This is an Asian-style noodle salad — with tofu so good that it has been known to convert a non-tofu-eater into a tofu lover.
This recipe is based on a recipe from The Horn of the Moon Cookbook by Ginny Callan. It has some of the most addictively delicious tofu I’ve ever eaten. The tofu from this recipe is excellent used as an ingredient in other recipes too.
Two of my kids specially ask for this recipe as their very favorite dinner.
I usually double this recipe when I cook it, for leftovers.
Oriental Salad - A pasta dish that may convert a tofu-hater into a tofu lover
Author: Valerie Mates
Recipe type: Dinner
Cuisine: Vaguely Asian
- 3/4 cup canola oil
- 1/4 cup cider vinegar
- 1 1/2 tablespoons tamari (good soy sauce San-J has gluten-free options)
- 1 pound of extra-firm tofu, cut into 1/2 inch cubes
- 1 teaspoon minced fresh ginger root
- 1 tablespoon oil
- 1 tablespoon tamari
- 12 ounces pasta (I like Field Day Organic Brown Rice Spaghetti)
- 2 tablespoons sesame oil (the brown “toasted” kind) (do not substitute any other oil)
- 2 tablespoons fresh lemon juice (approximately 1/2 lemon)
- 6 scallions, chopped (optional)
- 1 cup snow peas, sliced in half on an angle, or two stalks of celery, sliced
- 1/4 cup minced fresh parsley, or 1/8 to 1/4 cup of dried parsley
- 1 red bell pepper, sliced
- 2 tablespoons sesame seeds
- Cut the tofu into half-inch cubes. Place it in a watertight container with a lid that fits well. Add the marinade ingredients. Put the lid on the container. Gently turn it over, to mix the marinade with the tofu, then turn it right-side up again. Let it sit for a few minutes while you start the pasta, occasionally turning the container over to mix the marinade with the tofu (but leave the container standing right-side-up to prevent leaks).
- Start heating water to boil for the pasta.
- Use a slotted spoon to remove the tofu from the container and put it into a nonstick frying pan on the stove. Heat the tofu along with the ginger, stirring regularly to brown the different sides of the tofu. When the tofu is brown and crispy, pour 1 tablespoon of tamari over it and stir for 1 minute more.
- Cook the noodles in boiling water as directed on the package.
- Meanwhile, chop the vegetables and put them into a big serving bowl. Juice the lemon and set aside the lemon juice.
- When the pasta is cooked, drain it and add it to the bowl. Immediately stir in the sesame oil and lemon juice. Toss well and serve.
- Everything else tends to burrow beneath the noodles, so when you serve this you should dig down in the bowl to get some of everything.
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
This recipe is loosely based on the version in a long-ago edition of the Betty Crocker cookbook.
I add lots of veggies to potato salad each time I cook it, so it is never exactly the same food twice. Some nice items to add are herbs and spices, chopped vegetables (raw or cooked), cashews, and veggie dogs. You can also vary your varieties of potatoes — Yukon Gold or Yellow Finns are great!
This potato salad can be served cold or warm. I like it better warm! The original Betty Crocker recipe says to chill potato salad for 2 hours before serving, but I usually serve it as soon as all the ingredients are mixed together. It makes a good winter dinner that way. Though it’s lovely served warm in the summertime, too.
Last night when I cooked this, my twelve-year-old daughter, Kendra, said, “Mom, I really like that you are doing this blog. You are making all of my favorite dinners, like potato salad.” Yum!
Potato Salad Deluxe
Author: Valerie Mates
Recipe type: Dinner
- 3 eggs
- 2-3 pounds potatoes (about 8-10 medium potatoes -- Yukon Gold are great here)
- 1 batch Beannaise - a quick homemade mayo replacer, or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise
- 1 medium stalk celery, chopped (about 1/2 cup)
- 1-2 red bell peppers, chopped
- Optional: 1 cup cashews
- Optional: cut-up tofu dogs
- Optional: quartered artichoke hearts
- Optional: asparagus cut into 1 inch pieces
- Optional: olive slices
- Optional: cabbage, chopped small (uncooked is fine)
- Optional: spinach
- Optional: summer squash / zucchini
- Optional: spices, herbs, fresh parsley, dill weed!
- Optional: chopped pickles
- Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
- While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
- While the potatoes are boiling, make the beannaise.
- Put all of the ingredients into a big bowl. Stir thoroughly.
- Serve right away, or chill it for several hours before serving.
This quick vegan recipe has creamy cashew sauce (or choose the nut-free variation that replaces the cashews with tofu), with spinach and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.
Umeboshi paste is made of pickled umeboshi plums — though it does not taste at all like pickles. It is salty and sweet and creamy, making the recipe’s sauce a little addictive.
If you can’t find umeboshi paste, you can replace it with 1 teaspoon of sea salt. That works okay and comes out tasting lovely, but if you can possibly use umeboshi paste, this recipe is much yummier for it.
I originally made this recipe with the kind of pasta that looks a little bit like a telephone cord. That’s how the recipe got the name Umeboshi Calling.
Nut-free version: Replace the cashews with 10 ounces of tofu, and reduce the water to 1/2 cup.
Variation: You can add 1-2 cups of your favorite protein source, such as Butler soy curls (rehydrated before adding!), seitan (note that seitan is not gluten-free), baked tofu, etc.
Tip: If you anticipate leftovers, you may wish to keep the sauce and the pasta separate, so that you can store them separately, so that the pasta doesn’t absorb all the liquid from the sauce in the refrigerator.
Umeboshi Calling - a quick pasta dinner with creamy cashew sauce
Author: Valerie Mates
Recipe type: main dish
- 1 pound pasta, preferably something curly such as Field Day Organic Brown Rice Fusilli
- 1 package frozen spinach (anything from 10 to 16 ounces is OK)
- 1 cup raw cashews
- 1 cup water
- 2 1/2 tablespoons umeboshi paste
- 1-2 bell peppers (any color is OK; red is especially good in this)
- Cook pasta according to package directions.
- Defrost spinach, but don’t drain it.
- Blend cashews, water, and umeboshi paste in a blender or food processor for several minutes, until it thickens and starts to look about the consistency of sour cream. Make sure you blend the mixture for long enough that it is really smooth.
- Chop the bell pepper.
- Mix everything together.
- Stir, but don't worry if the spinach stays somewhat clumpy.
- Serve. Yum!