Organic Coconut Milk Recipe
Creamy Butternut Pasta

Organic Coconut Milk RecipeVegan Mother Hubbard has published this great Creamy Butternut Pasta recipe- may we recommend our Native Forest® Organic Coconut Milk?

“The other day, I really wanted to make Isa’s Roasted Butternut Alfredo recipe, but somehow managed to miss the crucial ingredient: cashews. There were none in the house, so I had to go my own route to create a creamy, squash-based pasta sauce for supper. The flavor profile is similar, because I kept the sage and onion (necessities for any savory squash dish). I skipped over the wine and miso, based on what was in the pantry (ok, apparently I didn’t read the recipe at all before shopping for this meal). The Marmite, sage, and onion provide big flavor; and you get a velvety texture from the coconut milk. It’s a really wonderful sauce. I hope you try it and love it the way my family did.”

Creamy Butternut Pasta

  • 1 small-medium butternut squash (about 2 cups roasted)
  • 2 tbsp vegan butter or olive oil
  • 1 cup diced onion (about 1 medium onion)
  • 1/4 tsp salt
  • 10 medium-large sage leaves or about 2 tsp dried sage
  • 1-15 ounce can of coconut milk (may we recommend our Native Forest® Organic Coconut Milk?)
  • 1 tbsp Marmite or Vegemite
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

Cut the squash in half and scoop out the seeds. Lightly oil the cut side of the squash and sprinkle with salt. Place face down on a baking sheet (lined with foil or parchment), and bake at 425 degrees for about 40-50 minutes, or until tender. While the squash is roasting, warm a skillet over medium heat. Add the butter, onion and a sprinkle of salt (about 1/4 tsp). Saute gently, until the onions become soft and translucent, then lower the heat a bit and continue to saute until the onions begin to caramelize. Add the sage, so it warms in the oil. Be careful not to let the sage burn. You just want the flavor to bloom in the warm oil. Then add the coconut milk, Marmite, and nutritional yeast. Remove the pan from the heat and stir to combine. When the squash is done roasting, scoop it into the jar of a blender. Pour the coconut milk, onion, sage mixture over the squash and blend until completely smooth. Season the sauce with salt and pepper to taste, then serve over pasta.

Organic Coconut Milk Recipe
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Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Peanut Butter Cups

Organic Coconut Oil RecipeSAYiWON’T. FiT  has published this yummy Peanut Butter Cups recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ingredients:

  • 3/4 cup coconut oil (may we recommend our new Native Forest® Organic Coconut Oil?)
  •  1/2 cup cacao powder
  • 1/2 cup honey
  • 2 tbs. maple syrup
  • 2/3 cup peanut butter
  • 10 dates
  • 1 tsp. water
  • Dash of Himalayan sea salt

Instructions:

  • 1. In a food processor or high speed blender, add the coconut oil, cacao powder, honey, and maple syrup. Mix until it becomes a chocolate sauce.
  • 2. Add about a tsp. of chocolate sauce to mini muffin cups that are either coated with coconut oil spray or have a paper lining. Place these in the freezer.
  • 3. Reserve the remaining chocolate sauce in a bowl.
  • 4. Clean the food processor and add the peanut butter, dates, water, and Himalayan sea salt and mix well.
  • 5. Remove the chocolate from the freezer and add a tsp. of the peanut butter mix to each cup. Press firmly.
  • 6. Top with another tsp. of chocolate sauce.
  • 7. Place in the freezer for 30 minutes.
  • ENJOY!

*I had a little extra peanut butter mix and formed them into balls, dipped them in the chocolate, and sprinkled shredded coconut over them. I have to say this version was DELICIOUS!!! I highly suggest trying this as well.

 

Organic Coconut Oil Recipe
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Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
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Republished by EdwardandSons.com

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Organic Coconut Recipe
Vegan Carrot Coconut Pancakes

Organic Coconut RecipeMinimalist Baker has published this great Vegan Carrot Coconut Pancakes recipe – may we recommend our Let’s Do…Organic® Coconut?

Vegan Carrot Coconut Pancakes
Serves: 2-3

Ingredients

  • 1 cup whole wheat pastry flour (or unbleached all purpose)
  • 2 Tbsp organic sugar
  • 1/4 cup finely shredded unsweetened coconut, divided (also known as “dessicated” coconut) (may we recommend our Let’s Do…Organic® Shredded Coconut?)
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 cup non-dairy milk
  • 1 heaping Tbsp non-dairy butter, melted (I like Earth Balance)
  • 1/2 cup finely grated carrot
  • 1 tsp pure vanilla extract
  • 2 Tbsp crushed walnuts or pecans for topping (optional)

Instructions

  • Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.
  • Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.
  • Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
  • Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
  • Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
  • Serve with non-dairy butter, shredded coconut and warm maple syrup.

Organic Coconut Recipe
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Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

 

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Organic Coconut Milk Recipe
Chocolate Chunk Banana Bread Pudding

Organic Coconut Milk Recipe
The humble origin of bread pudding dates back to thirteenth century England when a “poor man’s pudding” was assembled from stale leftover bread, bits of fruit, and spices moistened with sweetened water. Contrast that lean and thrifty pudding with contemporary recipes often served in expensive restaurants, which are made with egg-rich breads, such as brioche or challah, baked in custards made with three or more eggs, heavy cream or whole milk, and sweetened with sugar. There’s a lot to like about the technique and texture of these modern bread puddings, but clearly a recipe renovation is needed. In my version, cashew cream, coconut milk, and starch make the creamy custard, and a healthy dose of chocolate provides the wow factor. I use protein-rich, easy-to-digest sprouted bread, but any bread you like will do. Serve the pudding warm right out of the baking dish, or make it ahead and warm before serving. If you want to spice up brunch with Ms. or Mr. Sweetie, try the heart-shaped variation at the end.

Chocolate Chunk Banana Bread Pudding
(Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo credit: Kate Lewis)

Makes 8 Servings

Ingredients

  • 6 slices sprouted wheat bread, or another bread
  • 1/2 cup raw whole cashews, rinsed and soaked
in boiling water to cover for 1 hour
  • 1/2 of a 13.5 to 14-ounce can unsweetened full-fat coconut milk,
 well-stirred (do not use light) (may we recommend our Native Forest® Organic Coconut Milk?)
  • 1/4 cup plus 2 tablespoons organic granulated sugar
  • 2 tablespoons pure maple syrup (Grade B or dark amber) or agave syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon tapioca starch or organic cornstarch
  • 1 ripe medium-size banana
  • 3 1/2 ounces dark chocolate (any percentage), chopped into chunks

Preparation

  1. Cut the bread into roughly 1-inch chunks. Put the chunks into a large bowl and set aside until needed.
  2. Drain the cashews and put them into a blender. Add the coconut milk, sugar, maple syrup, and vanilla. Blend, starting on low and increasing the speed to high for 1 minute or until the liquid is perfectly smooth. (If you have a high-speed blender, this will take about 1 minute. If using a standard blender, blend the ingredients in 2 or 3 batches until perfectly smooth.)
  3. Add the tapioca or cornstarch to the blender and blend for 1 minute. Pour the liquid into a 2-cup measure and add enough water or nondairy milk to equal 1 1/3 cups.
  4. Pour the liquid over the bread and set aside to soak about 15 minutes, stirring gently with a silicone spatula a couple of times, until the bread is soft and has absorbed most of the liquid.
  5. While the bread soaks, position a rack in the middle of the oven and preheat to 375˚F. Oil the sides and bottom of an 8 x 8-inch baking pan.
  6. Spoon the bread mixture into the prepared pan. Coarsely chop the banana and mix into the soaked bread. Sprinkle the chocolate chunks over the top. Press some of the chocolate into the bread mixture.
  7. Place the pan on the middle rack of the oven. Immediately reduce the heat to 350˚F. Bake for 15 minutes or until slightly puffed and firm to the touch. Let cool slightly before serving.

Serving

Serve warm or refrigerate until cold. Reheat in the oven.

Keeping

The bread pudding is best eaten the same day but may be refrigerated in a covered container overnight.

Variation

Bread Pudding Hearts: After the pudding has baked and cooled, refrigerate it until firm. About 30 minutes before you are ready to eat, remove the pudding from the refrigerator and cut small heart-shaped portions, or one large heart to share. Place on a baking sheet. Preheat the oven to 350˚F. Set the table while the pudding hearts heat in the oven back to melty, chocolaty goodness, about 15 to 20 minutes.


Organic Coconut Milk RecipeClick here for printer friendly version
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Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Gluten Free Butternut Squash Banana Bread

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Gluten Free Butternut Squash Banana Bread recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Gluten Free Butternut Squash Banana Bread
Serves: 10
Ingredients

  •     2 large ripe bananas (about 1 cup)
  •     1 egg or vegan substitute
  •     3 Tbsp grape seed or coconut oil (try new Native Forest® Organic Coconut Oi)
  •     1/3 cup sugar
  •     1/4 cup packed brown sugar
  •     2-3 Tbsp honey, depending on preferred sweetness (optional)
  •     3.5 tsp baking powder
  •     1 tsp sea salt
  •     1/2 tsp cinnamon
  •     dash nutmeg
  •     3/4 cup almond or dairy milk
  •     1 1/4 cup almond meal
  •     1 1/4 cup gluten free flour blend
  •     1 1/4 cup gluten free oats
  •     1/2 cup + 1 Tbsp butternut squash (or pumpkin) puree* (find roasting instructions here)

Instructions

  •     Preheat oven to 350 and grease or spray a loaf pan with nonstick spray.
  •     Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined.
  •     Next add in gluten free flour blend, almond meal and gluten free oats and stir.
  •     Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl.
  •     Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean.
  •     Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.

Notes

  • *Adapted from the lovely, Take A Megabite.
  • *Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.
  • *If you aren’t gluten free, sub unbleached all purpose or whole wheat pastry flour for the gluten free flour blend.

 

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Chocolate Coconut Tart

Organic Coconut RecipeErin & Noah sent us this yummy Chocolate Coconut Tart recipe – may we recommend our Let’s Do…Organic® Coconut?

Chocolate Coconut Tart!

“Raw. Vegan. Gluten Free. Oh, and it’s delicious! ”

For the base…

  • 1c of oats
  • 1/2c of unsweetened shredded coconut (try Let’s Do…Organic® Coconut)
  • 1/2c of soaked, pitted dates
  • 1/2c ground flax seeds
  • 1/4c of coconut oil
  • 1tbsp of agave

Toss all of the above into your food processor for a minute or two and then press the mixture evenly onto the bottom of a round tart pan…about eight or nine inches. Place the base into the freezer while you make the next layer.

For the top…

  • 1.5c of unsweetened shredded coconut (try Let’s Do…Organic® Coconut)
  • 1c of soaked pitted dates
  • 1/2c of coconut oil
  • 1/2c of raw cacao powder
  • 1/4c of coconut flour
  • a pinch of vanilla

Process all of this in your food processor and then evenly press this mixture down on top of your base. Place it back into the freezer for about an hour and voila!

You should get about 16 – 18 pieces with this recipe.

Organic Coconut Recipe
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Natural Bouillon Cube Recipe
Mediterranean Harissa Stew with Purple Sweet Potato

Natural Bouillon Cube RecipeVegan Miam has published this great Mediterranean Harissa Stew with Purple Sweet Potato recipe using our Edward & Sons Natural Bouillon Cubes:

Mediterranean Harissa Stew with Purple Sweet Potato
Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons coconut oil, at room temperature
  • 1 medium sweet onion, peeled and minced
  • 3 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1 3-inch cinnamon stick
  • 1½ tablespoons harissa*
  • 2 tablespoons tomato paste
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 pound (or 450g) large purple sweet potatoes, peeled and cut into 1/2-inch cubes
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes, fire roasted
  • 4 cups vegan not-chick’n broth (Edward & Sons)
  • 3 to 4 bay leaves
  • ¼ teaspoon saffron threads
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 yellow red bell pepper, seeded and diced
  • 2 cups cooked Israeli cous cous, farro, orzo or freekeh

Garnish

  • Handful of Italian parsley, finely chopped
  • Finely grated lemon zest
  • Extra virgin olive oil

Preparation

  • Heat a wide, heavy skillet or Dutch oven (5½ quart) over medium heat. Melt the coconut oil in the pot. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa and tomato paste and sauté for 2 minutes longer.
  • Add the carrots, purple sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the broth and bay leaves. Bring to a simmer, and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer uncovered, for about 20 minutes. Meanwhile, cook the Israeli cous cous or grains, grate lemon rind; chop parsley.
  • Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.
  • Remove bay leaves and cinnamon stick before serving and add cous cous or your favorite grain. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil.

Notes

  • The stew is moderately spicy. For very spicy, use 2 to 2½ tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.
  • Purple Sweet Potato alternative: Any potatoes, squash, pumpkin, turnips, or cauliflower
  • Don’t like chickpeas? Use canned Cannellini, Great Northern and Navy beans if you like, but add them at the same time as the sweet potatoes & carrots and the beans will absorb the flavors of spices while cooking.


Natural Bouillon Cube RecipeClick here for printer friendly version
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Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
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Republished by EdwardandSons.com

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Organic Jackfruit Recipe
Organic Jackfruit Vegan “Pulled Pork” Sammiches with Pickled Red Onion

Organic Jackfruit RecipeKeepn It Kind has published this great  Organic Jackfruit Vegan “Pulled Pork” recipe – may we recommend our new Native Forest® Organic Young Jackfruit?

Pickled Red Onion

  • 1 large red onion, halved lengthwise and thinly sliced
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2 teaspoons fine sea salt
  • 6 whole black peppercorns (optional)

Jackfruit “Pulled Pork”

  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 3 tablespoons tomato paste
  • ¼ to 1/2 cup Sriracha
  • ¼ cup water
  • 3 tablespoons light brown sugar
  • 2 (20-ounce) cans jackfruit packed in brine (try Native Forest® Organic Young Jackfruit)
  • Salt and freshly ground black pepper
  • Hamburger buns or rolls, for serving
  • Sliced ripe Hass avocado, for serving

To make the pickled onion, put the onion in a large saucepan and add water to cover. Bring to a boil over high heat. Boil for 1 minute, then drain well. Transfer to a small bowl or a glass jar. In the same saucepan, combine the vinegar, sugar, salt, and peppercorns. Bring to a boil over high heat, then immediately remove from the heat. Pour over the onion. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Stored in the refrigerator, it will keep for 1 month.

  • To make the “pulled pork,” preheat the oven to 350°F.
  • Heat the oil in a large cast-iron or nonstick skillet over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add paprika, cumin, and mustard and sauté until the spices are toasted, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in 1/4 cup Sriracha, the water, and the brown sugar. Bring to a simmer, then lower the heat, cover, and simmer for 5 minutes. Uncover and cook, stirring occasionally, until the mixture has the consistency of barbecue sauce, about 4 minutes. Remove from the heat. Taste and add more Sriracha if desired.
  • Drain the jackfruit and rinse under cool running water to reduce the saltiness. Transfer to a large bowl and use two forks to pull the jackfruit into shreds. Add the Sriracha mixture and toss until the jackfruit is evenly coated. Transfer to a nonstick or parchment-lined rimmed baking sheet. Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, adhering to the jackfruit. Season with salt and pepper to taste.

To assemble the sandwiches, divide 
the “pulled pork” among the buns. Top with avocado slices and pickled onion. Serve immediately.

Substitute gluten-free hamburger buns, or wrap the “pulled pork” in gluten-free tortillas or large leaves of iceberg, Boston, or Bibb lettuce.

Reprinted with permission from The Veggie-Lovers Sriracha Cookbook, by Randy Clemens, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

Organic Young Jackfruit
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Purchase Native Forest® Organic Jackfruit singles at Edward & Sons store.
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Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Ginger-Cinnamon Cookies

Organic Coconut Oil Recipegastrawnomica has published this yummy Ginger-Cinnamon Cookies recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ginger-Cinnamon Cookies (cooked, low fat, vegan)

  • 1 cup gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp clove
  • 1/2 tsp ginger
  • 1/4 cup coconut oil (may we recommend our new Native Forest® Organic Coconut Oil?)
  • Water as needed
  •  Pre-heat the oven to 350°F.
  • Mix first 5 ingredients together, add the oil and mix again. Slowly, add water until you get a nice dough consistency.
  • Put some flour over a plate/table and spread your dough, shape and top with chopped pecans, bake around 20-30 min, until crispy. These have a cookie/bread consistency.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Orange Tofu

Natural Bouillon Cube RecipeVegan Mother Hubbard has published this great Orange Tofu recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I know, I know. I posted a grilled, marinated tofu recipe last week and I’m doing it again this week. It’s worth it, though. This is really delish and marinating, then grilling tofu is easy and quick. If your fire is hot, it can be cooked up in just 4-6 minutes. How great is that?”

 Grilled Orange Tofu

  • 1 cup orange juice
  • 1 cup veggie broth (may we recommend our Edward & Sons Veggie Bouillon Cubes)
  • 1/4 cup Braggs or tamari
  • 1/4 cup sliced green onions
  • 1 tbsp minced basil
  • 1 tsp chili sauce or chili paste (check ingredients carefully for fish and shellfish)
  • 1/4 tsp freshly ground black pepper
  • 1-2 lb firm or extra-firm tofu, drained and pressed

Slice the tofu into 1/4-3/8 inch pieces. Whisk all other ingredients together in a medium sized bowl. Place the tofu slices in a large, shallow dish. Pour the marinade over the tofu, cover and refrigerate for at least 2 hours and for up to 2 days.

Grill over a hot fire for several minutes on each side. A grilling basket makes this really easy, because you can flip the tofu, without it breaking apart or falling through the grill grates.

Natural Bouillon Cube Recipe
Click here for printer friendly version
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Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
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Republished by EdwardandSons.com

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