Robin Robertson's Blog, page 2

Indonesian Noodles with Tempeh

The answer is: Indonesian Noodles with Tempeh.

Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving?

This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook.

Enjoy!

Indonesian Noodles with Tempeh

Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles.

8 ounces (225 g) rice vermicelli (or use cooked spaghetti)
2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
8 ounces (225 g) braised tempeh, cut into 1/2-inch [1 cm] dice
1/3 cup (70 ml) tamari
1/2 cup (130 g) creamy natural peanut butter
2/3 cup (140 ml) low-fat unsweetened coconut milk
2 tablespoons (30 ml) fresh lemon juice
1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
1 teaspoon natural sugar
11/4 cups (295 ml) water
1 red bell pepper, seeded and chopped
6 cups (420 g) chopped bok choy
1 large carrot, shredded
1/2 cup (50 g) chopped scallions, white and green parts
3 garlic cloves
1 tablespoon (8 g) grated fresh ginger
1 cup (134 g) frozen peas, thawed
1/4 cup (35 g) chopped unsalted dry-roasted peanuts
2 tablespoons (8 g) minced fresh cilantro


Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside.
Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside.
In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside.
Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.     

The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

Plant Protein Revolution Cookbook

With the publication date of The Plant Protein Revolution Cookbook less than one week away, I want to share more of the amazing support for this book, this time by the No-Meat Athlete himself, Matt Frazier. Matt and other plant-based athletes prove that you don’t need meat and dairy to build a strong, competitive body with energy to spare.

For my new book The Protein Revolution Cookbook, Matt has this to say:

“Think protein is a problem on a plant-based diet? Think again!  The Plant Protein Revolution Cookbook makes it easy (and delicious) to get all the protein you need to fuel even an active lifestyle — without relying on fake, processed meat substitutes, and instead choosing healthy whole foods.  The first vegan cookbook I ever bought was by Robin Robertson, and I’ve been a fan ever since. This new book shows why she’s one of the best at creating healthy, easy, plant-based recipes that the whole family will love.”

– Matt Frazier, vegan ultramarathoner and author of No Meat Athlete and The No Meat Athlete Cookbook

I hope you’ll spread the word about this book to all the runners and other athletes you know.  You can pre-order a copy of The Plant-Protein Revolution Cookbook today and it will ship right out to you on August 11.

The post Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Rainbow Salad with Lemon Chia Dressing

The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon.

This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com.

Support for this book has been amazing, and I’m especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote:

“Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day.”

More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat!

Rainbow Salad with Lemon Chia Dressing

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon.

Salad

4 cups packed (120 g) baby spinach
11/2 cups (338 g) diced roasted sweet potato
2 cups (390 g) cooked brown rice or quinoa
11/2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained
1/2 cup (55 g) toasted slivered almonds or walnut pieces
1 cup (150 g) shredded red cabbage
1 large Gala or Fuji apple, cored and diced
1 ripe Hass avocado, peeled, pitted, and diced

Dressing

2 tablespoons (32 g) almond butter
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) rice vinegar
1/3 cup (70 ml) water, plus more if needed
2 teaspoons pure maple syrup
2 teaspoons ground chia seeds
Sea salt and freshly ground black pepper

Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado.

Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time.

To serve, drizzle the dressing on the salad and toss well to coat.

Makes 4 servings

The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Chickpea Lettuce and Tomato Wraps

Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years.

My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook.

Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap.

Chickpea Lettuce and Tomato Wraps

Makes 2 servings

1/2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon ground hemp seeds
1 teaspoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and ground black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1/2 teaspoon smoked paprika
1/2 teaspoon Liquid Smoke
1/4 cup minced celery
2 tablespoons minced scallions
2 large whole-grain tortillas
4 large butter lettuce leaves
1 ripe tomato, thinly sliced

In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside.

In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well.

To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve.

PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, you’ll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes.

The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Chocolate-Kissed Peanut Butter Pie

The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book!

The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein.

This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.

While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes.

Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and they’ll send you the bonus recipes.

Now about that pie….

Chocolate-Kissed Peanut Butter Pie

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon.

Crust

11/2 cups (129 g) almond flour
1/4 cup (22 g) unsweetened cocoa powder
1/4 cup (80 g) pure maple syrup
1 tablespoon (14 g) refined coconut oil, plus more as needed, melted

Filling

1 cup (175 g) vegan semi-sweet chocolate chips, melted
1 (12-ounce [340 g]) package firm silken tofu, drained
1 cup (260 g) creamy natural peanut butter
1/3 cup (106 g) pure maple syrup
1 tablespoon (5 g) unsweetened cocoa powder
2 teaspoons pure vanilla extract

Drizzle

1/2 cup (88 g) vegan dark chocolate chips
1/2 teaspoon refined coconut oil
1/4 cup (36 g) crushed unsalted dry-roasted peanuts


Line a 9-inch (23 cm) springform pan with parchment paper.
To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.

The post Chocolate-Kissed Peanut Butter Pie appeared first on Robin Robertson.

Two-Bean Nachos

In less than two months, The Plant Protein Revolution will be here!  I can’t wait for this book to come out as a response  to that perennial question “Where do you get your protein?”

To give you a sneak peek, I’m sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious.  This recipe is all that and more — with 17 grams of protein per serving.  Make the cheesy sauce in advance and the nachos will come together in minutes.

BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away!

Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and they’ll send you the bonus recipes.

Now let’s dig into some nachos….

Two-Bean Nachos

1 3/4 cups Easy Cheesy Sauce (recipe follows), kept warm
1 (12-ounce [340 g]) bag whole-grain tortilla chips
11/2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained
11/2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained
1 large ripe tomato, diced
1/2 cup (80 g) chopped red onion or scallions, white and green parts
1/4 cup (60 ml) chopped pickled jalapeños
1/4 cup (15 g) chopped fresh cilantro (optional)
2 tablespoons (14 g) hulled hemp seeds
1 ripe Hass avocado, peeled, pitted, and diced
1 tablespoon (15 ml) fresh lime juice
Sea salt

Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C).

Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes.

Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalapeños, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately.

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press.

 

Easy Cheesy Sauce

Makes 1 3/4 cups (415 ml)

This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas.

11/4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained
1/3 cup (21 g) nutritional yeast
2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons white miso paste
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon prepared yellow mustard
1/4 teaspoon ground turmeric
1 cup (235 ml) plain unsweetened plant milk, plus more as needed

Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes.  Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce.

The post Two-Bean Nachos appeared first on Robin Robertson.

The Plant Protein Revolution Cookbook

I’m very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals.

If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: “Where do you get your protein?

The short answer, of course, is “From plants!”

A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon.

THere are recipes for everything from appetizers to desserts, including:

Two Bean Nachos
Rainbow Salad with Lemon Chia Dressing
Bean and Beet Burgers
Plant-Powered Club Sandwiches
Tacos with Creamy Sriracha-Lime Slaw
Tofu Ramen Bowls
Super Shepherd’s Pie
Pasta and White Beans with Spinach-Walnut Pesto
Chickpea Piccata with Mushrooms
Indonesian Noodles with Tempeh
Super Frittata
Everything Avocado Toast with White Beans and Roasted Tomatoes
Blueberry Chia Pudding
Chocolate-Kissed Peanut Butter Pie

BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and they’ll send you the bonus recipes.

Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, “I get my protein from plants. Don’t you?”

The post The Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Vegan Mac and Cheese

Now that Quarantine Cooking has been a thing for nearly two months, there is a temptation to get into a cooking rut. Whenever my culinary mojo slows down, I page through one of my cookbooks for renewed inspiration.

Last night, Vegan Mac and Cheese was my muse.  Besides, what better comfort food is there than mac and cheese? I’ve been craving artichokes, so I decided on Bill’s Artichoke Mac and Chips.  It is named for our friend Bill who loves artichokes, mac uncheese, and our local Route 11 potato chips. I came up with this recipe that combines all three of his favorites for a special birthday dinner for him one year.

This time, to add more veggies, I also stirred in some steamed chopped spinach.  The finished dish was so good and reminded me of spinach-artichoke dip.  Here’s the recipe (minus the spinach, but if you’re using it, just add about 2 cups of well-drained chopped cooked spinach in Step #4 when combining all the ingredients.

Bill’s Artichoke Mac and Chips

This recipe is from Vegan Mac and Cheese by Robin Robertson (c) 2019, Harvard Common Press.

Sauce:

2 1/2 to 3 cups (600 to 720 ml) unsweetened almond milk
1 to 1 1/2 cups (140 to 210 g) unsalted raw cashews, soaked in hot water for 30 minutes, well drained
3/4 to 1 cup (172.5 to 230) vegan cream cheese
1/2 cup (30 g) nutritional yeast
2 tablespoons (34 g) white miso paste
1 tablespoon (16 g) tomato paste
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons Dijon mustard
11/2 teaspoons salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon ground turmeric

Pasta and Artichokes:

16 ounces (454 g) cellentani, cavatappi, or other corkscrew pasta
2 (12-ounce, or 340 g) jars marinated artichoke hearts, drained, quartered or coarsely chopped
1 tablespoon (9 g) capers
1 cup (56 g) crumbled potato chips


To make the sauce: In a high-speed blender, combine all the sauce ingredients. Purée until completely smooth. Taste and add more salt, as needed. Set aside.
Preheat the oven to 375°F (190°C). Lightly coat 9 x 13-inch (23 x 33 cm) baking dish with cooking oil spray. Set aside.
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until tender. Drain well and return it to the pot.
Add the artichokes, capers, and sauce to the pasta and gently stir to combine. Transfer the mac and cheese into the prepared baking dish.
Sprinkle the potato chip crumbs over the top, cover the baking dish with aluminum foil, and bake for 15 to 20 minutes, or until hot.

 

The post Vegan Mac and Cheese appeared first on Robin Robertson.

Spaghetti LoMein

In our small town, the most vegan-friendly food available has been the local Chinese take-out restaurant.  Sadly, they closed down during this pandemic. To satisfy our cravings, I’ve included a few stir-fries in my menu rotation.  One of our favorites is Spaghetti Lo Mein.  (I make it with spaghetti because most traditional lo mein noodles contain egg and are therefore not vegan.)

This recipe is quite versatile.  Use fresh veggies if you’ve got them, but frozen veggies work quite well too. The last time I made them I used frozen bell pepper strips and substituted sliced zucchini for the mushrooms.  Use what you’ve got! Here’s the recipe from my quarantine-friendly cookbook, Cook the Pantry:

Spaghetti Lo-Mein

If you are using leftover cooked pasta, steam the broccoli for 3 to 5 minutes. If you don’t have fresh vegetables on hand for this recipe, substitute frozen stir-fry vegetables, cooked according to package directions. This recipe is from Cook the Pantry by Robin Robertson © 2015, published by Vegan Heritage Press. Photo by Annie Oliverio.

  8 ounces spaghetti noodles
2 cups broccoli florets
2 tablespoons tamari or other soy sauce
3 tablespoons cup hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon sriracha (optional)
1/4 cup water
2 tablespoons dry sherry (optional)
1 tablespoon neutral-tasting oil such as grapeseed oil
3 cloves garlic, minced
1 red bell pepper, cut into strips
2 cups sliced mushrooms
1 carrot, shredded
1/3 cup sliced scallions
2 teaspoons grated fresh ginger
1 cup reconstituted Soy Curls  or diced extra-firm tofu or seitan (optional)

Cook the spaghetti in a large pot of boiling salted water until just tender.  About 3 to 5 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and set aside.

While the pasta is cooking, combine the tamari, hoisin, sesame oil, and sriracha, if using.  Add the water and sherry, if using. Mix well and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, bell pepper, mushrooms, carrot, scallions, and ginger. Cook, stirring frequently, until tender, about 3 minutes.  Add the Soy Curls, if using and stir to combine.  Stir in the reserved noodles and the sauce mixture, and gently toss to combine until heated through.  Taste and adjust the seasonings, if needed. Serve hot.

Makes 4 servings

The post Spaghetti LoMein appeared first on Robin Robertson.

Singapore Mei Fun

Quarantine cooking can be fun — as in mei fun!  Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on the side.

Singapore mei fun, on the other hand, is distinctive for its addition of curry powder. It usually features a number of vegetables, and some type of protein food — my version calls for tofu, but you can substitute seitan, tempeh, or soy curls.

If rice vermicelli noodles are unavailable, you can make this with angel hair pasta instead (cooked al dente before adding to the skillet). Also feel free to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example). The seasoning can also be adjusted to your taste, add more red pepper flakes (or a drizzle of Sriracha) for more heat, or use more or less curry powder.

Here is the recipe for Singapore Mei Fun.  Since I.m limiting my trips to the supermarket, I was out of bell pepper, snow peas, broccoli, and cilantro, so I just used cabbage, carrots, and frozen green peas – and it was still super-delicious.  Use what you got!  This is what my quarantine version looked like last night:

This recipe is from my most beautiful cookbook, Vegan Without Borders.  If you don’t have this book, now is a great time to get it — it’s like taking a culinary tour around the world, right in your own home!

Singapore Mei Fun

8 ounces rice vermicelli (mei fun noodles)
4 teaspoons vegetable oil, divided
8 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
1/4 cup soy sauce, divided
1 to 2 tablespoons good-quality Madras curry powder (I used 2 tablespoons  S&B curry powder blended with water)
1 medium-size yellow onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and cut into thin matchstick strips (or shredded cabbage)
1 carrot, coarsely shredded
2 ounces snow peas, trimmed and cut into 1-inch pieces (or frozen green pea)
1 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes (omit if you don’t want it spicy)
1 cup vegetable broth
2 cups small broccoli florets, lightly steamed (or steamed green beans cut into 1-inch pieces)
2 tablespoons chopped fresh cilantro (optional)

Soak the rice noodles according to the package directions until softened. Drain well and set aside.

Heat 2 teaspoons of the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until nicely browned, adding 2 tablespoons of the soy sauce and a sprinkling of curry powder while cooking. Remove from the skillet and set aside on a plate.

Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant.

Add the remaining 2 tablespoons of soy sauce, along with the sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat.

Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with cilantro. Serves 4

Recipe is from Vegan Without Borders (c) 2014 by Robin Robertson

The post Singapore Mei Fun appeared first on Robin Robertson.