Are you in love with tofu just as much as me?? Here's $1/1 Nasoya product coupon that doesn't expire until 12/31/2010!! This made a very happy Stephanie :)
Why hello there! As I bring to a close my first all vegetarian week, I thought I'd post about some of the meals I've used to start my new lifestyle off with! I had the return of two tofu favorites...
For the stir fry, I used Emily's Tofu Tutorial to make the perfect tofu! While I've been eating tofu for a few months, it's been sporadic and so I've really only made it 5 or 6 times..still a newbie, in my opinion. This is a good place to start if you're interested in trying it! :)
And now on to the best tofu I've had in my life. And I have a new addition to the family to thank for it.
Beautiful. (Yes, I am cradling the pan like a baby. Hush.)
I'm telling you, a good pan makes ALL the difference. (Plus, I got this 50% off from the Publix clearance section...SCORE!)
Now on to the tofu! I showed you the pan because it made a HUGE difference in the amount of oil I was able to use. We've never had a brand-new, high-quality non-stick pan before now so bear with my gushing.
Herb Crusted Tofu with Mushroom Gravy - Serves 4
from Vegetarian Times' online database
- 1-16 oz block extra firm tofu
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup vegetable oil...wow! I halved this recipe and only needed 2 Tb. but this might be because of my fabulous pan ;)
- 1 small onion, minced
- 2 Tb. olive oil
- 2 tsp dried rosemary
- 5 white mushrooms, chopped
- 1/2 cup low-sodium vegetable broth
- 2 tsp cornstarch
To make mushroom gravy, sauté onion in olive oil over medium-high heat. Stir occasionally for 5 minutes, or until browned.
Add rosemary, mushrooms and a pinch of salt. Add broth, and simmer until mushrooms are tender (this took about 5 minutes for me).
Meanwhile, heat vegetable oil in a large skillet over high heat.
Coat each tofu slice with crust mixture. (I double dipped to make an extra crunchy crust!).
Set in oil, and fry 4-5 minutes on each side until golden brown.
Drain on paper towels. (This only takes about a minute)
Heat gravy over high heat. Mix cornstarch with 1/4 cup cold water, whisk gravy until thickened, then remove from heat.
Spoon mushroom gravy over tofu and serve.
Wow! For real, this tofu was AWESOME! So crunchy! And the mushroom gravy, while it wasn't really the gravy I'm used to, was fabulous!! I could drench everything in that gravy and be a happy person.
Father's Day was my first vegetarian meal at someone else's house. I was extremely nervous. (Is this normal? To be completely terrified of how people close to you will react to such a life-changing decision??) The host, my sister, was kind enough to let me bring a bean side just to be sure I would have enough food. I decided to dig into one of the many vegetarian cookbooks I've been reading lately and I found a yummy, and easy, side dish!
Ranch Beans - makes 10 to 12 servings!
from Vegetarian Times' Low Fat and Fast cookbook
- 1 medium onion, diced
- 1 Tb. olive oil
- 1- 15 oz can kidney beans, rinsed and drained (I used dried. Soaked and cooked beforehand and used 1 cup.)
- 3- 16 oz cans vegetarian baked beans, undrained (I used a 32 oz and 16 oz because it was cheaper!)
- 1- 14.5 oz can diced tomatoes, undrained
- 2 Tb. prepared mustard
- 1 Tb. apple cider vinegar
- 1 cup brown sugar
And for dessert...
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- zest of half a lemon (their recipe used 1/4 tsp five-spice powder but I wanted lemon)
- 1 1/4 cups unsalted butter
- 2 cups sugar
- 3 large eggs
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 3/4 cup sour cream