Posts Tagged ‘recipes’

Tasty Tuesday: What to do with TOFU?!?

Wednesday, October 24th, 2012

Tofu was once considered an exclusive hippie-dippy food. One would conjure images of braids, hemp jewelry, and funky bell bottoms when they pictured someone munching on tofu. However tofu is slowly making its way into the mainstream! As more and more people are decreasing their meat consumption and exploring healthy alternatives, tofu is making a name for itself as a valid protein choice.

Okay before diving in to the world of tofu, here’s a few quick tips to help ensure a pleasant, happy experience! So often people say to me “I have tried tofu once and didn’t like it; I couldn’t get past the texture”. If that’s the case, then you probably didn’t have good tofu that was properly prepared. 🙂 So don’t judge all tofu by one bad experience. I encourage you to give it another try! Here are some tips to get you started:

  • First of all you want to be sure you get organic, non GMO tofu. This is essential! I won’t touch tofu that isn’t organic because soy is a food source that is mass produced and regularly genetically modified (ew!!).
  • Most recipes that call for tofu turn out best if you use a firm or extra firm tofu (the exception is when using tofu in place of cream…then you want a soft silken tofu).
  • Tofu varies widely per brand. You may need to experiment a little with whatever brands are available in your area to find one that you enjoy. I personally like Trader Joe’s High Protien, Super Firm Organic Tofu. I pretty much use that brand exclusively and on the rare occassion I happen to use a different brand, I am usually disappointed with the flavor. So be selective with your tofu to find one to your liking.
  • You need to squeeze out excess water from tofu in order for it to cook properly. There are all kinds of elaborate ways of doing this…pressing in between books or using a tofu press. As usual I like to keep things as simple as possible so I just squeeze mine by hand between a cloth napkin. That’s known as “Sarah’s quickie tofu press method”. 😉

Okay so you bought some tofu and it’s just sitting in your fridge because you don’t really know what to do with it? Don’t just let it rot in there…pull it out and try this recipe! It is super duper easy and takes less than 10 minutes to make. You can use the prepared tofu in a sandwich (in place of lunch meat), chopped up on a salad, served over some rice, or enjoy it on its own! We make it for breakfast, lunch, dinner, or even just as a snack. When my five year old came downstairs this morning and saw that I was made tofu, he immediatly grabbed a piece and starting chowing…didn’t even wait for it to cool down.


1 block of tofu, pressed

olive oil

onion powder

garlic powder


soy sauce (I use Bragg’s Liquid Aminos which is an awesome soy sauce alternative)


Cut tofu block into 4 equal slabs. Heat a generous amount (enough to amply coat bottom of frying pan) of olive oil in frying pan at medium heat. Place tofu in pan (you will hear it sizzle if oil is hot enough). Allow to cook a few minutes. When it is slighlty brown on the bottom, turn to other side. Now if it sticks to the pan there are two potential culprits: there was too much water left in the tofu or oil was not at a good tempature. This stinks when this happens! But let’s assume your tofu browns perfectly and flips easily. Now cook for a few minutes on the other side. When it’s brown on the second side, sprinkle liberally with spices (to taste, but remember tofu is pretty bland, so flavor it up!) and drizzle with soy sauce. Remove from pan and serve accordingly!

Off to enjoy some tofu myself!

-Sarah 🙂

New Years Holiday Baking: Eggnog & Cookies!

Friday, December 30th, 2011

Children really are adorable…but sometimes trying to figure out what they are trying to tell/ask you is so complicated….and then, just plain hilarious.

Heidi just came to me and said, “Mom I’m so sinky.” Of course, I respond, “You’re stinky? Do you need a bath?”

She says, “No,mom, I’m sinky.”

Me…”You’re sinking?”

“No, I need a sink,” which is how she pronounces DRINK.

“Oh, you’re thirsty….” LOL.

Last night we busied ourselves making gingerbread and sugar cookie dough. Our cookies may not look as pretty, but they taste delicious and I would recommend the recipes above!

A hint…before refrigerating your dough, divide it and put it in freezer size ziploc bags and roll it out in the bag…the kids can help, it stacks well, and is ready to go when you are – plus it cuts down on flour mess.


Today we did the cutting and baking….

A little eggnog break (see recipe below)…
Drinking Eggnog

…and the decorating…whew, an all day project.
Decorating cookies

Holiday Cookies

We also made Holiday Eggnog. It’s delicious. I would say it is more milknog, than eggnog, but man, it’s good nog and you’ll have to spike it to your liking, as the recipe is kid (and breastfeeding/preggo mama) friendly!

Holiday Eggnog

3 large eggs

1 – 1.5 cups sugar (depends on your level of sweet need)

1/2 teaspoon salt

2 quarts milk

2 tablespoons vanilla

2 cups heavy whipping cream

Ground nutmeg and/or cinnamon to taste

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in one quart of milk and cook over low heat, stirring constantly until mixture thickens and coats the back of a spoon well (about 25 minutes) mixture  should be about 170  – 175 F, but do not boil or it will curdle. Pour this mixture into a large bowl; stir in vanilla, 1 teaspoon ground nutmeg or cinnamon (or both) and the remaining 1 quart of milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in small bowl, with mixer at medium speed, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into milk mixture.

Pour eggnog until chilled 5-quart punch bowl; sprinkle with ground nutmeg or cinnamon.





Happy New Year!
~ Abbie & family