Tofu Steak with Miso and Ginger*

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Tofu Steak with Miso and Ginger*

This ginger-rich recipe turns ordinary tofu steaks from uninspiring into something you will crave.

  • Yield: 2-3 Servings 1x

Ingredients

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  • 114 oz block extra firm tofu
  • 1 tbsp Miso Master Organic Chickpea Miso  
  • 6 tbsp warm water
  • 3 tbsp finely grated ginger
  • 12 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 1/2 tbsp scallions, sliced thinly

Instructions

  1. Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
  2. In a small bowl, mix together miso, water, and ginger.
  3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
  4. Pour miso mixture over and between tofu slices and cook until sizzling.
  5. Just before serving, garnish with scallions and sesame seeds.

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Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow White Miso and seasonings for the “Ricotta” cheese.

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Cuisine: Italian

Ingredients

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Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

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Miso Black Bean Soup

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Miso Black Bean Soup

The addition of our soy-free Miso Master Organic Chickpea Miso to this Miso Black Bean Soup makes this soup super tasty and good for you!

  • Author: great eastern sun
  • Yield: 6-8 Servings 1x
  • Category: Soup

Ingredients

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  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 5 cups canned black beans
  • 3 cups whole kernel corn
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped green bell pepper
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/3 cup Miso Master Organic Chickpea Miso
  • 3 cups water

Instructions

  1. Sauté onions and garlic in olive oil until tender. Add beans, corn, peppers, and spices. Stir and cook over medium heat for 10 minutes.
  2. Dissolve miso in water and add to beans.
  3. Heat thoroughly but do not boil, as this kills the live enzymes in the miso.

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Marvelous Miso Hummus

Marvelous Miso Hummus with Miso Master Organic Chickpea Miso

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Marvelous Miso Hummus

Yummy spread for pita bread, crackers, or veggies, or a delicious sandwich spread!

  • Author: great eastern sun
  • Yield: 2-4 Servings 1x
  • Category: Dip

Ingredients

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Instructions

Blend all ingredients in a food processor or blender.

Notes

Serve as a dip, a tasty spread for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.

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