use different flavours in the stir fry, for example you can add:

toasted sesame oil

tamari

chili flakes

kefir lime leaves

rice vinegar
sambal
agave
Heat these in a pan, add various vegetables (for example carrots, bell pepper, sugar snaps), and add the tofu.

Scharfer Erdnuss-Eintopf

Modifiziert nach: https://www.chefkoch.de/rezepte/628611163332620/Afrikanischer-Erdnusseintopf.html


1 kleiner Spitz- oder Weisskohl / 1 small white cabbage
2 Kartoffeln / 2 potatoes
2 Möhren / 2 carrots
1 kleine Dose Mais / 1 small can of corn
1 Paprika / 1 bell pepper
Frittierter Tofu / fried puffy tofu

Öl / oil
Senf / mustard
Kreuzkümmel / cumin
Chili-Pulver / chili powder
Paprika-Pulver / paprika powder
Salz / salt
Zucker / sugar
200ml Gemüsebrühe / 200 ml stock
1 Dose gehackte Tomaten / 1 can diced tomatoes
4 EL Erdnussbutter / 4 tb peanut butter
1/2 Limette / half of a lime

Alle Gemüse und den Tofu in kleine Stücke schneiden. Öl in einem grossen Wok erhitzen, die Kartoffeln und den Kohl hinzugeben und für ein paar Minuten anbraten. Senf und Kreuzkümmel überstreuen, und mit Umrühren kurz weiterbraten. Die Gemüsebrühe und Tomaten hinzufügen, und mit dem Chili-Pulver, dem Paprika-Pulver, etwas Salz und Zucker würzen. Für 5 Minuten köcheln lassen und dann die Erdnussbutter unterrühren und den Saft der halben Limette einträufeln. Anschliessend die restlichen Gemüse und den Tofu untermischen.

Cut all the veggies and the tofu into small pieces. Heat up oil in a large wok, add the cabbage and potatoes and fry for a few minutes. Stir in the mustard and cumin and continue to briefly fry. Pour in the stock and the tomatoes, and spice with the chili powder, the paprika powder, some salt and sugar. Let simmer at low heat for 5 minutes before stirring in the peanut butter and the juice of half the lime. Add the remaining veggies and the tofu and mix well.

Quesadillas & Tacos

Quesadillas by Dieter

Per Quesadilla:

1 tablespoon red kidney beans (ideally the type that is in a spicy sauce)
1/2 tablespoon vegan cream cheese
1 teaspoon nutritional yeast
salt
chili flakes

• Mix these ingredients using a fork, smashing the beans, to create a smooth texture.
• Fill into a tortilla together with olives and vegan cheese. Place in sandwich maker to grill.

Für jeden Quesadilla:

1 Esslöffel rote Kidney Bohnen (idealerweise Chili Bohnen in Sosse)
1/2 Esslöfel veganer Schierkäse
1 Teelöfel Hefeflocken
Salz
Chili Flocken

• Vermische die Zutaten mit einer Gabel, dabei die Bohnen zerdrücken um eine gleichmässige Masse zu erstellen.
• Diese Masse wird in einen Torvilla-Fladen gefüllt, mit ein paar Oliven und veganem Käse, und dann in einem Sandwich-Maker gegrillt.

Try sweet potato quesadillas https://www.forksoverknives.com/recipes/vegan-burgers-wraps/black-bean-and-sweet-potato-quesadillas/

Tacos by Corina

Corn tortillas

Chili beans

Cheese

Jalapeños

Broad beans

• Place small corn tortillas in a baking pan and top with everything in the list above and bake for 25 min (or until the tortilla is almost crispy and the cheese is melted).
• Top with slaw and serve

Try sweet potato tacos https://www.forksoverknives.com/recipes/vegan-burgers-wraps/spiced-sweet-potato-tacos/

Chili

By Dieter

1 medium onion
2 garlic cloves
1 can red kidney beans
1 small can corn
2 bell peppers
1 tomato
1 can of tomatoes
1 pack of extra-firm tofu
to taste: salt/sugar/paprika powder
optional: eat with avocado, basil, and baguette

Fry onion and garlic in some oil, together with crushed chillies (have stove at medium heat), add tofu till brown, add all other ingredients (bell peppers last if you want them crunchy). Goes well with French bread.

Try sweet potato chili https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/