SMOKED TOFU WITH MUSHROOMS IN A RED WINE-CREAM SAUCE AND HERB RICE

Ingredients:

• 1 block of smoked mushroom-tofu, cut into cubes
• about 100ml red wine (i had an italian merlot)
• 300g- 400g small brown champignons
• 1 pck of vegan cuisine
• 1 onion, chopped
• rice
• fresh herbs, like parsley, basil, chive... 
• vegetable stock

1. Heat some oil in a pot and add the onion. Sauté for about 2 minutes. Add rice and sauté for another 2-3 minutes.
2. If you had 1-2 cups of rice, add twice the amount of vegetable stock. Let it cook until the rice is done.
3. Add chopped fresh herbs and season with salt (if needed)
4. Heat some oil in a large frying pan. Add tofu cubes and fry until golden brown. Take them out of the pan and set aside.
5. In the same pan sauté onion and mushrooms. Season with salt and pepper.
6. Add tofu cubes and pour in the red wine. Fry until the redwine is reduced.
7. Add soy cuisine and fresh chopped parsley and season with salt and pepper.
8. Serve with the herb rice and fresh salad.  

FRIED ASPARAGUS WITH MANGO CREAM TO POTATOES AND CRISPY TOFU

Ingredients:

• fresh asparagus
• 1 ripe mango, peeled and cut into pieces
• soy yogurt
• salt, pepper, chili-flakes to taste

• potatoes, peeled

• 1 package firm tofu
• 1/2 cup flour
• unsweetened cornflakes (gluten-free if needed)
• fresh lemon juice
• 1 cup nutritional yeast
• 1 tsp lemon pepper
• 1,5 tsp salt
• about 1/3 cup water 
• 1 tbsp mustard
• fresh basil, chopped

1. Give the mango to food processor and puree it. Add some soy yogurt to it and mix well. You shoul find your own amount of soy yogurt, cause it depends on how much you like the mango flavour. Season with salt and chili-flakes and put it in the refrigerator.
2. Heat some salted water in a big pot and cook potatoes until soft. 
3. Cut tofu into 1cm thick slices. Rub in with lemon juice and season with salt and lemonpepper. (both sides) Set aside. 
4. Take the cornflakes and grind them into fine crumble. I took the mortar, but it should also work with a food processor. Fill the crumble on a plate and the flour on a seperate plate and set aside
5. In another plate mix together the nutritional yeast, pepper, salt, water, mustard and fresh basil. Be carefully when adding the water. The mixture should be thick and sticky, not too liquid. 
6. Now take the tofu and turn every side into flour then the yeast-mixture and then crumbs (like a schnitzel)
7. Heat some oil in a big pan and fry the tofu until golden brown and crispy. Place them on a kitchen paper.
8. While frying the tofu add oil in medium heat pan and fry the asparagus. Season with salt, pepper and some chili-flakes.
9. Serve potatoes and tofu with the asparagus and the cold mango cream!

TOFU-SANDWICH



Ingredients for the marinated tofu

• 1/2 cup shoyu
• 1/8 cup rice wine vinegar
• 1/2 tsp ginger-paste
• 1/4 - 1/2 tsp garlic paste
• 1 small onion, chopped
• 1 tsp brown sugar
• 200g tofu 

1. Cut tofu into the form you like.
2. In a tupperware box or a zip bag mix together the shoyu, rice wine vinegar, ginger- & garlic paste and brown sugar. Add the onions and put the tofu into the box. The tofu should be covered with the marinade. If not, you can add some water. Put the box into the refrigerator and let it rest over night or at least 8 hours.
3. Add oil in a medium heat frying pan and saute the tofu until golden brown.

Ingredients for the sandwich

• Sandwich-toast
• vegan cheese ( i had Willmersburger Pizzaschmelz)
• ketchup
• tomato (slices)
• cucumber (slices)
• salad

1. Spread 1 slice of toast with ketchup. On the other slice of toast put some vegan cheese.
2. Add tofu, then tomato and cucumber slices and the salad. Top with the second piece of toast, ketchup side down.
3. You can put the sandwich onto a "panini grill" and toast it until it´s golden brown!!!
4. You can also add avocado or any other ingredients you like!!! Delicious snack!!! I swear! =)