Vegan Goodness: Masala Baked Tofu, Roast Potatoes & Isa’s Punk Rock Chickpea Gravy

 By Frieke Janssens, from her series The Beauty of an Ugly Addiction, via Ffffound

MASALA BAKED TOFU  ♥

From Appetite for Reduction by Isa Chandra Moskowitz.

For the masala marinade:
3/4 vege stock
2 tbsp rice wine vinegar
2 tbsp soy sauce/tamari
2 tsp fresh ginger, minced
2 tbsp curry powder
3 cloves garlic, minced

Tofu:
You’ll need 1 block (about 400g/14oz) of extra-firm tofu, pressed.

If you know how to press tofu: awesome! FTW! Skip this next paragraph. If not, read on. Pressing tofu is the key to unlocking its awesomeness. It’s really easy. You’ll need paper towels, a heavy book, a couple of cans. Stack ’em in this order: paper towels, tofu, more paper towels, heavy book, cans. Let the stack sit for 30 minutes, then flip the tofu, restack everything & leave another 30 minutes. Viola! Tofu ready to marinade.

What to do:
Preheat oven to 190C/375F.

Combine marinade ingredients in a wide, shallow bowl (I make the marinade in a small bowl then transfer it to a 9 x 13″ baking dish instead, work with what you’ve got, it’ll be all good)

Cut tofu widthwise, into 8 equal pieces. Slice these corner to corner to form triangles. Marinade for at least an hour (up to 12), flipping after 30 minutes. Remove tofu & set aside marinade.

Spray baking sheet w/ nonstick spray (I put a layer of lightly canola-oiled tinfoil in a roasting pan instead). Place tofu down in a single layer (I drizzle a little extra marinade on top of each piece as well). Bake for 20 mins. Flip the pieces. Spoon a little marinade over top. Bake another 10 mins.

Serves 2 hungry people, 4 snackers.

 Via Retronaut

EASY AS FUCK ROAST POTATOES ♥

What you need:
5 med. unpeeled potatoes, washed & roughly chopped
1 1/2 tbsp olive oil
1 tbsp herbs & spices that you like (I mix 1/4 tsp paprika, 1/4 tsp turmeric, 1/4 tsp dried oregano, 1/4 tsp garlic powder)
1/2 tsp sea salt*
black pepper to taste

What to do:

Preheat oven to 190C/375F. Pour olive oil into a large ziplock bag (or reuse a clean plastic shopping bag) & add potatoes; seal bag & shake so oil covers potatoes. Add herbs & spices, salt & pepper. Seal & shake again.

Lightly oil the bottom of a roasting pan and spread potatoes evenly in a single layer. Bake 40 – 45 minutes, flipping after 20 mins, until potatoes are cooked through. Stab with a sharp knife to see if they’re done.

So simple, soooo good. Serves 2 hungry people, 3 snackers.

 Via Retronaut

LISSA’S VERSION OF ISA’S PUNK ROCK CHICKPEA GRAVY ♥

In case you don’tevenknow Isa is a badass vegan chef & author; her book ‘Vegan With a Vengeance’ is a bible for conscious eaters everywhere, and is where the original recipe for this gravy comes from. Until I made this last month I didn’t think that fucking amazing, mouth-watering vegan gravy was possible.

What you need:
1/4 cup all-purpose flour
2 cups water
1 tbsp olive oil
I onion, diced
2 tsp mustard seeds
3 cloves garlic, minced
1 can chickpeas, drained & rinsed, then mashed (mash ’em good!)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp ground coriander
3 tbsp soy sauce/tamari
Juice of 1 lemon

What to do:
Sift flour into a bowl & slowly add water, whisking while you do so to destroy any evil lumps that wanna emerge. Set aside for later on.

Heat a large frying pan/skillet over medium heat. Add olive oil and let heat for 20 seconds or so, then add onions & mustard seeds; cook for about 10 minutes, until onions begin to brown. Add garlic & saute 2 more minutes.

Add chickpeas, herbs & spices, soy sauce & lemon juice. Mix well. Lower heat & pour the flour mixture into the pan. Mix well. Cover & check every couple of minutes until gravy starts to thicken, then stir constantly until it’s as thick as you want it. If gravy is too thick (or if you fuck up and forget that it’s on the stove for 10 mins), add water by the tablespoon until it’s lookin’ good.

Set aside to cool a little (about 10 mins) before blending it* (blend it on high until you’re satisfied, or use the puree setting). Transfer to medium saucepan & reheat just before dinner is served.

Makes about 3 cups of gravy. That’s heaps ♥

* if you don’t have a blender, you can totally eat the gravy in it’s chunky form. The original recipe doesn’t actually have a blending step, I just love smooth gravy, so I puree it. Nom nom.

Tofu + roast potatoes + boiled broccoli & peas + gravy all over = the happiest of bellies. It’s perfect for a rainy Sunday.

If you love awesome vegan food, I write a hippie-free plant-lovin’ food blog called Kitchen Rebellion, check it out!

 By Alexandros Vasmoulakis, via Ffffound