Tomato Tofu Feta Open-Faced Sandwich
vegan, makes four slices
Last week, when Bruce was leaving for out of town, I made these for a light brunch. Since we had tomatoes that needed to be used, this was the perfect recipe! Bruce LOVED it and I know that I'm going to have repeat this recipe!
4 slices rosemary sourdough bread, toasted
1 large heirloom tomato, sliced into half moons (or a few small)
1/2 cup tofu feta (recipe in blog)
2 handfuls of mixed greens or herb salad
white wine vinegar
white pepper over top - to taste
Directions:
1. Preheat oven to 350 degrees.
2. Place bread on a cookie sheet, and place 2 tomato slices on each slice. Top with tofu feta and drizzle with white wine vinegar. Add white pepper and toast till heated through, about 10 minutes.
3. Serve over greens on plate and enjoy!
Monday, October 22, 2012
Wednesday, October 10, 2012
Meatless Monday Recipe-Breaded Broccoli and Tofu
Breaded Broccoli and Tofu
Vegan, 15 min
Now that broccoli is in season here in Colorado Springs, hit those farmer markets and try this recipe out! Bruce is not a fan of broccoli, and he had 3 servings of this.... I served this with Rosemary Roasted Potatoes that is located in the blog. It made a perfect light meal, and the tofu helped make the meal feel complete. Happy Cooking Everyone!
2 cups of broccoli, chopped
1 package of firm tofu, pressed (see notes) and cubed
3 Tablespoons earth balance
3 Tablespoons olive oil
2 cloves of garlic, chopped
1/2 cup of whole wheat bread crumbs (I used Italian seasoned and Panko)
1/3 cup ground cashews (I added garlic red bell pepper seasoning to it)
Salt and pepper to taste
Directions:
1: To press the tofu, place between 2 plates and place a can of beans on top. Continue to prep.
2: Clean the broccoli well and put them in boiling water for about 5 minutes to blanch them. Rinse and set aside.
3: In a large cast iron or sauté pan, melt half of the earth balance and half of the olive oil.
4: Add the chopped garlic and tofu. When tofu is golden add the broccoli.
5: When the broccoli is browned and "crispy", add the bread crumbs and the rest of the earth balance and olive oil.
6: At the last minute, add the cashew mixture until golden brown as well.
7: Add salt and pepper to taste, and serve!
Enjoy! They are really, really good.
Vegan, 15 min
Now that broccoli is in season here in Colorado Springs, hit those farmer markets and try this recipe out! Bruce is not a fan of broccoli, and he had 3 servings of this.... I served this with Rosemary Roasted Potatoes that is located in the blog. It made a perfect light meal, and the tofu helped make the meal feel complete. Happy Cooking Everyone!
2 cups of broccoli, chopped
1 package of firm tofu, pressed (see notes) and cubed
3 Tablespoons earth balance
3 Tablespoons olive oil
2 cloves of garlic, chopped
1/2 cup of whole wheat bread crumbs (I used Italian seasoned and Panko)
1/3 cup ground cashews (I added garlic red bell pepper seasoning to it)
Salt and pepper to taste
Directions:
1: To press the tofu, place between 2 plates and place a can of beans on top. Continue to prep.
2: Clean the broccoli well and put them in boiling water for about 5 minutes to blanch them. Rinse and set aside.
3: In a large cast iron or sauté pan, melt half of the earth balance and half of the olive oil.
4: Add the chopped garlic and tofu. When tofu is golden add the broccoli.
5: When the broccoli is browned and "crispy", add the bread crumbs and the rest of the earth balance and olive oil.
6: At the last minute, add the cashew mixture until golden brown as well.
7: Add salt and pepper to taste, and serve!
Enjoy! They are really, really good.
Saturday, October 6, 2012
Meatless Monday Recipe-Buffalo Tofu Bites
Buffalo Tofu Bites
Vegan; 1 hour
With an hour being the time, I promise-this is the type of recipe that is not as hands on. Step number 3 is what may take the most hands on, however I promise this is worth it! Grant and Max liked it, and this is perfect for any tale gate parties that are coming up!!
1 cup of hemp milk
2 tbsp corn starch
1 15 ounce block of firm tofu (organic), pressed to remove excess water
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup Earth Balance butter, melted
1/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 tbsp of garlic powder
a dash of black pepper
1.Preheat oven to 400 degrees.
2. In a medium sized bowl mix the hemp milk with the corn starch and set aside.
3. In another medium sized bowl mix together the flour, paprika, cayenne pepper, garlic powder and salt. Next, cut the tofu in triangles; to do this first slice the tofu in half so that there are now 2 slabs of tofu, then cut each slab into thirds on the short side, then cut in half on the long side. Now you should have 12 small squares of tofu, slice each one of those on an angle to get triangles.
4. Now place the tofu triangles into the milk mixture and coat them, then dredge them into the flour mixture and get each side covered completely. Cover dish or bowl and refrigerate for an hour.
5. In a large bowl whisk together the melted butter, hot sauce, garlic powder and black pepper. Dip each piece of tofu in the mixture and place on a lightly oiled baking sheet. Bake for about 30-35 minutes turning halfway through. If you want them crispier just bake them a little longer. I served these with a vegan ranch dressing.
Vegan; 1 hour
With an hour being the time, I promise-this is the type of recipe that is not as hands on. Step number 3 is what may take the most hands on, however I promise this is worth it! Grant and Max liked it, and this is perfect for any tale gate parties that are coming up!!
1 cup of hemp milk
2 tbsp corn starch
1 15 ounce block of firm tofu (organic), pressed to remove excess water
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup Earth Balance butter, melted
1/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 tbsp of garlic powder
a dash of black pepper
1.Preheat oven to 400 degrees.
2. In a medium sized bowl mix the hemp milk with the corn starch and set aside.
3. In another medium sized bowl mix together the flour, paprika, cayenne pepper, garlic powder and salt. Next, cut the tofu in triangles; to do this first slice the tofu in half so that there are now 2 slabs of tofu, then cut each slab into thirds on the short side, then cut in half on the long side. Now you should have 12 small squares of tofu, slice each one of those on an angle to get triangles.
4. Now place the tofu triangles into the milk mixture and coat them, then dredge them into the flour mixture and get each side covered completely. Cover dish or bowl and refrigerate for an hour.
5. In a large bowl whisk together the melted butter, hot sauce, garlic powder and black pepper. Dip each piece of tofu in the mixture and place on a lightly oiled baking sheet. Bake for about 30-35 minutes turning halfway through. If you want them crispier just bake them a little longer. I served these with a vegan ranch dressing.
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