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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: Sesame Tofu

11 Feb

When you’re too broke to even order Chinese, make it at home. At least then you know every thing that is going inside the food, where it came from, and how clean the kitchen is! You will need one block of extra firm tofu, pressed, and cut into 1 inch cubes.

Marinade/Batter

  • 2 tbsp coconut aminos or Braggs
  • 1 tbsp cooking wine
  • 3 drops pure sesame oil
  • 2 tbsp flour
  • 2 tbsp corn starch
  • 2 tbsp flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp vegetable oil

Mix all ingredients into a bowl and toss your tofu cubes in it, lightly so not to break up the tofu. Let it sit while you work on the sauce.

Sesame Sauce

  • 1/2 cup water
  • 1 cup vegetable broth
  • 1/8 cup rice wine vinegar or white vinegar if you don’t have rice wine
  • 1/4 cup corn starch
  • 1 cup sugar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil

Combine all ingredients in a small sauce pan and heat on medium until boiling. Stir often, until it begins to boil and has come to a thick sauce. Once it has thickened and boiled, remove from heat until ready to serve.

Get out your frying pan, and add enough vegetable oil just to coat the bottom of the pan with a very thin layer. Heat on medium-high, and when ready, place the tofu cubes in the pan in an even layer. You’ll notice them start to brown, turn them with tongs on each side so they brown evenly and get nice and crispy. Drain on paper towels.

While I was fryin’ away, I put some steam-able Asian vegetables into the microwave. You can serve with veggies, or the traditional rice and steamed broccoli. Heat your sauce for a minute to get it warmed back up. Place tofu cubes over vegetables, and then pour the sauce on top. Sprinkle with toasted sesame seeds. This dish is very filling and will serve two. No MSG added!

Recipe: “What ever ya got!” Roasted Veggies

29 Jan

I don’t think things through very well when I go food shopping. I usually end up coming home with random vegetables that I have NO plans for, and sometimes even forget I have them. I didn’t know what to make for dinner, and upon inspection of my kitchen, discovered I had a few good veggies for roasting. I bought those expensive ass RED POTATOES on a whim because they were on sale. These are obviously best for roasting, so they were the centerpiece for this dish. You can use WHATEVER VEGGIES YOU HAVE, but this is what I used

  • 1 lb Red Potatoes
  • 1 sweet potato
  • 1 zucchini
  • half a red onion
  • 1 clove of garlic

I chopped them all up, which took a lot faster than preheating the oven. Preheat at 475, and toss all the veggies into a casserole dish. Coat with olive oil, and season it to your liking. I used liberal amounts of fresh cracked black pepper, grated sea salt, and oregano. I would have rather used thyme and rosemary than oregano, since they are more traditional roasting seasonings. Alas I have been lazy and have not yet purchased these! But I would recommend them! Toss all the veggies with your hands to evenly coat, and throw the dish in the oven on the middle rack, uncovered.

Toss them every 10 minutes, and roast for 30-35 minutes. They’ll be done when they start to brown, and you’ll see brown bits in the pan.

See how much they cook down? They look like a lot of veggies at first, but this dish only serves 2 people. Serve either plain or with brown rice. I’m having mine with a salad!