Sesame Sriracha Tofu Bowls

On a scale of 1 to 10 how much do you like tofu? For most people it’s a 3 at best, but this recipe will change the minds of many. When I talk to friends about cooking tofu I usually get the same distasteful comments which range from “It’s completely flavorless” to “Every attempt to cook it turns out a soggy disaster”. It doesn’t have to be this way!

Tofu can be tricky to cook with but once you get the hang of it, it’s really great! The key is to press the tofu to remove excess water. You can buy an actual tofu press but I try to keep my kitchen gadgets to a minimum so I do it the old fashioned way. First cut your block of tofu in half horizontally so it is half as thick. Place a towel underneath each slice followed by another towel on top. Next place a cutting board over the towel and use pots and pans to weigh the tofu down. I usually let this rest for at least a half an hour. Once pressed, cube the tofu and marinate if you’d like. I find that marinating give it even more flavor so I place the cubes in a ziplock with a little soy sauce and Sriracha. If you’re crunched for time this step isn’t necessary.

These tofu bowls are vegetarian and vegan. They are also comfortably filling and leftovers are great for lunch the next day. The sauce is a spicy sesame and tahini that is quick to make and super tasty. The tofu is sautéed in oil until it reaches a crispy golden brown. I used broccoli and sushi rice for the rest of the dish but you can mix and match different grains or veggies and get the same delicious flavors. Enjoy!

Ingredients

for the sauce…

• 1 package extra firm tofu (pressed and cubed)
• 1/4 cup of Tahini
• 2 tablespoons of maple syrup
• 2 tablespoons of soy sauce
• 1 1/2 teaspoons of rice vinegar
• 1 tablespoon of sesame oil
• 2 cloves of garlic
• 4-5 tablespoons of water

for the bowls…

• 2 tablespoons of avocado oil
• 1 package extra firm tofu (pressed and cubed)
• 1 cup cooked rice
• steamed broccoli florets
• sesame seeds

Directions

1. Mix together all of the sauce ingredients and set aside. The sauce will be heated just before serving.
2. Cook rice according to package directions and set aside
3. Add avocado oil to a nonstick skillet and turn on medium high heat. Once shimmering add the cubed tofu and allow to brown on each side. This usually takes 12-15 minutes. Once cooked, remove from pan and set aside.
4. Add the sauce to the pan and warm for about 1 minute. Don’t cook the sauce too long otherwise it gets too thick.
5. Assemble bowls starting with rice followed by broccoli and tofu. Pour sauce over the top and sprinkle with sesame seeds.

 

 

Vegan Alfredo Pasta Bowls

Some of my closest friends are vegan or vegetarian and the lifestyle has always been a fascinating choice to me. I can’t say that I would personally go vegan 100%  mostly because I really love animal proteins, but I understand and respect each and every person’s decision to eat this way. Cutting back on animal products is environmentally conscious not to mention great for personal health! I make a strong effort to keep meat products to a minimum whenever I can and recently started paying  much closer attention to how many of these products I use in my every day life. I was very surprised. They are hidden everywhere!

I make at least half of my entrees each week vegetarian. With the new year, I’ve made it my goal to try and incorporate one vegan dish into my meal planning each week. This weeks vegan dish is one that I have always turned my nose up to…cashew cream sauce. But let me tell you, this was fantastic. I had no idea it was vegan and it was extremely quick and easy to make.

Ingredients

• 1 Cup of Soaked Cashews (see note)
• 1/2 – 2/3 cup of almond milk (depending on your consistency preference)
• 2 cloves of garlic
• 1/4 cup of olive oil
• S & P
• 1 teaspoon of lemon juice
• 1 package of pasta
• Veggie of choice (I used kale)

(NOTE: It’s important to soak the cashews in water for at least 12 if not 24 hours before using, this step is what makes the sauce so creamy)

Directions

1. In a blender or food processor mix together cashews, almond milk, garlic, olive oil, lemon juice, S & P and blend until it becomes a creamy consistency
2. Cook pasta according to package directions and drain
3. Sautee veggies of choice and add the pasta and sauce to the pot. Mix to combine and serve immediately.

If you’re not worried about keeping this dish vegan, it is great topped with parmesan cheese! (as seen in photo #1)