Day 293 Tofu Berry Smoothie

Tofu Berry Smoothie

4 Ounces Silken Tofu
1 Cup Frozen Mixed Berries
1 Cup Almond Milk
1 Tablespoon Simple Syrup

Add all ingredients to a blender and mix well.

Soundtrack Arkells - Morning Report

Day 292 Tofu Peach Smoothie

Tofu Peach Smoothie

4 Ounces Silken Tofu
1 Cup Frozen Peaches
1 Cup Water
1 Tablespoon Simple Syrup
1 Teaspoon Spirulina

Place all ingredients in a blender and mix well.

Soundtrack - Murder by Death - Bitter Drink, Bitter Moon

Day 288 Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

1 Pound Extra Firm Tofu
1 Cup Tahini
6 Heads Baby Bok Choy, halved
2 Turnips, cubed
2 Cups Veggie Stock
1 Teaspoon Ginger, grated
1 Teaspoon cilantro, chopped
Salt and Pepper to taste

Ingredients

1.  Grill the bok choy until tender.

Grilled bok choy

2. Slice the tofu into 1/4 to 1/2 inch slices. Place the slices on a baking sheet rubbed with olive oil. Season with pepper. Spoon the tahini over the slices.  Bake at 400 F for 10 minutes.

Baked tofu

3.  Heat the stock and ginger in a sauce pan.  Add the turnips and cook until soft.  Remove from heat and add the cilantro and salt.  Using a immersion blender, blend the veggies into a sauce.

Cooking turnips

4.  To serve, pour the sauce over the bok choy and eat with the tofu slices.

Pairs well with 2012 Domaine Weinbach Riesling Schlosberg Grand Cru

Soundtrack - Extreme Metal 101, Vol. 2 - Various artists

Day 286 Pistachio Coated Tofu

Pistachio Coated Tofu

Ground Pistachios
Extra Firm Tofu, sliced
Cornmeal
Tomatillo Salsa (Day 258)

Dredge tofu slices in cornmeal.  Then coat with tomatillo salsa.  Next coat with the pistachios.  Place tofu slices on a baking sheet.  Bake at 375 F until crispy, about 20 minutes.

Goes well with a green salad.

Pairs well with 2013 Sunset Hills Petit Verdot

Soundtrack Halestorm - Live in Kalamazoo on Livenation Facebook

Day 248 Tofu with Bok Choy Pizza

Tofu with Bok Choy Pizza

2 Ounces Tofu, crumbled
1 Baby Bok Choy
Marinara Sauce
2 Whole Wheat Pita Rounds
1 Tablespoon Cilantro, chopped

Marinara Sauce

7 Ounces Tomato Paste
1 Cup Stock
1 Tablespoon Sirracha
Salt to taste

1.  Mix all the sauce ingredients together in a small saucepan.  Heat till thickened.

2.  Spread the marinara sauce on the pita.  Crumble the tofu over the sauce.  Arrange the bok choy leaves on the pita.  Cook at 375 for 15 minutes in the oven.

Goes well with green salad.

Soundtrack Insects vs. Robots - Geryl and the Great Homunculus

Day 213 Tofu Wrap

Tofu Wrap

8 Ounces Herbed Tofu, diced
1 Cup Red Cabbage, chopped
1 Tablespoon Seaweed
1 Avocado, chopped
1 Roasted Red Pepper, chopped
2 Cloves Garlic, minced
1/2 Teaspoon Fresh Ginger, diced
1 Teaspoon Sage Powder
Salt and Pepper to taste
1 Cup Kidney Beans, Pureed
4 Whole Wheat Tortillas

Tofu mix

1.  Mix all the ingredients except the bean puree and tortillas in a bowl.

2. Spread the puree on the tortillas. Top with the tofu mix.  Roll into a wrap.

Goes well with a green salad.

Soundtrack The Struts - Everybody Wants

Day 174 Rice Noodles with Tofu, Water Chestnuts and Herbs

Rice Noodles with Tofu, Water Chestnuts and Herbs

Marinade
Juice of 2 Limes
1/4 Cup Soy Sauce
2 Tablespoons Agave Nectar
1 Clove Garlic, minced
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper, ground

Noodle Dish
4 Ounces Rice Noodles
8 Ounces Extra Firm Tofu, cubed
1 1/2 Cups Purple Cabbage, thinly sliced
8 Ounces Diced Water Chestnuts
1 Cup Cucumber, diced
1/2 Cup White Mushrooms, thinly sliced
1 Sprig Oregano
3/4 Cup Cilantro, chopped
1 Sprig Basil, chopped
1/2 Cup Roasted Peanuts

Ingredients

1.  In a small bowl, whisk together all the dressing ingredients.  Pour into skillet and add tofu.  Let the tofu marinade while prepping the other ingredients.

Marinating tofu

2.  Place the noodles in a medium bowl.  Cover with boiling water and let stand until ready to use.  It will take 5 minutes for the noodles to become soft.

Soaking rice noodles

3.  Heat the tofu in the skillet.  Add the cabbage, peanuts and mushrooms.  Cook until the cabbage is soft. Drain the noodles and add to the skillet.  Heat for a few minutes.  Turn off the heat and add the cucumber and herbs.

Sauteing cabbage and tofu

4 Servings

Soundtrack The Dirty Nil - Higher Power

Day 151 Rainbow Tofu Pasta

Rainbow Tofu Pasta

1 Cup Spelt Pasta, uncooked
1/4 Stock
1 Cup Firm Tofu, cubed
1/2 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, diced
1 Cup Sugar Snap Peas
2 Tablespoons Fresh Herbs, chopped
1 Tablespoon Balsamic Vinegar
Black Pepper and Salt to taste
2 Cups Arugula

Fresh oregano from my container garden

Cook pasta in a large pot of boiling water.  Heat the stock in a skillet.  Add all the remaining ingredients except for the arugula.  Heat till lightly softened.  Drain the pasta and mix with the vegetables.  Serve over the arugula.

Growing fresh herbs in the summer is great for light lunches. I used oregano, rosemary, and thyme for this dish.


Soundtrack - Surfer Blood - 1000 Palms

Day 148 Spinach, Mushroom, and Tofu Breakfast

Spinach, Mushroom, and Tofu Breakfast

1 Cup Frozen Spinach
1 Teaspoon Black Pepper
1/4 Cup Stock
1 Tomato, sliced
Dijon Mustard
1 Cup Firm Tofu, crumbled
1/2 Teaspoon Ground Turmeric
1 Cup Mushrooms, sliced
1 Teaspoon Curry Powder
1 Cup Kidney Beans
1 Teaspoon Garlic Powder
1/2 Avocado
Salt to taste

Ingredients

1.  Spread the tomato slices with dijon.  Cook under the broiler until mustard bubbles.

Broiled tomatoes

2. Pour stock into a large skillet.  Place spinach in a quarter of the skillet and season with pepper.  Next add the tofu and season with the turmeric.  Add the mushrooms and season with the curry.  Last, add the beans and sprinkle with the garlic powder.  Cook on medium heat until the spinach is heated through and the mushrooms are soft.

Each ingredient cooks in its own section of the skillet

3.  Add everything to a plate and top with avocado.  Salt to taste.

Soundtrack Friends in Bellwoods 2 - Various Artists

Day 118 Greek Tofu Scramble

Greek Tofu Scramble

1/4 Cup Fresh Spinach

7 Ounces Firm Tofu, crumbled

1/2 Cup Vegan Feta, crumbled

4 Black Olives, sliced

2 Tablespoons Dill, chopped

1/2 Teaspoon Turmeric

Salt and Pepper to taste

2 Tablespoons Olive Oil

Insert herbs in a vase to keep fresh 

1.  Saute spinach in olive oil.  Add tofu and olive.  Cook for a few minutes.

2.  Add the dill, turmeric, salt and pepper.  Cook until the tofu is fully yellow.  Add the feta and turn off the heat.

Goes well with strawberries

Soundtrack Asking Alexandria - The Black

Day 117 Sweet and Sour Tofu

Sweet and Sour Tofu

2 Cups Pineapple, cut into chunks
1/4 Cup Fruit Juice
3 Tablespoons White Wine Vinegar
3 Tablespoons Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Brown Sugar
14 Ounce Package Extra Firm Tofu, diced
2 Teaspoons Potato Starch
2 Tablespoons Avocado Oil
2 Tablespoons Garlic, minced
1 Tablespoon Ginger, minced
Green and Red Bell Peppers, chopped

Use a low sugar ketchup

1.  Combine juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth.  Add tofu and toss.  Marinate 5 to 30 minutes.

Marinating tofu

2.  Heat oil in large skillet over high heat.  Add the tofu, reserving the juices for later.  Cook for 7 to 9 minutes.

3.  Add the garlic and ginger; cook for 1 minutes.  Add the peppers and pineapple.  Saute for 5 minutes.

4.  Meanwhile, add the potato starch to the reserved marinade and mix well.  Add to the sauteed tofu mixture.  Cook until sauce is thick.

Goes well with brown rice

Soundtrack Burn August Red - Found in Far Away Places

Day 114 Hummus Tofu Sandwich

Hummus Tofu Sandwich

1 Slice Chao Cheese
2 Slices Extra Firm Tofu
Black Bean Hummus
Small Russet Potato, baked
Salad Greens
Lemon Cashew Aoili (Day 104)
Ciabatta Roll

Broil the tofu in the oven.  Spread half of a roll with hummus, top with Chao and melt in oven.  Brush the other half of roll with aoili.  Layer tofu, potato, and greens.  Top with cheesy half of the roll.

Goes well with grapes.

Soundtrack Andrew Watt - Ghost in My Head

Day 103 Greek Salad with Tofu

Greek Salad with Tofu

3 Tablespoons Vegan Feta, crumbled
2 Tablespoons Red Onion, chopped
6 Kalamata Olives, pitted and chopped
1 1/2 Tablespoons Lemon Juice
1 1/2 Teaspoons Olive Oil
1 Tablespoon Fresh Oregano, chopped
1/2 Cup Firm Tofu, drained and crumbled
Salt and Pepper to taste
1 Tomato, chopped
1/2 Cucumber, chopped
1 Tablespoon Parsley, chopped

1.  Combine feta, onion, olives,lemon, oil and oregano in a medium bowl.  Add tofu and mix well.  Season with salt and pepper.  Refrigerate for 10 minutes.

2.  Add tomato, cucumber and parsley to the tofu mixture and stir to combine.

Goes well with pita toasts.

Pairs well with Albarino.

Soundtrack Saint Asonia - Self titled album

Day 78 Tofu with Red Pepper

Tofu with Red Pepper

1 Package Extra Firm Tofu
2 Tablespoons Thyme
1/2 Teaspoon Salt
1/4 Ground Pepper
1 Red Bell Pepper, chopped
1 Bunch Green Onions, trimmed and sliced
1 Teaspoon Turmeric
1/2 Cup Vegan Soft Cheese, such as Kite Hill

1.  Preheat oven to 400F.  Oil a large baking sheet.

crumbled tofu

2.  Crumble tofu onto the baking sheet.  It should resemble scrambled eggs.  Mix in thyme, salt, peppers, onions, and turmeric.  Dot with 'cheese'.

3.  Roast in the oven for 15 minutes.  The cheese should be melted and browned.

Goes well with brown rice.

Pairs well with Vermentino

Soundtrack Sick Puppies - Tri-Polar

Day 71 Tofu Cutlets Marsala

Tofu Cutlets Marsala

1/4 Cup Potato Starch

1/4 Cup All Purpose Flour

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper, freshly ground

14 Ounces Extra Firm Tofu, drained, cut into 8 thick slices

4 Tablespoons Olive Oil

2 Large Shallots, minced

1 Teaspoon Thyme

10 Ounces (6 Cups) Mushrooms, sliced

1/2 Dry Marsala Wine

1 Cup Vegetable Broth

1 Tablespoon Tomato Paste

1. Preheat oven to 350F.

2.  Mix potato starch, flour, salt and pepper in a shallow dish.  Pat the tofu with a paper towel to remove excess moisture,

Frying the coated tofu

3.  Heat 2 tablespoons of oil in a large skillet over high heat.  Dredge 4 tofu slices in the  flour mixture. Add them to the pan and cook until crispy and golden on both sides.  Place on a baking sheet and transfer to the oven to keep warm.  Repeat with  the remaining tofu.

Marsala Wine

4.  Add the remaining oil, shallots, and thyme to the pan.  Cook until shallots begin to brown.  Add mushrooms and cook 3 to 5 minutes.   Add the Marsala and simmer for 1 minute.

5.  Whisk the remainder of the flour mixture with the broth.  Add to the mushrooms. Stir in the tomato paste.  Simmer and cook until thick and glossy.  To serve, spoon the sauce over the tofu.

Goes with Green Beans

Soundtrack Rage Against the Machine - The Battle of Los Angeles