Tag Archives: Tofu

Savory Oats, Conquored

7 May

I’ve wanted to like savory oats, I really have. But the few times I tried to make it, one spoonful was all it took to make me say “this is not right.”

My Mom had clipped out an article for me interviewing Chef Sang Yoon, a Los Angeles chef. I saved the article because one of his favorite recipes stood out to me. Savory oats made with egg, tofu, and sriracha.

Egg….Tofu….Sriracha. Three of my favorite things. If I was ever going to like savory oats- this was it.

I still added more sriracha after this – I like it spicy!

I was hoping to be able to break apart the yolk after it was plated. This made the meal so much more fun!

With only four ingredients this couldn’t be simpler. This recipe made a large serving in my opinion. I’d say about a serving and a half. You can either make it as is and have leftovers, or reduce the oats to 1/3 c.

This really tied me over. I’d happily eat it again for breakfast or dinner. Definitely fitting this one into my rotation.

Leftovers were mighty tasty, just had to re-spice them with more sriracha.

Here is Chef Sang Yoon’s recipe

  • 1/2 c oats
  • 4 oz soft tofu
  • 1 egg
  • sriracha  (and lots of it)
  • S & P

What to do

  1. Bring 1.5 cups of water to boil and add oats. Lower heat and simmer for 30 seconds
  2. Add tofu and break it apart.
  3. Add egg, stir whites into the pats to cook them. (Don’t break the yolk yet if you want it runny!)
  4. When egg is cooked to desired doneness remove from heat, season with S&P and as much sriracha as you can tolerate

Question: Have you ever tried savory oats?

x

Casey

Nutty Chocolate Mole

14 Nov IMG_6668

The weekend is over and I have 30 pages of written work to show for it.

But who cares about papers when there is Chocolate Almond Mole to share!

I am absolutely nuts over this recipe and I’ve even made it twice in one week just to make sure it wasn’t a fluke (it wasn’t)

It’s funny how our palette develops over time. I remember years ago thinking the combination of chocolate and chile was disgusting, but now I can’t get enough of it.

I think San Churro’s Aztec Hot Cocoa is to thank for that.

I made a recipe of my take on a mole sauce. I didn’t include some traditional ingredients like tomatoes (guess my palette has more developing to do…)

I started this recipe combo by using two variations for the base

  • Justin’s Chocolate Peanut Butter
  • Justin’s Chocolate Almond Butter

I made them with the same mixture of spices and put them on two different vessels

  • Tofu
  • Tempeh
The texture of the tofu didn’t pair as well with the mole as I would have liked.

I even tried dipping plain baked tofu in the raw mole sauce and it resulted in a concoction that looked like a chocolate dipped marshmallow.

As far as the difference in peanut and almond? It’s really up to your taste preference. I absolutely LOVED the Almond variety and its intense taste.I was far too excited to get this baby on the tempeh. I envisioned a perfect flavor combination mixing the nuttiness of the tempeh and the spicy sweet of the mole.

I also discovered that a painting technique worked best instead of dipping the tofu/tempeh in the mixture.

Out. Of. This. World.

First you’re hit by the sweetness of the honey, then comes the unforgettable taste of the chocolate almond heightened by the salt, and finally you’re left with a kick of heat from the cayenne.

I won’t leave you waiting…Recipe time!

Nutty Chocolate Mole

I made this recipe for a single serve, so double or triple it for more people or more food

  • 2 T or one squeeze pack of Justin’s Chocolate Almond or Peanut Butter
  • 1/4 t cayenne
  • 1/4 t honey
  • 1/8 t salt
  • 1/8 ~1/4 t cinnamon
  • 1 T water

  1. Combine all ingredients in a bowl until mixed
  2. “Paint” mole sauce onto tempeh/tofu/seitan/chicken

I baked the tempeh for about 25 minutes at 350, but obviously the chicken would be differentOut of the oven and gorgeous. I’m going to bake tempeh nuggets and cover them with mole sauce asap.

The mole sauce would be delicious on seitan (for the vegos), or chicken (for the meat eaters), or even over a bowl of vanilla ice cream, mmmm

I have to ask…peanut butter or almond butter?

x

Casey

Tofu Themed

10 Apr

Greetings Earthlings,

I still have yet to reach my goal of posting three times a week whilst abroad, but that doesn’t mean I’m going to stop trying.

I swear I’ve had these pictures uploaded for days but never managed to slap some words around it and post it.

So another game of catch-up it is!

I went to Bridge Road, a strip of shops that the majority are the outlet versions of designer shops or unknown designers.

I meant just to throw an eye out for a ball dress for Queens College Ball, but ended up falling in love with this dress. It’s made by an ‘up-and-coming’ Australian designer straight out of fashion school

So I reckon that makes it really unique.

It also fits like a dream and is Lady Gaga-esque without being over the top

But im not gonna ruin the big ball dress reveal.

Guess you’ll have to wait for pictures post-ball. FYI that’s in about a month

As I was”window shopping” I got peckish, saw a sign that read “Tofu Shop” and followed in like a mosquito drawn to the light.

 

I was picturing just a shop full of tofu products but was pleasantly surprised when I saw it was a proper lunch spot…buffet style.

I got the small size, but could well stuff six or seven items in it!

 

Everything was tofu themed.

 

I settles on a combination of:

  • Spiced couscous
  • Tofu and mushroom mixture
  • Bean mixture
  • I think I’m missing something here, but I was just pointing and choosing at this point ;)
  • Tofu hummus
  • Ginger

LayersAll mixed upI also got a Lemon and Saffron Tofu Slice for takeaway.

Saffron just screams “delicacy” to me, so I just had to try it.

It was very rich and dense in the flavor, but the tofu texture balanced it out and made it a bit more fluffy.

Hmm dense and fluffy? I feel like I contradicted myself there.

Basically I was full from it, but the texture was lovely.

Next time I head that way I think I’ll try the Tofu Apple Crumble. mmmm

The owner told me that was her favorite.

 

In sporting news: Soccer quarterfinals are tomorrow morning. It gets pretty fast paced after this with the semifinals on Thursday and the Grand Final potentially on Friday.

Cross your fingers for me!

In quad-tastic news: I am now able to sprint again and haven’t locked up any muscles in a soccer training since!

 

I’ll have more news regarding sporting results, napping, job news, other job news, and general life details next time.

And I promise you won’t have to wait a week for it ;)

 

Casey

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