Tag Archives: meatless meals

Honey pepper tofu

I know a lot of people don’t like tofu, but for me it’s just a vessel for whatever flavors you prepare it with – which means it can taste like whatever you want it to! And don’t give me the argument that it’s squishy and spongy and has a gross texture – not the way I prepare it! It comes out nice and crispy.

I always buy extra firm tofu. Then I cut the block the long way into 3-4 slabs. (The thinner you cut your slabs, the crispier the tofu will come out.) I don’t have a fancy tofu press, so I put the slabs on a cutting board, layer several paper towels under and over the tofu, and cover with something heavy for several minutes to squeeze most of the water out. This time I just piled all my cookbooks on top. Hey, ya work with what ya got.

After 10 minutes or so, I manually press the tofu some more with more paper towels just to get as much moisture out as I can. Then, I lay the slabs on a baking sheet, salt and generously pepper, and drizzle honey over the top. Then I flip the slabs over and do the same to the other side. I really like the contrasting spicy and sweet flavors, so I add a hefty amount of pepper. If you want it to be sweeter, just add less pepper and more honey. I then use a spatula to cut the slabs into little pieces.

Put it into a 450 degree oven for 15 minutes, flip the tofu over, and then bake another 10-15 minutes to desired level of crispiness.

This is definitely my favorite way to prepare tofu! These little squares are great tossed on a salad or even on their own. And they reheat in the microwave really well too.

Do you like tofu? What’s your favorite way to eat it? 

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First foray with tempeh

Today’s recipe was is based around a new ingredient for me – tempeh!

What is tempeh? According to the outside of the Trader Joe’s packaging, it’s “a vegan protein powerhouse made from soybeans, rice, barley, and millet.” And powerhouse it is – there are 20g of protein and 9g of fiber in just one serving! I’m not a vegetarian, but I’ve never been a big meat-eater. My body just rarely craves it. So I’m always looking for other meatless protein sources. Enter, Mama Pea‘s recipe for Tempeh Tamale Pie.

The recipe itself was easy to make. I started off by browning 1/2 of an onion and a block of tempeh (which is easy to crumble up if you use a grater).

Then I added in tomato sauce, garlic, maple syrup, red wine vinegar, chili powder, and pinto beans and let it simmer for a few minutes so all the flavors melded together.

While that simmered, I started making the topping by combining the dry ingredients – cornmeal, pastry flour, salt, and baking powder. Then I combined almond milk, maple syrup, and applesauce, and added that to the dry ingredients.

After mixing the wet into the dry, I folded in a cup of corn, and the topping was complete!

Then I just transferred the tempeh mixture into a baking dish, spread the cornmeal topping over it, and sprinkled with cheddar cheese. After 15-20 minutes at 400 degrees, it looked delectable!
 

This was really good! I don’t know why but I was expecting more of a mexican, taco-y taste, but it really reminded me of chili! I think next time I make it, I’m going to add more chili powder into the tempeh mixture than the recipe calls for, as well as more maple syrup and corn into the topping, to give it more of a spicy/sweet contrast. But I definitely recommend this recipe. Even my meat-loving boyfriend loved it!

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