Tofu is bland boredom on a plate. As a result, it needs a lot of pizazz added to make it into something interesting. This scramble delivers the goods—many layers of spice add depth of flavor and will make your house smell wonderful!
Southwestern Scrambled Tofu
Servings: 6 (each serving 209 calories, 7 net carbs)
1/2 tablespoon extra virgin olive oil… Read more
Chile rellenos are a labor of love—I suggest making this recipe as a two-person project.
Yield: 2 cups, enough to stuff 4 chilies (which equals 2 servings)
4 fresh poblano chiles (alternative: canned whole green chilies)
6 ounces extra firm tofu drained and crumbled
1 tablespoon chia seeds + 3 tablespoons warm water … Read more
Perfect summer fare! Add some veggies to the grill and you’ll have a feast.
1 (14-16 ounce) package extra firm tofu
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
5 tablespoons fresh cilantro, minced
2 cloves garlic, minced
1/2 teaspoon Sriracha sauce
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/4 cup low-sodium soy sauce… Read more
I use this mixture for a number of dishes: to stuff a baked potato, pile on pasta or rice, or mound over slices of polenta. Greens can be added, if desired. Tempeh can be left out, to make it lighter. Tomato sauce can be added to make it “saucier”… it’s all improv!
1 pound mixed mushrooms, … Read more
This recipe comes together fairly quickly and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced… Read more
This is one of those core tofu cooking skills needed for most tofu recipes. Tofu is just a whole lot more interesting with a crispy exterior…at least in my opinion 😉
1 block extra firm tofu
1 tablespoon organic oil (I use olive or sesame oil)
1 tablespoon tamari
1 tablespoon starch (potato starch, arrowroot, or corn starch)… Read more