This tofu dish was so easy and once I threw it together, I had my doubts as to whether or not it would really have any flavor. The ingredient list was short and the method was extremely easy and fast. The result? WOW!! It was soooo yummy! My hubby loved it and my 2yr old gobbled it down. Truth be told, there were no leftovers! As we near our 1yr anniversary of going vegan, it is so funny to look at our plates now and contrast them to what they looked like a year ago! My husband is still amazed that he enjoys tofu so much and said last night "I can't believe we eat tofu!" I used Central Soy Smoked Tofu in this - perfection! Such a refreshing dish. I made a few changes to recipe - it called for scallions which I didn't have so I used dried onion flakes; it called for cayenne but I used smoked paprika so my kiddos could eat it; and it called for red peppers which my family doesn't like so I left those out. 
Chili Lime Corn with Smoked Tofu (adapted from 500 Vegan Recipes)
1 lb corn (frozen, canned, or fresh)
6 oz extra firm smoked tofu, cut into small cubes
1 fresh lime, thinly sliced
1 T minced dried onions
2 T lime juice
2 T oil
1 t smoked paprika
Tempeh is one of those proteins that I have been on the fence about. I have tried it several ways and though a couple of them have been ok, I haven't been crazy about tempeh. I have recently found so many recipe that look good that use tempeh so I decided to give these fermented beans a try again. Glad that I did! This Tempeh Larb (I know, doesnt' sound appetizing!)was really good. Perfect fare for a hot summer day. The recipe actually calls for iceberg lettuce leaves to make wraps but I got a free bag of iceberg salad so I made this into a salad instead. It was cool, refreshing, another perfect summer meal. I must say, the tempeh was delicious. It was so nutty and yummy. Needless to say, I think tempeh might just find a little more space on our menu!Tempeh Larb
2 8oz packages of tempeh
2 t minced fresh ginger
¼ cup canola or peanut oil
16 iceberg lettuce leaves
Larb Sauce
½ cup fresh lime juice
3 T soy sauce
1 ½ t sugar
1 onion, sliced
½ cup cilantro chopped
½ t red pepper flakes
2 t minced fresh ginger
Larb: Steam tempeh for 20 min in steamer. Cool and cut into quarters. Pulse tempeh in food processor and pulse until crumbly. Add ginger and pulse. Heat oil in skillet. Add tempeh and cook 8-10 min or until brown and dry.
Larb Sauce: Combine lime juice, soy sauce, and sugar. Add tempeh, onion, cilantro, pepper flakes, ginger and toss to combine. Fill each lettuce leaf with tempeh.
This recipe just looked so yummy. And, in fact, it was incredibly yummy. Of course most gratins are covered with dairy-laden sauces and cheese - this one was so yummy, sweet and had a melt-in-your-mouth component that was delightful. I have several recipes using leeks on my menu but I only bought one bunch, so I used 1 leek and 1 vidalia onion in this - just added to the sweet goodness of the dish.
Baked Leek and Sweet Potato Gratin (adapted from Everything Vegan)
1 ½ T olive oil, divided
2 medium leeks, white and pale green parts only, washed and sliced
3minced cloves garlic
3T fresh rosemary
2 medium sweet potatoes, peeled and sliced
1/3 cup veg broth
3 T breadcrumbs
Preheat oven to 450. Heat 1T oil in skillet. Add leeks, garlic and 1 ½ T rosemary. Saute until softened. Season with salt and pepper. Arrange 1/3 of sweet potato in 10in round dish coated with cooking spray. Spread half of leek mixture on top. Arrange another 1/3 sweet potato and top with remaining leeks. Follow with remaining sweet potatoes. Drizzle broth over dish. Cover with foil and bake 35 min. Stir together breadcrumbs, remaining oil and rosemary. Remove foil. Sprinkle with breadcrumbs. Bake uncovered 15 min more or until browned.
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