Turmeric Tofu

Turmeric tofu is as simple a dish as it sounds! It’s tofu cooked with a very simple turmeric and paprika marinade. It tastes great on it’s own as a warm savory snack and can also be chopped up and added to salads. With the anti-inflammatory effects and strong antioxidant properties of turmeric and the protein benefits of tofu, this winning combination makes a flavorful yet guilt-free snack!

Ingredients: (2-3 servings)

7 oz extra firm tofu

1 tsp turmeric powder

½ tsp paprika or red chili powder (adjust to taste)

2-3 Tbsp water

Salt to taste

Ghee/oil for pan frying (optional)

Lemon juice (optional)

Cilantro for garnish (optional)

Prepare marinade by mixing turmeric, paprika and water.

Slice the tofu into ¼” thick slices. Using paper towels, gently squeeze out moisture from the tofu. Place the tofu slices in a microwave-safe container and spoon the marinade over them, spreading it to cover the slices completely. Flip the tofu slices over and add more marinade to cover the other side. Microwave on high for ~4 min, then flip the tofu over and microwave for another 3-4 min. This will help firm up the tofu.

Heat a couple drops of ghee/oil in a nonstick pan over medium heat. Add the tofu slices in a single layer and cook until browned on the bottom. Sprinkle a little bit of salt and flip the slices over. Cook until the other side is golden brown.

Remove from pan and serve hot with a sprinkling of chopped cilantro and a squeeze of fresh lemon juice.

 

~Gayatri

Other tofu recipes you might like:

Coconut crusted tofu

Lemon pepper tofu

Baked tofu in soy sauce marinade

Cauliflower tofu gratin

Crispy tofu spinach bites

Crispy tofu in peanut-based marinade

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Spaghetti Bolognese with Mushrooms

In keeping with resolutions to live well, we bring you an easy-to-make dish to fuel your workout sessions. Pasta, in general, is a favorite of runners to “carb-load” in preparation for races, and this bolognese with mushroom sauce is a delicious way to get your fix. Bolognese is a meat-based sauce originally from Italy, and typically contains beef, but here I have substituted lean ground turkey for beef. For vegetarian version, you can use a plant-based protein substitute, such as MorningStar Farms Grillers Crumbles (though these aren’t necessarily “healthier”), paneer, or baked tofu. Also, because I love mushrooms and would eat them with almost any meal if I could, I always put sliced fresh mushrooms in this sauce. For noodles, I used a mix of angel-hair pasta and whole wheat thin spaghetti, but the great thing about a sauce like this is that you can serve it over pretty much any type of noodle you like - even use it for a lasagna!

 

Ingredients: (serves 6-8)

1-1.5 lbs ground turkey (or beef)

1 15oz can no-salt-added petite diced tomatoes

8oz can no-salt-added tomato sauce

4oz can tomato paste

8oz mushrooms, sliced

~¼ cup minced onions

4-6 cloves garlic, minced

~1tsp oregano (I used dried, but fresh would be even better)

~1tsp ground thyme

~1tsp ground sage

~1tsp ground marjoram

Salt, pepper to taste


Brown the meat in a pan over med-hi heat (no oil necessary - there will be enough fat from the meat). Add the mushrooms and onions and cook until they are soft and most of the released liquid has cooked off. Season with garlic, oregano, thyme, sage, marjoram, salt, pepper, adjusting quantities to taste. Stir in tomatoes, tomato sauce, and tomato paste. Turn heat to med-lo and simmer for 15-20 minutes. Serve over noodles and top with grated or shredded Parmesan cheese. Pairs well with a glass of Merlot or Cabernet Sauvignon - not recommended before a work-out :-)

 

~ Karla

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Coconut Crusted Tofu

Tofu is inherently not a very tasty ingredient on it’s own, so whether I like any tofu dish depends on the preparation. The ingredients that the tofu is cooked with as well as the method of cooking have the power to greatly alter the simple (fairly bland) tofu and convert it into a flavorful and texturally pleasing dish. I’m continuously exploring different ways to cook tofu with ingredients that complement each other and elevate this plant-based protein to new levels. Some of my favorite recipes are listed at the bottom of this post.

Today’s tofu preparation is not just crispy, tasty and healthy, it’s beautiful green color is also pleasing to the eye. This recipe uses a creamy cilantro and yogurt marinade that gives it a slight tang along with an earthy freshness from the cilantro much like an Indian chutney. The marinated tofu takes a quick dip in dessicated coconut before being pan roasted for additional flavor and a crispy exterior.

Ingredients: (Makes 16 pieces)

1 block (14 oz) of extra firm tofu

1 cup dessicated shredded coconut

For marinade:

½ cup packed fresh cilantro

3 Tbsp thick yogurt

2-3 Tbsp water

½ tsp turmeric powder (optional, but recommended for it’s anti-inflammatory properties)

Salt (to taste)

½ green chili pepper (optional)

½ tsp honey (optional)

Drain the tofu block and slice lengthwise about ½ inch thick. Cut it further into triangles or squares based on your preference. I got 16 triangular pieces from one block of tofu. Using paper towels gently squeeze out as much water as possible from the tofu slices.

Make the marinade by combining all ingredients and pureeing in a blender or food processor. Add water a tablespoon at a time until you get a thin paste. Coat the tofu pieces with the marinade and let them sit for at least half hour (preferably longer). Cook the tofu with the marinate in the microwave on high for 5-8 minutes until marinade is reduced but still not completely dry (alternatively you could bake it at 400 F for ~15 minutes). This step helps make the tofu firmer.

Spread the dessicated coconut on a plate. Press down a piece of the tofu in the coconut, flip it and coat the other side as well.

Cook the coated tofu in a nonstick pan over low heat until the coconut is golden brown, then flip and cook the other side. You could use some oil if desired, but the combination of low heat and non-stick pan could let you get by without any oil.

Serve warm with your favorite dipping sauce, or thin out some marinade to make a sauce! This tofu can also be served over a bed of rice or salad drizzled with some marinade as a dressing. To add a sweet and sour component, serve it with this delicious mango relish!

~Gayatri

Other tofu recipes you might like:

Lemon pepper tofu

Baked tofu in soy sauce marinade

Cauliflower tofu gratin

Crispy tofu spinach bites

Crispy tofu in peanut-based marinade

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Mango Relish

Growing up in India, summer was synonymous with playing in the sun, coming home with parched throats to drink cool water from earthen pots, and most importantly - mangoes! I literally can’t stress enough the excitement over Alphanso mangoes. Ripe Alphanso mangoes are beautifully bright yellow, have a tender texture that’s not as fibrous as a lot of other varieties, and the taste is really what rightfully gives them the title of ‘king of mangoes’.

 

Out here in the US, you can buy really expensive Alphonso mangoes, but I typically settle with other varieties that are more easily available, and honestly - fairly delicious! A ripe, sweet mango is particularly suited for making a sweet and sour relish. This quick and  simple recipe uses ripe mangoes for sweetness, lemon juice for tartness and cilantro & ginger to bring out the freshness of all the ingredients. My favorite way of eating this is with avocado toast, but it makes a wonderful dip for chips and crackers, or can be used as a relish for topping grilled chicken, fish, or tofu.

Ingredients: (Makes ~ 1 cup)

½ cup chopped ripe mango

¼ cup chopped onion

1 Tbsp chopped cilantro

⅛ tsp grated ginger

½ tsp lemon juice (or to taste)

1 small Roma tomato - deseeded and chopped

1 small pinch of red pepper flakes (or to taste)

 

Mix all ingredients. Adjust red pepper and lemon juice to your liking. Serve with tortilla chips or crackers. For sweet and sour mango-avocado toast, spread mashed avocado on toasted multigrain bread. Top it with mango relish and enjoy!

~Gayatri

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Creamy Cauliflower and Tofu Gratin

A creamy gratin can be a wonderful side to any meal. But if you’d like to make it the main dish, here’s a way to make it healthy so it can be enjoyed guilt free! I used orange cauliflower in this recipe, and tofu to add protein. You could add other vegetables as well, making sure they won’t release too much liquid when baked. For example, if using zucchini or mushrooms, saute them to evaporate some moisture before baking. I’ve also used Bechamel sauce made with just a couple teaspoons of olive oil, some whole wheat flour and non-fat milk; a dash of salt and pepper and you won’t even miss the cheese! I did add a little bit of grated parmesan cheese on top towards the end of baking to get that characteristic golden brown crust you expect to see on a typical gratin.

Ingredients: (Serves ~6)

10-14 oz extra firm tofu

1 small head of cauliflower (I used orange cauliflower)

½ red onion - thinly sliced

1-2 cups bechamel sauce (link:http://cooksofcakeandkindness.blogspot.com/2011/10/crepes-and-crespelle.html)

½ tsp oil

Salt

Crushed black pepper

1 Tbsp grated Parmesan cheese (optional)

Chopped parsley for garnish (optional)

While preparing the bechamel sauce, you can prep the tofu, cauliflower and the onions. Steam cauliflower florets until tender but not mushy (they will cook further in the oven).

Heat oil over medium heat in a saucepan. Add the sliced onions, sprinkle a little bit of salt, cover and cook for a few minutes. Remove the lid and stir the onions, cover and cook further on medium heat until onions are browned. Take the lid off, deglaze the pan with a splash of water and cook until the water is evaporated. Take the onions out and use the pan for cooking tofu.

To prepare the tofu, cut the tofu into ¾” thick slices. Using a paper towel, squeeze out as much water as possible. Lay down a few slices in a single layer in the pan in which onions were cooked. Let them brown over medium high heat. Turn the slices over and brown the other side. Repeat with remaining tofu slices.

Preheat oven to 400F.

To assemble the gratin, spoon about ¼ cup of bechamel sauce at the bottom of a baking dish. Lay down the tofu slices, top them with cauliflower and onions. Sprinkle some salt and crushed black pepper. Spoon over the remaining sauce evenly.

Bake for 20 minutes in pre-heated oven at 400F. If using cheese, sprinkle it on top of the gratin and broil on low for a few more minutes until sauce is bubbly and cheese is browned. Let cool for a few minutes before serving.

~Gayatri

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Cauliflower and tofu gratin - a warm and creamy comfort food for the cold days, made healthier by omitting heavy cream...

Posted by The Cooks of Cake and Kindness on Tuesday, February 23, 2016

Asian-style Noodle Bowl

I love steaming hot aromatic and delicious Asian broth bowls. However typically they come with a heavy dose of sodium. Not wanting to give up on a favorite and an otherwise healthy meal, I decided to take matters in my own hand and spend some time assembling all the ingredients for a delicious and low sodium Asian bowl. Turns out it wasn’t all that time consuming, and I was slurping my wonderful Asian meal in just about a half hour.

Fixings

Noodles: 1 packet brown rice noodles (or your favorite kind) - cooked

Garlic Mushrooms: Saute 6-8 oz mixed variety of mushrooms with 1 clove of garlic (minced). You don’t necessarily need to use any oil. I started by heating up the mushrooms and garlic with a pinch of salt in a covered non-stick pan. Let the mushrooms sweat for a minute, stir and continue to cook the same way for about 5 minutes. Use a little bit of orange juice or rice wine vinegar to deglaze the pan if required.

Broccoli with Cashews: Saute 1 cup of chopped broccoli with 6-8 roughly chopped cashews and a pinch of salt. I cooked this similar to the mushrooms without any oil and using vinegar to deglaze the pan.

Tofu: Cut 7 oz extra firm tofu into 1” slices. Squeeze out the liquid using paper towels and cut into cubes. Make a marinade with ¼ cup hot water, 1 tsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, 2-3 tsp peanut butter. Soak the tofu in marinade and microwave on high for 6-8 minutes. With a nonstick pan on medium-high heat, cook the tofu in a single layer until browned on one side. Flip and cook the opposite side until browned.

Chopped carrots

Chopped green onions

2 Boiled eggs: Hard boil the eggs and cut them in half.

Lemon wedges

Broth: Heat 1.5-2 cups of low sodium vegetable broth (preferably homemade) over high heat. Add a thinly sliced clove of garlic, ½ tsp of grated ginger, 1-2 tsp soy sauce, 1-2 tsp rice wine vinegar, ¼ tsp crushed red pepper, salt to taste. Let the broth come to a boil and take it off the heat.

Assembly: Divide all the fixings into 2-4 bowls. Squeeze lemon juice on top. Add ⅓ - ¾ cup of hot broth to each bowl, and enjoy your flavorful steaming Asian bowl!

~Gayatri

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A healthy noodle bowl with a refreshingly aromatic Asian broth - easy to assemble with the fixings of your choice!http://cooksofcakeandkindness.blogspot.com/2016/01/asian-style-noodle-bowl.html

Posted by The Cooks of Cake and Kindness on Wednesday, January 20, 2016

Lemon Pepper Tofu

In addition to beans, nuts, and leafy greens, tofu is an excellent protein supplement to salads and sandwiches for vegetarians.  My favorite way to eat tofu is to squeeze out as much liquid as possible, rehydrate the tofu with a marinade, then cook it until firm and slightly crispy. Typically I use soy sauce and/or vinegar based marinades, but I wanted to try a different flavor this time. I decided to use just two simple ingredients and make lemon pepper tofu. I’m not a huge fan of extreme lemony flavor, but I was pleasantly surprised by how delicious this turned out! While there is a noticeable citrus flavor, it isn’t overpowering, and one can always add more lemon juice on top for extra tanginess.

Ingredients:

7 oz extra firm tofu

~2 Tbsp lemon juice

1 tsp lemon zest

2-4 Tbsp water

Ground black pepper to taste (I used about ¾ Tbsp)

Salt to taste

Prepare marinade by mixing all ingredients in a microwave safe container.

Slice the tofu into ¼” thick slices. Using paper towels, gently squeeze out moisture from the tofu. Add the slices to the marinade and ensure that all the tofu is coated by the marinade. Let it rest for 15-20 minutes.

I used the microwave and stovetop method for this one, however it can all be done in the oven if you prefer.

Microwave the tofu with the marinade for ~8 minutes on high until most of the liquid is soaked/evaporated but not completely dried.

In a nonstick pan over medium high heat, arrange the tofu slices in a single layer. Cook one one side until browned, then flip gently and cook on the other side. Use a couple drops of olive oil or a dab of butter if required (I generally don’t use any, but that requires wiping the pan off between batches of tofu).

Squeeze more lemon juice over the top and serve with some delicious basil pesto or spinach walnut pesto sauce.

Lemon pepper tofu is a delicious way to add protein to your salads, sandwiches, wraps or pasta.

~Gayatri

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Lemon Pepper Tofu - healthy and delicious vegetarian protein! http://cooksofcakeandkindness.blogspot.com/2016/01/lemon-pepper-tofu.html

Posted by The Cooks of Cake and Kindness on Tuesday, January 5, 2016

Here's to a great 2015, and an even better 2016!

Happy New Year, readers! We started this blog a few years ago on a lazy Saturday afternoon while we were still in grad school. It was slow for a while, but this past year we decided to get more serious about it and devote more time to blogging. We’re proud to say that we had a whopping 700% more posts than any of the previous years! Now that might be a shockingly high number, but we only managed to get up to 10 posts out every year in the past, so 80+ posts is a huge improvement. As we move into the new year, we’d like to recap a few favorites from 2015. We wish you a happy new year, and hope you’ll continue to come back and read our blog!

~Karla and Gayatri

Breakfast Recipes

Frozen Oatmeal Cups

Blueberry Banana Muffins

Appetizers

Caprese Salad on a Stick

Warm Spinach Salad

Portabella Caps with Spinach, Egg, and Wild Mushroom Sauce

Crispy Tofu Spinach Bites

Main Dishes

Spinach Avocado Pasta

Quick(er) Hungarian-style Goulash

Spinach Mushroom Lasagna

Kale and Palak Paneer

One Pot Pasta with Creamy Garlic Sauce

Sides

Garlicky Oven-roasted Asparagus

Ginger, Honey and Lemon Glazed Carrots

Roasted Redskin Potatoes

Desserts

Hazelnut Chocolate Chip Cookies

Cardamom, Pistachio & Rose Scones

Apple Millefeuille

Peanut Butter & Oat Balls

Nutella Puff Pastry Bread