Blogging Marathon #31: Week 1/ Day 2 Theme: Meatless Dishes Dish: Tofu Cacciatore For the first week of the ‘Blogging Marathon’ I have chosen the theme as ‘Meatless Dishes’. I really am enjoying this challenge of converting meat dishes into meatless versions. Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31 Today’s recipe is an Italian recipe called ‘Cacciatore’, which when literally translated means ‘Hunter’. It is traditionally the recipe used by hunters to make whatever game they acquire from hunting. Traditionally chicken, pheasant, duck or rabbit is used in this recipe. But today in an attempt to make it meatless I have used tofu. I saw this recipe in the South Beach diet cookbook, and was intrigued by the recipe. I have used tofu in place of meat before in another one of my favorite Italian dishes – Tofu Parmesan and loved how it tasted, so I was eager to make this dish. It’s a very simple dish to make but tastes really good. Ingredients: 1 lb extra firm tofu 1 tbsp extra virgin olive oil 1 small onion, sliced 1 small red bell pepper, sliced 1 small green bell pepper, sliced 2 tbsp garlic, minced 1 tsp red pepper flakes(optional) 1 tsp dried Italian seasoning 1 tsp dried oregano 1 tbsp chopped fresh basil 1 tbsp tomato paste 1 28 oz can low sodium crushed tomatoes a sprig of basil, for garnish non stick cooking spray salt, pepper to taste. Method: Preheat oven to 350 degrees. Drain the tofu packed in water and wrap it in a clean kitchen towel and press it down with a heavy pan, to wring out as much of the moisture as possible. This step is very important as it will aid in the browning of the tofu. Read More..
I had posted my Food Find: Shirataki Noodles earlier, and this noodle has become an integral part of my low carb lifestyle, especially for my packed lunch to work. My stir fry recipe was getting a bit too boring, and I was looking for some new ways to make my shirataki zero carb noodle. As is the case with the previous Tofu salad recipe I had posted, this one is also inspired by a few pins I had on Pinterest. I made this for lunch today and packed a portion for lunch tomorrow as well, it was awesome! Pad Thai is my all time favorite recipe when I go out to have Thai food. It is also my husband’s favorite dish. He loves the peanutty flavors, balanced with tangy, sweet and spicy flavors in the creamy noodle dish, interspersed with crunchy peanuts and crisp fried vegetables. I was so happy to have recreated the familiar flavors in a low carb healthy dish. Ingredients: 2 tbsp canola oil 2 8 oz packets tofu shirataki noodles(can substitute bean thread noodles or any other regular noodle) 1/2 onion, chopped 1 cup broccoli florets 1/2 red pepper, cut into strips 1 tsp ginger garlic paste 1/2 cup tofu 2 eggs(optional) 1/2 tsp red pepper flakes Sauce: 1/3 cup coconut milk(I used canned coconut milk) 3 tbsp peanut butter 2 tbsp tamarind paste 1 tbsp soy sauce 1/2 tbsp rice vinegar 1/2 tbsp sesame oil 1 tbsp lemon juice 2 tsp splenda 1/2 tsp cumin powder 1/2 tsp ground coriander 1/2 tbsp sriracha sauce 1/2 tsp red pepper flakes For Garnish: 1/4 cup green onions 2 tbsp crushed peanuts lime wedges Method: Prepare the Shirataki Noodles, per the directions here. Whisk all the ingredients listed under sauce together in a bowl. Set aside. Heat the Read More..
With my new low carb lifestyle, I have been incorporating tofu into my diet a lot. I have so many tofu recipes in archives and could post one every week. With summer upon us, or so it seemed for the past week in Seattle, I have switched from eating soups and stir fries to a lot of salads. This is one such very light and protein rich salad that has become a recent favorite – inspired by one of the pins I made to my ‘Tofu’ Board on Pinterest. The salad itself is not your regular caesar salad, but is rich in nutrients, as well as beautiful to behold, with its different flavors, colors and textures. I have included all my favorite ingredients in this salad, as how a salad should be. Feel free to add/subtract ingredients for the salad according to your liking and your availability. Ingredients: Salad: 3 hearts of romaine, chopped 1 cucumber, sliced 1/2 red onion, chopped 1/2 red pepper, sliced thin 1 cup of cooked/canned chickpeas 1/2 cup of cherry tomatoes, halved 1/4 cup sliced, olives 1/2 cup cilantro sprigs, clipped to 1 inch length 2 -3 tbsp sesame seeds(optional) Chilli Tofu Croutons: 2 tbsp canola oil 2 tsp red chilly flakes 1 16 oz carton firm tofu – cubed to resemble croutons(reserve 2/3 cups of this tofu for dressing) 1/4 tsp garlic powder 1/2 tsp salt Tofu Dressing 2/3 cup, packed chopped firm tofu 2 tbsp freshly squeezed lime juice 3 cloves garlic, chopped 1 tbsp rice wine vinegar(substitute with apple cider vinegar or lime juice, if you don’t have this) 1 tsp Dijon mustard 1 tsp toasted sesame oil(optional, if you like the flavor) 1/4 cup canola oil 1/4 tsp freshly ground black pepper 1/4 tsp salt Method: To make Chilli Tofu Croutons: Read More..