Sides

Tofu and flavor explosion are not three words you’d usually put in the same sentence, but when it comes to this curry dusted tofu recipe, it’s fair game.

The tofu is coated in a blend of fragrant and health-supportive spices, including turmeric, cumin, coriander, garlic, cayenne, and black pepper, which elevates the once bland tofu block into something you’ll want to cook again and again.

The flax meal and arrowroot starch give it a crispy outer texture which envelopes a more tender center.

Bake time is just 15 minutes.

Pair this curry dusted tofu with roasted veggies, or put it a top Thai Curry, a salad, or anything you like.

Curry Dusted Tofu

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0 from 0 votes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• ½ block extra firm or firm tofu
• 2 tsp. flax meal (ground flax)
• 1 Tbsp. arrowroot starch
• ½ tsp. turmeric
• ½ tsp. cumin
• ¼ tsp. coriander
• ¼ tsp. garlic powder
• ⅛ tsp. cayenne
• ¼ tsp. salt
• ¼ tsp. black pepper

Instructions

• Preheat oven to 400F and turn the fan on.
• Place the tofu on a clean dish towel and cover, pressing lightly to remove some of the moisture. Slice into ½-inch cubes. If it still feels very wet, put the cubes in the dish towel and lightly press to dry it again. It doesn’t need to be pressed or bone dry - the slight moisture will help the spices stick.
• In a medium-sized bowl, mix the flax meal, starch, and spices in a bowl until thoroughly combined.
• Add the tofu pieces to the bowl and toss well until all pieces are thoroughly coated.
• Line a baking sheet with parchment paper, lay out the tofu pieces so they are not crowded, and there is space around each. Bake for 15 minutes.

Recipe Notes

NOTE: Conversely you can use 1½ tsp. of curry powder in place of the turmeric, cumin, coriander, and garlic powder.

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This curry tahini cauliflower dish may be my new favorite way to eat cauliflower. And I already have so many crave-worthy cauliflower recipes, so that says a lot! [Read more…] about Curry Tahini Cauliflower

These hearty and satisfying vegan cabbage rolls are full of flavor and packed with protein, thanks to a hearty blend of well-seasoned lentils, walnuts, and sundried tomatoes. Because the filling is pre-cooked, if you’re short on time you could eat them raw like a burrito. But for a more traditional, warming cabbage roll dish, pop them in the oven for just 30 minutes.

Sundried Tomato & Lentil Stuffed Cabbage Rolls

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5 from 1 vote

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings8

Ingredients

Wraps

• 1 green cabbage medium sized, bottom stem sliced off, leaves separated

Filling

• 1 cup raw walnuts
• 1 cup cooked green lentils
• ½ cup sundried tomatoes preferably in olive oil (see note if using dry*)
• 2 cloves garlic minced
• ½ tsp. pink salt omit if tomatoes contain salt
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• ½ tsp. chili powder, chipotle powder, or cayenne
• 2 Tbsp. water, tomato paste, or tomato sauce

Sauce

• ½ cup tomato sauce
• ¼ cup sundried tomatoes chopped
• 1 cup cherry tomatoes sliced in half (optional)

Instructions

• Preheat the oven to 400F. Fill a shallow pan with 1 to 2 inches of water and bring to a boil while you prepare the filling.
• To make the filling: Add the walnuts to a food processor or blender and pulse into small chunks (about the size of rice). Don’t over process. Transfer walnuts to a medium mixing bowl, add the cooked lentils, and set aside.
• Put the sundried tomatoes in the food processor or blender, along with the garlic, spices, and water or tomato sauce. Blend until a smooth paste is formed.
• Add sundried tomato mixture to the walnut/lentil mixture and stir well to combine. Taste and add salt or spices if needed.
• Prepare cabbage leaves: One by one, place each cabbage leaf stem side up on a cutting board. Run your knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process). At this point, the water should be boiling. Reduce the heat to a simmer and one at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.
• Prepare the baking dish: Spread half of the tomato sauce on the bottom of a medium baking dish with a lid.
• Make the cabbage rolls: Lay one leaf out flat on a cutting board, and top with 2 tablespoons of filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the fillings. Then fold the left and right sides in, and roll. Place the roll seam-side down into the baking dish. Repeat with the remaining cabbage rolls. Once they are all in the dish, top with the remaining sauce, sundried tomatoes, and tomatoes. Top with lid.
• Bake in the preheated oven for 30 minutes, until thoroughly warmed through.

Recipe Notes

*If using sundried tomatoes that come dry (not in oil), soak in water for 5 minutes while you prepare everything else, and use the soak water as the water in the recipe.

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This air-fried sweet potato falafel recipe is a fun and healthy upgrade to traditional deep-fried falafel.

An air-fryer uses just air – not oil – to crisp up the outside of your food. So, it’s not fried at all, it just tastes like it. Pair this air-fried sweet potato falafel with tahini, hummus, and your favorite roasted veggies or salads for a complete meal.

While authentic falafel calls for dried chickpeas that need to be soaked overnight, this quickie version can be made with canned chickpeas.

No air-fryer? No problem.

I don’t have an air-fryer, so went to my in-laws to use theirs for the recipe. However, after doing some further research, I realized that an air fryer is essentially a convection oven with a brilliant name. So you can bake this in a convection oven, or regular oven, and still get a crispy exterior.

If using a regular oven, here are some tips to ensure the crispiest “fried” shell:

1. Use a pan with perforations in the bottom, like this stainless steel pizza pan. This allows maximum air circulation and a crisp crust.
2. Oven “fried” foods tend to be a bit drier, so to prevent the falafel from getting too dry, brush each falafel with a drop of oil.
3. Turn the fan inside your oven on – it helps the hot air circulate better resulting in a crispier finished dish.

Air-Fried Sweet Potato Falafel

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0 from 0 votes

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 2 hours

Servings5 people*

Ingredients

• 1 medium sweet potato diced**
• 1 can chickpeas drained
• 1 cup red onion diced (medium sized)
• ½ cup fresh coriander chopped coarsely
• ½ cup fresh parsley chopped coarsely
• 3-4 garlic cloves
• 1½ tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. salt
• 3 Tbsp. chickpea flour or almond flour
• 1 tsp. baking powder

Instructions

• Soften the sweet potato, either by microwave or steaming. To microwave, add the cubes to a microwave-safe dish, microwave about 3-5 minutes until soft. To steam, fill a pot with a steamer basket with one-inch of water. Bring it to a boil, add the sweet potatoes into the steamer basket, cover, and steam for about 10 minutes, until sweet potatoes are soft.
• Next combine all ingredients in the blender, and blend until a you have a smooth-ish consistency. A little chunky is ok.
• Remove to a bowl and refrigerate for at least 1 hour, to firm up.
• Spoon about a tablespoon or so into your hand and roll into a 1-inch ball. Repeat with remaining dough.
• Air fry at 375F for 15-18 minutes.
• Serve with tahini, hummus, and your favorite veggies.

Recipe Notes

*Makes: 28 1-inch falafels

**If using organic sweet potato, leave the skin on for added fiber and nutrients. If not, simply peel it before cubing.

No air-fryer? You can bake the falafel in the oven at 375F for 25-30 min. To ensure a nice crisp crunch and prevent drying out, brush each falafel with a drop of oil. If you have a fan in the oven turn it on. It helps the hot air circulate better resulting in a crispier finished dish. 

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Next time you make vegetable juice at home, don’t throw away the pulp! The pulp contains fiber and can be used to create delicious things, like veggie burgers, falafel, crackers, chips, cookies, and more. You can refrigerate the juice pulp in an air-tight container for a few days until you’re ready to use it.

[Read more…] about Beet + Carrot Falafel (Juice Pulp Recipe)