Simple “Tastes Like Chicken” Tofu Slices

Simple “Tastes Like Chicken” Tofu Slices

This taste is SO my childhood!!! My mother used to make roasted chicken wings with this salt and it was one of my favorite meals. Hot or cold, this shit tastes like chicken!!! Hot, it has an awesome, satisfying, crunch…cold, the texture gets even more toothsome. . I imagine coarsely chopping it into small pieces and making an amazing “chicken“ salad from the cold pieces- if they even make it to the fridge in the first place….not kidding…amazing.

Simple “Tastes Like Chicken” Tofu Slices

1 Pound tofu, thinly sliced in rectangles, about ¼” thick

2-4T Olive oil

Jane’s Mixed Up Krazy Salt to taste

1T nutritional yeast

Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place a slice down in the oil, sprinkle the herbed salt on the side facing up, then flip it over and salt the other side. Continue to do this until all of the tofu is covered in both oil and salt. Sprinkle nutritional yeast over the top of all of the slices.

Roast in the oven/ convection oven for 30 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE CHICKEN

Simple “Tastes Like Chicken” Tofu Slices  bite

 

White Girl Gingered Cabbage & Corn Congee

*White Girl Gingered Cabbage & Corn Congee

 This is an incredibly comforting and healing food. It is reminiscent of a Chinese egg drop soup, the broken rice lends a rich, starchy consistency to the soup that just feels amazing going down. I had squirreled away the most gorgeous corn this past summer and in lieu of BEING DONE WITH THIS WINTER and getting ready for the spring….I pulled it out of the freezer. Of course the ingredients can change but the combination was so satisfying plus the addition of the Beyond the Meat vegan chicken…it just a bowl of yum. I love this as a breakfast too!

White Girl Gingered Cabbage & Corn Congee

6 strips of Beyond Meat Vegan No Chicken, thawed, cut into small pieces

3/4c white broken rice or short-grain white rice

1 vegetable bouillon

1/2c yellow or red split dal

2-inch piece of ginger, minced or grated

2 stalks celery, medium dice or cut on the bias

1/4 small head of green cabbage, chopped

2 teaspoon salt + more to taste (I add ½ smoked salt, ½ pink)

½ large onion, minced

2 clove garlic, minced

1c corn niblets

2T coconut oil

1/2t smoked chipotle powder

6 to 8 cups boiling water

In a large pot, heat up 2t of coconut oil. Add in a pinch of the minced ginger, a pinch of minced garlic and about 1T of the minced onion. Sauté the vegetables over medium high heat just until golden. Add in the chopped cabbage and continue to sauté over medium high heat, just until tender, about 3-5 minutes. Remove from the pot and set aside.

In the same pot, add the remaining coconut oil. Add the onions, ginger, garlic and celery and sauté over medium heat just until golden. Add in rice and the split peas and the vegetable bouillon. Cover with about 4-5 cups of boiling water and mix well. Bring to a boil and then reduce the heat to low. Allow the mixture to cook partially covered for at least 45 minutes, stirring frequently, adding water if necessary- there should be plenty of water for the porridge to ‘grow’ into. After about 30 minutes, add in some of the salt and chipotle and check for seasonings. It should be thickening as the rice and the dal start to break down. Add water in as necessary to achieve the desired consistency- I prefer mine on the thicker side, but still very much soup like. Overall, it should be ready after about an hour of cooking but will only get softer over time.

In the last minutes of cooking, add in the corn, the vegan chicken, and the sautéed cabbage.

I like to also add in some fresh ginger at the end to give it a fresh kick.

Salt and pepper to taste…this IS comfort food.

Baked Tofu Marinara Steaks

Baked Tofu Marinara Steaks

Baked Tofu Marinara Steaks

1-Pound tofu, rinsed, pressed, and drained- cut into thick, even slices

1c prepared Marinara (see recipe)

1T olive oil

1T shoyu or Tamari

2T maple syrup OR coconut sugar

Pink salt and pepper to taste

Pinch cayenne pepper *optional

2T nutritional yeast

Preheat the oven to 400 degrees

In a small bowl, mix all of the ingredients except the tofu.

In a shallow baking dish, spoon most of the marinara mixture over the bottom of the dish. In one layer, place the tofu on top of the sauce, then spoon the remaining sauce over the tofu. I turn the tofu over in the pan several times to get a good marinara covering prior to baking. Then spoon some over the top.

Top with additional nutritional yeast or Vegan cheese your choice.

Bake for 45 minutes.

Serve hot or cold. Delicious with gluten free pasta, Sprouted brown rice or quinoa.

Simple Lemon Pepper Baked Tofu

Lemon Pepper baked tofu

This is a great way to serve tofu to the skeptic. Hot, it is best served with a side of white basmati rice and a simple salad. Cold, it is great in a sandwich or atop a bed of baby greens with a simple gorgeous vinaigrette. This is delicious both hot and cold, today I made it in cubes to have quick bite sized protein snacks on hand in the fridge for a busy weekend.

Lemon Pepper Baked Tofu

Wheat-free, Gluten-free

16oz tofu, (one package) – drained and pressed, sliced, cubed or cut into triangles

Juice of 2 lemons (1/4c)

1t ground black pepper- fresh is best

1 clove garlic, smashed and minced

Pinch to 1/4t chipotle powder

3T Extra Virgin Olive oil

2T nutritional yeast

1t pink salt or to taste

Preheat oven to 400 degrees

In a bowl, mix the oil, lemon juice, pepper, and salt.

Add the tofu and toss until well coated. Pour into a baking dish.

Sprinkle with the nutritional yeast.

Bake for 35 minutes or until golden.

Chickpea Chana Masala

*chana masala chickpea

Chana Masala

You can make this as spicy hot or mild as you prefer, I LOVE a good kick so I put a whole hot pepper into it- whole, so I can fish it out after cooking so as not to mistake it for a cooked tomato. You can use canned or jar tomatoes with this but with local tomatoes still abundant, I made this using fresh. If you do use canned or jarred, you may need to add a little bit of sugar (maple syrup, sucanat, agave) to offset the bitterness.

 3T coconut oil

2c-cooked chickpeas

1 onion, small dice

2 clove garlic, smashed and minced

1T ground cumin

2” fresh ginger, grated

1 hot pepper, sliced or chopped

2t mustard seeds

2t turmeric OR 1T Fresh grated

2t curry powder

2-3c fresh tomatoes, diced

2t pink salt

1t black pepper

2c water

4c fresh baby spinach- reserve until serving.

1c fresh cilantro, coarsely chopped- reserve until serving.

In a large pot over medium high heat, add the coconut oil, onions, garlic and spices and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook and mingle until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice.

Roasted Hot & Sweet Sweet Potatoes

*roasted japanese sweetpotatoes

Roasted Hot & Sweet Potatoes

2-3 small sweet Japanese potatoes, sliced on a diagonal or cubed

1/2 onion, thinly sliced

1/4″ fresh turmeric, grated *opt

1 clove garlic, minced or sliced

3T local grade B maple syrup

3-4T extra virgin olive oil or coconut oil

1t cinnamon

1 hot red pepper, sliced

1/2t pink salt

1/4t fresh black pepper

Preheat the oven to 400 degrees

Toss all ingredients in a large bowl; making sure everything is well coated. Place in a shallow baking dish or roasting pan and put in the oven for 30 minutes, then toss and baste the vegetables with the roasting juices and continue to roast for an additional 20-30 minutes. Delicious warm or cold.