Tofurella!

If there ever will be a movie about vegan food blogs, it will sure be named "Not another lasagna receipt".

 

In my dairy-eating days I would put mozzarella in nearly every pasta dish, partly because I could eat at least half of it when slicing it. I don't really miss the taste (ok, mozzarella isn't known for its strong flavor), but sometimes I long for its mouth feel.

 

So today, when inspiration struck, I couldn't resist to make Tofurella and add it to the lasagna. If it is old had for you, I apologize, to me it was a revelation - well, not an real revelation, but you get the point...

 

 

Tofurella

1box silken tofu

boiling water

 

Use a tablespoon to form small tofu heaps. Put in a colander and pour the boiling water over the tofu. Let drain and stuff between the noodle layers.

 

 

Aelplermagronen with applesauce

This receipt is one I already posted on my German blog some weeks ago. Since I spent nearly 11 hours at college today, I am too tired to cook anything new and exciting and will probably stick with a beer for dinner.

"Aelplermagronen" is not a traditional German receipt but one of our closer neighbors, the Swiss. Probably my version is mutilating one of their culinary national sanctuaries, but it takes fantastic nonetheless. No low carb for me! ;)

 

 

Aelplermagronen with applesauce

serves two hungry eaters:
300g (0,65lb) potatoes
250g (0,55lb) elbow macaronis
200g (0,44lb) smoked tofu
1T oil
1 cup soy milk
1 big onion
1/2t ground sage
1/2t ground rosemary
1 pinch nutmeg
salt and pepper
3 apples
1-2T sugar
1 dash lemon juice

 

Cook potatoes in salted water. Let cool, peel and dice not too finely.  Cook pasta according to package.

 

Peel apples, remove core and dice coarsely. Add the lemon juice and mix. Heat about 3T water in a small pot, add apple dices and sugar. Bring to the boil, lower heat and cook covered for about 25 minutes. Remove excess water and mash.

 

Dice tofu and onions. Heat oil in an pan, fry onions on medium heat until glossy. Add tofu and continue with frying.

 

Turn up the heat, add potatoes and pasta and fry, constantly stirring. Pour soy milk in the pan and season with nutmeg, sage and rosemary. Let soy milk thicken.

Season to taste with salt and pepper.

 

Serve with the applesauce.

 

Coconut-crusted tofu with pumpkin and mango-sauce

How I hate it, if you look forward to a dish and it turns out ok, but the pics are just crappy. Gnah!

Coconut-crusted tofu with pumpkin and mango-sauce

2 servings:
200g tofu
3T soy sauce
1 small piece of ginger
1 garlic clove
1/2t sambal oelek
1 can of mango
1t turmeric
2T sherry
2T coconut flakes
1T bread crumbs
2T wheat
1/2 cup frozen peas
1 lb. pumpkin (Hokkaido preferred)
salt and pepper
1/2t curry powder
1/4t chili flakes
1 1/2t lemon juice
2T oil

Grate ginger and press garlic. Mix with soy sauce, sherry, 4T mango juice, turmeric and sambal oelek.
Slice tofu and put in concealable box. Let marinate overnight.

 

Peel pumpkin and dice. Cook in salt water alongside with the peas for 15 minutes. Drain excess water. Set aside and keep warm. Season with salt, pepper and 1/2t lemon juice

Drain tofu. Mix coconut flakes with bread crumbs and wheat with the double amount of water, until the wheat-water-mix has an egg-like consistency. Turn tofu slices in the wheat, then coat with breadcrumbs and coconut.

 

Heat oil in a pan and fry tofu on middle heat from both sides.

Puree mango with the rest of the juice. Heat in a small pot, but don't bring to the boil. Season with lemon juice, curry und chili flakes.

Arrange on plates in portions and serve with rice.

 

Picture sucks, I know....