Hi Friends! I am slowly catching up with my recipes on the blog. I try as much as I can to avoid frying and excess oil in my cooking. I now bake my sweet and white potato wedges. My Gobi … Continue reading
Hi Friends, The Super Bowl is Sunday and I know I am really looking forward to that game, no wait…those commercials, the half-time show…and most of all the gluttony that is, Super Bowl food!!! Events are not true events for … Continue reading
I think tofu gets the short end of the stick when we talk about healthy food. Tofu is to food as rap and country are to music. I often hear people say, “I like all music except rap and country (and I live in Nashville). It’s the same with tofu. Rarely do we hear anyone going on about their love of tofu. However, just like rap and country, I think if you give it a try and know what to make, you might really enjoy it.
I think Eminem said it best in the into of his Oscar-winning song “Lose Yourself”
Look, if you had one meal…one recipe,
to seize everyone’s taste buds in one dinner,
would you cook it?… or just get take out? … and the hook…
You better lose the fear of the bean curd, the soy bean. Just cook it! It doesn’t have GMO’s.
You only get one shot, do not miss your chance to prove that tofu’s an ingredient that begs to be used!
At least that what I think he said:)
Or that famous country song,”She thinks my tofu’s sexy”?
Anyway…on to the tofu recipes. I used one block of tofu to make all three of these recipes. Make sure you buy organic tofu, it is not expensive, so as to avoid those pesky GMO’s.
The first recipe is a Double Broccoli Quinoa. This meal was fabulous, creamy, hearty, comforting and full of protein, fiber, antioxidants, good carbs…You name it, it’s here.
I am not posting recipes for the next two meals, because they are fairly self explanatory. I had some leftover broccoli pesto and 3/4 of the block of tofu leftover from the above meal. I decided to add to the pesto and make some tofu ricotta (recipe below). I used this tofu ricotta in the next two recipes. The first being a gluten-free white pizza with artichokes, sautéed spinach and the remaining roasted broccoli from the quinoa dish. Just buy a pre-made whole grain pizza crust or make your own (I used Bob’s Red Mill Gluten Free Pizza Crust mix), these are easy to find at any grocery store. The next meal was really easy. I made some pasta and dumped the remaining ricotta and all of our leftover pizza toppings into the pasta, it was awesome and took maybe 15 minutes.
I am adding a bonus tofu recipe as well that is sure to please everyone! I call it Tofu Pie, but you should not call it that. Maybe, Chocolate Mousse you’d never know it’s made of tofu but it is, pie? This recipe is beyond easy and has the added bonus of being full of protein.
Double Broccoli Quinoa
4 Cups Broccoli Florets
3 Cups cooked quinoa
1 quarter block of extra firm tofu
1/2 cup almonds
juice of half a lemon
1/4 tsp red pepper flakes
3 Garlic Cloves
1/4 cup nutritional yeast (optional, but easy to find at Kroger or Whole Foods)
Salt to taste
Cook Quinoa according to box instructions
Lightly steam half the broccoli
Roast the remaining broccoli at 400 (spray with a bit of non-stick cooking oil and salt) until crispy
Put steamed broccoli, tofu, red pepper, garlic, almonds, lemon juice, nutritional yeast and salt in a blender or food processor and process until smooth.
Taste and adjust seasoning then stir the sauce into the quinoa.
Top with the roasted broccoli and some of the slivered almonds (avocado would be great as well)
This dish is full of protein, fiber and creamy goodness!
1 block extra firm tofu (remove, drain and squeeze the as much water as you can from tofu) crumbled
1/4 – 1/2 cup Nutritional Yeast
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes (optional)
Salt and Pepper
You could also add chopped spinach or fresh basil to this.
Add all ingredients to a food processor, a blender or a bowl and mix. Lightly process if using a food processor or blender until it is the consistency of ricotta cheese. If mixing by hand just use a fork to mash and blend all ingredients together.
I have several friends who have successfully tricked their husbands with tofu ricotta:)
Tofu Pie (AKA, you will never guess there is tofu in this pie, pie)
1 Block Silken Tofu (this is the tofu that is in a cardboardish box, not the kind in the produce section)
1 Bag dairy free chocolate chips ( I like Trader Joes Brand)
Melt the chocolate chips in a double boiler
Combine the tofu and chocolate chips in a food processor or blender and blend until smooth.f
Transfer to pie crust and chill in the refrigerator until pie sets. You could also just eat this as pudding.
You can put this in any crust you desire, I make the one below;
Easy Oat Pie Crust
1 1/2 cups Oat Flour (you can make your own by processing oats in the food processor) – I buy gluten-free oats and oat flour
1/2 tsp salt
2 Tbsp Coconut oil (melted)
4 Tbsp Water
Optional add ins here could be cocoa powder and agave or honey.
Combine all ingredients in a bowl (adding the water as you combine) mix with a fork
Transfer to a pie plate and press it into the mold with your fingers
Poke several holes in the bottom of the crust with a fork and bake for 18 minutes at 350.
I hope you enjoy these recipes while listening to your favorite rap or country music.
Your Vegan Friend