June 25, 2022 / Lyn Jones / 0 Comments
Crispy tofu that tastes like pizza, so crispy and flavour-packed that you can’t stop eating it – even tofu haters admit it’s good. A simple, endlessly versatile protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!
serves 4
- 1 (14-oz.) package extra-firm tofu
- 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar (NOT glaze)
- 1 ½ Tab tomato paste
- 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp sea salt (omit if using soy sauce)
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Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
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Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
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In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
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Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
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Enjoy warm or at room temperature. This tofu is the perfect protein boost for
wraps,
risotto,
polenta,
creamy pink pasta,
pasta arrabiata, on
pizza or paired with
roasted vegetables.
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Leftovers keep in a sealed container in fridge for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.
September 24, 2021 / Lyn Jones / 0 Comments
serves 4-6
1/2 cup dried chickpeas – soaked overnight
1 medium onion – halved
3-4 garlic cloves – crushed with a knife
6 cups water
sea salt – to taste
2 tablespoons neutral coconut oil or ghee – divided
1 cup millet – soaked overnight
juice of 2 lemons – divided
2 tablespoons olive oil – divided
1 tablespoon tamari
2 tablespoons sweet miso paste
1 tablespoon mustard
1 garlic clove – minced
pinch of cayenne pepper
1 teaspoon cumin
1 large leek, white and pale green parts only – sliced
1 bunch rainbow chard – leaves separated from stems, stems chopped, leaves torn into bite-size pieces
1. Drain and rinse chickpeas and place them into a medium soup pot together with onion, garlic and water. Bring to a boil over high heat. Lower the heat to a simmer and let cook, partially covered, for about 30 minutes or until completely soft. Add salt at the last 10 minutes. Drain chickpeas, reserving the broth. Discard onion and set chickpeas aside. Pour the broth back into the pot and keep it hot.
2. Drain and rinse millet. Add to a food processor and grind until partially broken down, but not completely smooth.
3. Warm 1 tablespoon coconut oil in a medium saucepan over medium heat, add millet, stir to coat. Add 1/2 lemon juice, stir in for about 30 seconds until absorbed. Add 3 cups of hot chickpea broth and salt. Bring to a boil while stirring. Lower the heat and simmer for 20 minutes, until polenta is creamy. Stir frequently to prevent clumping. Add 1 tablespoon olive oil or ghee and tamari. Cover and keep warm.
4. Meanwhile, mix together miso paste, mustard, garlic, the remaining 1 tablespoon olive oil, the rest of the lemon juice and cayenne pepper. Set aside.
5. In a large pan, warm the remaining 1 tablespoon coconut oil. Add cumin and stir around until fragrant. Add leek, saute for 5 minutes, then add chard stems, salt and pepper and saute for another 3-4 minutes, until soft. Add chickpeas, stir to coat and warm through. Add chard leaves, 1/4 cup hot chickpea broth and the miso dressing. Stir until chard leaves are wilted and everything is coated evenly.
6. Distribute the polenta between bowls, top with the chickpea-veggie mixture and serve hot.