Grilled Tofu with Marinated Tomato Salad and Wilted Spinach

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Tofu ingredients:

  • 1 block of extra-firm tofu, drained
  • 1 tbp. Light Soy Sauce
  • 1/4 tsp. ground ginger
  • 3/4 tsp. minced garlic
  • 1/4 tsp. sesame oil

Tofu instructions:

  1. Mix all ingredients together in a shallow bowl.
  2. Once the tofu has drained, slice five 1-inch strips and toss them in the marinade.
  3. Allow to sit for 5-10 minutes.
  4. Throw strips on a medium-high heat grill pan and cook for 3 minutes on each side.

Marinated Tomato Salad ingredients:

  • 6 to 8 ripe tomatoes
  • 4 green onions
  • 1 cup extra-virgin olive oil
  • 3 to 4 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper
  • Handful fresh parsley leaves, lightly chopped
  • 12 fresh basil leaves, chiffonade
Marinated Tomato Salad instructions:
  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Wilted Spinach with Fried Garlic ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 pound spinach, washed and stemmed
  • Salt & freshly ground pepper, to taste
Wilted Spinach with Fried Garlic instructions:
  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and stir until golden, about 30 seconds.
  3. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.
  4. Season with salt and pepper.

Grilled Romaine Salad with Champagne Vinaigrette and Asian-Marinated Tofu

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I’ve been a very bad food blogger! Have no fear – I will never do this again… now that I have a new phone and Instagram! Mwahahahahahahahahahahahahahahaha!!!

Ingredients:

Tofu:

  • 1/2 block of extra firm tofu, drained and sliced into 1 inch strips
  • 2 tbsp tamari
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • 1 tsp ginger
Salad:
  • 2 heads romaine lettuce, halved
  • 6 large kale leaves, torn
  • Extra-virgin olive oil
  • 6 asparagus spear, sliced in 1 inch pieces
  • 10 cherry tomatoes
  • 4 scallions, sliced thin (both green and white parts)
  • 4 leaves if basil, torn
  • pinch of red-pepper flakes
  • Champagne Vinaigrette
  • Parmigiano-Reggiano
  • Smoked salt and pepper to taste

Instructions:

Heat an indoor cast-iron grill over medium-high heat.

Meanwhile, whisk together all tofu ingredients besides tofu in a shallow bowl. Marinate the tofu for about 10 minutes.

Combine all the salad ingredients into a large bowl and toss with olive oil, salt pepper.

Throw the tofu and salad ingredients on the grill at the same time and grill for 2-3 minutes on each side.

Transfer to a large bowl and toss with champagne vinaigrette and sprinkle parm on top.

Serve warm and enjoy!

Mediterranean Feast

Ladies, brace yourselves: Bikini Season is just around the corner.

That’s right, I put the stinky fish on the table. Even though summer is a season that most people look forward to, some women most women are paralyzed by fear when thinking about slipping (or stuffing) themselves into that itty-bitty bikini. I don’t blame you, we’re all guilty of indulging during the holidays and colder weather… we need to keep warm somehow, right?

So what are our options? Jenny Craig? Cleanses? Food that tastes like cardboard?

I’m not going to suggest against any of the former methods- well maybe the third one, but there are plenty of websites that have yummy recipes that keep the pounds off (yes, I just shamlessly plugged my own blog… oops, I did it again).

Last night, Nick and I made a Mediterranean inspired meal that boasts only 197 calories per serving. I didn’t even HAVE to feel guilty for having seconds… and thirds ;). It was delicious and very fresh tasting. I think the boy-toy agreed.

Mediterranean Kabobs:

1block of super-firm tofu, cut into 1 inch cubes (non-veg: 1 lb boneless chicken breast)
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
2 tbsp red onion, diced
1/4 cup black olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated

lemon wedges for serving
Directions:
  1. Marinate the tofu at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
  2. Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
  3. Thread tofu on 4 skewers and cook on a hot grill (indoor or outdoor grill) until tofu is cooked though, about 10-12 minutes.
  4. Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled tofu. Serve with lemon wedges.

Pic of Nick’s dish for good measure:

Marmalade Tofu with Roasted Garlicky Green Beans and Mustard Roasted Potatoes

If you were keeping up with my posts this week, two out of three items on the plate above are probably familiar to you. Despite the opinion of the majority of the public, I absolutely love Tofu. Tofu can be transformed into anything – seriously.

A few years ago, I was experimenting with being strictly vegan and ended up making things, such as Ricotta, Sour Cream, Cream elements for soup – you name it, I made it all out of tofu. As someone who hasn’t always been a vegetarian (4 years and counting woohoo!), I know what the real stuff tastes like. Mock me all you want, but I can honestly say that I couldn’t taste the difference OR notice a difference in texture. I think you can see why I’m not one of the many people who is grossed out by Tofu.

I stumbled upon a Marmalade Marinade on VeganYumYum that I thought looked delicious. I had some tofu to use up, Nick had salmon that needed to be eaten. Hmmmm… can you say perfect marinade?  You can? Great. We paired our proteins with Roasted Garlicky Green Beans and Mustard Roasted Potatoes.

Below is the recipe for the Tofu Marmalade. If you want to make the salmon, the process is exactly the same. Obvi.
Marmalade Marinated Tofu
1 14oz block of Super Firm Tofu, pressed well
5 Tbs Marmalade
2 Tbs Shoyu
1 Tbs Fresh Lemon Juice
1/2 tsp Hot Chili Flakes (optional)
1/4 tsp Ginger (optional)
Freshly Ground Black Pepper

Instructions

Mix all ingredients together except the tofu, cut tofu into 8 strips, marinade for 30 minutes. Cook to your liking (may I recommend grilling?).

 

Tutorial: How To Drain Tofu

I can understand the difficulties people have with Tofu. I mostly hear: It’s too spongey, it’s watery, it’s bland. This doesn’t always have to be the case. In fact, I’m going to give you my secret tricks on how to drain your Tofu to perfection. So, say goodbye, to watery tofu – this tutorial will result in Tofu that is perfect in texture and can absorb a lot of flavor. Brace yourselves, it’s simpler than you think.

 

The process**:

1) Pour off all excess water.

2) Wrap the tofu in two paper towels.

3) Wrap the paper towel-wrapped tofu in a  kitchen towel.

4) Fill a tea kettle half way and set on top on the tofu (or anything that adds a little pressure and has a flat bottom)and let sit for 20 minutes or longer.

5) After 20 minutes, the towel should be soaked through and the tofu nice and firm.

**If you buy tofu in bulk, freeze it. After you defrost your tofu, you can literally just squeeze out the water with your bare hands. Freezing tofu changes the texture and will allow you rid the water without crumbling the block. Any questions? Comment and I’ll answer!