Thursday, October 24, 2013

Super easy, super-firm, super yummy baked tofu




Baked tofu is delicious. Packs a mean protein punch and is way too expensive I'm stores. . Making it is a snap and you get to customize it to YOUR taste buds and save a few pennies in the process.

This recipe takes about 5 -10 minutes to assemble and about 30-40 minutes to bake. No pressing, no marinating, and some fairly straight forward ingredients. 

I mean, you guys have tahini at this point in your life right? ;)

Of course my version is oil free and adapted from a recipe I started with from Vegan Eats World. 

Super easy, super-firm, super yummy baked tofu


Preheat oven to 425 degrees 

Take:
30 oz giant-ass block of super firm tofu & cut into half inch rectangles

Whisk all of the following together in a large glass casserole dish-
1/4 cup of soy sauce or tamari
4 TBL veggie broth/miso broth
2 TBL maple syrup or agave
4 tsp lemon juice
1 tsp garlic granules
1/2 tap cayenne pepper
1 TBL tahini

Add each piece of tofu. Dip and flip to coat on all sides. Snuggle them all neatly into the pan. 

Bake for 15-20 minutes and then flip each piece and continue to bake 15-20 minutes or until as crispy as you like it.

That's it. Super easy right? I usually get it in the oven and then cook the rest of my meal while it's baking. If you can't find super firm tofu you can use firm tofu and press the cut pieces for about 20 minutes with a clean towel or paper towels and some books or some type of heavy weight. Also freezing the entire block first helps expel some of the water and the tofu will suck up the marinade.

Hope you all like it and remember the concept is solid. You can adjust the flavors to your liking. Peanut butter, chili powder, Mexican seasonings, or whatever you like. Stores great for about a week and then it just kinda dries out but I really don't know for sure....cause it's never lasted more then 2 days at our house.

See ya round.

-benjamin




Thursday, October 17, 2013

i'm not bullet proof and the degustation of kales and hot chiles

So I haven't written anything here in like forever. Honestly the last 6-8 months I have been getting less and less strict about what I eat. I can't call myself vegan anymore. Even if that is how I have eaten 80-90% of the time lately. I also hadn't limited the fat intake as much and let my exercise routine go to shit. I haven't been sleeping much and I have been dancing and having a lot of "fun".

I started to get this nagging mild nausea this summer and it was really starting to bug me. I decided it was time to spot check my blood sugar and low and behold its skyrocketed back to my diabetic levels.

This really bummed me out....

I had also gained some wight back. I didn't care about that so much. But I care about my blood. I started to get that anxious feeling of worrying about your health that was all too familiar for me.

I guess after 2 years of having reversed my diabetes and maintaining 60-70 pound weight loss I was starting to feel bullet proof.

Sadly I am not.

After feeling sorry for myself for about a week I have decided enough is enough.

I am back to testing my blood before and after every meal, when I wake up and when I go to bed. I keep trying to kick start my workouts and that has only been moderately successful.

I did however go back to eating the way I had been for two years. The good news is that after two days of eating like this my blood sugar is coming down.

I am not using the terms 'eating clean' or 'vegan' or referring to my recent diet as 'cheating' or 'back sliding'.

At this point  feel like I know what foods are good for my blood and what aren't. That means. plants. and that's it. It also means keeping my fat calories under 20% and not cooking with oil or animals. I don't know why but eating eggs and even lean animal proteins are just no working for me.

I am not bummed about this and I certainly don't have all the answers. I only know what is working for me and waht is not. I also know that judging myself about what I am eating or how much I am exercising stresses me out and leads me to an unhealthy place.

I am not going to make any big blanket statements or feel bad for where I am at. Its food, I am human, and I am paying attention. I know that moving my body by bike riding and lifting weights and doing yoga makes me feel good mentally and physically.

That being said I made some yummy food tonight I thought I would share it with you.

the Kale and chiles were home grown. :)

Polenta with spicy greens miso and tomato sauce

1 tube of pre cooked plain polenta sliced into rounds

4 brown mushrooms sliced
2 Anaheim chiles sliced
2 cups of broccoli florets
1/2 onion sliced
1 habanero chile sliced
1 can of kidney beans
5 cloves of garlic diced

marinara sauce

5-6 TB miso glaze
1/4 cup mirin
1/4 cup seasoned rice wine vinegar

in one non stick pan I brown the polenta rounds for about 3-4 minutes each side

meanwhile in a non stick wok I add the chiles, garlic, and mushrooms. Hit it with the miso glaze. ( i used Miso Easy but you could reconstitute some miso paste and water into a thick glaze)

stir fry a bit. ad some water or wine or broth if its too thick.

add reaming veggies, more miso and some vingar and mirin. Lower heat and cover to steam cook. After a few minutes I take the lid off and cook down the liquid to a saucy consistency.

heat up marinara.

Assemble.

Happy eating. Hope to see you around the blog more often.

-benjamin



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