…but first I’m getting married. Friday the 13th. So excited!
Archive for April, 2012
A long time ago in a kitchen far, far away lived a package of soft tofu that had big dreams. Dreams of being a chicken nugget. Well, he had other dreams too, like being agadeshi tofu and… well, let’s not get into it. I have a new recipe for everyone that I think anyone will love. Even my mother-in-law loved it. You will love it too.
Here’s what you need:
1 package of soft tofu
1/2 cup flour
1/2 tbs cayenne pepper (use less if you don’t like spicy food!)
1 tsp black pepper
pinch of salt
Sadly, this recipe is not all that healthy for you – it’s fried. If you eat it with a salad it will balance things out.. at least that’s what I tell myself.
To begin, admire beautiful flowers left on your kitchen counter.
Next mix the flour and spices together.
Now open your package of tofu and drain it, then slice it into thin pieces.
Place your slices onto paper towel to drain. Be very gentle because the soft tofu will fall apart very easily. Place another paper towel over top.
This is a great point to prepare the rest of your meal because the tofu needs to sit for at least 5 minutes. I love eating these “nuggets” with salad and seasoned couscous. It warms my heart.
You need to prepare your frying pan next. Use a large frying pan for maximum fry-age. Pour in enough oil to cover the bottom of the pan. Set the temperature to high in order to fry. Do this right before you put the tofu in or the oil can get really hot too fast. If your oil is smoking take it off of the heat and turn down your temperature – fast!
After admiring your reflection (or in my case the electric can opener), move the tofu and flour mix right next to the frying pan. It makes it so much easier to coat them in flour and pop them right into the pan. If you set them down before putting them in the oil, the flour soaks the moisture out of the tofu and it’s a sticky mess. They also get crispier and the flour coating browns really nicely.
Coat the tofu with flour. Again, be very gentle with the tofu because it will fall apart easily. Place them directly into the frying pan.
Fry the other side for another 3-5 minutes. Use the spatula test again. Once they’re done cooking, use the spatula to take them out of the pan and place them on a piece of paper towel. Let them cool for about 1 minute.
The finished product:
1 package = 2-4 servings/ calories… happy sunshine rainbows.
I hope you like these as much as I do. You can use your favorite dipping sauce to make them more fun. I love eating them with mustard and vegan-friendly BBQ sauce.
I decided the best way to start a good blog is the same as starting your day – a yummy breakfast that sticks to your ribs. Oatmeal is one of my new favorite things. It’s full of protein and fills me up for hours. My fiance is not as enthusiastic. I tend to eat my oatmeal plain, which he says “tastes like nature”. Poor oatmeal.
So, in order to turn my fiance into a fanatic I came up with: Protein Pumpkin Oatmeal. You will need the following to ascend to delicious heaven:
1 cup Soy Milk
1/2 cup Pumpkin Puree
1/4 cup Water
1 cup Quick Oats
1 tsp Cane Sugar
1 scoop Soy Protein Powder (optional)
dash Pumpkin Pie Spice (optional, but I think it gives it a bit more “oomph”)
Blend the spices and cane sugar together in a bowl.
Then mix it in with the Oatmeal…
I let my oats cool off a bit in the saucepan before I scoop them into my bowl. It allows them to thicken a bit, which makes me happy. Here is the finished product:
Serves 2. / 286 calories and 18 grams of Protein per serving.
If you would like a lower calorie option use a low-fat soy milk or water and skip the cane sugar. The pumpkin puree adds sweetness on its own, so it would still have a slightly sweet flavor.
I love this breakfast because it fills you up for hours and it only takes a few minutes to make. I love eating oatmeal before I run because it gives me constant energy and is packed with protein!