gastrogirl:

vegan marinated baked tofu and wheat berry salad.

gastrogirl:

vegan marinated baked tofu and wheat berry salad.

omnomnomjapanesefood:

how to make mapo tofu :)

gastrogirl:

chocolate hazelnut smoothie.

gastrogirl:

chocolate hazelnut smoothie.

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)
tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!
first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.
so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)
serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)

tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!

  • first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
  • now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
  • so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
  • now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.

so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)

serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

gastrogirl:

a spin on pad thai.

gastrogirl:

a spin on pad thai.

gastrogirl:

singapore style mee siam.

gastrogirl:

singapore style mee siam.

boyfriendreplacement:

platingitup submitted:
Sun-dried Tomato - Feta - Tofu Patties, and Sweet Corn on the Cob
Recipe here.

boyfriendreplacement:

platingitup submitted:

Sun-dried Tomato - Feta - Tofu Patties, and Sweet Corn on the Cob

Recipe here.

hipsterfood:

for dinner: BBQ tofu, corn, and wilted kale & rainbow chard in a tortilla bowl
in our last post, we showed you how to prepare tofu for cooking. this is one way you could cook your prepped BBQ tofu which is very tasty :D
tofu: take your prepped tofu and place the slices in a pan. if you didn’t use olive oil in your marinade, pour a little bit into the pan. keep on medium heat and cook each side for 3-5 minutes, flipping and checking to see if each side is browned and crispy. when the pieces are a little crispy on the outside, take them off the pan and set aside.
greens: rinse and shred 5-6 handfuls of greens. put them in the pan, with the heat off and a top on. this will wilt the greens just slightly and give them some of the flavor the tofu left behind.
tortilla bowl: brush one side of a medium-large tortilla, and place it oil-side down in a pan, turn it on low-medium heat and put in the tofu, greens, and corn. check underneath to see when the tortilla is light brown, and when it is, lift up the sides with a couple of spatulas and let the bottom continue to brown.
transfer over to a plate or a bowl and enjoy :)

hipsterfood:

for dinner: BBQ tofu, corn, and wilted kale & rainbow chard in a tortilla bowl

in our last post, we showed you how to prepare tofu for cooking. this is one way you could cook your prepped BBQ tofu which is very tasty :D

tofu: take your prepped tofu and place the slices in a pan. if you didn’t use olive oil in your marinade, pour a little bit into the pan. keep on medium heat and cook each side for 3-5 minutes, flipping and checking to see if each side is browned and crispy. when the pieces are a little crispy on the outside, take them off the pan and set aside.

greens: rinse and shred 5-6 handfuls of greens. put them in the pan, with the heat off and a top on. this will wilt the greens just slightly and give them some of the flavor the tofu left behind.

tortilla bowl: brush one side of a medium-large tortilla, and place it oil-side down in a pan, turn it on low-medium heat and put in the tofu, greens, and corn. check underneath to see when the tortilla is light brown, and when it is, lift up the sides with a couple of spatulas and let the bottom continue to brown.

transfer over to a plate or a bowl and enjoy :)