Feb 102012
Just a few veggie photos from today’s CSA first.  Too gorgeous not to share.

My simple salad recipe. 
Press and marinate the tofu a day or so ahead and have it ready in your fridge when you’re pressed for time.

I once heard a critique of Rachel Ray that she simply re-edits her recipes rather than creating lots of originals, and is mainly an entertainer as opposed to a teacher.

Rachel Ray and I have something in common-I’m definitely no Martha Stewart either.  We take our favorite simple recipes and remake them.  I always have grand plans to make something original from-scratch, but then life seems to get in the way.

I left work five minutes later and it took me 45 minutes instead of 25 minutes to get home from work.  By that point everyone was really starving, so I threw together this salad.

I promise to post the casserole dish using the caramelized onion sauce soon.

Pinky swear.

Today’s world is so busy that I’m sure many of you are short on time just like me, hopefully you won’t mind if I pull a Rachel Ray and remake something similar to what I’ve done in the past.  Consider it fast food made from Slow Foods!

I got the spinach and tomato from my farm and whipped up some of my favorite oil-free 3-2-1 dressing, inspired from the Forks Over Knives companion book.  (If you don’t have it, buy it! The recipes are fabulous.)  Instead of making the marinade, I used a quality pre-made one, which shaved an additional few minutes.  In the time it would have taken for me to drive to a restaurant and go through the drive-thru, I had made a delicious meal at home. 

Island Teriyaki Salad with Fresh Spinach, Tomato and
Balsamic-Mustard-Maple Dressing
Serves 4
Gluten Free, Dairy Free, Vegan
1 block Organic firm tofu
1 cup organic Island Teriyaki marinade, I used OrganicVille (or marinade of choice)
8 cups fresh spinach, chopped
4 plum tomatoes, sliced and quartered
1/2 sweet onion, sliced thinly
Coarse sea salt and Fresh ground pepper, to taste
3 Tbsp balsamic vinegar
2 Tbsp coarse mustard
1 Tbsp maple syrup
1. Press tofu of water for 1 hour to overnight.  See how here. 
2. Cut tofu into cubes; pour marinade over and place in refrigerator overnight.
3. Preheat broiler; place tofu cubes on pan prepared with non-stick spray.  Broil about 20 minutes, turning cubes every five to 7 minutes to brown all sides evenly.
4. Meanwhile, mix dressing.
5. Place 2 cups spinach on each of 4 plates, top with 1 chopped tomato and 1/4th of onion.  Divide tofu evenly among plates.  Divide dressing evenly over plates.
Estimated Nutrition Info
4 Servings

Amount Per Serving

Calories 150.3
Total Fat 8.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 511.7 mg
Potassium 707.5 mg
Total Carbohydrate 20.2 g
Dietary Fiber 4.4 g
Sugars 7.2 g
Protein 15.5 g

Vitamin A 123.1 %
Vitamin B-12 0.0 %
Vitamin B-6 13.1 %
Vitamin C 40.5 %
Vitamin D 0.0 %
Vitamin E 7.6 %
Calcium 62.8 %
Copper 22.6 %
Folate 38.1 %
Iron 23.8 %
Magnesium 26.6 %
Manganese 88.3 %
Niacin 5.9 %
Pantothenic Acid 3.4 %
Phosphorus 20.9 %
Riboflavin 13.6 %
Selenium 25.4 %
Thiamin 14.8 %
Zinc 12.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oct 182010
I had such an amazing weekend.  Most of it was spent in my camper….in the driveway. 
Remember how I told you that Chris is not a camping fan and, in fact, when I brought up the subject of buying one he wasn’t very happy (to say the least)? 
 Well we sat in the camper until 11:00 Friday night talking about the places we wanted to take it.  Possibly even taking it to camp one night on our way to Asheville this coming weekend!
Then Saturday he suggested we sleep in the camper just to see how comfortable it is.
And finally, Sunday he disappeared for a while and when I went out to look for him someone was pulling out of the driveway. 
The person pulling out was a friend of his that came by to check it out.
I am so happy to see that he seems to like it! I see many campouts in my future!
And I celebrated with tofu.
One of the reasons I love Heather’s blog called Where’s the Beach is because she’s so down to earth and always has great vegetarian recipes.
This past Friday I came across her Sweet Spicy Sesame tofu stir fry and it was one of those recipes that sounded so wonderful and I had almost everything I needed on hand!
Sweet and Spicy Tofu Stir Fry
Altered from Where’s the Beach
Serves 4
1 block extra firm tofu, pressed of water and cubed
1 Tbsp tahini paste
1/4 cup soy sauce
1/4 cup honey
Red pepper flakes, to taste
3 tsp minced garlic
1 tsp powdered ginger
Soy sauce, to taste
1 12 oz bag pre-cut stir fry veggies (mine had broccoli, snow peas, carrots and red cabbage)
1 12 oz bag of pre cut broccoli
1 red onion, sliced thinly
Sesame seeds (optional for sprinkling at finish)
1. Whisk the tahini through pepper flakes in a small bowl.  Pour over the cubed tofu and marinate overnight if possible.
2. Preheat oven to 375F and spray a baking sheet with cooking spray.  Spread the marinated tofu cubes evenly over the top.  Bake for 40 to 45 minutes or until outside is brown and crisp, turning several times during cooking time.
3. Meanwhile heat oil in a large skillet or wok over medium high heat.  Add the garlic and ginger powder.  Stir until fragrant, about 30 seconds to 1 minute.  Turn heat to high and add the stir fry mix, broccoli, onion and soy sauce, to taste.  Sauté until crisp tender. 
(You may need to add a Tbsp or two of water if the veggies start to stick). 
4. Add baked tofu to vegetable mixtures and gently toss.  Top with sesame seeds.
Jul 262010
Happy Monday my friends!  I ended up having a very relaxing weekend after cancelling our trip out of town.  I was very sad not to go but have been so run down I just decided I needed to rest and it was the best decision.  I have such a struggle with saying no to things but once the decision was made I knew it was the right one.  Have you ever had to do that?  Why is it so hard?
Anyway, here is the round two recipe I promised!
Remember that pepper relish I made with the steak?  Well I used the leftover peppers and onions and made a tofu wrap.

I mixed up some coarse ground mustard, honey, tamari and curry powder to marinate the tofu.  It was then sliced and grilled and made the perfect mate to the tangy pepper relish!

Topped with fresh cilantro is delicious as well.

Grilled Curry Dijon Tofu with Pepper Relish

Serves 4


4 multigrain wraps, I used La Tortilla Factory
1 package of light tofu, pressed of liquid (I press overnight) and sliced
Hummus of choice
Left over pepper relish 
Fresh cilantro, optional

1/8 cup honey
1/8 cup tamari
1/8 cup coarse ground mustard
1 Tbsp curry powder
1. Mix the marinade in a small bowl and pour over the tofu, turning to ensure all sides are evenly coated. Marinate overnight.
2. Preheat the grill to medium high heat. Spray both sides of each tofu slice with cooking spray and grill about five minutes per side or to desired doneness.   Remove from heat and slice into strips.
3. Spread hummus on wraps, top with pepper relish, 1/4 tofu strips per wrap and fresh cilantro, if using.
Jun 042010

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.  

Serves 4


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

4 Servings

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.

May 202010

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! 

 Open faced to show you all the goodies inside.
Maple Tahini Fu Wraps
Serves 1
*4 WW Pts


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.

May 192010

Two great things.

1) I got my handy dandy “fu” press and I love it.  So much easier and takes up a lot less space than stacking two plates with Jack Welch’s book “Straight from the Gut” on top as a weight. 

2) Cara’s Cravings Blog supplied me with this most excellent tofu recipe. 
Sesame Maple Ginger Tofu.  Thanks Cara!

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……

Cara’s Sesame Maple Ginger Tofu turned Maple Marinated Fu (oops) Sticks
Serves 4
1. Press the tofu overnight.
2. Marinate the tofu overnight.
3. Cut into sticks. 
4. Bake at 475 for 25 to 30 minutes turning half way through.

Coffee Soy Latte

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Oct 182009

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!? 

Printable Recipe

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

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