Tofu Scramble

Tofu Scramble

I have seen Tofu Scramble recipes in many different places.  I decided to combine the recipes and try it out for the family recently.  We all liked it, and I think it's great in place of scrambled eggs if we're ever looking for something a little different.  It's easily customizable and really easy to make!

I started by cook frozen corn and sliced shiitake mushrooms in a little olive oil until the mushrooms were tender.  I added in lemon juice and turmeric, then crumbled in the drained tofu.

 

I let it cook for about 10 minutes until the liquids evaporated and everything was well combined.

 

Then I added in a bunch of chopped romaine and served it hot.

I let everyone season theirs with sea salt, pepper, and hot sauces.

Some added the Tofu Scramble to warm flour tortillas and rolled them up for a breakfast burrito style dish.  I ate mine with warm crusty bread.  It's also good plain.

We had some leftovers that I tried the next day for lunch but I wasn't as fond of it then.
Fresh and warm may be best for this dish.

Double click to print as a 5x7 recipe card.

 

Enjoy!

Tofu Bites Orange Dipping Sauce

Tofu Bites Orange Dipping Sauce

I shared Sandy's Tofu Bites on the blog awhile back. 

I really love this versatile little dish and make it every couple of weeks.

Awhile back I made it but didn't have any bbq or other sauce to go with it, other than soy sauce.  The family agreed they prefer it with a good dipping sauce!

Then I stumbled upon another recipe for this same dish, but with an orange-maple sauce, so we tried it.  The boys loved it.

You simply mix up 1/3 c maple syrup and 2/3 c orange juice to dip your tofu bites into.

I think it would be even better if the juice was reduced so it was a little thicker - which would also take the chill off!

But the flavors were great and it made for a fun change.

Hardly a need for a new recipe card, but I'll include one here, along with the original Tofu Bites recipe card. 

Enjoy!

Rice Salad Primavera

Rice Salad Primavera

This great summer garden recipe comes from the August 2012 Vegetarian Times Farmers' Market Cookbook.

David and I really liked this dish and came up with several ways to modify her even more.

I personally think the secret is in the vinaigrette that holds the dish together at the end.

This is made by whisking together wine vinegar (I used White Wine Vinegar although the original recipe calls for Red Wine Vinegar), Dijon mustard, and olive oil.

Cook a cup of brown long-grain, short-grain, or brown Basmati rice so that you have 2 cups of cooked rice.  I had short-grain brown rice leftover in the fridge so I warmed up 2 cups for this dish.

Then slice your vegetables.

The original recipe calls for cherry tomatoes, green onions, orange bell pepper, a peeled cucumber, and yellow squash. 

I think the possibilities are endless!

Bake 1 package of tofu - I baked mine the same way I did for Sandy's Tofu Bites.  I cut my pieces smaller though so they would cook faster.

Toss the warmed rice, the diced baked tofu, and the vegetables together.

Combine with the vinaigrette and serve!

Mmmm.

And it was great warmed up the next day!

I think topping the dish with some chopped fresh herbs would be wonderful too.

Double click to print as a 5x7 recipe card.

Enjoy!

Sandy's Tofu Bites

Sandy's Tofu Bites

I first had Tofu Bites during the Healthy Cooking Classes I took with Sandy Thomas in the spring.  If you are local and would like more information about Sandy's services, please let me know!  And check out her website at the link above.

I absolutely loved Sandy's tofu tossed with jarred Thai peanut sauce.

I don't really have much experience cooking with tofu except in stir-fry dishes. 

This option was maybe my favorite way to eat tofu that I've found so far!

It's sooo easy and sooo yummy!

You start with two packages of extra firm tofu.

It's in the refrigerated produce sections of our grocery stores in town.

You drain it well and then cut it into bite-sized pieces, patting them again to get them as dry as possible.  Then place the pieces on parchment or foil on a big baking sheet.

Don't look too closely below.  I know they're all supposed to be roughly the same size. 

I can never get that consistency when I start chopping!

I don't think it's a big deal for this recipe :)

Then spritz with some olive oil and generously season with Kosher salt and pepper.

Pop it in a 425* oven for 45 minutes. 

I stirred/flipped them about half-way through, but I'm not sure it's critical.

Then they're done! 

You can top them with any sauce, add them to a grain or bean dish, add them to your salad....

This is one of my favorite dishes I've made recently.  So easy, and so versatile.

I made a batch of Smoky Barbecue Sauce (recipe from Vegetarian Times that I will post next) and served it with the Tofu Bites, along with vegetables and a rice dish.

This dish heats up well in the microwave the next day too.

Double click to print as a 5x7 recipe card.

 

Enjoy!