Spicy Rubbed Grilled Tofu

Due to the overwhelming amount of produce in our house, we had a feast on Monday night! The Bup grilled tofu, an enormous onion, cherry tomatoes on skewers, & corn on the cob. I think one of the best things about veggies is that they're bulky, so you feel like you're really eating a lot but it's all healthy!

As a protein to pair with the veggies, we had tofu. Our favorite way to eat tofu is to cut it nice & thin, cover it with a rub, & grill it. It's faster by far than waiting for it to marinate, plus the rubs give it a lot of flavor. We often dip the tofu into a bbq sauce, ketchup, or peanut sauce as we eat it.

I've tried using several rubs, some homemade & some not. One of our favorites is the cajun rub that I've used on grilled corn in the past. The version we had on Monday was a Homemade Spicy Cool-Ranch Dorito Rub. It wasn't nearly as flavorful or spicy as the recipe looked like it would be, but it was still good.

I'm including a brief how-to & a recipe for another rub we love. Feel free to use your favorite rub!

Cajun Rubbed Grilled Tofu

Serves 2

1 14 oz. package extra firm tofu, pressed & sliced into 8 thin pieces

              (See here for tips on pressing & slicing.)

Don't Wipe Your Eyes Rub

adapted from here

1/2 c paprika (regular will work, we also like smoked paprika for some extra flavor!)
1/4 c black pepper
1/3 c sugar (we use evaporated cane juice)
3 T sea salt
3 T chili powder
2 T garlic powder
2 T onion powder
1 T cayenne pepper

Mix together ingredients for the rub. Spoon enough rub onto each slice to cover both sides, rubbing it in until the slice is coated well. There will be leftover rub, which can be stored in an airtight container for at least a month.

Preheat grill to 500F & coat grill rack with oil to prevent sticking. Lay tofu in a single layer on hot grill and close lid. Allow to cook for 5 minutes, then open lid and flip the tofu. If it sticks, let it cook a few minutes longer before turning. Once flipped, close lid and cook for another 5 minutes. Remove from grill and serve hot!

Zucchini & Eggplant Lasagna

We've made this twice in the last 8 days. It's that good. Both times required a trip to the grocery store for tofu. It was totally worth it.

I almost didn't share it with you because we were running super late & I didn't have much time for photos, but since we've had it twice, I had to snap a few quick ones. To note: lasagna is ugly in pictures, especially rushed ones. Don't let that put you off. It tastes 1000% better than it looks here!

Let me tell you about the second trip to the grocery store. It was on Sunday afternoon & I decided to bike. So I headed out, & started seeing some dark clouds coming in. I hurried through the store & got frustrated immediately. I thought I'd buy a couple boxes of tofu so this wouldn't happen again, only to find that they only had 3 containers & they all expired on Aug. 8. Strike 1. I paid for my items & headed out to my bike. It was really dark & blustery, but I decided to head home anyway. I took the shortest route, but it wasn't enough. As I exited the parking lot & turned at the light, it started to downpour. I was drenched within seconds, so I figured I might as well keep going...I'm pretty sure at one point it was hailing. Strike 2. I made it home safely, though. Next time I need tofu for a recipe, I'm taking the car & buying several boxes!

This recipe is perfect to make ahead of time. We assembled the lasagna on Sunday afternoon & then put it in the refrigerator, covered, overnight. When I got home from work on Monday, I took off the lid & put it in the oven while it preheated. Once the oven was at 400, I set my timer & dinner was ready 45 minutes later! It's great for nights when you have other chores to do before dinner because there's no prep involved that day. I would assume that it could be frozen & then baked in a similar fashion, though baking time would increase.

Grilling the veggies adds so much flavor to this lasagna! I do not recommend skipping that step. It also helps keep the lasagna from getting overly wet as it bakes. I hope you try this & enjoy it! It's light, yet filling - perfect for a late summer evening.

Zucchini & Eggplant Lasagna - Vegan
Filling adapted from PBS Food Fresh Tastes Blog
Serves 6

2 medium zucchinis
1 large eggplant
3 c thick tomato sauce
1 16 oz. block extra firm tofu
1 T nutritional yeast
1 T olive oil
1 1/2 tsp salt
2 tsp oregano
2-3 cloves garlic
4 c swiss chard (or spinach), coarsely chopped
garlic powder
Italian seasoning

Cut tofu into 4 pieces & press for at least 20 minutes.

Slice zucchinis & eggplant lengthwise into long strips, about 1/4" thick. Grill slices on a well-oiled grill at med-high for about 5 minutes per side or until browned.

In a blender, combine pressed tofu, nutritional yeast, olive oil, salt, oregano, & garlic. Blend until smooth. Add swiss chard & blend until only small pieces of swiss chard remain.

Preheat oven to 400*F. Spray a 9"x13" baking pan with cooking spray. Spread about 1/2 c sauce on the bottom of the pan. Lay a single layer of zucchini (about 1 of them) on the bottom. Cover with half of the tofu filling mixture. Sprinkle with garlic powder & Italian seasoning. Cover with sauce, about 1/2 to 1 cup. Layer with the eggplant slices. Top with remaining tofu filling & 1/2 to 1 cup of sauce. Sprinkle with more garlic powder & Italian seasoning, if desired. Place the remaining zucchini on top and cover with remaining sauce. Bake for 45 minutes or until bubbly.*

*Baking time is fairly flexible. I've increased the heat to 450 & baked for 45 minutes, so if you have something else to go in the oven also, it should bake nicely at 350 also, just bake it for an hour instead. All of the ingredients are cooked already, so baking it helps meld the flavors and heat everything evenly.

Veggie Summer Rolls

Ever since we went to a local Vietnamese restaurant & I ordered some fabulous tofu summer rolls, I've been dying to make my own. There are many variations & the more I looked, the more intimidating it became. Most recipes involve a lot of steps, & the more cooked ingredients that go into the rolls, the longer the process becomes. I weeded through many recipes & figured in our taste buds before deciding on these ingredients. A lot of the recipes include rice noodles, but I'll admit that I just don't have the patience to bother with that mess!

We're growing what we thought were 2 kinds of mint in our garden. We started one from a bunch of chocolate mint from the market, & the other from a sprig of "mint" from the Vietnamese restaurant. We used a combination of the two in these rolls, & as you can see in the above picture, it's hard to really tell the difference. While we were eating, we could definitely taste a difference. As we were talking, I mentioned Thai basil & how it was in a lot of the recipes I found. When I googled it, we discovered that Thai basil is actually very similar to mint. It's recommended that if you do not have or can't find Thai basil, to substitute mint, not sweet Italian basil. Very interesting!

I'm excited that we're growing Thai basil & I can't wait to use it more now that I know what it is!

Don't let these intimidate you! From start to finish, you can have them done in just over an hour. We worked together to roll them, so if you have a friend/spouse to help, you can have a rolling party!

If anyone was wondering (like I did!), the main difference between summer rolls & spring rolls is that spring rolls are usually fried. I like the freshness (& healthiness) of summer rolls. I've tried spring rolls in restaurants & the flavor of the veggies doesn't come through as well.

I'm sure you could dip these in a sweet chili sauce, duck sauce, soy sauce, or many other things, but I'm partial to peanut sauce. I like it so much that I can remember my first taste!

I learned to like Asian while visiting my aunt in Oregon. I ordered plain broccoli & rice, no sauce, but the lady in the Thai restaurant told me she was putting on the sauce because I would like it. There was no arguing with her, & after I tasted it, I realized she was right! After that visit, we always went to that restaurant until one year when it closed. We tried a new place & that was where I had my first peanut sauce. I remember keeping the little bowl & using a spoon to eat the leftovers.

All that to say that making the sauce is definitely worth the extra step! Enjoy!

Veggie Summer Rolls
Inspired by OhSheGlows.com
Serves 2 as main dish or 4-6 as appetizer

10 Spring Roll Wrappers
1 block extra-firm tofu
1 large red bell pepper, julienned
3 medium carrots, grated
1/2 of a red onion, sliced
1/4 of a small cabbage, julienned
10 mint or Thai basil leaves (do not substitute regular basil!)
1 batch Mama Pea's Peanut Mmmm Sauce or other favorite sauce

Slice tofu into 8 pieces & press for at least 20 minutes. While the tofu is pressing, chop the veggies & make the peanut sauce. Place tofu on a baking sheet in a single layer & broil for 5 minutes or until lightly browned. Flip tofu & broil again for 5 minutes to brown the other side. Remove from tray, allow to cool slightly, & cut each piece into 4 long slices. Fill a large bowl with hot water (from the tap is fine). Lay out a clean dish towel. Submerge a spring roll wrapper into the hot water until soft. Carefully lay the wrapper on the dish towel & smooth out any folds or creases. Assemble ingredients in the center of the wrapper (I layed down a mint leaf, then 3 pieces of tofu, 2 red pepper sticks, some cabbage, & sprinkled onions & carrots on top). Fold in the sides of the wrapper. Fold down the top, then roll tightly. Set on a plate & repeat process with remaining wrappers. Serve immediately!

Creamy Tomato Vodka Pasta

I've been waiting a long time to have creamy pasta without it being laden with heavy cream or other fatty ingredients. I tried a few versions, our favorite being the Pumpkin Cheeze Sauce that I used for my Cheezy Eggplant Bake. That sauce is delicious, & perfect for anything cheesy, but doesn't help me with my dilemna.

For soups, it's easy to use potatoes to add a creamy thickness. For sauces, however, potatoes just don't seem quite right. I have used ricotta cheese at times, or a bit of cream cheese, but neither really get rid of the heavy dairy that I'd like to avoid. (If I'm having heavy, creamy dairy, I'd like it to be ice cream. Nothing else is worth it!)

When I came across a post on the Edible Perspective for creamy marinara sauce, I knew I'd found my solution! Since one of my favorite creamy sauces is Vodka Sauce, I decided to combine some recipes & work up a new sauce of my own. The result is full of flavor, creamy, & perfect for satisfying our tastebuds. No one will ever guess that you're serving them tofu, but they'll be healthier for it. Tofu adds protein to an otherwise carb rich meal, making it more balanced. Added bonus: you'll stay full longer!

I have a feeling this is going to be a new go-to meal. It doesn't take nearly as long as the lengthy directions imply. The hardest part is chopping up a few veggies!

I hope you try this & enjoy it. Let me know what you think!

Creamy Tomato Vodka Pasta
Inspired by Creamy Marinara Sauce & Vodka Cream Pasta
Serves 4-6

1 onion, chopped

1 jalapeno

4 baby bella mushrooms (optional)

3 cloves garlic, minced

1 cup vodka

5 oz. firm tofu*

14 oz. can of tomatoes

8 oz. pasta sauce

3 T nutritional yeast (or sub. parmesan cheese)

1 tsp. dried basil

pinch crushed red pepper

salt & black pepper, to taste

1 c chopped kale

16 oz. (1 lb.) shaped pasta (penne, rigatoni, etc. - I used chiocciole)

Heat a large non-stick skillet over medium heat. Add onion & jalapeno. Saute for 3-5 minutes until the onions begin to sweat. Add mushrooms (if using) & garlic; cook until fragrant. Pour in vodka & bring to a simmer. Cook to reduce vodka by about half. 

In the meantime, bring a large pot of water to a boil. Cook pasta according to package directions.

Using a blender, combine tofu, tomatoes, pasta sauce, nutritional yeast, & basil. Blend until creamy & smooth. Pour mixture into skillet with the vodka & veggies. Season with crushed red pepper, salt, & black pepper to taste. Allow sauce to cook until warm throughout.

Once pasta is done, drain completely & combine with sauce. Serve hot!

*If you have tofu leftover, which you surely will since I haven't found 5 oz. packages anywhere, the best thing to do with it is make dessert! Since you'll need to scale down the ingredients for the amount of tofu you have remaining, I'd recommend using a smaller dish instead of a pie plate. I used small custard cups so that we had single servings ready to grab!

Grilled Spicy Tofu & Balsamic Grilled Leeks with Broccoli

Remember last week when I told you I'd have a recipe for wild leeks?

Maybe you didn't find a wilderness that supplies them yet...for you, I'm offering grilled tofu. Both recipes are quick, flavorful & easy.

Weekends are a great time for grilling! Get out & enjoy the spring weather. We have plans to go to a family/church softball game on Friday night, then get some gardening & cooking done on Saturday. It's a big day, too - Cinco de Mayo & the Kentucky Derby! Maybe we'll have burritos & mint juleps to celebrate. :-)

I hope everyone has a wonderful & relaxing weekend!

For those of you with an aversion to tofu, try it this way. Grilled tofu is crispy on the outside, soft on the inside & very flavorful after you let it marinate. I love how distinctly the grill marks show up. We ate ours dipped in a merlot sauce, but I think bbq sauce, ketchup or A1 would also be delicious.

 

Grilled Spicy Tofu

Adapted from Edible Perspective

Serves 2-4

1 package firm or extra firm tofu

1 T extra virgin olive oil

1 T pure maple syrup

2 T rice vinegar

1 tsp. liquid smoke

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

Remove tofu block from package and rinse. Lay block on it's side and slice into 10 pieces, about 1/4"-1/2" thick. Lay the slices flat between two towels and place a heavy object, such as a cutting board + books, on top, pressing for at least 30 minutes. If pressing overnight*, place in fridge and put the contents of your fridge on top of the board.

Whisk remaining ingredients together in a large shallow dish. Lay tofu slices flat in marinade. Flip to cover, then let soak for 15 minutes. Flip again, marinating another 15 minutes. Most, if not all, of the marinade should have absorbed into the tofu at this point. Preheat grill to 500F & coat grill rack with oil to prevent sticking.

Lay tofu in a single layer on hot grill and close lid. Allow to cook for 5 minutes, then open lid and flip the tofu. If it sticks, let it cook a few minutes longer before turning. Once flipped, close lid and cook for another 5 minutes. Remove from grill and serve hot!

*We enjoy tofu the most when we give it plenty of time to press. Some recipes recommend 30 minutes, which will be fine if you're short on time. If you happen to plan ahead, however, give it the extra pressing time.

Balsamic Grilled Leeks with Broccoli

Serves 2

2 c cleaned wild leeks (substitute onion chunks if you don't have access to leeks)

1 c broccoli, florets & stems*

3 T balsamic vinegar

1 T extra virgin olive oil

1/4 tsp. garlic powder

salt & pepper to taste

Preheat grill to 500F. In a small bowl or jar, mix vinegar, oil, garlic powder, salt & pepper. Place leeks and broccoli in a grill basket and drizzle with balsamic mixture. Cook, stirring occasionally, for 10-15 minutes or until tender. Serve hot!

These veggies can be cooked alongside the Grilled Spicy Tofu. Just stir when you open the lid for the tofu.

*If the stems are very thick & tough, peel before eating. We like to use as much of the broccoli as possible, and grilling/roasting are great ways to cook the stems.



Chocolate Almond Mousse Pie

      Happy Pi Day!   

Let's celebrate with really rich, really chocolately, super delicious pie!

Seriously, this stuff is amazing. I have so many ideas for variations in flavor & toppings. S'mores pie? Strawberry Truffle Pie? Chocolate Peanut Butter Pie? Almond Joy Pie? The possibilities are endless!

The chocolate almond was delicious, though. When I first tasted it (by licking the spoon, of course!), the almond flavor was super subtle. As it sat, though, the flavor really developed. I like the depth the almond brings to it, while still keeping that strong chocolate flavor.

The darker the chocolate you use, the more chocolatey the pie will be. You can use milk chocolate, but I think the dark chocolate flavor really is best with the almond flavor. For me, the darker the chocolate, the better, so your tastes will definitely vary.

I guess I have to address the fact that the first ingredient is tofu. Don't let it scare you. Even if you hate tofu, you will LOVE this. I promise. You can't taste it at all & it allows you to make a very rich tasting dessert with much lower stats than a traditional mousse has. This pie is low in sugar, high in protein, & lower in calories than traditional mousse. Yay!

Chocolate Almond Mousse Pie
Adapted from Chocolate Covered Katie
Inspired by Upside-Down Fudge-Almond Tart
Serves 8

1 (19-oz) package firm tofu (I used this)
1 T cocoa powder (I used Special Dark, but regular is fine, too)
12 oz. dark chocolate (either chopped bars or chocolate chips)
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 T unsweetened almond milk
1 1/2 T amaretto
1/8 tsp salt
3 T pure maple syrup
1/3 c sliced almonds

In a microwave safe dish, heat the chocolate in 30 second increments, stirring in between, until melted. Add all ingredients except sliced almonds into a blender and blend until smooth & creamy. Pour into a 9" round pie plate. Toast sliced almond briefly on the stove in a dry skillet over med-high heat. Sprinkle over the pie. Refrigerate for at least 1 hour before serving to chill & finish firm up.

Tequila Lime Glazed Tofu

Don't run away yet just because there's tofu involved! Hear me out first.

I don't love tofu, either. In fact, the first few times I tried it, neither the Bup nor myself really wanted to eat what I made. Since there are so many mixed reviews on soy, I wasn't too concerned with whether we ate it or not. There are plenty of other vegetarian sources of protein that we love, like beans & quinoa!

The general consensus on soy seems to be that in it's whole form (especially when fermented) it has numerous health benefits, but the further it is removed from the whole form, the worse it is for you. Soy isolates are used in many packaged foods, so watch for those. Edamame, tofu, tempeh, miso, & soy milk are all produced from the whole bean, making them ideal sources of soy. Organic is best, to ensure that the soy was not genetically engineered (another scary area in the world of "food").

Since trying tofu for the first time, we've had it very infrequently, but as I've come across recipes that used different prep methods, I've tried a few.

We had tofu scramble (sort of like scrambled eggs, but vegan) & it was okay. I'm not sure why I even bothered, since I don't like scrambled eggs...

My all-time favorite way to eat tofu is actually as a dessert. When mixed with super dark melted chocolate, it makes a delicious & healthy mousse (or pie filling!). It's very rich, but doesn't sit heavily in my stomach like most mousse does.

In its plain form, however, tofu has a consistency that I just don't love. When I discovered this recipe for Tofu Dippers, I gave tofu one final chance. The tofu is thinly sliced, marinated, & broiled, giving it a crisp & flavorful exterior with a slightly chewy middle. If you're going to try tofu, try it like this first! It's a total winner.

I've tried several marinades, & since tofu is so adaptable, they've all been delicious. As I was looking for a new one to try, I found a curry recipe that had lime juice & agave nectar in it. It sounded good, & as soon as I mentioned it to the Bup he immediately said we should add tequila. Tequila is made from the agave plant, so it's a match made it nature! Lime is always perfect with tequila, so we tried it out.

As you can see, I like to char mine. If you don't like it charred, then take it out sooner. It's fun to watch it bubble while it broils...maybe that's just me?

Tequila Lime Glazed Tofu
Serves 2-4

1 block organic extra firm tofu
1/4 c lime juice
3 T tequila
2 T agave nectar
1 T soy sauce (low sodium is best)

Begin by unwrapping and rinsing the block of tofu. Slice it into 4 thin, 2"x3" pieces (stand the block on end and cut down). Press tofu overnight (or at least 4 hours) by placing the pieces between towels and laying a very heavy object on top. I use a super thick cutting board and then put whatever's in my fridge on top of the board.

Once tofu is pressed, mix together the remaining ingredients. Cut tofu into desired pieces - I usually cut each piece into 3 or 4 rectangles. Arrange pieces in a single layer in a shallow dish. Pour marinade over tofu, making sure all of the pieces are coated. Allow to marinate all day (or at least 4 hours). The longer it marinades, the better the flavor.

Preheat broiler. Spray a large baking sheet with cooking spray and arrange tofu on sheet in a single layer. Broil for about 6 minutes per side, watching to make sure it does not burn. Once the tofu is down it should be nicely browned and crisp.

Enjoy with lots of veggies and a fun dipping sauce!