Italian Tofu Scramble
Italian Tofu Scramble
- 1 block extra firm tofu
- 1 med onion, diced
- 1 med red bell pepper, diced
- 2T sunflower oil
- 1/4c red vegan wine
- 2-3t garlic, minced
- 1.5t whole fennel seeds
- 1t dried oregano, sage, basil
- 1/4t smoked paprika [or 1/4t liquid smoke]
- 3/4t salt
- black pepper
- sage, chopped [to top]
- Cut tofu into 8 even slices, and lay flat on a doubled over kitchen towel. Lay another towel [doubled over] on top, place a cutting board over that, then place a few heavy books on top. Press for 20 min.
- While pressing, prep the veggies + garlic.
- Preheat a large pan over medium heat and add 1T oil.
- Add the onion + bell pepper and cook for about 5min, stirring frequently until softened.
- Crumble the pressed tofu into the pan and cook for another 2-3min, stirring gently, trying to not break up the tofu too much.
- Add the other 1T of oil to the pan, then add the garlic, fennel seeds, oregano, sage, basil, smoked paprika, salt + pepper.
- Cook for 2-3min, stirring gently.
- Slowly pour in the red wine, scraping up the browned bits on the bottom of the pan and cook for another 2-3min.
- Preheat your oven to broil + spread the mixture evenly onto a large baking sheet.
- Broil on the top rack until lightly browned, stirring once. ~8-12min *Time can vary depending on your broiler. Keep a close eye on the tofu so it does not burn.
- Add more salt + pepper to taste and top with fresh chopped sage if desired.
-------------------------------------------------
Stuffed Potato Cakes
INGREDIENTS
- 3 large yukon gold potatoes
- 1 tsp salt
- 1 tbsp margarine
- 1 small onion, diced
- 1" piece of ginger, minced
- 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1 tbsp chopped cilantro
- 1/2 cup frozen peas
- 1 tsp lemon juice
- 1/4 tsp garam masala
- 1/2 cup soy milk
- 1/4 tsp lemon juice
- 1/3 cup bread crumbs
- oil for frying
METHOD
Makes 5 large, or 10 small, potato cakes
1. Boil potatoes with skins on for about 15 mins, until tender. Drain and set aside to cool. When cool, peel and mash. Add 1/2 tsp of salt and knead for 1 min until smooth. Set aside.
2. While potatoes are cooking, saute onion and ginger in the margarine over medium heat for 5 mins. Add chili powder, tumeric, cilantro and cook for 1 min. Add peas and mix well. Add a splash of water if needed, and cook until peas are heated through. Add lemon juice and garam masala and mix well. Remove from heat and let cool.
3. Divide potato mixture into 5 or 10 pieces. Flatten a piece in your hands and place a tbsp (less for smaller cakes) of the pea mixture of in the middle. Fold potato mixture over and seal all sides. Repeat.
4. Mix soy milk and lemon juice together in a small bowl. Place breadcrumbs in a separate bowl. Dip potato cake in the soy milk and roll in breadcrumbs. Fry in oil over medium heat for 2-3 mins per side, until golden brown.
5. Drain potato cakes on a paper towel or paper bag and serve.
--------------------------------------------
Nice crispy crunchy crackers that are crazy healthy. I like making up a couple of batches and just leaving them around to munch on when I want a snack. They’re also great with spreads like hummus or moke salmon dip.
Flax Crackers
Ingredients:
2 cups ground flaxseed (you can buy it pre-ground or grind whole seeds in a coffee grinder)
1 cup water (start with 3/4 c. and add more as needed to make a workable dough)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet - about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (be careful not to cut up your silicone mat or cookie sheet!)
3. Bake for 20-30 minutes until crisp and edges are browned but not burnt.
Keine Kommentare:
Kommentar veröffentlichen