Tofu?

Southern Fried Tofu w. Sauteed Spinach, Carrots + Zucchini

I do eat tofu. Usually it's blended into a sauce, or made into ricotta, or desserts. It's rare that I actually squeeze and press a block of tofu, cut it up, cook it and eat it. Since my sister really likes Tofu I've been experimenting with it the past few Tuesdays (she's comes over every Tuesday). Last Tuesday I just cooked it Buffalo Style like I do with Seitan all the time. Which turns out to be a great way to serve Tofu to a Tofuphobe.

This Tuesday I fried it up Southern Style with a thick coat of crispy batter. It was really good. It was a last minute decision to make it this way so we just had ketchup to dip it in. Next time I'll make a Chipotle Aioli or even an Agave Mustard to go along with it. I'm slowly becoming a drain it, press it, slice it, cook it, eat it tofu girl.

To get the batter nice and thick I first dipped it into some soy milk mixed with Dijon Mustard (whole grain mustard).

Then into a flour mixture of:

unbleached white flour
paprika
cayenne
nutritional yeast
salt
pepper
i wanted to add onion and garlic powder but couldn't find it for the life of me so add those as well. I eyeballed everything so I can't give you even approximate amounts at this time. Next time It will be all measured out.

Dip it back into the milk/mustard and then again into the flour mixture. This will give it a nice and thick coating that will fry up really well in oil.

I'm looking forward to eating the leftovers pieces in a wrap or on a roll with some greens and mayo.



Chickpea Salad w. Avocado on WW Pita

I love making Chickpea Salads. I've been making them for years and each time they are completely different from the last time. Sometimes I put cornichon pickles into it. Sometimes I go heavy on the mustard and mayo. Sometimes there is curry powder added. Sometimes non of the above and I go a completely different route. This one was heavy on the mustard and mayo and made for a nice spicy mix w. red onions, celery and garlic.