Ginger Baked Tofu

Makes 12 pieces, serves 4-5


1 block medium firm tofu (14 ounces)

2-2 1/2 tablespoons tamari
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/4 cup water
Scallions for garnish


  1. Slice tofu into 12 pieces, divide into quarters, then divide each quarter into 3 slices. Arrange slices in a single layer on a plate lined with paper towels for at least 15 minutes to get rid of excess water.
  2. Heat oven to 375 F.
  3. Make marinade by combining tamari, toasted sesame oil, rice vinegar, fresh ginger, garlic, and water.
  4. Place tofu slices on an 8” x 6” oven dish, then pour the marinade over.
  5. Marinate for 10 minutes. Bake for 15 – 20 minutes, then flip tofu slices, bake another 10 – 15 minutes until golden.
  6. Serve with chopped scallions on top.

Savory Kidney Beans

Serves 4-6


1 cup dry kidney beans or 2 cups canned beans*
2 ½ cups water
2 inch piece of kombu
1 T sesame or olive oil
1 cup diced onions
½ cup diced carrots
¼ teaspoon sea salt
1 T shoyu or tamari


  1. If you are using dry beans, soak them overnight with 3 cups water.
  2. Drain the soaking water. Place the beans, water and kombu in the pressure cooker.
  3. Bring to a boil, skimming off any foam that arises.
  4. Place lid, secure it, and bring up to pressure.
  5. Turn flame to low and cook for 30 – 40 minutes until beans become tender.
  6. Remove from heat and allow pressure to come down naturally.
  7. In the meantime, heat oil in a large skillet over medium heat.
  8. Add onions and sauté until soft, approximately 2-3 minutes.
  9. Add carrots and sauté for 2 minutes.
  10. Drain kidney beans, reserving cooking water.
  11. Add kidney beans to the sautéed vegetables and ½ cup of the water the beans were cooked in (or tap or spring water if using canned beans).
  12. Bring to a boil, cover and simmer for 20 minutes, stirring occasionally. You may need to add more water if beans start to dry out.
  13. Add sea salt and shoyu or tamari, cover and simmer for 10 minutes.

* If using 2 cups canned kidney beans- drain the beans from the can, rinse them well, then add the beans to the sautéed
vegetables (step 11).

Mung bean patties

Mung Bean Patties

Makes 6-8 patties


1 cup mung beans
3 cups water
1 inch piece kombu
½ sheet nori, torn into small pieces
1 small onion, diced
pinch of sea salt
2 small or one medium carrot, minced
¼ cup finely chopped parsley
¼ cup diced black olives
2-3 T safflower or grapeseed oil for frying the patties
½ t umeboshi paste


  1. Rinse the mung beans and place in a pot with the water, kombu, nori, onion and a pinch of sea salt.
  2. Cover and bring to a boil over medium heat.
  3. Lower heat and simmer for 1 hour.
  4. Let cool 30 minutes in the refrigerator or ideally overnight.
  5. Mix in carrots, olives, umeboshi paste and parsley and form into patties.
  6. Heat oil in a skillet.
  7. Fry 3-4 minutes on each side until brown.
FullSizeRender (6).jpg

Easy Red Lentils

Serves 4

Prep time:

5 minutes

Cooking time:

30 minutes


1 ½ cup red lentils
3 ¾ cup water
1 cup diced onions
2 t olive oil
¼ t sea salt


  1. Rinse and drain the red lentils and set aside.
  2. Place the olive oil in a pot and sauté the onions until clear.
  3. Add the lentils to the pot, then the water and salt.
  4. Bring to a boil over medium heat.
  5. Give the beans a gentle stir, then cover and then simmer for 25 minutes. You may need to stir occasionally so the beans do not stick to the bottom of the pot.
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.