Delightfully crispy tofu cubes, coated with a well seasoned and nutritious chickpea flour batter makes for a powerful comfort food with a robust flavor. This made me fall in love with tofu all over again. The recipe is super simple, and it consistently turns out amazing every single time. Read on below for full instructions.
This tofu dish is a protein power house that leaves no room for blandness sometimes associated with unfortunate tofu cooking 🙂 One of the best ways to enjoy tofu is to break it down to crumbles, season it well with spices and combine it with more textures and fresh elements. Crumbling increases the surface area so that all that yummy seasoning is well infused into the tofu. I used a spice blend called tandoor from spicemode. It is a wonderful blend using paprika, cumin, clove and cardamom and it has that signature spicemode freshness and fragrance that I came to love. The dish came out with great flavor, warmth and depth. The lightly cooked vegetables and kale enhance the taste and texture while bringing in freshness, and the beans add to the power and fiber of the dish. This is a new family favorite and it works so incredibly well in tacos! The recipe is below, following a sort recipe video:
This powerfully delicious and nutritionally balanced bowl of goodness was as simple to make as adding a bit of carb and protein to an already yummy salad, thanks to the Earthbound Farm Asian Chopped Salad Kit . The salad already came with a fresh mix of organic kale, lettuce, cabbage, carrots and cilantro, along with a vegan tahini dressing, sunflower seeds and crunchy toppings.
Most of you in the US are already familiar with the Earthbound Farm as their fresh organic greens are widely available in the grocery stores. I love that they started out so small, with 2.5 acres of farmland in the Carmel Valley of California, and they grew big through their big commitment to organic farming.
An incredibly delicious way to enjoy the plant protein powerhouse tofu; glazed with a sweet and zesty homemade teriyaki sauce.
Tofu is a blank canvas that starts you off with a ton of protein. And from there, it will get as tasty as you make it to be. One foolproof way to do it is to take a page from the Asian cuisine, particularly the teriyaki sauce! While it is available in most stores, it is not hard to make it at home. The recipe here may not be the most traditionalist but it has my own quirks and twists. And I absolutely love it. This whole dish, presented with iron cast seared plantains, avocado slices and warm naan bread was a dream lunch for me. As promised on instagram, the recipe for the teriyaki tofu steaks is below:
A refreshing fruity salad with a lot of flavors along with a kick of protein going for it. As simple and fun as summer itself. Basically arugulas, watermelon, crumbled tofu and avocado in a vinaigrette, this salad is a step out of the same old and it is as delicious as it is interesting. Definitely do give it a try. Here is the recipe:
This is not intended to be a convincing feta imitation. It is intended to be a nutritious and delicious replacement. It will remind you of feta and it functions like feta. But it is a little different and refreshing, it nicely brings out the flavors of the herbs and the olive oil. An excellent breakfast option to be wrapped in a warm tortilla, if you will. Here is the recipe:
I love it when this happens for breakfast, or any other meal really. Among many variations of the addictive tofu scramble, this one is all about Mina’s spicy red Harissa for that addictive Moroccan flavor. It is an umami bomb with intense tomato and red pepper tastes, and a bit of cumin finishes off the flavor profile nicely. I served mine with arugulas, wrapped in flour tortillas that were warmed over direct flame on the stove top. Here is the recipe:
I can’t have enough of this crumbled tofu goodness. When properly seasoned and spiced up, tofu totally transforms from bland to glorious. A good example is this recipe. I thoroughly enjoyed the deep heat and felt the nourishment seeping into my body.