I was inspired by a post from Torre Washington about tofu getting a bad rap to say the least. Check his post from yesterday to read more about the busted myths...it's so interesting. I also recently watched the new documentary What the Health💊💊💊🍔 by Kip Anderson where they learned that the majority of GMO soy is fed to cattle and other animals in the industry. If you're eating Non-gmo organic tofu such as this you're actually getting some amazing health benefits!
My dinner is: breaded baked tofu, marinated in lemon thyme vinaigrette. The breading was a mix of brown rice panko style crumbs/nooch/greek herb blend, then topped with fresh lemon juice and black pepper. Side of vegan caesar salad and baked yam.
There's something fishy about this tofu 😂
Tried doing some vegan fish sticks. They were yummy, crispy, perfect and are now officially called Vish sticks 🌱🐟
I used herbal tofu and nori crisps for the sticks. Hemp milk, potato starch, soy sauce and lemon juice for the wet breading, and bread crumbs, nori flakes and nutritional yeast for the crust part. Oven-baked with a drop of coconut oil 💚
I also made a tartar dip out of hemp milk, cashews, zucchini, lemon and dill 🌱🍃💚
Lunch served in the ☀️. Not to toot my own horn, but I pretty much high fived myself after I finished this delicious lunch. Had to use up the rest of the #sproutedtofu and didn't feel like stir fry so I thought I would try making tofu "fish sticks". 👌 #amazing !!! I also made my own #vegantartarsauce for the side. Recipe below
🌱Fish sticks ➡️. Cut the tofu about 1/2 thick. In a bowl mix one cup of cashew milk (or any it milk), a tbsp of arrowroot and a few splashes of vinegar. In another bowl, add a 1/2 of nutritional yeast along with garlic powder and red pepper flakes (add to your liking) and a whole whack of dried dill. Slowly dread tofu through the liquid mixture and then through the spices making sure the stick is completely covered. Place on a vented non stick pan and bake for 35-45 mins at 350
🌱Vegan tartar sauce ➡️ 1-1.5 cups of vegan mayo (I used vegenaise), 2-3 tbsp of capers, three minced garlic cloves, and a whack of fresh dill. With a hand blender, slowly blend ingredients together. Adjust dill, garlic and capers to your liking. -
Veggie platter...recipe for the broccoli pesto in another post below. 👇🏽
For the tofu (which is on the broccoli pesto photo):
Prepare a marinade consisting of light and dark soy sauce, sesame oil and a dash of sriracha.... marinate tofu strips for several hours.
Cook potatoes, spinach with garlic, pepper and salt, carrots with salt and sugar, quinoa in veggie broth, peas and edamame with salt and sugar.
Cut brussel sprouts into halves, sprinkle with olive oil, balsamic reduction and agave syrup and bake in the oven until soft.
Roast mixed seeds and black sesame seeds in a pan.
Transfer carrots into a grill pan and roast until slightly burnt. Heat olive oil in another pan and sauté cherry tomatoes, leek, spinach one by one. Season spinach and cherry tomatoes with pepper, salt & garlic.
Mix potatoes with three thirds of the carrots, add some liquid like almond milk and mash, season with salt and freshly ground black pepper, stir in vegan butter and roasted black sesame seeds.
Mix chickpea flour with water, turn the tofu in the mixture and coat with panko (Chinese breadcrumbs) and black sesame seeds and fry in a pan until golden brown...
Serve on a big plate or platter, mashed potato carrot puree in the center surrounded by the veggies and tofu. Serve with broccoli pesto...