MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO
Provided by Anita Sharp
Categories Leafy Green Mustard Soy Vegetable Sauté Vegetarian Quick & Easy High Fiber Tofu Kale Root Vegetable Sweet Potato/Yam Healthy Low Cholesterol Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
- Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
VEGAN SWEET POTATO AND TOFU SOUP
I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.
Provided by Val N.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
- Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g
ROASTED SWEET POTATO AND MISO SOUP WITH COLLARD GREEN FURIKAKE
Sweet potatoes are a must-have on my menus. This delicious root vegetable is rich in flavor and nutrients as well as cultural significance. Sweet potatoes were often sold by street vendors in Harlem, and these piping-hot nuggets on a wintry New York day were a reminder of home for the many Southerners who migrated north after the Civil War. For this miso-inspired take on sweet potatoes, I make a version of furikake, a popular Japanese seasoning that's often sprinkled over rice or fish. In place of seaweed I like to use different seasonal leafy greens, like collard greens, to add a new dimension to it. Collard furikake makes a beautiful garnish for this golden sweet potato soup enriched with coconut milk.
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
- For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
- Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
- Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
- Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!
SPICY TOFU & GREENS SOUP
Courtesy of the cookbook Moosewood Daily Special, this spicy, healthy, and delicious soup is one of my favourites! It's the perfect cold-chasing winter soup, and one of the few things that make me grateful for colder weather!
Provided by Katzen
Categories Clear Soup
Time 1h15m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes.
- Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.
- Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.
- Serve immediately, scattering freshly sliced scallions into each bowl.
FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP
Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.
Provided by strangelittlebeast
Categories Yam/Sweet Potato
Time 3h5m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
- Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
- Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
- Serve hot.
Nutrition Facts : Calories 57.5, Fat 0.2, Sodium 56.9, Carbohydrate 12.1, Fiber 4.7, Sugar 3.2, Protein 3.6
More about "clear soup with sweet potatoes silken tofu and mustard greens recipes"
CLEAR SOUP RECIPE WITH VEGETABLES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SILKEN SWEET POTATO SOUP - COOK4ME+ BY TEFAL
From cook4me.tefal.com.au
17+ SILKEN TOFU RECIPES — SAVORY AND SWEET - THE VEGAN …
From theveganatlas.com
10 BEST SILKEN TOFU SOUP RECIPES - YUMMLY
From yummly.com
MUSTARD GREENS AND ROASTED SWEET POTATOES RECIPE | TASTING TABLE
From tastingtable.com
10 BEST TOFU SWEET POTATO RECIPES - YUMMLY
From yummly.com
SWEET MUSTARD TOFU BOWL WITH MILLET PILAF AND GREENS
From myquietkitchen.com
10 BEST VEGAN SILKEN TOFU RECIPES | YUMMLY
From yummly.com
THE BEST 35 SILKEN TOFU RECIPES (SAVORY & SWEET)
From wholefoodsoulfoodkitchen.com
SHIITAKE, TOFU, AND MUSTARD GREENS SOUP [VEGAN ... - ONE GREEN …
From onegreenplanet.org
20 TOFU DESSERT RECIPES TO STEAL THE SHOW - INSANELY GOOD
From insanelygoodrecipes.com
15 SILKEN TOFU RECIPES YOU NEED TO TRY (SWEET & SAVORY!)
From connoisseurusveg.com
SWEET POTATO SOUP RECIPES | ALLRECIPES
From allrecipes.com
SWEET POTATO AND FRESH GREENS SOUP RECIPE (PALEO & VEGAN)
From wickedspatula.com
MISO SOUP WITH SWEET POTATOES AND GREENS - VEGKITCHEN
From vegkitchen.com
ITALIAN STYLE MUSTARD GREEN AND SWEET POTATO SOUP
From creativeinmykitchen.com
SILKEN TOFU RECIPES - OUR TOP 40 – THE VEGAN LARDER
From theveganlarder.com
EASY THAI CLEAR SOUP WITH CHICKEN AND TOFU - ASIAN CAUCASIAN …
From asiancaucasian.com
EASY SWEET POTATO SOUP - NOURISH NUTRITION BLOG
From nourishnutritionblog.com
CREAMY VEGAN SWEET POTATO SOUP - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
SPICED SWEET POTATO & CARROT SOUP WITH CRISPY TOFU ... - REBEL RECIPES
From rebelrecipes.com
RED LENTIL AND SWEET POTATO SOUP WITH BAKED TOFU
From modernfoodstories.com
CLEAR VEGETABLE SOUP WITH TOFU, HEALTHY DIABETIC RECIPE
From tarladalal.com
SILKEN TOFU SOUP RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE BEST 23 SILKEN TOFU RECIPES – SAVORY, SOUPS, DINNERS, AND …
From topteenrecipes.com
TOFU AND SWEET POTATO CURRY SOUP - RICARDO
From ricardocuisine.com
CARROT & MISO SOUP WITH SILKEN TOFU - PARKINSON DIET
From parkinsondiet.com
MAPLE MUSTARD SPICY TOFU BOWL WITH SWEET POTATOES
From veganvegetarian.recipes
TOFU PUDDING WITH SWEET POTATO (VEGAN) - ABBEY'S KITCHEN
From abbeyskitchen.com
'EGG' DROP NOODLE SOUP WITH SILKEN TOFU & PICKLED MUSTARD GREENS
10 BEST SWEET POTATO SPINACH SOUP RECIPES - YUMMLY
From yummly.com
MUSHROOMS AND TOFU WITH CHINESE MUSTARD GREENS RECIPE
From seriouseats.com
CLEAR SOUP WITH SWEET POTATOES, SILKEN TOFU, AND MUSTARD GREENS …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love