Skip to main content

Warm Lentil Slaw w/Roasted Pumpkin Seeds & Montreal Tofu

This was one of those dishes where I kept my fingers crossed the entire time I was chopping, mixing, and sauteing, that it wouldn't suck. Annnnnnd  to my pleasant surprise,  it didn't!

The VegFam seemed to love it. Or maybe they were too excited about what they knew was coming for dessert (THIS!) either way, it's definitely healthy dinner that's blog worthy. I'm excited to this and make it again.

1 block of ex-firm tofu, cubed
1 tsp liquid smoke
1 tbsp tamari
1/2 tsp turmeric
1 tsp Montreal steak seasoning
1/2 c + 1 tbsp olive oil, divided
1 tbsp sesame oil
1 c lentils
2 1/2 c vegetable broth
1/2 small head of cabbage, shredded
2 garlic cloves, minced
2 large carrots, cut however you dig 
1 lemon, juiced and divided
salt and pepper, to taste
1/4 c toasted pumpkin seeds
green onions, chopped

2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/2 tsp marjoram
1 tsp maple syrup
  1. Combine the cubed tofu in the liquid smoke, tamari, turmeric, steak seasoning, 1 tablespoon of olive oil, and the sesame oil; marinate until your done with everything else. 
  2. Bring the broth and lentils to a boil and let those babies simmer until all the liquid is gone. 
  3. Meanwhile, saute up the cabbage and garlic for about 5-7 minutes. When they start getting tender throw in the carrots. You want those sexy beasts to be warmed but still crispy.
  4. Grab a mason jar or something and toss in a quarter of a cup of olive oil, the vinegar, lemon, dry mustard, marjoram, maple syrup and salt. Put a lid on it and shake that shit. 
  5. When all the liquid from the lentils is cooked out, combine the lentils and cabbage mixture together (heat should be pretty low now). Add in your mason jar liquid and stir it up. 
  6. On pretty high heat, cook your tofu and the marinade until it's to your liking. 
  7. Plop the warm slaw in a bowl, top with tofu, roasted pumpkin seeds, and green onions. 


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…