Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious. You will not miss meat at all because these beauties are full of flavor. Even my children loved it,…
Search Results: tofu
Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan.
I know now why the first time I made tofu it did not taste as good.
To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all.
So, I started experimenting with different flavors to eat tofu. Right now, I absolutely enjoy tofu.
I retained exactly the same unpleasant factual structure of “Yuck!” when I tried Avocado for the first time or Peanut Butter.
I did not grow up with those foods. By all means, I believe that we had them around in certain local stores, but I have never, ever taste them.
I know that you are laughing, or shaking your head, but seriously the first time I tried delicious Peanut butter I was in my late teens, like 18 years old.
Well, I took peanut butter straight from the jar and almost puked. I know, I went away from the specific topic of this recipe.
However, I just wanted to tell you that all those foods that I positively hated or didn’t grow up eating, now I genuinely love.
I still have people asking me how the tofu tastes? It tastes like nothing, literally.
It is like a sponge, so you got to season it so the tofu could absorb the aroma and flavor. I hope you give tofu a chance. Always get organic kind. Tofu is not expensive so invest in good organic foods.
I hope you try this easy Skillet Grilled Tofu Salad recipe because it is truly delicious.
Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Healthy and easy salad with tofu.
- 1 pack First or Extra Firm Organic Tofu
- Salt to taste about 1/4 teaspoon on each side
- 1 teaspoon Mesquite Seasoning McCormick brand or similar
- Oil to coat the skillet
- Mixed baby greens or Arugula any on hand
- 3 tbsp. Olive Oil
- 1 tbsp. Lemon juice
- 1/2 tsp. Oregano
- 1/2 tsp. Minced Garlic
- Pinch of Chili Flakes
- Salt to taste
- Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
- Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
- Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn't have to necessarily be Mesquite Seasoning.
- Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
- Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
- Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve.
You may use any dressing that you prefer. Personally, I just love olive oil-lemon vinaigrette. Also, my kids were dipping the tofu into buffalo-ranch and they loved it. For the tofu to taste good you got to season it to taste, simple as that.
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Starting the new year with one smoothie a day is not a bad beginning. I like it even more than my kids are now old enough to make their favorite smoothie combination by themselves
They have been making smoothies for a few years, even my youngest one got into making them, and that means so much to me. Mostly because it is really, really hard to get 8 years old to eat healthily.
It is a great way to intake pure nutrition, especially first thing in the morning. We love food, and we eat all kinds of dishes fatty and nonfatty
I do not think there is a smoothie that I have not liked, but wanted to try this combo and it was very good. Of course, we all have our preferences so I will post more smoothies for you to try.
In the case of tofu concern, I know that some of you might think it is disgusting, but on the contrary, you cannot taste it at all
You just have to get yourself, preferably organic Soft/Silken Tofu, which is available in almost all grocery markets.
I got one that I assume most have in their store and that I use for all my tofu smoothie, which is Nasoya USDA Organic, non-GMO, no preservatives, gluten free Silken Tofu and this one are perfect for smoothies.
Pineapple Banana Tofu Smoothie
- 2/3 cup 157g Soft/Silken Tofu
- 5 FL ounces 1.5 dl. water
- 1 medium banana
- 1/2 cup 118g Pineapple (fresh)
- Place all the ingredients in the blender/food processor and let it combine until texture is smooth. I cut fruits into slices/chunks as well as tofu so it can fit better before blending it.
- You can add ice, but use about 2.5FL Oz water or milk.
- Also, protein powder boosts/supplements, if you prefer, could be added as well as flaxseeds etc.
This makes 2 cups of smoothie. You can split it if you are willing to share. If you do not like tofu or do not have any add almond milk, soy milk or coconut milk if you want vegan, Lactose-Free and non-dairy option, or regular (low fat) milk. However, if you will add milk, skip the water. No need to add water, only 5 FL Oz of milk will be enough. I did NOT try it with canned pineapple. I think it will be fine to use it instead of fresh pineapple and a bit sweeter. You can even add a little bit of pineapple juice if you like sweeter smoothies. I did not add any sugar…it was sweet to me, but it’s up to you if you would like to add sweetener.
Finally, cold weather is creeping in with possibilities of snow. I was waiting for the snow to start falling down, as well as my kids. The other day my youngest one says” but…but mom it’s December where is the snow?”
Funny and smart little man but how to explain to a 6-year old that he might just see the glimpse of the white blanket on the ground.
But let’s get back to the soup…
My family eats a lot of soup on a daily bases. We have to have a bowl of warm soup each and every day, no matter what kind.
It might be just ramen from the cup done in 5 min. or some gourmet soup that take some time to cook. Soups are a staple of our household.
Just last week I had a “Shiro miso” soup from the package, and I loved it since I didn’t have to do much of a cooking and didn’t feel well enough to cook, but this weekend I made stock and kept it in the fridge for later use, which was fast for me to make a soup in a few minutes.
This miso soup was just slightly changed in measurements that I experimented according to my taste but it’s not extreme change from her original recipe.
What is Shiro-miso?
It is Japanese white fragmented bean paste.
In Japan, soups are eaten every day and Shiro miso soup served with steamed rice is the most simple and delicious soup, not to mention healthy.
Dashi is essential for Japanese cooking. It is like bouillon cube in Western cooking to make the flavor of the dish richer and tastier.
Dashi is a basic stock made from variation of dry ingredients, and to name most common ones such as dry Kelp or you might saw as a Kombu, Bonito flakes (Katsuobushi-dried, fermented, and smoked skipjack tuna used extensively in Japanese cuisine, where it is known as
All those could be easily found in Japanese markets, as well in larger International stores or of course online.
Miso Soup with Tofu
- 4 Cups of Dashi
- 1 Tbs. Soy sauce
- 3 Tbs. Shiro Miso Paste
- 1 Cup firm tofu diced into small cubes
- 2 Wakame-Seaweed soaked (it’s not nori) *optional
- 2-3 Scallions chopped
- Bring stock(dashi) to boil and stir in soy sauce.
- In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
- Pour this mixture back into the remaining stock and stir.
- Soak the wakame in a hot water until soft/or you can boil it for a minute or two.
- Place scallions, cubed tofu, and soaked wakame into bowls and gently ladle soup into the bowls.
- 1 Dried Kelp(Kombu)
- 1 Handful Bonito Flakes
- 6 Cups of water
- Wipe the kombu(Dried Kelp).
- Put water in a pot and soak kombu in the water for about 15 minutes.
- Put the pot on low heat to simmer and remove the kombu just before the water boils. Add katsuobushi(bonito flakes).
- Remove any foam that rises to the surface, and turn off the heat.
- Let it set until bonito flakes sink on the bottom.
- Strain the stock through the clean thin cloth or thick paper towel.
- *Dashi can be stored in airtight jars or containers and in the fridge for later use for up to 5 days.
- Cool way to preserve the flavor, you can pour dashi in the ice-cube dishes and freeze–for serving or two you would just need to drop them in the pot with water to flavor some other dishes.
Difference between Wakame and Nori: Nori is red algae and it is pulped and laid out to dry in thin, paper-like sheets, cut into squares, where wakame is simply dried whole seaweed and not pulped. However, wakame can be found fresh and in sealed packages in refrigerated sections. Nori is meant to be eaten dry and used for sushi, garnishes, snacks however wakame is tough if dried, made out of the brown seaweed and it has to be soaked/or boiled. If you are vegetarian/vegan use Shiitake dashi instead of katsuobushi (bonito flakes).
What I can say about this dish other than it was born in Sichuan (Szechuan) Chinese province; however, this dish spread and became popular across other Chinese provinces and Northeastern Asia– Japan, Korea, and Taiwan, where the flavor is adapted to local tastes. I absolutely…