Vegan and Gluten-Free Miso Soup with Tofu and Wakame

When I think of Japanese food, I think of a carnivorous feast full of sashimi, nigiri, and sushi rolls; chicken or pork tonkatsu; chicken, beef, or salmon teriyaki; porky udons; and much, much more.  Everything but vegan.  Six months ago, I would have snubbed at the idea of a vegan Japanese meal.  I would have thought, “such a sad waste of calories” at that time.

Interestingly, since I’ve made the decision to eat less meat, and more veggies, my palate has become more open-minded to vegan and vegetarian fare.  I seek out vegan or vegetarian restaurants when I’m traveling.  We recently visited the East Bay and headed to the Gourmet Ghetto (aka, Berkeley) for some vegan/vegetarian Japanese food at Cha-Ya.  I have to admit, I was still a little hesitant about vegan Japanese food because I had some doubts that it was going to be as good as your traditional Japanese meal.  We ordered miso soup; sunomono; udon with vegetable tempura; and pickled burdock and pickled melon sushi rolls, and a seaweed salad sushi roll.

The dinner was ridiculously amazing and filling!  I was really surprised at how much I enjoyed it, and how much I look forward to going back.  What stood out the most was the simple but savory miso soup that oozed with umami.  Oh.  My.  Word.  It was just delightful.  I like a good miso soup, and I order it just about every time we dine at a Japanese restaurant.  Most places are either too salty or too stingy with the tofu and wakame.  I can honestly say that Cha-Ya offers some of the best miso soup.

I left Cha-Ya feeling inspired to cook up some vegan Japanese food at home.  I started with a vegan miso soup.  It turned out pretty good… it’s definitely a close second to Cha-Ya’s :)

Miso Soup with Tofu and Wakame

6 cups vegan dashi (6 cups of water + 12 inch piece of kombu soaked overnight)
3-4 tablespoons gluten-free red miso paste
1-2 tablespoon gluten-free white miso paste
1 block firm tofu (fresh if possible), drained and cubed
2 tablespoons wakame, soaked in water for 5 minutes, drained and roughly chopped
1/4 cup green onion, chopped

When ready to make the soup, bring the vegan dashi up to a simmer (not a full boil), then take out the kombu. Bring to a full boil, and then add the wakame and simmer for one minute.

Place a small strainer over the broth. Add the miso [a little bit at a time to your preference, since miso varies in saltiness] by dissolving and pushing through the strainer. [The strainer helps to avoid a lumpy miso soup. Lastly, do not boil the miso or else you risk ruining the miso flavor.] Add the tofu and green onion.

Serve immediately.

Tandoori Tofu… a delicious twist from the traditional chicken tandoori.

tandoori, tandoori tofu, tofu tandoori, tandoori tofu kebabs, tandoori tofu kebobs, tandoori tofu skewers

Too captivated by the season finale of “So You Think You Can Dance” that I can’t even focus on writing a blog post.  The competitors this season are all so phenomenal!  Have you been watching this show?  If so, who do you want to win?  I’m voting for Melanie!

I hope you enjoy the tofu recipe… it was a delicious alternative to the traditional chicken tandoori.

Tofu Tandoori

2 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 tablespoon garam masala
1 tablespoon sweet (not hot) paprika
1 cup non-fat, plain Greek yogurt
2.5 tablespoons lemon juice
4 minced garlic cloves
1 tablespoon fresh ginger, minced
1 teaspoon salt
1 (12 ounce) box extra firm tofu, cubed

Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

Coat the tofu in the marinade, cover and chill for at least two hours.

Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the tofu out of the marinade and shake off the excess. You want the tofu coated, but not gloppy. Skewer the tofu and put it on the hot side of the grill and cover.  Cook 2-3 minutes before checking.  Turn the tofu so it is brown (even a little bit charred) on all sides.

Conversely, you can also cook this in your oven.  Preheat the oven to 550 degrees F.  Line a baking sheet with foil.  Place tofu onto baking sheet, and put into the oven.  Bake for about 5 to 10 minutes.  Turn on the broiler, and cook for an additional 2 to 3 minutes to char the tofu a little bit more.

Serve with lemon wedges, and grilled sliced onions.

Makes 4-6 servings.

Vegan Cheesecake… It’s a Close Second to the Real Thing!

I’m by no means a vegan. Not a chance. I am too much of a carnivore to be one. However, with that being said, I do enjoy having vegan and/or vegetarian days. Especially more so now that I’ve discovered vegan desserts. I really love desserts. It’s something that definitely contributed to my weight gain. Well, that and my lazy, inactive butt on the couch watching trashy reality TV shows. So finding vegan recipes that almost mimick “the real thing” is a fun challenge that I’ve engaged myself in.

I cut out desserts almost completely when I started my diet and exercise plan back in late August 2010. It was on a strict caloric intake per day and coupled with exercise has led to my success now. However, cutting out sweets was a really difficult thing. I love a good port with something sweet at night. I started having sugar withdrawals when I cut out the sweets (no way could I cut out my evening night cap!). I’ve slowly introduced desserts back, but only if it’s vegan. It amazes me how lower in fat vegan recipes can be compared to recipes that use butter and shortening. And that’s the thing, butter and shortening. The two very ingredients that can make anything taste good. But finding butter, egg, gelatin, shortening alternatives has been a wonderful and interesting learning experience.

Vegan Cheesecake (adapted from Happy Herbivore)

1 prepared graham cracker pie crust
14 ounces silken tofu
8 ounces Tofutti cream cheese
1/2 cup raw sugar
3/4 teaspoon almond extract
2 tablespoons cornstarch

Preheat oven to 350 degrees F.

Prepare pie crust if you have not already done so.

Place tofu and Tofutti cream cheese in a blender and blend for about 30 seconds. Stop and scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for another 3 minutes, stopping periodically to scrape the sides.

(Yes , that is a blender circa 1970.  It was my parents’ blender that I got to inherit!  It’s one of my favorite tools in the kitchen.  They just don’t make them like they used to!)

Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. Remove from oven and place somewhere to cool to room temperature (about 2 to 3 hours). Chill overnight or for at least 6 hours before serving.

Blueberry Topping

1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Makes 6 servings.

Follow

Get every new post delivered to your Inbox.

Join 1,493 other followers