Awesome recipe! I try to get up to 85g of plant protein/dairy daily. Dairy = homemade kefir and "real' cheese (not Kraft singles or Velveeta 🤢) I make my variety bowls every day--but they are never the same 🤷🏼. Base is a mix of Italian Kale, spinach, arugula, Swiss chard that I mix with my "creamy" salad dressing (olive oil, balsamic vinegar, fresh garlic, spices & 25g of my kefir & a tbs nutritional yeast.) While that soaks, I cut the fresh veggies & fruit (pepper, tomato, cucumber, zucchini, Apples, pear, mango & berries -- whatever I find fresh at the time. Jicama adds a nice crunch, too). I dry roast my farro or red or wild rice for 2-3 min, then add water and cook for ca 15min until al dente. Then I coat those veggies, that are getting roasted with a mix of olive oil, Worcestershire sauce, garlic & brandy 😉, then roast them (mushrooms & Brussel sprouts & cauliflower & broccoli) in the toaster oven @375F for 15 min ( the Brussels & cauli I zap in the microwave first). I pile all those ingredients in my bowl or plate and add baked tofu or homemade peanut-soy tempeh or some kind of bean/lentil on top. The sprinkle of "crunchies" (mix of pumpkin-, sunflower -, flax seeds & nuts like almond slivers & pistachio) finishes the meal. Sorry for the long answer 🤦🏼♀️
One more comment - my favorite purchased tofu (because it's fast!) is the already pressed tofu from the Asian store H-Mart that we have here in the Seattle area. I buy like 5 packs, cut them in half, and freeze them. Then, the evening before I want to make tofu, I pull the pack out of the freezer, cut the chunks into cubes, & marinate them in my favorite marinade or feta brine, and the next day I just toss the cubes in olive oil & garlic and then bake in the toaster oven @ 375F for 20 min. Less wash-up. (I'm getting lazy in my old age!) :)
This protein series is right up my alley! I am always looking for new ways to enjoy tofu, a food I didn't always love and now crave. Can't wait to cook this, and thanks for the mention Lukas!
I've got Hamshaw's Power Plates--thanks for the reminder. And your recipe here sounds so interesting--I hope I can puree the pea sauce well enough with my food processor or immersion blender? (I gave my Vitamix to my daughter. I rarely miss it...until I see a recipe like this one!)
Awesome recipe! I try to get up to 85g of plant protein/dairy daily. Dairy = homemade kefir and "real' cheese (not Kraft singles or Velveeta 🤢) I make my variety bowls every day--but they are never the same 🤷🏼. Base is a mix of Italian Kale, spinach, arugula, Swiss chard that I mix with my "creamy" salad dressing (olive oil, balsamic vinegar, fresh garlic, spices & 25g of my kefir & a tbs nutritional yeast.) While that soaks, I cut the fresh veggies & fruit (pepper, tomato, cucumber, zucchini, Apples, pear, mango & berries -- whatever I find fresh at the time. Jicama adds a nice crunch, too). I dry roast my farro or red or wild rice for 2-3 min, then add water and cook for ca 15min until al dente. Then I coat those veggies, that are getting roasted with a mix of olive oil, Worcestershire sauce, garlic & brandy 😉, then roast them (mushrooms & Brussel sprouts & cauliflower & broccoli) in the toaster oven @375F for 15 min ( the Brussels & cauli I zap in the microwave first). I pile all those ingredients in my bowl or plate and add baked tofu or homemade peanut-soy tempeh or some kind of bean/lentil on top. The sprinkle of "crunchies" (mix of pumpkin-, sunflower -, flax seeds & nuts like almond slivers & pistachio) finishes the meal. Sorry for the long answer 🤦🏼♀️
One more comment - my favorite purchased tofu (because it's fast!) is the already pressed tofu from the Asian store H-Mart that we have here in the Seattle area. I buy like 5 packs, cut them in half, and freeze them. Then, the evening before I want to make tofu, I pull the pack out of the freezer, cut the chunks into cubes, & marinate them in my favorite marinade or feta brine, and the next day I just toss the cubes in olive oil & garlic and then bake in the toaster oven @ 375F for 20 min. Less wash-up. (I'm getting lazy in my old age!) :)
This protein series is right up my alley! I am always looking for new ways to enjoy tofu, a food I didn't always love and now crave. Can't wait to cook this, and thanks for the mention Lukas!
I've got Hamshaw's Power Plates--thanks for the reminder. And your recipe here sounds so interesting--I hope I can puree the pea sauce well enough with my food processor or immersion blender? (I gave my Vitamix to my daughter. I rarely miss it...until I see a recipe like this one!)
Can't wait to try/test this recipe.
I haven't been disappointed with any of your recipes!
Thanks for sharing and for your advice and suggestions too!
I really appreciate this protein series. Thank you, in particular, for starting with a vegan dish.
Thank you for the shout out to The Vegetarian Reset! 💚 I love the combination of flavors in this recipe.. excited for this protein series 🤤
Great recipe and concept, thank you! One of my favorite ways to add protein is switching to soy milk for my morning coffee and smoothie- it adds up!
Also, nutritional yeast is surprisingly (to me) high in protein.
You’re a prolific recipe writer. Thank you!!! I love them all!
Now that’s a tofu recipe I can get my teeth into.
Where can I purchase the tofu you mentioned?