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Archive for the ‘Tofu’ Category

Comfort food..

It’s a very personal thing. In the past, comfort food to me has been giant (i mean giant) bowls of pasta, even more giant plates of pierogis, fresh tiger loaf slathered with cold butter, and of COURSE absolutely massive turkish bread sandwiches and vegie burgers with poutine!

Didyanotice that that is all carbohydrates?! Thus my problem! So I am cutting down on me carbs! I do actually already feel a lot better already, 1 week into it. It is too easy to whip up a meal around carbs, so it definitely takes some brain power to steer clear of them. I haven’t cut out wrap bread though, as I am a wrap-lover and would probably cry without them 😉 Its been pretty easy to snack on fruits and nuts instead actually. For the time being I’ve also cut out anything overly sugary, such as energy drinks/high-suger juices and chocolate. (<<

One night this week Muffin and I shared a lovely salad plate. We ate it with a few multi-grain vita weats (my favourite bikkie), but essentially just filled up on vegie goodness.

And my most delicious meal this week was actually just a tofu scramble! I shouldn’t say just because you should never underestimate a good tofu scramble! This one was more of a dinner edition than a brekky edition though. So easy and SO delicious!

dinner tofu scamble:

1/2 zucchini, sliced

3 mushrooms, sliced

1/4 red capsicum, sliced

1 spring onion, sliced

1 carrot, grated

1/4 cup cooked spinach, chopped

1/2 block tofu

1 teaspoon nigella seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon sriracha

1 teaspoon salt

1 teaspoon pepper

1/2 avocado

1 Tablespoon toasted sesame seeds.

Add all vegies into a hot frying pan and fry for a couple of minutes until starting to colour. Crumble in the tofu and break down as much as you desire. Add in the rest of the spices and fry for about 5-10 minutes until it is relatively dry and toasty in colour! Serve with fresh avocado and sesame seeds sprinkled on top!

I ate this with beet hummus, rocket pesto and avocado spread onto corn thins.

Another night I made a sort of pizza but used a super thin whole-wheat wrap bread instead of white hunks of dough.

I dry-fried the wrap bread on one side and then topped it with some rocket pesto and a mixture of fried zucchini, mushroom, eggplant and spinach. I added fresh diced tomato, some salt and pepper and a little bit of cheese. I grilled it in the oven and the whole process took about 15 minutes! To serve I dolloped on some beet hummus, avocado and sriracha. Yuuuuuuuuuuuumm.

 

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Oh hai!

oh hai there!

argh, i love this guy!

It has been such a long time! I’ve been renovating a bathroom, trying to be healthy, not eating carbs, starting a new job and today feeling a little bit sick in the belly.. none of this encourages me to blog!

Alas, here is a snippet of what I have been cooking. I’m not feeling too inspired lately. It’s quite chilly and all I want to do is eat Lindt dark chocolate with salt (SO EFFING GOOD) and drink cups of vanilla t! Not the healthiest idea.

vegan laksa type thing.

simple roast vegetables.

mmm sweet, soy, smokey, honey baked tofu.

the beginnings of a vegan "quiche" made with tofu.

vegan quiche becoming vegetarian with the addition of cheese.

quiche, salad + smileys

dear smileys – how so happy? always. so happy. even when baked.. Still smiling and enjoying life! An inspiration to us all. Hahaha.

Have a lovely week everybody.

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Recipe ala bug.

1 onion, finely sliced
3 swiss mushrooms, finely sliced
3 garlic cloves, minced
1 small zucchini, grated

¼ cup cashews
½ cup oats
1 block firm tofu
¼ cup breadcrumbs
1 Tablespoon nutritional yeast
3 Tablespoons sriracha
1 Tablespoon smoky bbq sauce
1 teaspoon ketchup
1 Tablespoon dried oregano
1 teaspoon dried chilli flakes
Quite a pinch of salt
Pepper

Fry first three ingredients until soft and translucent.
Transfer to a large bowl.
When cooled – add grated zucchini.

In a food processor blitz the cashews until they are like fatty breadcrumbs – then add to bowl.
Blitz oats next, until they are almost a powder – add to bowl.
Blitz tofu next, until crumbly – add to bowl.
Add all other ingredients.
Test the seasoning by frying a tiny size burger and tasting it to adjust it to your liking.
Form the mix into four big burgers. The easiest way to do this is to roll them into big balls and pat them down when you put them in the pan.
Fry them for 5 minutes on each side and then transfer to a preheated 180C oven for 10 minutes to dry out a little.

This batch should make 4 quite hefty burgers. They appear dry on the outside but are quite moist in the middle. They’re probably not the best burger to eat in a burger bun as I think they would be too mooshy with the bread. We ate them with broccoli, peas, mashed potato and mushroom gravy and I pretended it was meatloaf – even though i always hated meat loaf hahaha. Yum yum yum!

bad photography - was too hungry!

Ps. this was the first veggie burger recipe that I made up from scratch myself! I am quite proud 😀

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Condiment city. Population: bug.

Lemony scrambled tofu

½ block firm tofu, crumbled
1 Tablespoon oil
¼ red onion, finely sliced
¼ zucchini, finely sliced
½ teaspoon nigella seeds
2 Tablespoons lemon juice
1 teaspoon nutritional yeast
½ teaspoon pickled chillis (or just chilli)
1 teaspoon Dijon mustard
s+p
1 teaspoon toasted sesame seeds

Press tofu for about 20 minutes to remove excess liquid. (If you like soft scrambled eggs disregard this step)

In a small bowl, combine lemon juice, nutritional yeast, pickled chilli, mustard and salt and pepper.

In a frying pan, heat oil and add tofu, onion, zucchini and nigella seeds and fry for a few minutes.

When there is no excess liquid in the pan, add in the rest of your ingredients. Fry for another 5 minutes until no liquid remains and tofu is a golden colour to your liking. Serve with dry toasted nuts on top for added crunch!

Vegan French toast

Make a slurry of soy milk, flour, nutritional yeast and salt and pepper.
Thoroughly coat mixture on either sides of bread.
Fry in vegan butter until browned on both sides.
Place in 200C oven to crisp up a little. Leave this step out if you prefer your French toast a little softer.
To make a sweet version you could remove the nutritional yeast, salt and pepper and instead add in cinnamon and a little sugar.

Rosemary mushrooms

Soften some fresh rosemary in a little vegan butter and olive oil. Add in 2 large field mushrooms, chopped, and sauté until mushrooms are soft and brown.
When pan is very hot, deglaze with white wine and add in a little soy milk, salt and pepper. Reduce until no liquid remains and serve.

All gone.

straw!

On another note, straw straw straw! this is my straw! Anyone who knows anything about me, knows that I am a straw lover. This is my 2nd one as I managed to shatter my first one within about a week of having it! It is delightful and lovely and environmentally friendly and the perfect size for a smoovie 😀

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Salt and Pepper tofu! I. Love. It. Almost everyone in my family loves it too! My brother is a deep-frying connoisseur, hence we have tried many different variations of this recipe. First of all you have to decide what tofu consistency you like best. I like the silken firm and muffin likes the firm. The most simple and light coating to use is corn flour. With that said, the most fatty and oily (but still devilishly delicious!) coating is a beer batter! MAN IT IS GOOD. It’s like a vegetarian fish and chips – but with tofu. So very tasty.

You’ll need to heat the vegetable (or peanut) oil to around 200C, roll the cubes of tofu in the corn flour and drop them in the oil. If you’re using silken firm, the easiest way to flip them is with a fork – so you don’t break them, if not just use tongs. They take about 5 – 10 minutes, depending on how hot your oil is etc. Drain them slightly and place in a bowl with freshly crushed sea salt and black + white pepper. Garnish with finely sliced red chilli and spring onion. YUM YUM YUM. This is so simple – but really amazingly delicious. The crispy outside with the soft tofu inside is heaaaavvvennnnnnn.

If you use firm tofu it can also benefit from a light soy sauce marinade before the flour too. It is best eaten with steamed rice and asian greens in garlic sauce. My opinion. But I am very correct. hahaha.

Cold Rolls are a delight. I make them often, that’s possibly because I like to play with my food! I use rice vermicelli noodles and then a mixture of finely sliced vegetables. Whatever is laying around in the fridge really. The only one vegetable that MUST be in there (says I) is cucumber, oh and mint. Obviously mint. These ones have noodles, mint, cucumber, carrot, capsicum, mushroom, toasted sesame seeds and crispy fried shallots.

I serve mine with 2 sauces.

A creamy peanut sauce: Mix 1 Tablespoon peanut butter with 1 Tablespoon coconut milk and a squirt of sriracha.

Also a soy dipping sauce: Mix 1 Tablespoon light soy, 1 Tablespoon dark soy, 1 Tablespoon apple cider vinegar, 1 teaspoon sriracha, 1/2 teaspoon sugar and 1 teaspoon toasted sesame seeds. If you prefer a thicker sauce then you can thicken it with a teaspoon corn flour.

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Yesterday I went to the Adelaide Central Market with my mumma. It is the biggest under-cover market in the southern hemisphere and I am proud to call it my own. (ALL MINE – muhahaha) Nuff on that, we had lunch at Laksa House which is in a little asian food court off china town.

busy busy busy.

It pretty much has the most amazing laksa in the world. or perhaps just Adelaide. Anywhoo. They are lovely there and they even have a cute little sign that warns you that the laksa will contain shrimp and chicken stock unless you ask otherwise. So I got the vegetarian laksa (the only veggie option – but hey, it’s good!) and mumma got the combination one. The small size is $7 and the large is $9(i think). THELARGEISABSOLUTELYMASSIVE. I accidentally bought it once and I think I ate about 1/4 of it and felt distraught at my wasted-ness. The laksa is definitely delish there and is always ready in less than 5 minutes. By that I mean about 3. At most.

For dinner tonight I had 4 types of soy bean! What a versatile ingredient it seems to be 😀 and what a grand vegetarian I am! hahaha. I made miso soup and had a fry up of tofu, tempeh, soybeans and vegies. Nice and pretty simple.

I ate miso soup for a good few months in Canada before I remembered it had bonito flakes in it. Geeeeeeeeeee wizzzzzz, was I upset. So this one (bonito-free!) was just miso paste mixed with water and some nori.

Soy Bean Extravaganza*:
3 oyster mushroom, sliced
1 swiss mushroom, sliced
1/2 onion, sliced
2 garlic cloves, crushed
1 birdseye chilli, finely sliced
1 baby eggplant, sliced (homegrown)
1/4 zucchini, sliced
1 slice tempeh
1 slice firm tofu
1 cup soy beans (we buy them frozen)
1 Tablespoon soy sauce
1 teaspoon sriracha
1 teaspoon dumpling vinegar
1/2 teaspoon sesame oil
s+p

Method: wok fry:

Fry mushrooms separately until browned and delicious (otherwise they overcook with everything else) Remove from pan and put aside.

Fry onion, garlic, chilli, eggplant, zucchini, tempeh and tofu with some olive oil for a couple of minutes. When pan is hot, throw in frozen soy beans and fry for another 5-10 minutes – or until completely cooked through. Add mushies back and heat through.

Turn off heat and add soy, sriracha, vinegar, sesame oil.

Serve with steamed rice, crispy fried shallots, toasted sesame seeds and miso soup!

* This makes enough for 2… possibly 3. I don’t know how to cook for 1. Coming from a family of 5, it is not in my vocabulary.

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Eggs make me feel sick. blerrrghhh. but i do miss eating a hearty scrambly brekky. So I made a tofu scramble. I’m sure to many this would sound gross – even I was sceptical – but it is totally delish. So EAT IT. It’s healthier for you and just as easy.

Tofu Scramble: THIS MAKES A LOT. be prepared to be hungry.
1/2 block firm tofu
2 mushrooms sliced
½ tomato diced
5 slices zucchini
1 spring onion sliced
4 slices capsicum
1 splash champagne

1 teaspoon nigella seeds (these are delicious and really add some OOMPH!)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon harissa
1 teaspoon sriracha
s+p

1 slice sourdough rye bread
1 teaspoon toasted sesame seeds

Fry all of the vegies in some oil until they are nice and tender and a little bit coloured. Add the spices and give a quick fry.
Turn the pan up nice and hot and deglaze with some champagne. Why the heck not?! Who doesn’t love a quick champagne brekky?!
Add the crumbled tofu and cook together for about 5 minutes or until all combined and tasty looking.
I like to serve mine with sourdough rye toast and toasted sesame seeds on top. But that’s because I’m obsessed with sesame seeds. You haven’t noticed?

What better way to serve a spicy tofu scramble than with a strawberry smoothie? In my opinion, strawberries are the queen, the ultimate, the mesiah of all berries. When they are fresh, organic and in season. I can demolish a punnet like that *snaps fingers*

Strawberry Smoothie:
1/2 glass apple+blackcurrant juice
6 strawberries
1/4 cup raspberries
1 Tablespoon passionfruit yoghurt
4 ice cubes
BLITZ!

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