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Moe’s Southwest Grill Style Tofu

6 Jan

moes tofu

I have a big problem with burritos. Actually, I have a big problem with Moe’s burritos. They have a smartphone app that makes ordering them way too easy. You not only get to see all the topping options, but you get to pay ahead and cut the entire line to pick up your food! It is too easy, and this has not been good for my waistline. But their tofu is just way too good to say goodbye to, so off to the internet I went to find out their “secret” to get those perfect black crispies on the outside! THEIR SIGNATURE SALAD DRESSING?? REALLY?? That’s it?? Well, sorry Moe’s but I can do that myself!!

  • 1/2 block extra firm tofu, pressed into oblivion
  • Cooking oil spray for the pan
  • Your favorite vinaigrette or oil based salad dressing. I used Annie’s Tuscan Italian dressing.

Cut your tofu into tiny 1/2 inch cubes, bite sizes pieces if you will. Spray down a pan with a little Pam, and heat it up to medium high heat. Toss in your cubes and try your best to brown them on all sides, about 6-8 minutes. Then add a few good shakes of your dressing, about 2 tbsp. Lower the heat a bit, but either way, it is going to cause a splashy mess on your cook top. Thems the breaks. Toss your tofu around a bit until all pieces are coated and brown bits start to form. Store in an air tight container and use as needed. I put it in low carb burrito wraps with re fried beans and daiya jack shreds. It would also make a really good salad topper! Put it in what ever you want, really!

 

Recipe: Might as well be Paula Deen’s Vegan Mac and Cheese

6 Oct

I shouldn’t have made this, it is probably the worst, saltiest thing for you. But I’m going raw for two weeks and wanted to go out with a bang. Super creamy, cheesy, buttery noodles. This uses a boxed vegan macaroni and cheese but the sauce mix can easily be made from scratch. Just use my Nutritional Yeast Sauce recipe in place.

  • 1 box Edward and Sons Vegan cheddar style mac and cheese or
    1 1/2 cups elbow macaroni
  • 4 tbsp vegan butter + 2 more for dotting
  • 1 cup soy milk
  • 1/2 block Daiya cheddar wedge
  • Nutrtional Yeast
  • Plain Breadcrumbs

Boil pasta for 6 minutes and preheat the oven to 350 degrees. Melt 4 tbsp butter and mix with the soy milk. Then add the sauce packet from the boxed mac. Replace this step with Nutritional Yeast Recipe if you do not want to use the box. Pour sauce over pasta and mix until coated. Pour into a small Pyrex or casserole dish. Slice up the Daiya and cover the entire dish with it, then coat top with breadcrumbs and Nut Yeast. Dot with butter like you would an apple pie. This will keep the dish creamy and from drying out in the oven. Cover with foil and bake for 30 minutes.

Make this once and never again because it will make you fall asleep and if you don’t die from a heart attack in your sleep first, you’ll wake up with an unbearably salty feeling in your mouth. But at least you went out with a cheesy bang.

Low Carb Gluten Free! Almond Crusted Tofu

11 Jul

Crusty!Everywhere you look now, it’s all about Gluten Free. A lot of vegan food can be “accidentally” gluten free, like this tofu dish. I am trying to cut down on carbs and make as many variations of tofu that my little brain can conjure! And on a budget to boot! Here’s what you’ll need, this is a single serving, as I am a lonely vegan;

  • 1 half block of extra firm tofu
  • 1/4 cup raw almonds
  • dried basil
  • dried oregano
  • garlic powder
  • black pepper
  • soy milk

Press your tofu so it is good and dry, and preheat the oven to 400 degrees. Cut the block in half, then cut lengthwise. Dip the tofu pieces in soy milk so they are good and coated. I let mine sit a little in the Tupperware while I make the almond coating. Put 1/4 cup of almonds into a food processor or blender. I use the magic bullet blender. I did not measure the seasonings, this is really to taste! Make it how you want it! I like lots of oregano and black pepper. Pulse the mixture until it is fine crumbs, but not too long because you’ll eventually get almond butter!

Pour the mixture onto a plate and dredge the tofu in it, coating all sides evenly. Place on a baking sheet lined with aluminum foil for less mess. Bake it in the oven for about 20 minutes, then flip for another 15. Serve up with a side of your favorite veggie or if you’re feeling sassy, some cheesy smashed potatoes! I hooked mine up with a side of steamed broccoli with a nice coating or MANGO CHUTNEY aka my new obsession. Happy tofu-ing!

Recipe: Marinated Baked Mushroom Caps

28 Jun

So sorry blog, I have missed you! I haven’t been cooking anything exciting since joining a high intensity training gym. But I am back today with my first attempt at marinating portobello mushrooms! These juicy caps are sweet and tangy!

  • Two portobello caps
  • 1/2 c pineapple juice
  • 1 tbsp olive oil
  • 1 tbsp tamari soy sauce
  • 1 tbsp balsamic vinegar

Place the caps “fan” side up in a baking dish, and pour all ingredients over so they soak inside the caps. Let it marinate for about an hour. Heat the oven to 400 degrees, and cover the dish. Bake for about 25 minutes, flip them over, and bake for an additional 8 minutes.

Steam your favorite veggies and pile them into a bowl. I did cauliflower, broccoli, and carrots. Top with the caps and pour the remaining liquid from the baking dish on top. Enjoy! I know I am!

Recipe: Bourbon Tofu with Grilled Peaches

24 Mar

Spring has sprung, and the produce aisle is looking better than ever! Peaches, mangoes, and berries of all kind are on sale now, so stock up while the gettin’s good! I paired grilled peaches with a bourbon marinade I found in a Disney cookbook. I’ve been flipping through my old non veg cookbooks for inspirations and this one really stood out to me. It has a whole cup of Jack Daniels in it! Lets get marinatin’

  • 3/4 cup packed brown sugar
  • 1 cup Jack Daniels
  • 1 cup pineapple juice
  • 2/3 cup soy sauce
  • 4 cups of water

Whisk together the Jack and brown sugar in a bowl until the sugar has dissolved. Then add the pineapple juice and stir. Soy sauce, stir. Water, stir. Done. Drain, rinse, press your extra firm tofu. cut it in half and put in a container, covering it completely with the marinade. Cover and refrigerate for at least 24 hours.

When ready to eat, take out one of the tofu halves and cut into 4 pieces. Place on a baking tray lined with parchment paper, and bake at 375 for 20 minutes. Flip, pour on more marinade, and bake for another 15 minutes. If you want it a bit more firm you can cook it for another 20 minutes instead, totaling the baking time to 40 minutes.

While the tofu is baking for the last 15, heat up your griddle pan, grill, or in my case, George Foreman. Slice peach into 4 pieces, and grill them until they begin to caramelize and have nice grill marks. Put everything on a plate…and eat it. The juicy flavor of the peaches goes great with the subtle bourbon tang in the tofu. You can also grill the tofu if you have access to a grill, but I find the George Foreman isn’t so forgiving with squishy tofu.

You can also serve this up with some cinnamon baked apples, if peaches are not in season.

  • your favorite apple
  • sugar
  • cinnamon

Core and slice apples and throw them in a bowl. If you are not making this right away, squirt with a little lemon juice to prevent browning. Toss a 1 1/2 teaspoons of sugar for every apple, and sprinkle with as much cinnamon as you like. Stir to coat evenly. Bake in the oven along side the tofu for the last 15 minutes, or until they soften. I bake mine inside ramekins, so I can eat them right in the container they bake in!

Recipe: Spicy Baked Tofu with Tamari Asparagus

4 Mar

A few months ago, I bought a whole slew of cookbooks. I have made barely any of the recipes in them. I’ve been kind of just using them for the basis of other ideas, and for some tips. I wanted to try baked tofu, I’ve made tofu a few different ways already but never baked. I flipped through a few cookbooks, vegan and non, looking for a marinade recipe. I did not have a lot of the ingredients some called for, and did not feel like going to the store. So I made a marinade out of whatever the heck I had lying around that rounded good to me! Here we go!

  • 1 block of extra firm tofu, drained and pressed.
  • 2/3 c Worcestershire, make sure it’s vegan!
  • 1/3 c malt vinegar
  • 1/3 c coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/8 tsp chipotle chili pepper
  • good shake of crushed red pepper flakes

Whisk all the ingredients together in a deep bowl. Cut tofu width wise, into strips. You should get about ten. Place the tofu into the marinade, try to cover it the best you can. Let it soak for about 20-30 minutes, then flip. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Place marinated strips on sheet, and bake for 20 minutes. Remove from the oven to flip, and pour on the leftover marinade. If you want to make it a little sweet, sprinkle with brown sugar before returning to the oven. Bake for another 15 minutes. In the meantime…

For the Asparagus:

  • 2 tbsp olive oil
  • 2 tbsp tamari soy sauce, low sodium
  • 2-3 garlic cloves, diced
  • few good shakes of red chili flakes
  • 1 bunch asparagus, with the woody ends cut off

Heat olive oil in a large skillet, and toast the garlic and chili flakes for two minutes. Add tamari and asparagus and saute for about ten minutes, until tender. This is my becoming a weekly thing for me, it’s so tasty! Courtesy of Bitchin Kitchen of course.

I paired these recipes with some cheesy smashed potatoes. You might be thinking this is a lot of sodium for one meal. Well you’re probably right but do I look like I care?! It’s tofu and greens!

Recipe: Creamy Potato and Broccoli Casserole

19 Feb

I’ve noticed that most recipes that include broccoli, involve it being smothered in some kind of cheesy, creamy sauce. This is one of those times. Lets get cooking.

  • 5 medium size potatoes, washed and peeled
  • 1 head of broccoli
  • 1/4c earth balance
  • 3 tbsp flour
  • 2 1/2 c soy milk
  • salt and pepper to taste
  • 2 cloves garlic, chopped
  • breadcrumbs and nutritional yeast to top

Preheat oven to 350. Start the sauce first, by melting butter on medium heat, and whisking in the flour. Whisk until combined, then add milk and S+P. Whisk the sauce frequently until it boils, then remove from heat.

Slice potatoes thin, I used a mandolin to get them to all be uniform in size. Spray a casserole dish down with cooking spray, and line the bottom with a layer of potatoes. Top with broccoli florets, sprinkle in the garlic, and ladle on some sauce. Repeat until out of potatoes, and top with the rest of the sauce. Coat the top of the dish with breadcrumbs and nutritional yeast. Place on the center rack of the oven and bake for 40 minutes, or until potatoes are cooked through.

This will satisfy that creamy craving in a flash. You’d never know there is no real cream in this dish! Feed it to your unsuspecting omni friends and laugh behind their backs, fun times!