gluten free / vegan / dairy free
Meat. I don’t know about you guys but I have a love/hate relationship with it. I try to go meatless at least 3-4 times a week. Primarily, because it is the best for our bodies to be on a plant based protein diet rather than an animal based diet. And while I could spend hours (which I don’t have) telling you why that is I will instead just include a link to view a clip of an amazing documentary called Forks Over Knives. This documentary examines the profound claim that most, if not all, of the degenerative diseases such as diabetes, cancer and obesity that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. It is a truly eye opening film whether you are looking to go vegetarian permanently or like me are looking for the perfect balance of both. I also began to contemplate the idea of being vegetarian because since the birth of my son in 2014 I have developed quite an aversion to certain meats like poultry and sometimes pork. I can only eat chicken in certain dishes and have to vacate the room if anyone heats up poultry or pork in the microwave, as the smell makes me beyond nauseous. And finally, but not any less important is what my consumption of meat means to our environment. Unfortunately, animal agriculture is a pretty big negative when it comes to the health of our enviornment. It requires massive amounts of land, water and energy to raise and slaughter the animals and contributes to more than half of the green house gas emissions currently plaguing our earth. If you want to learn more check out this article from PETA on the enviornment and meat. So, while I can take down a steak with the best of them I know that in the long run it is not in my best interest personally or as a member of our planet to eat meat 24/7. So, here is a great protein alternative!
My hubby, aka the Weekend Chef makes killer tofu. It is light and crispy on the outside while having a firm yet creamy texture on the inside. Since I started eating tofu more regularly I have realized this is not always on easy feat to accomplish. More often than not, tofu can turn out either mushy or like rubber. The recipe below is a basic preperation for tofu.No bells and whistles so it can be a great protein base for almost any recipe. Just prepare it as written below and add to your recipe. I use this tofu alot when I am preparing curry or asian inspired dishes. I will make the sauce and add in the tofu near the end so it can soak up some of the flavor. If I am using the tofu with a aslow cooker recipe, I add it in about 15-20 minutes before serving. Tofu quesadillas are another great (and easy) family meal!! Let everyone choose their own toppings and dinner is served! Enjoy!! nom nom
1 pkg of extra firm Tofu; we use Nayosa’s organic tofu
1/4-1/2 cup of neutral tasting oil; we use Grapeseed oil
- Drain liqiud from package. Place tofu block on cutting board and cut it into desired shape; cubes, patties or matchstick are common forms.
- Place tofu on a wire rack, place in fridge and allow to dry overnight.
- When you are ready to cook the tofu, place your skillet on medium-high heat and add oil.
- Once oil is hot, place the tofu in the skillet and “fry” until crisy and light golden brown on all sides. Approximately 1-2 minutes per side.
- Remove from oil and place the tofu on a lined plate to drain off excess oil.