Friday, April 10, 2009

Baked Tofu Nibbles

This tofu recipe is great as a side dish in a pita or as a snack after a run!  I like making a larger batch to have some in the fridge for another meal of snack.  The only trick here is to make sure the tofu is baked just long enough, to short it doesn't have the correct texture outside to long and it gets rubbery.

• 1 brick tofu (extra firm works best)
• 1/4 cup soy sauce
• 1/2 cup water (you might need a bit more depending on size of pan used)
• 1/4 tsp pepper
• 2 cloves garlic minced
• 1 tsp braggs liquid amino
• 1 tsp kelp powder (optional)

Cut the tofu brick into three sections as seen below

Brick ready to be cut

three slices ready to be diced

diced tofu about three sections per long slice
15 pieces per long slice

after tofu is prepped put all ingredients into a bowl to marinade for about an hour with top on bowl in fridge.  Place in 8' by 8' pan (single layer) and place in a preheated oven at 375 for about 25 to 30 minutes, then turn pieces over and bake for another 25 to 30 minutes.  Tofu should be golden brown and and have a solid texture. Enjoy!

tofu marinade

tofu in pan ready for oven

served as a side over rice with TVP lettuce wraps

Friday, April 3, 2009

Zucchini Date Bread

The recipe below is my standard sweet bread recipe, if I am not using a sweet ingredient like dates, then I would add 1/3 cup of brown sugar, but the dates are sweet enough to subtract the sugar.  Some good modifications on this recipe are using 4 ripe bananas  and a cup of zucchini, or the bananas and raisins, with or without walnuts.  This will be a moist bread if baked for the correct amount of time, if over-baked it will be dry, so watch your timing.  This particular batch was for a friends birthday, she enjoyed it very much!

dates being chopped, a good
trick here is to wet them down
first i find pitting them easier
that way.

• 2 cups flower
•1 tsp baking soda
•1 tsp baking powder
• 1 tsp salt
• 3 tsp egg replacer
• 4 tbsp water (mix with egg replacer and let sit)
• 1 tsp vanilla
•1 tsp cinnamon 
• 12 dates pitted and chopped 
• 2 1/2 cups zucchini 
• 1/3 cup pecans chopped (optional)

mix in pans

Mix everything except the dates, zucchini and pecans in stand alone mixer or by hand, first adding the dry ingredients then adding the wet, and mix well, next add the zucchini and dates, mix again, finally add the pecans and lightly mix.  Place in two loaf pans that have been sprayed with cooking spray to prevent sticking.  Bake at 350 for about an hour.

loaf cooling... yum!