Sometimes it’s Meatless Monday, other times it becomes Tofu Tuesday. Like this time around. Dinner duty on Tuesday night and I was told to incorporate three ingredients: tofu, white asparagus and 3 chili peppers from our garden. Done, done, and … Continue reading
Hello hello hello. Today I have something scrumptious and savory to share with all of you. I absolutely love Thai food and while this in no light compares to the amazing food I ate while in Thailand, it passes the … Continue reading
I got home from school on Monday and since I have been busy with unpacking, packing and donating to the extreme. Preparing to leave the country for 7 months has definitely put me into overdrive on cleaning out my wardrobe, … Continue reading
Tofu in a smoothie?!?!?! That sounds very sketch. I’m pretty sure that was my response and thought up until I sipped on this.
This was super delish – nice and cool with a frothy and smooth texture – so delish I will probably have another today! Smoothies are appropriate each and every day…right?
1/2 cup strawberries, fresh
1/2 cup frozen pineapple chunks
1/2 cup almond milk
1/4 cup water
1/4 cup pom juice
3-4 tbsp. silken tofu
Throw all ingredients into blender and blend until smooth. If you prefer a thicker smoothie just cut down a bit on the liquid.
Cheers to drinking your tofu too!
I’ve had a package of tofu sitting in the back of my fridge for a while and tonight I decided that I better make something with it. I found this super simple recipe for baked tofu in my Happy Herbivore cookbook (you can find Lindsay’s, the writer behind Happy Herbivore, recipes online there) and thought now is just a good time as any.
It recommended marinating in personal choice of marinade so I chose Trader Joe’s Island Soyaki and a wise choice it was.
If you are uneasy about cooking tofu then try this recipe for a qui
ck delicious meal that will help you get comfortable with preparing and eating tofu!
1 lb. extra firm tofu
Couple Tbsp. of marinade of choice
Preheat oven to 350. Line baking shed with parchment paper and set aside.
Cut tofu into 8-10 strips (I had 12 and this worked too).
Brush both sides of the tofu with marinade and put on baking sheet.
Bake for 8 minutes. Flip and bake for another 8 minutes, or until the tofu is golden brown and slightly crisp on the outside but tender on the inside.
Plate with some delicious veggies (I did broccoli) and maybe a whole grain if you have on hand and its an easy and tasty dinner!