Tag Archives: tofu

Indian Tofu Mushroom Curry

I don’t know about you, but Hungry and I love Indian food: the flavors, the different textures,  the unique combinations. In fact, it’s our most often ordered “take-out” or “take-away” as they say in New Zealand. What better to fill a grumbling tummy than a beautiful heaping plate of curry, rice, and naan? I’m drooling just thinking about it. SO when we had a block of tofu that needed using, I decided to go with an Indian style dish. It’s easy, it’s delicious, it’s nutritious: our favorite three. We hope you enjoy this Indian Tofu Mushroom Curry–inspired by Honest Cooking.

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Breakfast, Lunch, or Dinner: Tofu Scramble

Now this is another recipe from the great book my lovely client got me: the McDougall Quick & Easy Cookbook. It’s full of delicious, healthy recipes that don’t take the whole evening to prepare. My client encouraged me to try the tofu scramble and I finally did. I am very thankful I did so, and I was rewarded by having it for many meals since it makes plenty of servings. This recipe is healthy and easy to make, especially for those who take lunch to work. You can have it any time of the day with anything–toast, eggs, stir fry! It is SUPER easy.

Feel free to spice it up!

Feel free to spice it up!

  • Prep Time: 10 minutes
  • Cooking Time10 minutes

Ingredients

  • 1 packet firm tofu
  • 1/2 cup water
  • 1 red bell pepper, chopped
  • 1-2 cups mushrooms, chopped
  • 1 cup spinach
  • 2 tbsp mustard
  • 1/2 tsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp curry powder
  • 1/2 tsp paprika

Directions

  • Put the water in a medium frying pan and turn on heat
  • Put in the chopped mushrooms and bell pepper
Ready to be cooked!

Ready to be cooked!

  • Once the mushrooms and peppers have been somewhat cooked, throw the spinach in as well. Feel free to season how you’d like

photo 2 (4)

  • While it continues to cook, take out your tofu and put it in a bowl. Mash it up, reeeal well. Keep going!
  • Put all your seasonings in with the tofu and mix it around the mash
  • Add the tofu to the veggies and cook for another 5 minutes or so, until you see fit.

photo 3 (4)

  • You can serve with potatoes, tacos, eggs–whatever meal it is and whatever you are in the mood for!
I, of course, opted for the tacos

I, of course, opted for the tacos

Feel free to spice it up!

Feel free to spice it up!

It  may not be pretty, but it is nutritious and delicious! It’s easy to whip up (I did it after a long workout) and it kept me fed for a few days after I made it! Definitely worth it. There’s so many ways you can change it around. The original recipe calls for onion, but I say whatever vegetables you have in the house, throw them in! This is the perfect recipe to stay hungry and fit!

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Bed cuddles

Bed cuddles

Biscuits, Tofu, and Vegetarian Gravy

So this is a twist on the traditional biscuits and gravy. First of all, the biscuits are pretty healthy. Second of all, the gravy is vegetarian. So those are two big upsets there. And if you’re a constant reader on this blog, you know that we do tofu and we do it well. This idea came from a friend of ours from Bali. She made it for us a few weeks ago, and I know how much Chris loves biscuits and gravy, so I gave it a try and it turned out wonderfully. I took the recipe from several different places and made my own. Let’s start with the gravy first.

Vegetarian Gravy

  • Prep Time: 15 minutes
  • Cook Time20-45 minutes 

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp flour
  • 2.5 cups vegetable stock
  • 1 tbsp dried sage
  • 1 tbsp fresh thyme
  • 1 onion [I only used 3/4 one]
  • 1 clove garlic

Directions

  • Chop up the onion and garlic
  • In a medium pot, heat the oil and then add the onion and garlic. Only cook until soft (not brown)

photo 1 (6)

  • Add the sage and thyme
  • Slowly add in the flour and cook until the mixture is a golden brown
photo 2 (6)
Now to brown…
  • Pour in the vegetable stock and continue to whisk and/or stir to prevent clumping. You want the mixture to simmer as long as it needs to until it thickens 

photo 3 (5)

  • Once thick, put the gravy through a strainer in order to discard the garlic and onions and let the rest go into a pot for serving.
  • photo 4 (6)Your gravy is ready to go! Just put on low heat until everything else is ready.

photo 1 (7)Now as you were letting the gravy thicken, you should start the biscuits. Let’s try these out, it’s a very easy recipe!

Biscuits

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes

Ingredients

  • 2 cups flour
  • 2 tbsp honey
  • 2 tsp baking powder
  • 2/3 cup buttermilk
  • 3 1/3 tbsp olive oil 
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions

  • Pre-heat oven to 450 degrees
  • Mix together the flour, baking powdersalt, and baking soda in a medium-sized bowl
  • In a smaller bowl, combine the buttermilkolive oil and honey

photo 4 (5)

  • Pour wet mixture into dry mixture and stir until it is well-mixed and dough-y.
  • photo 1 (8)On a lightly-floured surface or cutting board, knead the dough for about 12 strokes and then roll to a thickness of 3/4 inch. Mine were all different because that’s how I…roll.

photo 2 (8)

  • Cut into pieces and place on an non-greased baking sheet
  • photo 3 (7)Put into oven for 12 minutes or until golden brown [this is when you start working on the tofu…]
  • Make sure to serve warm!

While that’s baking, quick let’s do the tofu!

Tofu

  • Prep Time2 minutes
  • Cooking Time: 7 minutes

Ingredients

  • 1/2 box firm tofu
  • nutritional yeast flakes
  • olive oil

Directions

  • Drain the tofu juice out of the box and place the tofu on cutting board. Cut long-ways first, into thin 1/2 inch pieces
  • Cut short-ways, making little squares
  • Have a pan hot with a very light amount of olive oil and carefully place tofu on the pan, letting each have enough room to cook. I put the temperature on a little less than high (medium-high)
  • Takes about 5-10 minutes to cook, I use a fork to turn them over. Keep an eye on them so they don’t burn on the outside, but get cooked on the inside. Turn them over one by one when the first side is done.
  • After both sides are ready, pop them onto a plate. Sprinkle the nutritional yeast flakes on top of each piece

Tastes like fried chicken!

Okay, so all of our dishes are ready to be put together! Let’s do this

Directions

  • Open the biscuits and lay the tofu on top of one half
  • IMG_4827Once the biscuits are ready, go ahead and SMOTHER THEM with gravy!

photo 3 (6)

photo 2 (7)

It may look like a mess, but boy is it delicious! We ate all of it up (somehow), and I was incredibly full after but it was well-worth it. We ended up burning it off while trying to sled down a hill after 13 inches of snowfall last weekend. That was a blast.

You could try this with regular gravy or store-bought biscuits, but I always prefer to make my own. I actually bought a Pillsbury can of biscuits just in case I screwed up (I obviously have incredible faith in my biscuit-baking ability), but never used it. It looks like a lot of work but, boy, is it worth it!

Cheers! And as always…stay hungry and fit!

Getting Creative With Tofu

If you’re a vegetarian or you just like it, tofu is a big part of the diet. Usually, we just cube it and put it into the dish with whatever else we are making. But recently, a friend (from Bali) shared a new way of doing tofu. Well, the cooking method is typical for some, but the flavoring is different. Using nutritional yeastNow, I had no idea what this was before the couple brought the dish over to us. And it is delicious. It literally had me thinking I was eating fried chicken, that’s what it tastes like. So, I was in heaven. And then, I realized I needed to know how to make this for myself. Luckily, our friend left us a little tub of this magic nutritional yeast, so I was good to go. I will be showing you how to make this tofu dish, but also sharing what we had with it (though you can have it alone too).

Ingredients

  • 1 box tofu
  • knife
  • nutritional yeast flakes
  • oil
  • peppers [optional]
  • udon [optional]
  • teriyaki [optional]

Directions

  • Drain the tofu juice out of the box and place the tofu on cutting board. Cut long-ways first, into thin 1/2 inch pieces
  • Cut short-ways, making little squares
  • Have a pan hot with a very light amount of olive oil and carefully place tofu on the pan, letting each have enough room to cook. I put the temperature on a little less than high (medium-high)
  • Takes about 5-10 minutes to cook, I use a fork to turn them over. Keep an eye on them so they don’t burn on the outside, but get cooked on the inside. Turn them over one by one when the first side is done.
  • After both sides are ready, pop them onto a plate. Sprinkle the nutritional yeast flakes on top of each piece
Tastes like fried chicken!

Tastes like fried chicken!

  • And if you want to continue with our dish…slice up your peppers (or whatever vegetable) into thin long slices.
  • Put some more olive oil in the pan and this time garlic too
  • Throw the peppers in there
  • After the peppers have been in there for a few minutes, throw in your udon to heat up. At the time you put the udon in, put a good amount of teriyaki in as well, flavoring the udon and peppers, as well as giving some moisture to it all.
Yum...

Yum…

  • Once the udon noodles are heated and have absorbed the teriyaki and the peppers have cooked enough, plate them atop the already-cooked tofu!
Finished product

Finished product

And voila! There you have it–an easy, nutritious, delicious meal full of protein and fiber. Feel free to add or subtract any vegetable or addition to the stir fry, but seriously go for this tofu. It is absolutely delicious.

Cheers! And as always…stay hungry and fit!

Nymeria is 98% back to normal!!

Nymeria is 98% back to normal!!

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