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FOOD

Favorite recipe of week

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Favorite recipe of week ⋆

INGREDIENTS

2 TB soy sauce or tamarind

2 TB brown sugar

1 tsp cornstarch

water

1 - 2 tsp sesame oil

16 oz package tofu, extra firm

1/2 red onion, chopped coarsely

2 garlic cloves, chopped (to taste)

lemongrass stalk (optional)

2 carrots, grated

kale, spinach, green beans, cabbage, and/or any other veggies you have on hand

1/4 can coconut milk

curry powder, to taste

ginger root (fresh, grated) or ginger powder, to taste

more soy sauce or tamarind

INSTRUCTIONS

  1. Slice tofu block into 5-7 thin slices, then press each slice into a paper towel to soak up excess water.

  2. Heat a large saute pan over medium-high heat, and add in sesame oil. Once it’s shimmering, add tofu cubes (or protein of choice) and cook until browned on all sides - about 10 minutes.

  3. While that’s cooking, grab a small bowl and mix up the glaze of soy sauce/tamarind, brown sugar, cornstarch, and water. Set aside.

  4. Keep flipping and turning the tofu until it’s nice and brown on all sides. 

  5. Stir in the glaze sauce and let it thicken up. Remove tofu from pan and set aside. Wipe out pan.

  6. In a small pot, cook rice noodles according to package directions. Once cooked, drain noodles in cold water and set aside.

  7. While noodles cook, mix up the second yummy sauce in a medium sized bowl. Combine coconut milk, curry powder, ginger, and soy sauce to taste. Adjust the curry and ginger amounts to your liking.

  8. Heat the same saute pan over medium heat and add another bit of sesame oil. Add onions and garlic and cook for 2 to 3 minutes, then add lemongrass (if you’re using) and let cook for 30 seconds. Add in any additional veggies and allow to soften, for a few minutes. Then add in cooked rice noodles and coconut milk sauce. Finally, stir in glazed tofu/protein and give the whole thing a good stir. 

  9. Top with cilantro, sesame seeds, chia seeds, and/or wedge of lime, all of which are optional. This thing is delicious no matter what. Serve and enjoy!

Coconut Curry Bowl with Tofu, Veggies, and Rice Noodles

I adapted a couple recipes I found online for this one. Even carnies (aka carnivores) will eat this. Recipe is happily flexible and forgiving, meaning you can swap in or add in the veggies and proteins you love best!

INGREDIENTS

1/4 c white sugar

1/4 c honey

1/2 c Zero calorie sweetener (Stevia or erythritol)

1/4 c vegetable oil

1 ripe banana, mashed

2 eggs

1/2 tsp vanilla

1 1/2 c all-purpose flour

1/2 c Orgain vegan protein powder, vanilla (or other favorite vegan or whey vanilla protein powder)

2 tsp baking powder

1/2 tsp salt

wild blueberries or chocolate chips, to taste

INSTRUCTIONS

  1. Preheat oven to 375.

  2. In large bowl, combine wet ingredients (sugars, oil, banana, eggs, vanilla, milk) and mix with a hand blender for at least two minutes. This is the key to a nice fluffy muffin!

  3. In separate bowl, combine dry ingredients, then gently mix into the wet ingredients until just combined.

  4. Pour some batter into the muffin or cake pan, sprinkle in your topping of choice (blueberries or choc chips), then add a bit more batter, and a few more berries or chips.

  5. Bake for 18 minutes or until golden brown.

  6. Allow to cool.

  7. Slice.

  8. Devour.

Yummiest Fluffiest Protein Muffins

I have made this recipe in an 8x8 pan as a bread and in a standard muffin pan, and both work great! I’m mostly vegan but not quite (um, eggs). If you’re more on the vegan side, try this with aquafaba or other vegan egg substitute and let me know how they turn out!

Contact Christie (with food or without)

Greater Philadelphia region
215-850-0513
christinatgilmore@gmail.com