I am having so much fun making bread and breadcrumbs every week. This week I dropped some fresh parsley into the mix. Along with easy roasted romanesco and mashed potatoes, a blue plate special is on the table in no time. And I used my new chickpea flour “egg replacer” for breading. Loving it! (Click to see a recipe for scrambled chickpea flour, my new go to brunch idea.)
Breaded Tofu Cutlets
2 tablespoons chickpea flour + 1/4 cup water
1 cup breadcrumbs
1/2 block extra firm tofu
Press the tofu for as long as you have time for and slice it into 4 rectangles. Whisk the chickpea flour and water together in a shallow bowl. Pour the breadcrumbs into another shallow bowl and then have a plate ready for the breaded tofu. Dredge the tofu cutlets in the chickpea flour mixture and then into the breadcrumbs.
Either bake the cutlets in a 350 oven for 20 minutes or fry up on the stovetop until crispy.
1 head of Romanesco
2 teaspoons of high heat oil
Pinch of salt
Break the Romanesco into florets and toss with oil and salt. Roast in 400 oven until browning and crispy, about 25 minutes.
3 to 4 yukon golds
Pinch of salt
Peel and boil the potatoes. Drain and mash. Add milk and butter until the potatoes are smooth and mashed potato-y.
Plate it up and enjoy!
This is my total go to basic tofu. No need to marinate, just a squeeze of the citrus onto the tofu as it’s cooking in the pan. Lemons, limes and oranges all work great and usually depends on what I have on hand.
I use a lime or a lemon for 4 pieces of tofu (about 1/2 of a block) and 1/2 of an orange for the same amount of tofu.
Extra firm tofu
Salt and pepper
High heat oil
Press the tofu for as long as you have time for. Brush a nonstick skillet with oil so it is just lightly coated. Place the tofu into the pan and season the top side with a pinch of salt and a few turns of freshly ground pepper.
After about 2 minutes, squeeze the juice down over the tofu. Let it bubble up and start to caramelize, about another 2 minutes. Carefully turn the tofu over; tongs work best here. Cook until the edges start to brown, about another 2 minutes.
Enjoy on a blue plate special with grains and greens, cube it up and toss it in a salad, or make a sandwich with mashed avocado!
This is a compilation of previously posted recipes. It is just a way to show that anything can be put together to make a quick din with what’s in the house.
Roasted Potatoes & Onions
6 yukon golds
1 big onion
1 tablespoon grapeseed oil
Honee BBQ Sauce
1 package extra firm tofu
Cut potatoes into 4 or more pieces, depending on size, but try to get them all the same size. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast for 20 minutes. Then add the tofu. See below.
Pour over tofu. Turn the oven down to 350 and bake for 20 to 25 mins.
Make the dressing and shred the lettuce. Toss together.
Plate it up and enjoy!
Last night’s dinner. Today’s lunch. And I just love the bright colors of both plates. I feel healthy just looking at it! This mustard dressing is great on a big salad too.
1 package extra firm organic tofu
2 cups dried almond pulp (or almond flour)
1 cup vegan milk (I like soy or rice for this recipe)
1 tablespoon stoneground mustard
3 sweet potatoes
1 head of broccoli
Poke the sweet potatoes with a fork and bake in a 400 oven for 45 minutes to an hour, until soft. Take the skins off and mash the sweet potatoes. No need to add anything.
Press the tofu just to get the water out. Slice into rectangles. Line a baking sheet with parchment paper.
Pour milk into a bowl and whisk the mustard in. Pour the almond pulp/flour on a separate plate. Dip each piece of tofu into the milk mixture and then into the flour. Place on the baking sheet and cook for the last 15 minutes of the potato cooking time.
Break the broccoli into florets and steam until bright green and soft.
Tangy Mustard Dressing
1/2 cup raw cashews *
1/2 cup water
2 tablespoons stoneground mustard
1 tablespoon agave
1 tablespoon white wine vinegar
* If you don’t have a Vitamix, soak the cashews for 4 hours. If you don’t have time for that, boil them for a few minutes.
Place all ingredients into the blender or Vitamix and process until completely smooth. (Save leftover dressing in a container in the refrigerator.)
Plate it up and serve with sauce on the side. Enjoy!
Bonus Leftover Recipe
I had leftovers for lunch so I boiled up a cup of gluten-free pasta. To top it, I took the leftover sweet potatoes and placed them in a saucepan. I mixed in some homemade cashew milk until it I achieved a saucy consistency. Then I added the broccoli and tossed to coat.
When the pasta was ready, I drained it and added it to the saucepan. I tossed the whole thing together and topped it with freshly ground pepper. Gourmet lunch in 10 minutes.