Spicy Garlic Toss

4/1/2022 Update/Revision/Note:  Matt and I couldn't find our recipe card for Spicy Garlic Toss on Wednesday night.  We wanted to whip up some Spicy Garlic Tofu for dinner.  I went through the recipe box three times and still never found it.  Fortunately, my blog acts as a back up and record of so many facets of our life and I was able to pull up the recipe here.  Even without a recipe card to compare against I could tell that I've changed it a tad since sharing it back in 2011 though.  Less oil, different herbs.  I've revised it below as such and am re-publishing. 



Last night I made one of my favorite sauces of all time, Spicy Garlic Toss.  It is based on a recipe from a cookbook, How it All Vegan, which I just scored for $1.50 this past weekend at Goodwill.  Long, long ago I checked out the cookbook from the library and copied down some recipes to experiment with.   This was one of those recipes that truly passed the test.  Of course, I can't get enough garlic so...  In any case I am glad to actually own the cookbook as I will undoubtedly continue to find recipes I missed all those years ago.
Spicy Garlic Toss Tofu with potatoes and asparagus.

Spicy Garlic Toss
8-12 cloves garlic, minced or crushed
2 tbsp olive oil
1/3 cup water
3 tsp soy sauce
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried pepper
1/2 tsp salt
big dash of cayenne pepper

In a small saucepan, sauté the garlic in oil on medium-low heat until garlic is translucent. Be careful not to burn. Add remaining ingredients.  Simmer for 8-15 minutes. Toss with cooked veggies, beans, tofu, pasta, rice, etc.  Feel free to play around with the herbs and level of spiciness as well (as if you need my permission!).

Last night I let the sauce simmer with chickpeas in it and then tossed it together with some quinoa.  Matt must have said it was great five times at the table which makes my day.  While the sauce was as good as usual I know that part of the reason he like is so was that he was just happy to be eating chickpeas which are his favorite bean and which we haven't had in a long time.  I think chickpeas are just fine, but I am a kidney bean person myself.
Spicy Garlic Toss Quinoa and Chickpeas
I hope you enjoy!

(The bulk of this post was initially published on May 24, 2011.)


  1. Since we have "a little" garlic recently harvested from the garden we may have to give this recipe a try. Scott ( aka husband - Garlic King) will LOVE it!

  2. Oooh that looks good!
    And hey nice score on the book:)

  3. Yes, Becky, I remember the photo of your "little" bit of garlic....I bet you could make it work. : ) I hope The King likes it as much as I do.

    It was a totally great score! I like the funny style of the authors and the recipes are not so complex as to be overwhelming...something that can happen to me when cooking.

  4. Mmmmm garlic. I am so going to try this! The garlic in our house has a permanent spot out on the counter because I use it so often. :)

  5. My garlic has a little basket that hangs from the ceiling right above the counter with the cutting board and knife block...always at the ready...which is good since I put it in virtually everything. I hope you like it.

  6. Hi Beth,
    ...it looks really yummy!...thanks for the recipe!
    ~Have a lovely weekend!


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