It’s Friday! And….I have a girls night tomorrow night! I can’t wait. I’ll be trying out a new restaurant at the beach called Salt Life. Hubby has been out of town on a golf trip since Wednesday so it’s just been us girls at home (my daughter and I). My mom is coming over tonight for pizza, salad and wine and then tomorrow we’re all heading out to hang out at the beach, mom will take the baby back and I have a night out with my friend Justine!
Do you have any big plans for the weekend? Let me know….I love comments!
Tofu, tofu everywhere….
I came across this version of curry tofu and thought I would try it out on one of my own salads. It was really crispy. I’m not sure if the cornstarch is what did it but this tofu had such a nice crust.
1 block extra firm tofu, drained, pressed (overnight if possible) and cubed into desired size
2 Tbsp corn starch
1 1/2 Tbsp curry powder
1 tsp turmeric
Organic extra virgin olive oil spray
Mixed salad greens
2 carrots, chopped
2 ears grilled corn, kernels removed
1 cup grilled green beans
2 cups grape tomatoes
Handful of fresh cilantro
1/2 cup diced onion
4 Tbsp Annie’s Naturals Organic Goddess Dressing
4 Tbsp Annie’s Naturals Light Gingerly Vinaigrette
1. Mix the corn starch, curry, turmeric and salt in a baggie large enough to hold all the tofu. Close it and shake to mix.
2. Toss the tofu cubes into the bag and shake gently to coat. Set in refrigerator 20 minutes to overnight if possible.
3. Spray a large skillet with olive oil spray and heat over medium high heat. Add the tofu cubes in an even layer in the pan. Once the first side is browned, toss with spatula and spread evenly so the remaining sides crisp up.
***I sprayed additional olive oil spray several times over the tofu to prevent sticking.
4. Layer the salad greens through diced onion divided evenly over four plates. Top each serving with 1 Tbsp of each dressing. Toss to coat.
5. Top salad with tofu.
Morning all. Remember those tofu sticks I made yesterday? Here is the wrap I came up with using some of them. It’s got a little sweetness from fresh mango, a little spice from jalapeno and some saltiness from the tahini. The Annie’s dressing pulls the whole thing together. For the sake of making it lighter I only used a teaspoon of dressing but feel free to use more as it’s delicious!
1 whole wheat tortilla, I use La Tortilla Factory, Multigrain Soft Wrap with 12 grams of fiber!
3 Maple Marinated Fu Sticks (I used light, firm organic tofu)
4 sugar snap peas
1/2 green onion, sliced thinly
1/4 small jalapeno, sliced thinly
1/4 champagne (or other small) mango, seeded, peeled and sliced thinly
1 tsp Annie’s Naturals Organic Goddess Dressing (or other dressing of choice)
Sprinkle of toasted sesame seeds
Salt and Pepper, to taste
1. Lay out the tortilla wrap and place the tofu sticks on top.
2. Top the tofu sticks with the peas, green onion, jalapeno and mango.
3. Pour the dressing over evenly.
4. Finish with a sprinkling of toasted sesame seeds.
5. Roll wrap closed and enjoy with a fresh salad.
Two great things.
Apparently my recipe reading skills are a little rusty. Only after I had marinated the tofu overnight did I realize it was simply supposed to be added to the tofu towards the end of baking. I can officially say that even with my screw up the recipe still rocked. I love the combination of flavors and you apparently can’t mess it up by marinating it too long. I think I might try some in a tofu wrap….I’ll dig around and see what I have at the house that would go well. To be continued……
Here I am, back again with the tofu. This morning it’s nice and cool out so I wanted a warm coffee drink. I still have some silken tofu to use so I thought adding it in with the coffee to make it creamy and filling would be nice. I added a little cinnamon and nutmeg for spice but wanted to keep this one simple and it turned out like a smooth, creamy latte. Who knew!?
1 cup Coffee
3 Tbsp Silken Tofu
1 packet sweetener (I used splenda)
1/8 tsp Nutmeg
1/8 tsp Cinnamon
1/4 tsp Espresso Powder
1 Tbsp Silk Vanilla Soy Coffee Creamer
2 Tbsp Land o Lakes Fat Free Half and Half
Dollop of Fat Free ReddiWhip (optional)
1. Blend everything in a blender.
2. Heat for a minute or so in microwave till desired temperature is reached.
3. Top with dollop of ReddiWhip