Sunday, August 26, 2012

Tastes Like Chicken Tofu

I say this tastes like chicken because that's exactly what many people have said when they've tried it.  The tofu itself is flavorless, so the key is to slice it really thin so you have a ratio of coating/seasoning to tofu in each bite.  The thinner you slice it, the crispier it will get which makes it even better.  This tofu is great to eat like nuggets with a dip, on salad, on a sandwich, or paired with sides (picture with Summer Tomato Bruschetta over pasta).

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Serves 2


1/2 block tofu, drained and pressed
3 tbsp bread crumbs
1 tbsp nutritional yeast
1/2 tsp garlic powder
Salt and pepper
Canola oil

Variation - add Old Bay (dee-lish!)


Slice your tofu thinly into squares about 2 inches.

Mix the rest of the ingredients in a shallow dish. give it a taste and adjust to suit taste. Add each tofu square and coat thoroughly, pressing mixture into the tofu. If you have trouble getting it to stick, try lightly spraying or coating with just a bit of oil.

Add enough oil to cover bottom of a non-stick or cast iron skillet. Heat over medium-high heat for a few minutes until a drop of water sizzles in it.

Add your tofu and cook 3-4 minutes on each side, or until browned and crisp.

Friday, August 3, 2012

Vegan Chocolate Chip Cookies

Does anyone need a reason to whip up a batch of the most perfect cookie?  I certainly don't.  These cookies are really soft, almost like those old school Keebler soft batch chocolate chip cookies but way better.  These are also great made as blondies (see below for variation). I also lightened up the recipe by using applesauce in lieu of some of the vegan margarine.  Want to make them even a little healthier?  Use whole wheat flour. This may lighten them up a little bit but make no mistake, they are still just as delish!   

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Makes 10-12 cookies


1 cup flour
1 tsp baking soda
1/2 tsp salt
4 Tbsp Earth Balance vegan butter, softened
1/4 cup unsweetened applesauce
1/4 cup sugar
1/3 cup packed light brown sugar
1/2 tsp vanilla
1 Ener-G egg replacer (1 1/2 tsp egg replacer +2 Tbsp warm water)

1/2 cup chocolate chips (or more if you want them super chocolatety)


Pre-heat oven to 350 degrees.

Mix together the egg replacer in a bowl and set aside.

Add flour, baking soda, salt to a mixing bowl and whisk everything together.

In another bowl, add butter, applesauce, sugar, brown sugar, and vanilla.  Whisk everything until thoroughly mixed.  Add egg replacer and stir.

Fold wet ingredients into the dry.  Once it's just mixed together, add chocolate chips and stir. 

Drop by tablespoon onto a lightly greased or parchment paper lined baking sheet.  Bake 12-15 minutes.

To make as blondies (aka bars):
Spread batter into a greased 8 or 9 inch metal baking pan.  Bake for 20-25 minutes.  Let cool and cut into squares.