Tag Archives: tofu

Chili update

24 Oct

Hey all! I’m travelling for a few days, and so I’ve scheduled some posts in advance. I apologize for the lack of real time, but I will be away from my computer. I will keep checking in with my phone to approve and respond to comments, though, so I hope you enjoy the recipes!

I promised an update to X’s Spicy Portobello Chili, so I’m delivering.

As you can see, it doesn’t look too different:

The method is the same, but here are the ingredients we prefer now:

  • 1-1/2 teaspoons olive oil
  • Half a large onion, chopped
  • 4 Portobello mushroom caps, cleaned, de-stemmed, and diced
  • 4 or 5 cloves of garlic, minced
  • 15 oz canned diced fire-roasted tomatoes (Muir Glen or Trader Joe’s brands are my preference)
  • 2 cups of cooked black beans
  • 2 cups of cooked chickpeas
  • 4 oz diced green chilies
  • 3 or 4 chipotle peppers in adobo sauce, minced (because we’re crazy!)
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • Several sprinklings of freshly ground black pepper

The major changes, as you can see, are more beans, more spice (in the form of chipotle peppers), fire-roasted tomatoes (the flavor is so much better), and no extra water unless needed. We like the thicker consistency so much better. We’ve also discovered that half black beans, half garbanzos — and I always cook them fresh at home now — is our preferred combination, though you can feel free to use your favorites. Another thing I never think to do but that would be tasty is some diced red bell pepper added with the onion.

And since this is not a very full post, I will also present another Tofu Scramble Taco with Chipotle:

The method is the same as my Tofu Breakfast Tacos, except that I used 1/4 of an onion instead of the scallion, a chopped chipotle pepper and a little juice from a can of tomatoes instead of salsa, no nutritional yeast, doubled the tofu (and used five corn tortillas) to serve two people, and added some roasted zucchini to the top. Still easy and delicious, though I did miss the noochy flavor a bit.

That’s it. Hope everyone’s having a happy Wednesday!

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Lunchbox dinner

28 Sep

I’ve been eating recalled peanut butter all week. When they expanded the warning to include the TJ’s variety I’ve been enjoying, I quickly set it aside so I wouldn’t accidentally consume it. Of course, I forgot that I had already made kale salad — the one I shared on WIAW — with a sauce featuring you know what. Oops.

Anyway, I originally made the salad last week to go with dinner:

So good. It is based on this recipe, and I made the following tweaks:

  • Halved it
  • Nixed the raw onion since Mr. X isn’t a fan
  • Used crunchy (recalled, potentially salmonella-laden) peanut butter instead of creamy + peanuts
  • Subbed fresh ginger for the combo of fresh and pickled
  • Added fresh hot pepper, red bell pepper, and portobello mushrooms

I really enjoyed this salad — clearly, since I made it again for lunches (using the same alterations above, except used onion, nixed bell pepper, and subbed shiitakes for the ‘bellos). At dinner, we also had something called BBQ Hasselback Tofu:

It was delicious and ridiculously simple! You saw the leftovers on my weird sandwich, too. My big manly man devoured the meal, and though it seems small and basic, I was *stuffed* afterward.

Black Rice and Tofu with Mustard Sauce

19 Jul

I did not deliver on the post I promised last week, so I’m playing catch-up. I last shared an easy method for making black bean burgers and then mentioned that the leftover patty became lunch. It did. See?

Chopped up burger topped with Trader Joe’s barbecue sauce (SO much better than Stubb’s), their pepper sauce, and more of the roasted corn on — yes — a TJ’s brown rice wrap. On the side was a salad of green leaf lettuce, roasted corn, and TJ’s balsamic dressing. Can you tell where we bought groceries most recently?

Which brings us to this week. I’ve been trying to get back on the health wagon — which nicely complements my desire to be spend less money — by cooking at home more. Yes, despite my love for the kitchen, by the time I get home in the evenings, I’m exhausted and don’t want to spend an hour on meal prep. I’ve been forcing myself this week, however, and we dined on this concoction on Tuesday night:

Black Rice and Tofu with Mustard Sauce

  • 1 cup black rice
  • 1 block firm or extra-firm tofu
  • Olive oil
  • 1/2 a large onion, chopped
  • 1/2 container of cremini mushrooms, roughly chopped
  • Dash cayenne pepper
  • 2 tablespoons soy sauce (low-sodium or regular)
  • 1/2 a bag of kale, rinsed and chopped
  • 1/4 cup spicy, Dijon, or otherwise flavored mustard

Rinse black rice and then place in a pot with two cups of water. Bring to a boil then reduce to a simmer to 30 minutes to an hour, until it reaches the desired consistency. Drain any excess water and then let cool. You can even do this part a day in advance.

Press tofu using your desired method. I did mine by layering it with paper towels between two plates and then placed a skillet on top, for about 20 minutes. When done, preheat the oven to 350° F. Dice the tofu into bite-size pieces, toss with olive oil, and spread on a baking sheet. Cook for about 20 minutes, stir or flip, and then continue cooking for 15 minutes more, or until is reaches the desired consistency.

Meanwhile, heat a little olive oil in a saute pan over medium heat. Cook the onion, stirring occasionally, until it softens and starts to brown slightly. Add mushrooms, stirring for about two more minutes. Add the rice, cayenne, soy sauce, tofu and kale and cook until everything is warm. Turn off the heat and add the mustard. I had to pour mine into a large bowl to toss it. Serve and enjoy.

Notes:

  • You could stir fry your tofu instead of baking it, but I like this texture better. Also, I only have one burner that works at the moment.
  • My mustard was this amazing Smoky Onion Garlic stuff that added tons of great flavor. If you just have regular spicy or Dijon, I recommend a couple of garlic cloves added towards the end of the onion’s cooking time.
  • White or brown rice would be great substitutes for black. It’s just what I had on hand.

I loved this dish and enjoyed some leftovers the next day. It reheats wonderfully!

Goat lurve

18 Jun

Happy Monday, everyone! How’s the day treating you?

Mine started off with a short jog and then breakfast:

That is the laziest tofu scramble to date (tofu, nooch, salsa, and a sprinkle of cumin) alongside some Rainier cherries from the Hollywood Farmers’ Market, plus green tea with jasmine. Perfect way to refuel from the exercise and to get the week off to a good start.

Speaking of the market, check out me with my new friend:

This is Blondie, a six-week old kid. After a moment of uncertainty, she began to nuzzle my arm. Goat lurve.

And speaking of this week, I’m seven days behind, but today starts my participation in the Summer Shape Up 2012 from Fitnessista. You should join me! Nothing like a little mutual support.

On the agenda for the rest of the day is:

  • Working (obviously)
  • Grocery store
  • Cooking and meal prep for the rest of the week

Tonight’s dinner will be a variation on this Spinach-Zucchini Soup, one of my summertime favorites, featuring tons of tasty, local produce.

Have a great Monday!

Tofu Chilaquiles

16 Jun

I have some more tofu lovin’ for you today. Last weekend, we were hungry and broke, so I decided to use some stuff that was on the fact decline in the fridge. The result is essentially another tofu scramble variation but with a fancier title:

Tofu Chilaquiles

  • 1/2 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 container tofu, drained and either quickly pressed or squeezed of excess liquid
  • 1/2 jar of salsa
  • 1/2 cup of black beans
  • 2 tablespoons of nutritional yeast
  • Sprinkle of cumin and chili powder
  • Four handfuls of tortilla chips (stale is great!), or enough to cover the top of the mixture in a single layer
  • Optional garnish: more salsa, hot sauce, avocado, cheese, sour cream, green onions, cilantro

In a skillet, saute the onions over medium-low heat (or medium, if your stove runs cooler) in spray oil, water, or a little olive oil until it softens and starts to brown. Add the garlic, and saute another two or three minutes. Now crumble the tofu into the pan with your hands and stir to mix. Add the salsa, black beans, nooch and spices, stirring to combine well. Crumble your tortilla chips on top and stir to mix. Serve immediately topped with your choice of garnishes.

Serves 3 or 4.

I would absolutely recommend both green onion and cilantro on this dish, but ours died a tragic death in the fridge. If you have corn tortillas but no chips, throw a couple in a warm over for a few minutes to crisp up and then follow the recipe. This recipe is equally great for any meal and it’s ready in minutes. A real winner!

I’m off to update my Recipes page, which I’ve neglected of late. I hope everyone’s Saturday is off to a great start! I have plans that involve the Miracle Mile ArtWalk today and then the Hollywood Fringe Festival tonight — big day. Catch you on the flip side!

Tofu Breakfast Tacos

8 Jun

I have been craving tofu lately, and it all started with an idea to make tofu scrambles for breakfasts last week. That quickly turned into a full-fledged obsession.

Anyway, over the weekend, I saw corn tortillas in the fridge and decided to transform my usual scramble into breakfast tacos. They were so good and incredibly quick, so now I share them with you.

Tofu Breakfast Tacos

  • Spray oil
  • 2 corn tortillas
  • 1 scallion, sliced (and green and white parts divided)
  • 1/4 block of tofu, either pressed or just quickly squeezed of its liquid
  • 2 tablespoons of salsa
  • 1 tablespoon of nutritional yeast
  • Optional for serving: fresh cilantro, more salsa, hot sauce, avocado, or sour cream

Heat a medium saute pan over medium heat with a little spray oil. When ready, add the tortillas and heat just until warm. Set aside.

Now add the white parts of the scallion (with more oil, if desired) and cook until they lightly soften, about 4 minutes. Using your hands, crumble the tofu directly into the pan. Add the salsa and the nutritional yeast and stir the mixture together. Cook until everything is warmed through, about 2 to 3 minutes. Serve in the tortillas topped with the green parts of the scallion and your favorite add-ons.

Serves 1.

You can see that I added a hefty amount of fresh cilantro to mine. There’s also a drizzle of hot sauce. Avocado would have been insanely good here, too.

If you wanted to jazz things up, you could add a clove of minced garlic and 1/4 of a chopped bell pepper to the onion saute, as well as a handful of fresh spinach to the very end of the scrambling. I would probably do those things next time, though this mix was perfectly delicious on its own. Plus, you can’t beat the speed!

Have you had any food cravings lately?

I’m an extraordinary eating/biking machine

3 Sep

I don’t think I’ve mentioned before that I have Fridays off. Before you get too jealous, that means I put in 10-hour days Monday through Thursday. All the same, I love it. For the last two weeks, I’ve taken advantage of the cooler Friday mornings to pedal, as you’ve seen before. Today took me on a 6.7-mile trek, yet another distance record for me so far. The first half was easy, but the return trip was a little rough. I guess I didn’t notice that a lot of the way out was slightly downhill, making it a bit of an incline for about three miles back. Poor legs and booty.

My lovely readers seemed to enjoy the last bicycling playlist I posted, so I will oblige again. This one is almost too repetitive to share (really, three Rilo Kiley songs? and two by Fiona Apple?), but it’s reality, folks; it’s the cold, raw thrill of my Nano’s lack of good shuffling ability.

  1. Rilo Kiley, “Accidntel Deth” (an ominous start)
  2. The Black Crowes, “Kickin’ My Heart Around”
  3. Dolly Parton, “I Will Always Love You”
  4. Rilo Kiley, “We’ll Never Sleep (God Knows We’ll Try)”
  5. Fiona Apple, “Parting Gift”
  6. The Lemonheads, “It’s a Shame About Ray”
  7. Creedence Clearwater Revival, “Long as I Can See the Light”
  8. Rilo Kiley, “Dreamworld”
  9. Interference, “Gold” (from the Once soundtrack)
  10. Tom Petty, “Depending on You”
  11. Fiona Apple, “Extraordinary Machine”
  12. Portishead, “Sour Times”
  13. Kathy McCarty, “Living Life”
  14. Pavement, “Range Life”

Bam. These delightful harmonics had me pondering a whole bevy of things whilst pedaling: “I honestly don’t think I care too much about Ray;” “How long will it last before I go insane?”; “I, too, have that old travelin’ bone;”  and “I wouldn’t really say Stone Temple Pilots are terribly elegant bachelors, and they certainly aren’t foxy to me.”

I returned quite hungry having skipped breakfast out of laziness. So what’s a famished lass with leftovers to do?

Yep, eat breakfast and lunch together. Hello, old friends.

(By the way, I apologize for the clutter in these photos. The only good lighting in my entire apartment is in the computer room, so I either take food shots in the dark kitchen, on my computer desk, or on the carpet in that room.)

The salad is basically identical to the one I posted on Wednesday, except that I didn’t use tomatoes (I’ll explain my tomato thing one day) and that I made my own dressing. This isn’t much of a recipe, but I combined a tablespoon of tahini, about 2 1/2 tablespoons of red wine vinegar, a small minced garlic clove, a tiny dribble of toasted sesame oil, two dashes of ground ginger, and enough water to thin it out a little.

The scramble, too, is almost the same as Monday’s, except that I omitted the spinach and accidentally used double the amount of curry powder. ‘Twas still a delight. In fact, I may have preferred the spinach-free version, but spinach is one of the few foods I don’t love that I try to fit into my diet any way. That’s why I add it to smoothies.

I almost couldn’t finish this meal. It felt huge. I’m sure I’ll be hungry in 20 minutes, though.

Also, I would like to thank the neighbors  — who may or may not have seen me in my underwear while I took the above photos — for not calling the police or starting a riot. I opened the blinds to maximize the natural light and then realized I wasn’t wearing any pants. And yes, I do live on the first floor. Whoops.

Tasty food, some cardio, and flashing the neighbors make me feel a little less lazy on the beginning of my four-day weekend, but here’s hoping I actually start on that to-do list now.

What food do you eat for health reasons that you don’t particularly like? I refuse to eat anything I dislike, but I do sneak in spinach whenever possible. I’ve learned that baby spinach is far easier for me to stomach than the big leaves.