Posts Tagged ‘tofu’

VeganMoFo: What I Ate Wednesday

Iced Mocha www.good-good-things.com

Iced Almond Milk Mocha

I’m trying something different today. I’ve never done a What I Ate Wednesday Post but instead of doing it all in one shot I’m going to update 2-3 times through out today with what I ate. Its kinda like real-time blogging in a way.

I ALWAYS start my day with an Iced Mocha. ALWAYS! I make my own chocolate sauce and I keep already French Pressed coffee in my fridge. I’ll occasionally go to Starbucks but I find what I make for myself at home is so much better, and more affordable! The coffee I use is Fair Trade, Organic beans from a company in upstate NY called Catskill Mountain Coffee. Zanzibar bean. Its the best coffee. Plus organic and fair trade is awesome. 

To froth the milk I bought a small battery powered, cheap frother from IKEA. I’m on my second one already since I use it everyday. 

Breakfast: seitan bacon tofu scramble www.good-good-things.com

 

Breakfast

This is not my normal breakfast. The toast with EB would be normal. Last night I used only half a block of tofu for dinner and usually the other half would go to waste. I’m trying my hardest to use up all of the food I buy so I made a quick Tofu Scramble with some Upton’s Seitan Bacon and string beans thrown in along with onions, garlic and spices. It was fabulous and it gave me an idea for another Tofu Scramble to make on another day. I happily have leftovers of this breakfast for tomorrow. 

See you later in the day with more food for What I Ate Wednesday! 

Last Night

Dinner: #glutenfree #vegan chocolate chip pancakes and kale and tomato tofu scramble

Chocolate Chip Pancakes/Kale and Tomato Tofu Scramble

Why is it so much easier making breakfast for dinner then making breakfast for breakfast? Time I suppose has a lot to do with it. I don’t wake up well in the morning and when my kids wake up they want to eat immediately. Same with my husband. That’s probably why we eat bagels most mornings. I wouldn’t mind eating what I made for dinner last night most mornings though! The kids and I thoroughly enjoyed those pancakes. I alone enjoyed the tofu scramble. The idea was to have the kids eat it also but I grabbed the spicy/smokey paprika instead of the more mellow paprika by mistake. Too spicy for the kids little palates I’m afraid. Perfect for mine though. I ate the leftover scramble for second dinner while watching Netflix. (If you haven’t seen Safety Not Guaranteed yet I highly recommend it!)

The pancakes are gluten free and came from a box. They are our favorite. The scramble is just your basic scramble with a spice mixture of: cumin, thyme, paprika and red pepper flake along with some nooch. You’ll notice the tofu is cubed. I follow that party line when it comes to scrambles. I’ll smoosh some of it up but NO..I like the cubed scramble!

It will be worth throwing this together one weekend morning instead of eating our daily bagels.

Some eats…

Dinner: Supreme Rice and Beans! Beans, brown rice, cashew cream, guacamole and fried garlicky mushrooms! #vegan

Supreme Rice and Beans

We eat Rice and Beans at least once a week. It gets very boring so I went a little fancy the last time I made them. I seared some sliced mushrooms in oil w. pepper and salt. Made a quick Guacamole. Then blended up a cashew cream in the Vita Mix. My husband and I only want to eat Rice and Beans like this now. The mushrooms are really what put it over the top!

Dinner: Mirin Glazed Tempeh and String beans w. Peanut Sauce over Brown Rice #vegan

Mirin Glazed Tempeh w. String Beans and Peanut Sauce

A recipe in progress. The Mirin Glazed Tempeh was amazing. My 20 month old son and I couldn’t stop eating it straight from the pan.

Dinner: Kung Pao Tofu with Broccoli, Carrots and Water Chestnuts over Jasmine Rice. #vegan

Kung Pao Tofu

Another recipe in progress. I’m not quite sure whats missing but I’ll figure it out soon. :)

Tofu and Broccoli

Tofu and Broccoli w. Shoyu-Mirin Sauce

Tofu and Broccoli w. Shoyu-Mirin Sauce

I was craving Chinese food hard core last night. I was also craving tofu which is very unusual. We aren’t big tofu eaters. I love it. My husband…not so much…so it’s a once every 3 months type of food. I’m going to try to make it a once a month food though since myself and both kids are into it.

Usually when I’m craving some Chinese food I just make a vegetable stir fry. I wanted something different last night. First I fried little tofu triangles in some olive oil to make a nice crust on both sides. Then I  sauteed some garlic and onions with some carrots and broccoli that I received from our food co-op. Once the broccoli was cooked through I added the tofu back to the pan and sauteed for a few more minutes until the tofu was brought back up to temperature. In a small bowl I mixed arrowroot powder with shoyu, mirin and some sesame oil. Poured that into the hot pan with the broccoli and tofu and stirred until the sauce thickened. Topped the whole thing off with some peanuts and dinner was ready!

Even though my husband isn’t a big fan of tofu he liked this dish a lot as did both kids. My only complaint is that there weren’t any leftovers because I’d really like to be eating this right now for lunch. :)

Scones/Sandwich/Recipe

scones

Chocolate Chip, Coconut, Cinnamon Scones

We have been having a lot of snow here in NJ this past month and by a lot I mean A LOT! We have yet to have a day this year that there wasn’t any snow on the ground. There is no place to put the snow anymore and our front yard has a snow pile that is way over the top of my head. Its ridiculous but I don’t mind because I love the snow plus I have nowhere to go usually so I’m completely fine with being snowed in. On most snowy mornings I like to make us scones for breakfast. I always make the same ones and I call them Blizzard Scones. They have chocolate chips, coconut and lots of cinnamon in them. I usually  top them with cinnamon sugar before popping them in the oven but was lazy this last time. These things are so good. I always say I’m going to make a different flavor scone and always end up making the same ones over and over again.

On this particular snow day I also made us one of my favorite tofu sandwiches….

Lemon Mustard Tofu Sandwich

Lemon-Mustard Tofu Sandwich

Unfortunately somewhere after making the above scones and turning off the oven and then turning it back on to bake the tofu my oven broke. It was devastating. I had tofu marinating in a great lemon and mustard marinade to bake off in the oven and couldn’t. I ended up searing them on the stove top which made them still delicious but it’s not the same as that slow baked tofu texture that I love. I make this tofu a lot in the summer months when I want to make my French Sandwich which is just a riff off of a vegetarian sandwich I became obsessed with while I was in Paris once many many years ago. That sandwich contained hard boiled eggs and this tofu is a great replacement for it. The above sandwich is not the French Sandwich however. I’ll make a post on that sandwich in the summer months when I can get great fresh/ripe veggies for it (hopefully from my garden). The sandwich above is just a simple mini baguette spread with veganaise and some whole grain mustard, mesclun greens and the tofu. A simple sandwich for a simple day stuck inside because of the snow.  Here is my recipe for the tofu:

Lemon-Mustard Tofu

1 block extra firm tofu, pressed (I use and swear by my Tofu Xpress)
1 1/2 tablespoons tamari
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons whole grain mustard
2 tablespoons extra virgin olive oil

Combine and whisk all the ingredients, except for the tofu, in a small bowl.  Cut tofu in 1/2 so you have two rectangles. Place each slab of tofu on its side and slice each piece into 4 slices. You’ll have 8 rectangle pieces of tofu. Pour 1/2 of the marinade in a large shallow baking dish and place the tofu on top of the marinade. Pour the rest of the marinade on top and place in the fridge for at least one hour.

Preheat the oven to 350 degrees F. Have a sheet tray covered with parchment paper ready and transfer the tofu onto the sheet tray. Bake for 25 minutes. Flip over each piece of tofu and bake for 20-25 minutes more.

Let cool and use however you like.

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