Tag Archives: tofu

New Kitchen Gadget!

Where has she been..?!

Well that’s a great question friends, and so sorry for bailing on ya’ll for the start of this week…

But unfortunately, I’ve been a bit under the weather 😦

And as such, the eats around here have consisted of gourmet items such as chicken soup, ice cream, cereal?… you know, the typical “sick foods” 😉

But before things took a turn for the worse, I did have a chance to whip up a decent meal using a fun new kitchen gadget I won a few weeks back from my girl Erica!

I present to you:  the Tofu Press

This thing is a dream in the kitchen, I couldn’t believe how much easier it made my tofu cooking experience! 

And if you’ve ever cooked with tofu before, perhaps you can relate to the “2 plate pressing method” I may or may not be referring to 😉

Check out how much liquid this sucker pressed out in just a half hour’s time in the fridge!

Then I used the same container to marinate the ‘fu — it comes with a perfect lil’ lid for doing so.

I simply cubed the pressed tofu and let marinate in the following mixture:

  • 1 tblsp coconut oil
  • 2 tblsp soy sauce
  • 1 tsp grated ginger

This is a recipe “theme” that I use often on tofu, but tweak depending on my mood / what I have on hand (check out the original tofu adventure here!)

Once it had marinated for about a half hour, I simply placed it on a baking sheet and put into a 400F oven for 30 minutes – flipping halfway through.


Every time 😀

Served simply with brown rice topped w/ buttah and steamed broccoli, this was the last “normal” meal I have had in the recent past 😛

But it sure was a good one!

Now I’m out, there’s lots of sleeping & resting to be done so I can get back to work tomorrow… and perhaps some more ice cream eating since breakfast and lunch may have not been enough?! 😉


Breaded & Baked Spicy Hoisin Tofu Sandwich!

After our usual round of Thursday night thunderstorms, I decided that tonight was going to be a tofu kinda night!  It had just been too long….

You see, The Man had a basketball game which meant I got to prep something fast and easy for him and then something that I know he wouldn’t love but that I was excited to try making for myself!

No complaints here 😉

And since I had some tofu in the fridge that I was just antsy to use, I just knew that tonight was the night!  And what followed was a total success (thankfully):

Baked & Breaded Spicy Hoisin Tofu Sandwich

After slicing the block of extra firm tofu in half I gave it a press between two heavy plates w/ some paper towels while I did some Power Vinyasa Flow and Straight to the Core (holy heck!)

Once that was dunzo I set the pressed tofu in a mixture of hoison sauce, fresh garlic & a splash of H2O to thin the sauce out.

I let that do it’s thing while I prepped The Man’s dinner, which was a 3-cheese & pepperoni grilled sammich that he really enjoyed… but I think my baked tofu sammich blew this guy outta the water, just sayin’ 😉

Sorry pepperoni, you ain’t got nothin’ on this tofu!

Once the tofu had marinated for a little while in the fridge, I decided to stir things up a bit and give the marinated tofu a roll in some seasoned bread crumb before baking…

Bread crumb, black pepper, dried oregano and red pepper flakes.

Then onto a baking pan w/ foil sprayed w/ cooking spray…

And into the oven for 55 minutes or so, first at 400F and then cranked up to 425F for the last 15 minutes or so.

Trust me, the long bake time is totally worth it… just pour yourself a glass of wine or two and wait it out. You’ll be glad you did! 😀

The finished product was this gorgeously browned slice of tofu heaven…

Which I served between some multigrain bread and topped with some farmer’s market pickles (Hobo’s pickles: a-m-a-z-i-n-g!) and voilà!

Oh tofu gods…. you have shined down on me tonight!

This was scrumptious!  It far exceeded my expectations and had the best flavor & texture (which is very important in the tofu department in my eyes) plus was so easy to make 🙂

To go with this tofu creation I decided on a fresh salad to use up the rest of our veggies before the upcoming weekend’s farmer’s market trip.

Check out the brilliant shade of tomato red from these beauties that Fanatic Mom brought me from her recent trip to the Spring Grove Farm Bed and Breakfast.  The owner gave them to her straight from her garden!

I mean WOW… summer, please don’t ever end?  Ever?

Some cucumber, tomato, onion, corn and a mix of herbs including mint, lemon basil and basil was how it all came together…

Finished with some salt & pepper plus balsamic vinegar.

I don’t know what prompted me to put the mint in this salad, but combined w/ the lemon basil flavor it had a very Mediterranean feel 😀  Of delish that is!

Great dinner.  Yummmmmmmmm.

Here are the final recipes:

Baked& Breaded Spicy Hoisin Tofu Sandwich

  • 1 package extra firm tofu, sliced in half
  • 1/8 cup Hoisin sauce
  • 1 clove garlic, chopped
  • 1 tblsp water
  • 1/4 cup bread crumb
  • black pepper, dried oregano and red pepper flakes to taste
  • cooking spray
  • bread & pickles to serve

Summer Veggie Salad

  • 2 small cucumbers, chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 1/2 cup frozen corn, thawed
  • fresh mint, lemon basil, basil – torn
  • salt & pepper
  • balsamic vinegar

So there you have it!  A “her’s” dinner kinda night followed by some educational programs including Real Housewives of D.C. and Jersey Shore…. hooray for Thursdays!

The Man just got home so I better hide the remote control hahaha 😉

Whole Foods Cooking Demo – Veg Style

Happy Humpday!  Hope it was a good one 😀

How about a lil’ recap of last night’s Whole Foods Cooking Demo?


Last night Fanatic Mom, The Man and Miss EatingBirdFood all met up for another fun cooking class with our favorite chef Jesse at Whole Foods.

The theme was supposed to be grilling, but like most hot & humid Richmond summer nights, there was rain on the forecast.

Not to fear, Chef Jesse had a backup menu planned!

There was a vegetarian theme throughout, and I must say that I was a bit nervous at how it would go over with Mr. Man… guess we’re about to find out?! 😛

Cucumber, Jicama and Chayote Squash Salad w/ Grapefruit Vinaigrette

As much as I hate water chestnuts, I absolutely adore jicama (they are somewhat similar)… weird, I know?!


I had also never worked with or tried chayote squash, so I was excitedddd 😀

How cute is that thing??

The Man said it looked like a pear that just swallowed a sour lemon haha 😉 

The salad was not only beautiful, but absolutely delicious! 

This was so refreshing, a perfect summer salad to really cool you off.  Would be great for an outdoor meal.

We also learned a fun trick to take some of the ol’ strength out of the red onion before adding to the salad, just soak in some vinegar for a little while and there you go!

The Man and I devoured this, we definitely want to make this again —> guess the vegetarian theme isn’t so bad, right honey 😉

Vichyssoise Soup

A chilled soup made from leek, onion, potatoes and heavy cream.

I really liked the flavor of this rich soup, kind of like a delicious baked potato I would say?  I think it would be best served at room temp (vs. chilled)… but who am I to change all the culinary rules 😉

Asian Tofu Taco w/ Asian slaw

Next up was the real test… tofu.

I knew that I would adore this dish, but wasn’t quite so sure Mr. Man would be in that boat with me if you know what I’m sayin’…

Cubed tofu baked up much like I like to do mine at home.

Then topped with the most amazing Asian slaw consisting of shredded cabbage, carrot, green onion, red pepper, diced ginger and topped with a dressing made of sesame oil, rice wine vinegar, soy sauce, mirin and a touch of mayo (trust me).

Drizzled with some hoison sauce (can’t wait to use this on barbecued items as recommended by the chef, this stuff is awesome!) and served tortilla style.

This was soooooooooooo good!  And guess what… guess who loved it too (although I’m not supposed to leak that info to the internets and all… it IS tofu “babe” hahaha 😛 )

I guess eating tofu just doesn’t sound as cool to men everyone as it does to me… ?

Even the guy who was sitting next to me with his wife whom I initially “overheard” disapproving of this menu item scarfed the WHOLE thing down (and yes, there were expletives involved haha). 

Yep.  That’s how good it was, I kid you not 🙂

As if all this wasn’t enough, we finished the night on a sweet note with a Pineapple Basil Sorbet.

Holy ‘Grail’ is right…  water, pineapple, sugar, fresh basil.  That’s it friends.

And it’s local, from Fork Union, VA!

Not too shabby, not too shabby at all 😛

This was seriously a top notch night of eats!  Thanks again to Chef Jesse for making out tummies happy happy.

If you have a Whole Foods near you, I’d definitely check out the various classes/demos/events that they offer.  I’ve been more than impressed so far and we just love them all.

And with that, I’m out, have a great night everyone!

And the weekend rolls on…

Hello everyone!

Well after celebrating mini-Fanatic’s 21st birthday just the other night, the weekend just kept moving right along and turned out to be pretty fantabulous 🙂

Did you catch the recap? 😛  —-> if not, check it out here

Last night I whipped up some of my favorite baked tofu for dinner with some of the farmer’s market baby bok choy to go alongside!

This time around I didn’t use the pre-cubed tofu so the pieces were a bit larger & took a bit longer to cook… end product still just as divine!

I also cooked the bok choy just like last time around, love it.  Still have 3 more to go through too, yum!

This morning I woke up after a full night of rest (needed that!) and prepared a most delicious bowl of oats using a fabulous yet-to-be-released product that the friends at Galaxy Granola were kind enough to send along.

Maple Pecan Quinoa granola – whole rolled oats, spelt flakes, barley flakes, brown sugar, maple syrup, pecans, white grape juice concentrate, apples, crisp rice, quinoa, evaporated cane juice, coconut flakes, oat flour, oat bran, vitamin E, cinnamon and sea salt.

This oat blend was pretty typical – banana, almond milk, coconut milk, coconut oil, peanut butter – aside from being kicked up a few notches by a topping of the new granola!

Verdict?  I loved it!  These guys are really onto something here 😀

I also made The Man some breakfast, french toast using a lovely loaf of bread that needed we needed to eat up.

French bread, egg, almond milk, vanilla, cinnamon and coconut milk cooked in a pan with a small amount of butter… topped with powdered sugar & some unpictured maple syrup!

I spent some time preparing items for our weekly lunches…


Makes things so much easier on me as the work week gets rollin’!  Not to mention $$ savin’…

After all that we went to visit lil’ sis before she headed back to school againnnnnnn for summer session 😦  I need more of her in my life, can’t wait until July!

And then it was time for lunch at Jason’s Deli… they have free frozen yogurt, ’nuff said.

I built my own salad and it was deelish times 100.  Yep 😀

Then I proceeded to have 2 1 bowl of chocolate vanilla swirl…  gets me every time!

After lunch we took Miss Lucy Dog for a walk around a lake near our house and she was actually on her best behavior.  It was the perfect after lunch activity and the weather was perfect aside from a few clouds!

And now we are just getting back from a family dinner with both sets of parents…

We ate at an Italian restaurant that one of The Man’s good friend’s family just recently opened up.  But you’re gonna have to wait until tomorrow for that recap 😉

Enjoy what’s left of the weekend friends!

Tofu Homerun!

Hey friends! 

Well I made it back from the dentist in 1 piece, 2 fillings later… the dentist, hygienist & I talk food/blogs too since they know about my love for cooking and I really enjoy it!  Well, not the filling part, but the talking about food part 😉

And I’m so glad that ya’ll loved the homemade ancho chile sauce & tomatillo adventure from yesterday as much as I did, it made for some lovely lunch leftovers today too I might add!

On tonight’s menu was a little adventure with tofu

Nasoya Organic Cubed Super Firm Tofu to be specific.

After seeing IGE prepare tofu this way I have been wanting to try this method with a recipe of my own.  Perfect night to do so considering post dentist “soft” foods are definitely on the agenda 😉

I prepared a marinade using the following ingredients

  • 1 tblsp virgin coconut oil
  • 2 tblsp San-J soy sauce
  • 1 tsp tamarind concentrate
  • 1.5 tblsp agave nectar
  • 1 tsp ginger paste
  • 1 clove garlic, minced

Put the marinade in the microwave for just 10 seconds to melt up the coconut oil and blend flavors.

I wish you friends could just take a lil’ whiff of this sauce… holy yum!  I had to do the “finger test” to taste haha – and oh yea, this hit the spot 😀 

Let this do it’s thing in the fridge for about 10 minutes or so!

Sweet coconut, salty soy, sour tamarind, tangy ginger & garlic… I mean if that’s not a playground for the taste buds then I don’t know what is?!

Then baked these at 400F for about 30 minutes until they were ‘crispy’ & perfect.

The smell of this cooking was enough to make me drool, I don’t know how to describe this flavor blend but it was FABULOUSSSSSSSSSSSSSS!

I also sauteed up some summer squash with olive oil, garlic, onion & basil

Served with some brown rice this was a perfectly rounded meal that hit the spot 🙂

VERDICT?  Loved it!  This marinade was phenomenal, will be doing this again oh yes.  This was definitely a tofu homerun!

Did you know that I never thought I liked tofu until experimenting with it lately?  I really am learning the different ways to prepare it and I think I am hooked 😀  This is by far my fave way to eat it so far, for sure!

The Man had a leftover local burger w/ tater tots since I wasn’t sure that tofu was gonna cut it…

…. howeverrrrrr he eyed the tofu after arriving home and even took not 1, but 2 “tastes” 😉  His words, “this stuff really isn’t bad”

I am still in shock 🙂

Speaking of local foods, we watched Food, Inc. yesterday and must tell you that I am in love with this movie.  I think that every American should be required to watch this as it really sheds the light on the reality of how our country is eating. 

I felt like much of it I had been exposed to thanks to this wonderful food & blogging community, but I think it was a real eye opener for The Man.  The film really reaffirmed my goals to eat local, eat fresh and consume foods that are not concocted in a lab.  I was so excited that he really supported these goals and now really understands why I am so passionate about them! 🙂

I also found myself telling my hygienist about the movie, which she had never heard of before.  She was very interested honestly in the film & I hope will watch it!  Just think, if even 1 person changes their eating / shopping habits but then they get another person to do the same, it’s like the concept of “pay it forward” where so many people could eventually be affected! 😀

Okay okay enough of my blah blah blahing, it’s time to announce the winner of the Cuisinart Smart Stick Hand Blender!

Congrats Yasmin!

Email me over your shipping information so that the folks at CSN can send your blender on it’s way!

Alright everyone, I”m outta here… off to the new job spot tomorrow (5 minute commute whatup!) so am excited to see what’s in store for me….

Plus I think I’ve found the perfect cocktail for our Cinco de Mayo party, so I must go do some “taste testing” if you will, hey, quality control is important! 😉

I see some mango, coconut & mint goin’ on in there….

See ya then & enjoy your night!

Have you seen Food Inc.?  Have you told your family/friends/acquaintances about the film?


Why has it taken me so long?!

Indian round 3… here. we. go!

Indian-Style Tofu with Cauliflower & Chutney


When I got home from work I got started on prepping the tofu (a whole new world for me…)

I picked up this Nasoya Organic Extra Firm Tofu on my “fridge makeover” adventure this past weekend.

FYI Richmonders, Whole Foods has $1.50 off 2 Nasoya products in their flyer! 

I used some paper towels & a “heavy object” as directed to press the tofu for about 30 minutes (in the fridge).

Meanwhile it was time to get to work on the rest of the meal!

Here were most of the ingredients based on this Cooking Light recipe, with a few modifications as noted:

  • 1 onion, chopped finely
  • 1 tblsp Tropical Traditions virgin coconut oil
  • 1 tsp mustard powder
  • 3 tsp Muchi curry powder
  • 1 tblsp cumin
  • 3 garlic cloves, crushed
  • 1 tblsp S&B prepared ginger paste
  • 1 big a$$ cauliflower 😉 chopped into large pieces
  • 1/2 to 3/4 cup water
  • 1 can diced tomatoes
  • sprinkle salt
  • brown basmati rice
  • frozen green peas (1/2 cup)
  • plain yogurt
  • fresh cilantro

So this recipe called for a food processor, which I don’t have (I know, the horror!) so don’t be worried about a thang if you don’t either 🙂

There’s always another way!

First up were the onions, which I used one of my favorite kitchen tools to chop up ever so finely.

SwissMar V-Prep, you are my hero 😉

Next it was time to get to cooking!  Add the spices (cumin, curry & mustard powder) to a pan over medium and let them get “toasty” for a minute or two… you’ll know from the fabulous smells that they begin to release into your kitchen!

After a quick minute or two it was time to drop in the coconut oil & the onions…

Check out the amazing color!  We won’t even go there with the smell of this… holy crap outta control freaking yum 😛

After about 10 minutes over medium heat, covered, the onions should be golden & tender.  Now add the ginger & garlic!

No food processor, no problem!  Just smash the garlic with the flat side of your knife and give it a rough chop, voila 🙂

Add to the pan with the spices/onions and let cook for about another 2 minutes…

Wait for it.  Wait for it.

The smells continue to get BETTER!!  Unbelievable.

At this point add in the tomatoes, salt and cauliflower (ummm yea, this whole “thing” of cauliflower was a first purchase for me… still need some chopping practice on this one LOL 😛 )

Then our new friend Mr. Tofu, which after pressing for 30 minutes I cut into 1/2 inch blocks 😀

Pop the lid on, turn down to a lil’ below medium heat and let everything cook up!  I let this go longer than the recipe called for so that the cauliflower would be a bit tender, probably about 25 minutes.

I also added in some frozen green peas towards the end for some additional nutrients & “color pop”!

To go alongside this beauty, I cooked up some brown basmati rice according the directions…

Alright, let’s get ready for the GRAND FINALE!!

Serving time 🙂

Top a scoop of the brown basmati rice with a few spoonfuls of the curry mixture… then add a dallop of plain yogurt and a sprinkling of fresh cilantro!

 My first response:  Why has it taken me so long to eat Indian food?!?!?

This was absolutely incredible & easily my favorite Indian creation yet.  The tofu curry was phenomenal, add in some creamy cool yogurt and the “zing” of fresh cilantro (both essential for this dish I think) I can’t even put in words what my mouth was experiencing?!  “Ahhh I just want to share this flavor with the world” kinda thing!!

I may or may not have been mumbling “mmmm omg mmmm” while eating, uhhhh yea, embarrasing 😛

I was texting with Brittany telling her I wished she didn’t live downtown so I could have her come over and taste this creation asap, it was sooo gooood!

Basmati brown rice = ah-may-zinggggg too btw 😉

Alright, well there you have it.  I am learning my way around a tofu kitchen and this recipe may have really sealed the deal for me.  Fabulous, I couldn’t be happier right now…

Time to get ready for American Idol and make something for The Man to eat after he gets home from basketball playoffs, think I can convince him to try tofu? 😉


Enjoy your evening and see you for Friday Thursday 😛