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Posts Tagged ‘tofu’

This was another one of those days where I’m getting ready to make dinner only to realize I don’t have the main ingredient! My plan was to make an Indian curry dish with tofu and cauliflower, but I didn’t have any curry. So, I figured I would just make a quick peanut sauce to go along with the tofu and cauliflower. It was great! Anything is good covered in peanut sauce. This quick peanut sauce is from Deborah Madison’s Vegetarian Cooking for Everyone.

3 Tbsp peanut butter (all natural, unsweetened)

2 Tbsp rice wine vinegar

1 Tbsp chopped cilantro

1 clove garlic, minced

2 tsp tamari

1 tsp brown sugar

1/2 tsp chili oil (or chili garlic sauce)

Mix all together in a small bowl. Add about 2 Tbsp warm water, more if needed to make the consistency you’re looking for.

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Lo Mein with Tofu

This was a Cooking Light recipe. I’d give it 3 out of 5 stars. It was o.k. But could use some extra flavoring. When I made the leftovers the next day, I added some chili garlic sauce to it and a little extra brown rice vinegar.

Find the recipe HERE.

(to make sure it’s gluten-free all you need to do is substitute the noodles and make sure your oyster sauce is gluten-free)

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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I love rice noodles, and anything with coconut milk in it, so this recipe seemed like a no brainer. It was good, but I think next time I will add more ginger, and more curry paste. This is adapted from a Cooking Light recipe.

6 ounces rice sticks (rice noodles)
1 cup coconut milk
1 Tbsp sugar
2 Tbsp  soy sauce
1 1/2 Tbsp  grated fresh ginger
2 cloves garlic, minced
2 tsp green curry paste
1/2 teaspoon salt
1 package extra-firm tofu, drained and cut into 1-inch cubes  
4 cups shredded napa (Chinese) cabbage
1 cup chopped green onions
3 Tbsp chopped fresh cilantro

Cook rice noodles according to package.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Sauté tofu over medium-high heat until golden brown. Remove tofu from pan; keep warm. Add cabbage; sauté until wilted, about 8 minutes. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

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Saturday: Curried Noodles with Tofu

Sunday: Turkey Soup with Spinach Salad with Pecans and Dried Cherries

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Fragrant Lentil Soup with Pumpkin Spice Bread

Thursday: Maple Balsamic Glazed Pork Chops with Brown Rice and Roasted Broccoli

Friday: Leftovers

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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