Monday
Tofu and black bean tacos (recipe with our changes in the comments)
Watermelon
Hot tea
Peppermint bark
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Ack! I've done it again! Watermelon!??!?!?!!! What's become of me? Well, honestly, Whole Foods is dragging me down. We were supposed to have this with a pear and orange salad, but ALL the pears looked NASTY. Yes, NASTY - and not just with a capital N, but with a capital N-A-S-T-Y. I wanted fruit for this, because we're having an avocado and tomato salad later in the week (stay tuned!) and just came up with nothing even remotely winter-y that looked edible. Should I have sucked it up and had canned pineapple? Probably, but the baby watermelons were on sale again and I succumbed. I have no excuses, I did it completely knowingly. Ah, well, tomorrow is another day ;) Here's the best part, I came home to go through my Eating Well for February and found an online recipe for Mexican cole slaw that would have been perfect. Next time! The tacos are a new recipe that we really like, though we'll change a few things next time (change beans to pinto; add olives, salsa, and sour cream or yogurt). Our reactions are reflected in the posted recipe.
Prep Notes
Difficulty: Easy
Chopping: Green onion, garlic, watermelon
Time: 30 minutes
Make ahead: I think you could make the taco filling ahead and re-heat it.
Reaction
J: "Tofu triumphs again!"
M: "A very sustainable olé!"
Showing posts with label Tofu = GOOD. Show all posts
Showing posts with label Tofu = GOOD. Show all posts
Monday, January 21, 2008
Saturday, December 1, 2007
Saturday
Grandma's savory tofu casserole AKA tofu loaf (recipe in the comments)
Ketchup and mustard for drizzling on the casserole (Trust me)
Mashed potatoes
Butter lettuce salad with garlic vinaigrette
Mint M & Ms (Habit solidly forming)
Gingerbread spice tea
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This was our conversion to tofu recipe. We had this as a birthday celebration dinner at our friend F's house. It was for her birthday, but we got the best present - this recipe and the beginning of our quest for more tofu in our lives. The only downside was the name: tofu loaf, which is neither the most appetizing, nor, honestly, the most accurate name. This does resemble your typical meatloaf, but it's so much more (and we make a VERY good meatloaf). Especially as we like to make it in a square baking dish, I like to think of this as Grandma's Savory Tofu Casserole. No, there's no actual Grandma involved, but putting one in the title evokes that homey quality this recipe embodies. It will convert even the biggest tofu-phobe. We like this best with baked potatoes (bake right along with the casserole), but had to have mashed potatoes this time as we went without on Thanksgiving. The casserole is dense, so a light salad is an excellent side.
We got our Christmas tree today and so I had no compunction about breaking out my holiday herbal tea. Gingerbread spice with sugar and milk is a good thing.
Prep Notes
Difficulty: Moderate to prepare and long to cook, but totally worth it
Chopping: Onion, carrot, pepper, garlic
Time: 25 minutes to prep + 1 hour to bake
Make ahead: No problem.
Reaction
J: "A conversion experience all over again."
M: "Just like Mom used to make. If Mom was a vegetarian who liked ketchup."
Grandma's savory tofu casserole AKA tofu loaf (recipe in the comments)
Ketchup and mustard for drizzling on the casserole (Trust me)
Mashed potatoes
Butter lettuce salad with garlic vinaigrette
Mint M & Ms (Habit solidly forming)
Gingerbread spice tea
______________________________________________________________
This was our conversion to tofu recipe. We had this as a birthday celebration dinner at our friend F's house. It was for her birthday, but we got the best present - this recipe and the beginning of our quest for more tofu in our lives. The only downside was the name: tofu loaf, which is neither the most appetizing, nor, honestly, the most accurate name. This does resemble your typical meatloaf, but it's so much more (and we make a VERY good meatloaf). Especially as we like to make it in a square baking dish, I like to think of this as Grandma's Savory Tofu Casserole. No, there's no actual Grandma involved, but putting one in the title evokes that homey quality this recipe embodies. It will convert even the biggest tofu-phobe. We like this best with baked potatoes (bake right along with the casserole), but had to have mashed potatoes this time as we went without on Thanksgiving. The casserole is dense, so a light salad is an excellent side.
We got our Christmas tree today and so I had no compunction about breaking out my holiday herbal tea. Gingerbread spice with sugar and milk is a good thing.
Prep Notes
Difficulty: Moderate to prepare and long to cook, but totally worth it
Chopping: Onion, carrot, pepper, garlic
Time: 25 minutes to prep + 1 hour to bake
Make ahead: No problem.
Reaction
J: "A conversion experience all over again."
M: "Just like Mom used to make. If Mom was a vegetarian who liked ketchup."
Thursday, November 8, 2007
Thursday
Indian spiced peas with tofu (recipe in the comments)
Okra supreme
Naan (Trader Joe's frozen)
Oreos
Hot tea
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Alright, I have to fess up. M and I used to have trouble with tofu. Yes, we're part of the legions of people who had eaten far too much mushy, slimy, flavorless tofu to feel completely confident about tofu as a food, much less a food we wanted to eat. For years, despite eating a relatively low meat diet, we NEVER ate tofu at home. It was just too scary. The revolution occurred due to two friends (F and S), who both prepared tofu for us in wonderful ways we enjoyed. Thus, a quest began. If tofu could be good, we had to master it. I now look for tofu recipes EVERYWHERE. We have mastered a few techniques (light pan frying and roasting) that lead to fantastic texture without sacrificing the health benefits of this wonderful protein. Even if the recipe at hand has a questionable preparation, but a great sounding sauce, we can usually use one of these methods and get an excellent product. This is a case in point. Score another point each for both our Indian and tofu recipe arsenals.
* We have previously made this with rice instead of naan as our side dish. Rice is better as the peas are quite saucy.
Prep Notes
Difficulty: Easy
Chopping: Tofu, onion, ginger
Time: 40 minutes
Make ahead: You can make the tofu recipe ahead and reheat, but the okra should be made last minute.
Reaction
J: "Another tofu success!!!!"
M: "Tofu triumph!"
Indian spiced peas with tofu (recipe in the comments)
Okra supreme
Naan (Trader Joe's frozen)
Oreos
Hot tea
______________________________________________________________
Alright, I have to fess up. M and I used to have trouble with tofu. Yes, we're part of the legions of people who had eaten far too much mushy, slimy, flavorless tofu to feel completely confident about tofu as a food, much less a food we wanted to eat. For years, despite eating a relatively low meat diet, we NEVER ate tofu at home. It was just too scary. The revolution occurred due to two friends (F and S), who both prepared tofu for us in wonderful ways we enjoyed. Thus, a quest began. If tofu could be good, we had to master it. I now look for tofu recipes EVERYWHERE. We have mastered a few techniques (light pan frying and roasting) that lead to fantastic texture without sacrificing the health benefits of this wonderful protein. Even if the recipe at hand has a questionable preparation, but a great sounding sauce, we can usually use one of these methods and get an excellent product. This is a case in point. Score another point each for both our Indian and tofu recipe arsenals.
* We have previously made this with rice instead of naan as our side dish. Rice is better as the peas are quite saucy.
Prep Notes
Difficulty: Easy
Chopping: Tofu, onion, ginger
Time: 40 minutes
Make ahead: You can make the tofu recipe ahead and reheat, but the okra should be made last minute.
Reaction
J: "Another tofu success!!!!"
M: "Tofu triumph!"
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