This is the best tofu you’ll ever have. I’ve had a lot of tofu in my life, this tops. And it’s baked(!), not fried. And let’s face it, all of the other “best tofu” is usually fried. I sort of can’t believe I don’t eat this every day.
I was inspired by this recipe, which used fried tofu.
The trick to this recipe is to spray the breaded tofu with a light layer of cooking spray. It gives the panko an extra crisp and helps brown it.
crispy baked tofu
Recipe type: Entree
- One 14 oz. packages extra-firm tofu
- ½ cup rice flour
- 2 Tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. course ground black pepper
- 1 large egg
- 3 Tbsp. water
- 1 cup panko breadcrumbs
- Cooking spray
- Press the tofu under a book for ten minutes to drain any excess water.
- Preheat oven to 425 degrees.
- Coat a baking sheet with a think layer of cooking spray.
- While you're waiting for your tofu to press, combine the flour, cornstarch, salt, and pepper in one bowl.
- In a separate bowl, whisk the egg and water together.
- Pour the panko in a third bowl.
- Once the tofu has been pressed, slice the tofu in large triangles.
- Dip the triangles in the flour mixture, coating well.
- Then transfer the flour-covered mixture to the egg bowl. Coat well with egg.
- Finally, cover the coated tofu with panko.
- Move the coated tofu onto the baking sheet. Once all tofu triangles are on the baking sheet, give it another light spray with cooking oil. This helps turn the panko crispy.
- Place the tray in the oven, baking for ten minutes on each side.
Serve this with rice and your favorite sauces. This would make an excellent sweet and sour base.
This is linked up here and here.
I pretty much want to indulge all of the time, but I’m told that’s bad for you, or something. So when I have a massive sweet tooth, I try to chill it out with something like this smoothie. So I can indulge, but not too much.
It’s sweet, creamy, and most importantly cold. It’s pretty low in fat, but I imagine it’s still a little high in carbs, since bananas have lots of sugar in them.
chocolate banana shake (w/ peanut butter)
Recipe type: Dessert
- 1 cup unsweetened vanilla almond milk
- two frozen bananas
- 3 tbsp PB2
- 1 tbsp Cocoa powder
- Put all of the ingredients in the blender and mix until combined
PB2 is a powdered peanut butter. It only has 45 calories per 2 tablespoons. I gives the shake a nice peanut butter flavor without the calories.
It’s fast and simple. And as someone who chronically suffers from ice cream cravings, this really does the trick.
I feel like I only have a three-day period to cash in on the whole green food thing. This is a nourishing appetizer to chase away the green-beer hangover.
It’s a non-mayonnaise based spinach dip. I love dip. So does my boyfriend. Since our consumption of dip is at least weekly, I’ve had to resort to healthier options.
Healthy Spinach Dip
1 10 oz package frozen spinach, thawed and drained
1 medium tomato
1/2 cup basil
1/4 cup part-skim ricotta
1/2 cup shredded parmesan cheese
1 tsp minced garlic
salt & pepper
Cavender’s Greek Seasoning
1. Defrost the frozen spinach in the microwave. If you want a cold dish, keep it a little icy. If you want a hot dip, heat it up.
2. Combine all ingredients in food processor or blender.
3. I added a few dashes of salt & pepper, and a little bit of Cavender’s Greek Seasoning.
4. Turn on food processor and blend until you receive a desired consistency. This can get really creamy or you can prepare it a little chunky. The one above was lazily done and is pretty chunky. I recommending processing it longer for a more creamier and dip-able consistency.
I ate it with cucumber slices. It tastes great with chips.