I read a quote recently that said if you don’t like tofu, it’s because you’re not preparing it correctly.
I’d venture to say that’s true.
To this point, I would say that tofu is… okay. It’s alright. I eat it sometimes. Half the time, though, I feel like I’m eating it because it’s some sort of unspoken requirement of being vegetarian. But I’m pretty lazy about tofu. I’ve never bothered to properly press it before preparation. I never marinate it long enough. As a result, it’s often bland and (even worse) mushy. Edible, but nothing to write home about.
So when I came across the Tofu Love post over on , it struck a nerve – a nerve that was craving tacos at the moment. And now that I have an awesome toaster/convection oven that broils super-easily, I decided to – ONE time – make tofu correctly.
I pressed it like crazy! Went through way too many paper towels. Cleaned up the giant stack of toppled magazines (aka my tofu press) several times as they crashed off the tofu, off the counter, onto the floor. (For the record, I just ordered a real tofu press – no more wasting paper towels – and fyi, shipping is cheaper ordering straight from the maker vs. Amazon).
I marinated it… well, not as long as I was supposed to, but long enough for all of the liquid to be soaked up.
I broiled it… and broiled it a little longer.
I gotta say…. it worked! No mushy tofu! It was kinda crunchy on the outside, chewy on the inside. Delicious inside an organic taco shell from, with some cheddar and Isa’s Sanctuary Dressing.
I kind of liked that the tofu wasn’t all crumbled up like traditional taco meat. It made it much easier to eat – ‘cuz, you know, otherwise all the crumbles always fall out the other end of the taco.
Enjoyed these bad boys with a side of asparagus, and a big bowl of greens – with about 1/4 cucumber and about 1/4 cup of the chickpea/artichoke salad from last week.
Behold, a pretty typical dinner around these parts:
I spent some time in the kitchen today, not only making the tofu tacos, but making a few staples to get me through the week. I bring my lunches to work (and some days, my dinners too). When I don’t plan ahead, I end up scrambling and then eating PB&J all week. Not ideal. I just can’t bring myself to have a bowl of greens with a PB&J. My veggie intake suffers when I don’t plan ahead.
Today’s kitchen adventures were actually repeats. I’m on a roll lately with a few recipes! I made:
- A double-batch of Isa’s Chickpea Cutlets from . Half are in the freezer, half are in the fridge. These are SO good in sandwiches!
- A batch of Sanctuary Dressing from Isa’s (my new go-to dressing…. similar to ranch, but more of a creamy dill). I finally picked up some Mori-Nu tofu at , and it works WAY better in dressings than the refrigerated water-packed stuff.
- A batch of Golden Chickpea & Artichoke salad from . I just happened to pick up more pitas to stuff… coincidence? I think not.
Add that to what I made a few days ago (and am still working on, leftovers-wise):
- A couple Belgian waffles from Isa’s Old Fashioned Chelsea Waffles recipe in
- Sweet Cashew Cream, also from
- Easy Breezy Cheezy Sauce – Isa’s recipe, but I forget from which cookbook.
I’ve got some good eats in my future! Though there will be a PB&J in there somewhere. I just love PB&J! I could eat it every single day, really.
Speaking of peanut butter… I just got a shipment of chocolate PB2 (powdered peanut butter). Never tried it before, but I’m thinking it might be a good addition to my Fancy Oatmeal. Fewer calories than my beloved Justin’s Chocolate Almond Butter…. not that I’m giving up Justin’s. I just picked up a brand new jar of the Chocolate Almond Butter, actually. I was intrigued by Emily’s review of various powdered peanut butters over on Daily Garnish, and picked up some of the now-discontinued Trader Joe’s peanut flour. Haven’t tried that yet, either – and now I’m afraid to, because if I love it, I can’t get it anymore! At any rate, the and TJ’s are soon to go into my peanut butter rotation, primarily as oatmeal toppings.
Last but not least, I’ve got a tiny batch of soy yogurt in the yogurt maker. My almond milk yogurt attempts were both failures (the first with store-bought almond milk, and the second with homemade almond milk). Let’s hope the third time is a charm. I really like yogurt, but the store-bought soy yogurts are crazy high on sweeteners and calories, and I’m not a big fan of the taste of the coconut milk based yogurts.
Thus concludes today’s kitchen adventures. What did you do in the kitchen this weekend?