Also called alaria and resembling pappardelle pasta noodles when rehydrated, lightly vegetal wakame is what you’re most likely to finding floating in miso soup, but it can also be the starring green in a riff on pesto. Slather the seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls, grilled steak, or cooked fish.
Place any extras in glass jar, cover with thin layer of oil, and store in fridge for up to 2 weeks.
In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.
Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp (1 mL) cayenne. Blend until wakame is broken down into small pieces. Add 3 Tbsp (45 mL) grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp (30 mL) water to container and blend until a pasty mixture forms.
Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces. Season each piece of tofu with salt, 1/4 tsp (1 mL) cayenne, and black pepper.
In skillet, heat remaining 1 Tbsp (15 mL) oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Donu2019t crowd pan; cook in batches if necessary. Flip, and heat until golden on other side, adding more oil to pan if needed.
Spread pesto on 2 pieces of tofu and top with remaining tofu.
This recipe is part of the The Marine Green collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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