Tofu Triangles

 

Tofu is a powerful wonder food.  It is made from soy beans, also known as edamame, which have 8.1g of protein, 5.4mg of Iron, and 350mg of calcium, according to Wikipedia.  This food is perfect substitute for those who need protein in their diet, but limit their meat intake, or for those who are dairy free and need calcium. I like to use tofu as the main source of protein in a meal or hide it in the form of a dessert to add a healthy punch. One of the great things about tofu that most - who don't understand this food or have troubles cooking with it - often misunderstand that tofu doesn't really have much flavor. Tofu will take on what ever flavorings you add to it and soak them up. That is why I can use this for desserts and know one will ever know. To learn how to make your own tofu check out my sister's site Gluten Free, It's A Lifestyle.... By the way, her mother in law, who lives in Japan, loves her tofu.

Cooking with tofu can be a challenge at first, you kind of have to think out side of the box. The first couple times I tried cooking with tofu didn't go so well, until I learned the secrets to cooking with this wonderful food. The key to cooking with tofu is to choose the right tofu. Their are three types of tofu: Extra firm, firm, and silken or soft. The firm and extra firm are perfect frying or adding to soups. Silken tofu is perfect for desserts.  The next tip is to use a non-stick coated pan, otherwise the tofu will just stick and then you have a mess and not so pretty tofu pieces. Also you need to squeeze all the extra water out. This is most important for the firm and extra firm tofu's, the silken doesn't really need squeezed and it is too soft anyway.  So here is my basic how to for frying tofu. Try this recipe the next time you are having a party. Make a bunch of triangles and reduce the sauce or marinade to make a dipping sauce. It will the hit at your next party.

Tofu Triangles

1 package of firm or extra firm tofu

Tamari soy sauce or favorite marinade

A lint free kitchen towel

Take the tofu out of it's package. Stand it on its end and cut into thirds, then lay it down and cut into triangles (you could do strips or cubes too). Lay out the kitchen towel and spread the tofu pieces on one half. Fold the other half of the towel over and push down on the tofu. Don't press down too hard, just a bit of pressure to allow the extra liquid to come out.  Let the tofu drain of the towel for a a few hours. If you so desire you can place the tofu in a bowel with your favorite GF marinade or just soy source for 30 minuets before cooking. Be creative with your marinade. You can mix together soy sauce, mirin, ginger, and brown sugar. Or soy sauce, chili powder, cumin, garlic and lemon juice for a southwestern flair. 

Tofu after it's been flipped and brushed with soy sauce.

When you are ready to cook the tofu, heat up a non-stick pan or griddle on medium high heat. Place tofu on pan or griddle. Use a spatula gently press on the tofu to squeeze out more liquid. Cook the tofu on each side for several minutes to great a nice brown color. I like to brush on my marinade or soy sauce on the tofu after I've flipped it and start cooking the other side. The second side will take less time to brown. Continue cooking till all the tofu is cooked. If you are doing a lot of tofu, preheat the oven to it's warm setting and place the tofu on a plate and keep it warm while you finish cooking the rest of the tofu.  

Stir Fry

Make a stir fry with mix Asian vegetables, you can get a bag of these at any store. Add some soy sauce, ginger and mirin to the vegetables and cook until they are thawed and warmed through. Add the tofu and spoon over sticky rice. 

Tacos

If you try the southwestern style cut the tofu into 1/2 inch strips. Saute some peppers and onions with a little lemon juice. Grill some corn tortillas. Pan fry the tofu as stated above. Add the peppers, onions, and tofu to the tortillas to make tacos, add some salsa or guac. Squeeze a bit of lemon for some added zest.

Grilled corn tortillas

Cinco de Mayo Dips: Tomatillo Salsa and Guacamole

Cinco de Mayo is just a few days away and I wanted to share some dip recipes. I love chips and salsa, it's my favorite snack. However, tomato doesn't love me. This can making eating ethnic foods kind hard. I love Italian, but can't do tomato sauce - even thought I do every once in a while, because I just can't get away from it. Then Mexican food also has a lot of tomato, but I solved that problem with my recipes. I decided to try something new, tomatillos and roasted red peppers.

Tomatillos are funny green looking vegetable that look like a tomato with a paper husk. They can cost a bit of money, but luckily you only need a few for this recipe. I love peppers and I thought why not use red peppers to make the red color of salsa instead of tomatoes. I roasted my ingredients to create a more in depth flavor.  

Tomatillo Salsa
1/2 onion chopped
1/2 jar of roasted red peppers (about 2-3 peppers)
4 tomatillos pealed and roasted
1 clove garlic
1 jalapeno seeded and rough chopped (optional or use other pepper or only half)
1 ear of corn roasted and cut off the cob (optional)

Preheat the broiler. Take the husks off the tomatillos and cut them in half. Place tomatillos on a baking sheet, face side up, and put them into the oven, just several inches below the broiler.  Roast the tomatillos for 5 minutes on each side. You can do the same with the red peppers, but I like the jarred ones the best. Scrap the black skin off the tomatillos with the back of a knife. Roast the corn on the grill till the ears start to turn dark, beware they may pop if they get too hot. Let the corn cool before cutting it off the cob.

Add all of the ingredients to a blender or a food processor and puree till smooth. Add water if you want a thinner salsa. Makes about 2 cups. 

 I love avocados, they go great on everything and they are super healthy. This is a very standard type of guacamole, but you can dress it up however you want for what every crowed you will be serving. I normally just do avocados, onions, a lemon juice; but at times I throw in chopped tomatoes, corn, peppers, and cilantro. 

Guacamole 
3 avocados
1 lemon
1/2 a large onion finally chopped
1 jalapeno seeded and finally chopped (optional)
1 tomato seeded and chopped (optional)
salt to tastes
red pepper flakes to taste. 

Put the flesh of the avocados into a bowl and smash with a fork. Add the lemon juice, onion and other vegetables of your desire, and mix well. You can blend this if you want a smooth creamy guacamole or you can keep using your fork to create a lumpy texture. Add salt and pepper flakes to fit your taste. I do add a lot of salt to mine, and you could use a coarse salt or even a margarita salt to this if you like.  Makes about 1 1/2 to 2 cups. 

Mexican Lasagna

It's been one of those crazy weeks where the kid's eating and sleeping schedule is off and I'm worn out. The weatherman has been prediction snow for the weekend and it finally came. I needed some warm comfort food that was easy to make and that I knew would be a hit. I love making big meals that could feed 5 or 6, because they make great leftovers for the week. Stuff the hubby can take to work or I can heat and eat while the kiddo eats her lunch. Doing these big meals I think saves money. I love doing crock pot meals too. I use our crock pot 2 or more times a week, I hope to have some meals featuring the crock pot on here soon.  I am determined to make a cream based soup without cream, just you wait and see, I'll do it! Doing these big ticket meals are great too when this mama is worn out. My 2 year old is being a 2 year old this week and I just got word from the doctor that my thyroid might be off. Not the best new, it's behaved for 2 years now and starting to act up again. I've had so many blood test in my short life that my veins are going to give out before I'm 35. Oh, well such is the price of living "normal." But now I know why I'm am so worn out, so hopefully that will be fixed soon, in the mean time I'm going to rock out to my worship music. "All for Love" by Planet Shakers does the trick every time.

Back to the big ticket meals, this week's big meal was my Mexican Lasagna. I love this one, it is great for a weeknight meal, even busy weeknights. It just needs heated through in the oven, since everything is cooked before hand. I made two of them at the same time this week, one for us and the other one for one of my mom friends who just had a baby. It freezes well.

I developed this recipe when I didn't have any lasagna noodles and really wanted lasagna. Then I saw the tortilla's in the fridge and the light bulb came on. Why not use them and switch up the flavors to making is a Mexican dish, instead of Italian? So I did and it is has been a staple in our family ever since. This recipe can be made to fit your own tastes. You can skip the beef and make it vegetarian with beans and other vegetables or you can use turkey instead of beef.


Mexican Lasagna 
1 lb ground beef 
1 tsp cumin 
1 Tsp chili powder
1 clove of minced garlic
1 tsp salt
2 dashes of red pepper flakes (or to taste)
1/2 white onion chopped
1 can of black beans washed and drained
3-4 cups of cheddar cheese or you favorite cheese
Juice from 1/2 a lemon or lime (cut the other half into wedges)



Tomato Sauce
29 oz can tomato sauce
1 tsp salt
1 dash red pepper flakes
1/2 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon

#1 Bottom lay

1 clove garlic minced


Preheat the oven to 350. 
Ground the beef in a skillet over medium high heat. Add cumin, chili powder, salt, garlic, and red pepper flakes. If you have room in the skillet or in another skillet or large sauce pan (4 quart), add onion and cook till soft. Add black beans and lemon juice and heat them through.

At the same time make the sauce in a 2 quart sauce pan. Add the tomato sauce and seasonings and stir occasionally over medium low heat.

#2 Bean and beef layer

To assemble, spray a 9x12 baking dish or lasagna pan with non-stick cooking spray. Add a ladle of the sauce on the bottom and place the tortillas on top (see the first picture). Add the beef and bean mixture to the the tortillas (see the second picture), and sprinkle cheese on top of that. Then add another layer of tortillas (I like to alternate the sides of the lasagna that gets the torn up tortillas. See picture three to see what I mean. I find this makes the lasagna more sturdy), sauce, beans and beef, cheese. Then top if off with tortillas, sauce and cheese. Bake in the oven for 30 minutes or till hot and bubbling on the edges. Serves 4-5. Add a wedge of lemon or lime on the side to add a unique flavor.

#3 Alternate layering