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Vegan Recipe – Sriracha Tofu Wraps

I recently found myself wanting to cook with tofu again, since I had done so little of it in the past.  I also wanted to try making something with Sriracha sauce.  I came up with Sriracha Tofu Wraps.

Sriracha Tofu Wrap | A Vegan in Progress

It was relatively easy to make.  First, I started with preparing the tofu much like I did in my Tofu Vindaloo with Cauliflower Rice post.  For the sake of ease, I will post it again here.

Directions

1.  Ahead of time, maybe in the morning (or at least an hour ahead) press the tofu.  You can use any technique you like, but I placed a towel on a plate, then paper towels on top of that, sandwiched the tofu between more paper towels, then another plate, and stacked cans of beans on top.

2.  Cut the tofu into the strips.

3.  Marinated the tofu using Liquid Smoke and a little bit of Tamari sauce (like a soy sauce, without the salty flavor).  I let it marinate for about 30 minutes, but I’m sure it would only improve if it sat longer.

4.  Next, I tried a great tip that I found at delish.com, I tossed the marinated tofu strips with about 1/2 a cup of cornstarch before pan frying it.  It helps create a crispy outer coating.  Pan fry the tofu until all the sides turn a golden brown.

Sriracha Tofu | A Vegan in Progress

Spread any kind of hummus on a tortilla, add the Sriracha, and roll up.  This is the lazy version, but I bet the recipe would be even better with some greens.

Sriracha Tofu Wrap | A Vegan in Progress

Vegan Recipe – Soy Chorizo Skillet

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I realize that have been sorely behind on my posts of vegan recipes that I have tried.  I haven’t had much time or need to cook recently, but here’s a simple recipe that I adapted from my husband’s breakfast skillet recipe.

Vegan Recipe of the Week – Soy Chorizo Skillet | A Vegan in Progress

Action shot – you can see the steam coming off of it!

Funny enough, he’s the Mexican one, but I like things a lot spicier than he does.  I would say that this recipe comes out to medium spiciness.  If you like medium strength salsa, you will probably like it.  Feel free to adjust it to your tastes.

Soy Chorizo Skillet | A Vegan in Progress

INGREDIENTS:

  • 2 russet potatoes
  • Olive oil – enough to coat the bottom of the pan
  • About 1/3 of a bell pepper, chopped
  • 2 handfuls of baby spinach (I only used one, but it shrinks a lot, so a second handful would have been good)
  • About 1/3 of a package of soy chorizo (a textured vegetable protein with Mexican spices)
  • 1/4 cup of chunky salsa (I used Trader Joe’s chunky salsa)
  • A sprinkling of Chef Merito Chicken Seasoning, which is actually vegan (I purchase this at the local Vallarta Supermarket, found only in California, but any Mexican market would likely have it)

DIRECTIONS:

  1. Add oil to the pan and let it heat up while you peel and cube the potatoes.
  2. Add potatoes to the pan and stir.
  3. Sprinkle Chicken Seasoning over potatoes, stir them so that all potatoes get a golden tint.  You don’t want more than that because the seasoning is pretty salty.
  4. Add chopped bell pepper.
  5. Toss spinach in skillet and stir.
  6. Taste-test a piece of potato.  If it is soft, mix in the chorizo and salsa, if it is still firm, let it cook a while longer.
  7. Wait for chorizo and salsa to warm up to the temperature of the potatoes, then serve.

This makes a delicious, slightly spicy breakfast that is great in a bowl with a glass of orange juice.  I would imagine that it would also be great wrapped in a tortilla.

The Vegan Joint, Woodland Hills – Post 2

I have already talked about The Vegan Joint, but I thought that I could do multiple reviews of restaurants as I make subsequent visits.  Click here to see previous posts about The Vegan Joint.

This place is really close to home and the price is right, so when we are thinking fast food, this is often where we go.

This time we shared the Fresh Spring Roll with Peanut Sauce, which was pretty good.  I guess I just like them crispy.

The Vegan Joint - Fresh Spring Roll | A Vegan in Progress

Fresh Spring Roll

On a visit a while back, I ordered the Garlic Chicken Wrap because I love me some garlic soy chicken.  It was basically like the burger, but in a wrap.  It includes grilled garlic chicken, avocado, lettuce, tomato, and alfalfa sprouts.

The Vegan Joint - Garlic Chicken Wrap | A Vegan in Progress

Garlic Chicken Wrap

On a more recent visit, I got the Tofu Cashew Nuts dish, but substituted soy chicken instead of tofu.  It was super tasty and right up there with the quality Garlic Chicken Burger.  Please excuse the extreme close up… I had eaten about half of it and the plate wasn’t pretty.

The Vegan Joint - Soy Chicken and Cashew Nuts | A Vegan in Progress

Soy Chicken and Cashew Nuts

Eric ordered the Beef Burger which is grilled soy beef, garlic, and cilantro sauce on a wheat bun.  He said it was good, but he didn’t like it as much as the soy chicken.

The Vegan Joint - Beef Burger | A Vegan in Progress

Beef Burger

As always, we shared the garlic fries because they are freaking amazing.

The Vegan Joint - Yummy, yummy garlic fries! | A Vegan in Progress

Yummy, yummy garlic fries!