Sweet, Sour and Spicy Tofu - variation

Originally use this recipe c2012.  I made it again, with a few variations shown here. Originally designed to serve with rice, but I chose to serve it on a bed of quinoa and steamed kale.  The recipe here serves 4. The nutrition analysis is for 1 serving including the quinoa and bed of 1.25 cups of steamed kale.

Prep - Tofu
Drain 14 oz brick of tofu.
Cut into cubes.

Prep - Quinoa
Rinse 1/2 cup quinoa
Cook per instructions until fluffy

Saute until browned - about 10-15 minutes; stir occasionally. Put in a bowl and set aside when done.
1 Tbsp olive oil
Cubes of tofu.


Saute
1 Onion, chopped

Add and continue saute, stir this up and mix in the spices
3 garlic cloves, minced or canned
1 tsp ginger root, minced or canned1/3 cup  dried apricots, chopped small
3 dates, chopped up
2 tsp curry powder

Return Tofu and mix up with the spices and onion.
Add and simmer until liquid is absorbed - about 15 minutes or so
1 1/2 cups  water

2 Tbps  balsamic vinegar

Serve on bed of quinoa and 1.25 cups steamed kale.

Rated a 4.75 on Kale Scale.

Spiced Tofu &Chickpeas on Kale

I got this from Eating Well magazine, and proceeded to make some variations.  Spicy, and tasty.Seems like a bunch of messing around to get to the end product, but the result was worth it!
The recipe here, serves 4.

Combine, mix up in a big bowl
3.5 tsp paprika (sweet, hot or mixed)
3.5 ground cumin
2 tsp garlic powder
1/2 tsp cinnamon
1 tsp ground turmeric
1 tsp ground pepper
1/4 tsp salt

Set aside 2.5 tsp of the spice mix

Mix into the rest of spices
2 Tbsp lemon juice
1 Tbsp olive oil

Add to spice mix, stir up, leave sit for 10-15 minutes or so
1 brick of tofu - 14 oz, drained and cut into 3/4 inch cubes
1 can (15 oz) - chickpeas, rinsed and drained

Spread tofu and chickpeas on greased baking sheet
Roast in 450 F oven for 20 minutes.
Stir once half-way.

While tofu and chickpeas are roasting, put the set aside spices into the big bowl and mix it up with
3 Tbsp lemon juice
3 Tbsp olive oil

Add 1 big bunch kale, ripped to bite size pieces
Massage kale in the spice, juice, oil mixture.  Kale will reduce in size as a result.

Plate the kale - divvy up for 1 serving (about 2.25 cups each)

Add to plated kale:
10 CastelVetrano olives, halved
1 red pear, cut up
1 Tbsp pumpkin seeds, toasted 

Add 3/4 cup of the tofu and chickpea mixture on top of the kale bed.

Serve and enjoy!

Rated a 4.59 on the Kale Scale. 

Momo Masala Spiced Kale

Just returned from trip to Nepal where momos are a favorite appetizer. Momo is like a dumpling; or a pot sticker. It has spiced veggies or meat wrapped in dough and then steamed.  One of the ingredients
in momo is a collection of spices that one can buy in a spice mix called Momo Masala (which I found at the Nepal Airport for $2).




I did not make momos. Just used the spice. As you can see in the pix, momos by themselves are more work than my typical culinary activity.

This Kale experiment was inspired by the spices.

Next time, I think I'll bypass the tofu marination; and just saute it with the spices.  But overall it was a tasty dish.  These ingredients make 2 servings. The nutrition count is for one serving.

Marinate for 15 minutes or so
7 oz tofu, cut into 1 inch cubes
2 T Momo Masala spice
1 T raw shredded ginger
1 T soy sauce, sodium lite
1 T olive oil

1 T white wine

Saute
2 tsp olive oil
2/3 onion, diced
1 yukon gold potato, small, diced

Move this to a plate when done.

Saute (add oil only if needed)
The marinated tofu
1 tsp turmeric, ground

After tofu is heated through and browned some add, and simmer for 5 minutes or so, stirring every so often:
onion and potato mix
2 brussel sprouts, chopped
1 T white wine
1/2 c soy milk

Steam
1 cup kale, chopped fine

Put the kale on dinner plate. Put serving of Momo masala veggie mix on top.

Serve with a dusting of dukkah (ground Egyptian nut mix)

Rated a 3.60 on the Kale Scale.

Whole Foods / Fast Food

Was shopping last weekend at Whole Foods, before dinner, hungry. Walked by the RTE (ready to eat) food bar, and ended up putting together in a pint box - curried potatoes, quinoa with lemon and cilantro, curried tofu, and dal with spinach.

When I got home, I dumped it all into a 4 quart mixing bowl along with 1+ cup of kale ripped to bite size pieces.

Microwave on high for 2 minutes or so.

It was delicious!  No calorie for this one.

Rated a 4.68 on the Kale Scale.

Orange Glazed Tofu on Steamed Kale

I've had the tofu for a week, and decided today is the day.  I varied a recipe from Natural Health magazine - one in my archives that I'd never tried before. The original is Orange Glazed Tofu and Turnips - gee, I didn't have turnips. I subbed with fingerling potatoes. I'm pretty sure it tastes better this way!

The recipe serves 4. Nutrition count is for 1 serving. (In reality, I used about 1/3 of the recipe for my meal, but technically, I loaded up my plate..)

Prepare and set aside in a cup
3/4 C orange juice
2 Tbsp soy sauce, lite

Prepare and set aside in a bowl
2 tsp minced garlic
1 Tbsp ginger root, freshly grated
3/4 C onion, chopped
1/2 tsp red pepper, ground
1 sweet red pepper, chopped

Prepare for use
14 oz tofu, extra firm, patted dry, cut into cubes

Saute and cook until tofu is browned, about 6-8 minutes, and then set aside
1 Tbsp olive oil
Tofu sprinkle with:
Mrs Dash, 1/2 tsp
Chili powder, 1/4 tsp

Saute for 3-5 minutes
3/4 Tbsp olive oil
5 fingerling potatoes, chopped up

Add and continue to saute for another 4-5 minutes
Garlic and onion mixture

Add, and reduce the sauce by simmering on medium for 4-6 minutes
Orange juice and soy sauce

Add and continue to reduce the sauce until tofu and potatoes are nicely covered/glazed.
the cooked tofu

Serve on a bed of
1+cup kale, steamed.


Rated a 4.699 on the Kale Scale.

Tofu, Brussel Sprouts and Kale?

Yes! Tofu and kale go well together, and the brussel sprouts are nicely hidden, especially when using a delicious Korma sauce from Tasty Bites.

I call this one Korma Kale.

Saute:
1.5 tsp olive oil
1/3 cup onion, chopped
1/3 cup fennel bulb, chopped

After browning, remove onion and fennel, set aside.

Add and brown tofu:
1.5 tsp olive oil
12 oz or 1 box of Mori-Nu Firm Tofu, drained and cut into cubes
1 tsp pepper
1 tsp Ras El Hanout spice mix
1/2 tsp Mrs Dash

When tofu is browned, add:
The browned onion and fennel
5 brussel sprouts, quartered
1/2 cup corn kernels
1 package (7 oz) Good Korma Sauce by Tasty Bites
1 oz white wine

Stir together, cover and simmer for 8 minutes.

Check it, stir and simmer UNcovered 3-5 minutes to reduce liquid.

While the Korma cooks, steam a bed of 1 cup kale, and put on dinner plate.

Serve the Korma mixture on top of thebed of kale.

Rated a 4.79 on the Kale Scale.