Tag Archives: tofu

Sacred Chow

Located in the West Village, Sacred Chow offers vegan cuisine, that satisfies the guilty yearning that vegans have for meat. Sacred Chow has a small dining area with romantic lighting. The setting is perfect for any date, my only complaint would be that the space is a little cramped and to find a seat could be difficult later in the night.

 

The menu consists of items that have meat substitutes. A glossary and key can be found on the second page, indicating NS as no soy, and can also defining meat substitutes such as seitan.

 

For drinks, tea, coffee and water were offered. I ordered a Greek Salad, which contained almond feta cheese. I’m a big fan of good salads, and while Sacred Chow’s Greek salad served a substantial amount of food and was extremely filling, the salad was not tossed. The salad was equivocal to a Chipotle burrito that has not been rolled correctly and can contain only one ingredient in one bite. So while a salad is always great to have, I wouldn’t suggest ordering one here.

 

Even though the salad was subpar, other dishes were satisfying and delicious. “The power bowl”, which contains one’s choice of collard greens/broccoli, brown rice, and one tapa,  is great for those nights when one needs a guilt-free food binge. The tapa I ordered to go with my power bowl, was “Mama’s Soy Meatballs”. If one wants to have satisfy his/her craving for meat, the soy meatballs are a must. The flavor was great, and it had by far the best tomato sauce I’ve ever had. By the end of this entree my stomach was bursting. It’s too good to not eat all of it.

 

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Mama’s Soy Meatballs on top of the white rice and broccoli.

 

Sacred Chow has the options of ordering tapas (either one for eight dollars, or three for nineteen). The green tapas, the soy meatballs, and the Indonesian tempeh worked well together. The soy meatballs had the same great flavor. The green tapas were filling and one has the option of ordering them with dressing. We chose to get them without dressing, and what we found that the seasoning on its own was great and we preferred to taste the vegetables with their true flavors. The Indonesian tempeh, is served with Russian dressing and warm sauerkraut. It had the similar satisfaction as eating chickpea fries (from Peacefood Cafe), which were great.

 

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the green veggies, the soy meatballs and the tempeh

 

My friend, who is not vegan, ordered the “Roasted Black Olive Seitan Panini”. He said that it was extremely filling, and overall a satisfactory meal. Dining out with non-vegans usually entails finding something on the menu that can be quickly altered to be vegan (i.e. asking for cheese to be removed, removing meat from entrees, etc.), and it is often hard to find vegan restaurants that satisfy non-vegans. Therefore I highly recommend Sacred Chow since the all of the food here (besides the salad) has great flavor that can appeal to anyone.

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Voracious Vegan: Tofu 101: Three Recipes to Get You Started

Tofu has a bad rap for being a flavorless, almost alien-like vegetarian food–but it’s so much more! Tofu, also known as bean curd when used in Chinese cuisine, is made from soy milk that is fermented and pressed into small, white cubes that come in a variety of textures–extra firm, firm, soft, and silken. Tofu isn’t overly processed, but always try to buy non-GMO and organic (pro-tip: you can easily find it at Trader Joe’s)! Because it doesn’t have much of a flavor on its own, it is often marinated or sautéed with a variety of spices. Tofu can seem pretty intimidating at first, but it’s so versatile and easy to make once you learn how. Here are three of my favorite tofu recipes to get you going! Once you get the hang of it, try testing our your own recipe with different spices and seasonings.

1. Basic Baked Tofu (4 servings)

This is the tofu I grew up with. Simple, savory, and not too much prep. If you’re a newbie to tofu, this is your starting point. Ingredients: 1 block extra firm tofu, 2 tbsp Tamari or soy sauce of choice, juice of 1 lemon, 1 tsp sage, and 2 cups water

Directions: Set oven to “broil.” Slice tofu into rectangles, approximately 1/4 inch each. Lay out slices on a baking sheet and place in oven for 10 minutes, until tofu browns. Flip each piece and broil for another 10 minutes. In a Tupperware container (or a tall plastic container from takeout), combine lemon juice, Tamari, and sage. Place tofu slices, stacked, in the container and pour 2 cups of water over them. They should be completely submerged. Marinate for 1 hour. Set oven to 350 degrees and bake tofu for 5 minutes, until warm. Serve.

2. Scrambled Tofu with Spinach and Mushrooms (1 big serving or 2 moderate servings)

Having trouble giving up your morning eggs? This breakfast tofu will make you forget all about them. Silken tofu gives these faux huevos a soft texture and turmeric gives them the yellow coloring that may just make you forget that what you’re eating is completely vegan.Ingredients: oil of choice (I went for grapeseed), 1 package silken tofu, 2 handfuls spinach, 1 cup chopped mushrooms, 1/4 tsp turmeric, sprinkle himalayan salt, sprinkle nutritional yeast, pepper

Directions: Heat oil in a pan, letting it spread out evenly. Chop mushrooms and sauté until tender, about 3-4 minutes. Gently crumble the tofu into large chunks. You don’t want them to be too small, because they will break apart further as you cook them. Add tofu to pan, stirring occasionally. Add spices and nutritional yeast. Once becomes a bit more composed (think scrambled egg texture), add the spinach. Allow the spinach to wilt, stirring frequently. Serve.

3. Maple-Cider Seared Tofu (serves 4)

This tofu is my most recent soy creation. Using seasonal maple syrup and farmers’ market apple cider, I whipped up this delightfully autumnal protein source.Ingredients: 1 block firm or extra firm tofu, oil of choice, 1/4 cup apple cider, 2 tbsp maple syrup, 2 tsp apple cider vinegar, 1 tsp Tamari or soy sauce of choice, 1/8 tsp ginger,

Directions: Press your tofu for at least 30 minutes or longer to get as much water out as possible. Heat oil in a skillet. Slice tofu into rectangles that are about 1/4 inch thick. Place slices (as many that fit) in the pan and allow to brown, flipping so that each side is browned. Apple cider, maple syrup, apple cider vinegar, Tamari, and ginger. Once all slices of tofu are seared, add them back to the pan and pour the cider mixture over them. Allow the mixture to bubble and flip the slices a few times to ensure they are wholly covered. Repeat with all the slices and serve.

Try out these recipes and you’ll be a tofu expert in no time!