Tag Archives: tofu

Breaded Tofu Nuggets

Yum, these were good. True story, I like these better than their chicken counterparts, hands down. The texture of a very firm tofu is just so good, and with some great seasoning and a nice crispy finish, this tastes like junk food, but it so isn’t. Suggested serving as pictured below was with some steamed okra and roasted kabocha squash for a meal of champions. Seriously, doesn’t get any better in my book 😀

You need:

-16 oz extra firm tofu (I use the trader joes organic high protein kind in the vacuum pack, refrigerated section), cut into 1 oz cubes, pressed to remove any excess water, and patted dry

-1 egg, beaten to dip it in

-1/2 tsp each Garlic/onion powder, beaten in with the egg

-Cornmeal

-Nutritional yeast

-Red pepper

-Black pepper

-Ginger

-Turmeric

-Dried parsley

Simply dip pieces into the beaten egg, and tap on the bowl to shake off excess, roll into your spices mixture. I did not measure amounts of the spices/nutritional yeast/cornmeal, because honestly it is just to taste. I did about equal parts cornmeal:nutritional yeast:spices blend. Mix it all together and the press dipped tofu firmly into this breading, turning to coat all sides well. I found that really pressing the tofu into the breading helped it really adhere and create a perfect crisp edge to the tofu nuggets. 

Bake at 475F on a sprayed foil or cookie sheet for 10min, flip over and bake an additional 10 on the other side.

Enjoy!! Recommended Sir Kensignton’s spiced ketchup. Healthy, low sugar, and so tasty! 
   
    
    
    
    
    
    
    
   

Creamy Peanut Tofu Bowl

Easy, healthy comfort food.  This is what I love. I took some classics but simplified it down to bare minimum ingredients and steamed some of my veggies for increased ease and simplicity. How I love real, wholesome foods. This one made some great leftoves for work lunch tomorrow 🙂
You need:

6 oz mushrooms, halved

1/2 package extra firm tofu, pressed and cubed

1.5 tbs peanut butter

1/4 tsp crushed red pepper flakes

1 tsp liquid aminos
Saute mushrooms in 1/2 cp water and your liquid aminos/crushed red pepper. Then add peanut butter and another 1/2 cup water, melting peanut butter into sauce. Next add your tofu cubes and stir another few minutes until all is incorporated and tofu is warmed. Sauce will thicken once you turn off the heat.

Serve over black rice/quinoa; I use a rice cooker on the brown rice setting.

Add steamed veggies of choice (I used butternut squash, beets, broccoli).
Top with green onion, cilantro, avocado garnishes.
Enjoy!
   

    
    
    
    
 

Vegan Vanilla Bean Pudding!!

Oh my yum!!! And with extra protein to boot! Tastes nothing like tofu, just creamy vanilla goodness! I am not someone who gets excited about non-chocolate desserts, I mean, without the chocolate, what’s the point, right?  But this pudding is the exception!  It tastes like summer, like warmth, like life’s simple pleasures 🙂 For that occasion when you want something that tastes oh-so comforting, satisfying, and pure.

1 12oz container Mori-Nu extra firm silken tofu
2 TBs melted coconut butter
1TBS vanilla extract
1 dash cinnamon
3 dates soft
1 5mm piece (1/2 pinkie nail) of Madagascar vanilla bean (trader joe’s!)

Blend and enjoy!! Firms up in the fridge extra thick, but delicious right away too!! Top with berries for a beautiful treat! mmmm-mmmmm-mmmmm!!

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Colorful Kale Purple Potato Stir Fry!

I love eating colorful food. The natural vibrancy of green peas with the rich purple of onions and potatoes is so lovely and so rich. Over grain of choice this meal is hearty without being heavy. Perfect for vegan athletes and busy people who need healthy energy!

Sauté the following in 1tbs coconut oil:
(Add ingredients in order listed)
1-2 small purple potatoes
1/4 chopped red onion
garlic, 2 cloves minced
4 oz firm tofu, pressed and sliced
Two large handfuls kale
4 oz peas (if frozen, thaw first)
crushed red pepper, dash
oregano, dash
liquid aminos, 1tsp
dijon mustard, 1/2 tsp
Peanut butter, 1tbs
1/2 cup water (as needed)

Simmer for 5 minutes or until veggies reach desired texture.

Serve over grain of choice, I ate mine with a black rice/quinoa medley, yum!

Serves 2 easily but amounts can be doubled for more mouths.

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