Tag tofu

I LOOOOOOVE me a good Mac and Cheese!!!! Buttttt, my Liver and Gallbladder not so much. Plus not great for my Heart either. So I’ve experimented with lots of variations but they just never landed and honestly were so heavy on my belly. YUCK!!!

Until now…….Sweet Potato and Cherry Tomatoes!!!! The secret ingredients. With roasted orange cherry tomatoes, garlic and onion, this makes for a super low fat, extremely creamy delicious rigatoni. No heavy creams or nuts either to harm your Liver and Gallbladder. Also good for diabetics as it’s made with sweet potatoes which are high in fiber and tofu for extra protein. Which BTW you don’t even taste…..trust me!

In under 30 minutes, you’ve got yourself an irresistible pasta. Even your kids will eat it and your belly will be happy with.

INGREDIENTS:

• 2 sweet potatoes, skin removed, chopped
• 2 containers of orange or yellow cherry tomatoes – about 25 cherry tomatoes
• 4 cloves of garlic
• 1 cup of nutritional yeast
• 2 tablespoons white miso, dissolved in water
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 package of soft tofu (16 oz)
• 1/3 cup chopped italian parsley
• 1/2 yellow onion, chopped finely
• 3 cups of cooked whole wheat rigatoni pasta

INSTRUCTIONS:

Preheat your oven to 450 degrees. In a large baking dish, add the sweet potatoes, onion, garlic and cherry tomatoes. Drizzle with the balsamic vinegar, some salt and pepper. Roast for 25 minutes, stirring every 10 minutes. You’ll be drooling every time you open the oven.

Transfer the baked veggies into the blender. Add in the red wine vinegar, nutritional yeast, soft tofu and white miso. Blend until smooth and creamy. Add in some sea salt and pepper as needed.

For serving, add the sauce to your pasta. Stir well. Top with chopped parsley! Serve with optional side salad and some crusty bread!

enJOY!!!

OMG……this dish is so fresh and full of flavor. If you are a lemongrass fan, you will fall in love with this dish. This is oil-free so super healthy for the Liver and Gallbladder!!! Served with carrot ribbons, steamed baby bok choy on quinoa, this dish is high protein and full of fiber too!!! From start to fork, you’re talking about 30 minutes tops!

INGREDIENTS:

For the Tofu and Mushrooms:

• 14 ounces of extra firm tofu, pressed and drained
• 2 tablespoons tamari or light soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder and onion powder
• 2 medium sized portobello mushrooms or king oysters, stems removed and cleaned, sliced thick

Lemongrass Miso Dressing:

• 2 tablespoons White Miso, dissolved in a splash of hot water
• 2 teaspoons of minced lemongrass
• 1 teaspoon garlic powder and ground ginger
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup

Veggies For The Bowl:

• 1 cup of steamed carrot ribbons
• 1 cup of steamed baby bok choy
• 1 cup of cooked quinoa
• cilantro, green onions and black sesame seeds for garnish

INSTRUCTIONS:

• Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
• Using a grater with large holes, grate the block of tofu into a large bowl.
• Add to the tofu the tamari sauce, garlic and onion powder, nutritional yeast.
• Mix well.
• Spread over the baking sheet.
• Bake for 25 to 30 minutes, tossing half way.
• For the mushrooms, place the slices on a baking sheet. Bake for 15 minutes, flipping over half way.

Make the Miso dressing:

• In a small bowl, add all ingredients (tamari, rice vinegar, lemongrass, garlic powder, maple syrup and white miso. Whisk until fully incorporated. Set aside.

Assemble the bowl:

In a large bowl or plate, add the quinoa in the centre. Then the crispy tofu to one side. The carrot ribbons and bok choy and mushrooms to the other side. Drizzle the dressing all over. Garnish with green onions, cilantro and black sesame seeds.

enJOY!!!!!

Srsly its the tofu, the fresh ginger and those added dumplings that make this soup so satisfying and good for your belly, especially on a cold rainy day!

Make this anytime to boost up your immune system, when you feel run down or want a nourishing soup that feels like a meal.

Make it in under 30 minutes and grab that spoon!!!!

Shredded Sesame Tofu Ingredients:

1 lb block extra firm tofu

1 1/2 tbsp tamari sauce

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp black sesame seeds

1 1/2 tbsp avocado or grapeseed oil

Ginger Mushroom Miso Broth Ingredients:

2 tsp avocado or grapeseed oil

1/2 medium yellow onion

5 thin slices of fresh ginger root

2 cloves garlic, thinly sliced

3 scallions or fresh leeks, thinly sliced with white and green ends separated

3 cremini or shittake mushrooms, sliced

4 1/2 cups hot water

2–3 tbsp white or yellow miso paste

1 tbsp of tamari sauce

5-6 dumplings of choice

2 tsp sesame oil, plus more for serving

Himalayan salt, as needed

Cooked sticky rice and fresh cilantro, for serving

Optional: lime wedge

Directions:

1. Preheat the one to 425 degrees and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake in the oven for 15 minutes.
2. Then toss the shreds using tongs and bake again for 5-8 minutes until crispy.
3. Heat the oil in a large pot over medium low heat. When hot, add the onion/leeks with a pinch of salt.
4. Saute for 5 minutes or until the things have started to soften and become golden in color. Add the ginger, garlic and continue to saute until fragrant, about 2 minutes.
5. Add in the sliced mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
6. While the soup is simmering, add the miso paste and the remaining 1 cup of water and sesame oil to a large glass measuring cup.
7. Whisk together until the miso is fully dissolved with no lumps.
8. Add in the miso broth to the pot. Use an immersion blender to blend the broth a bit but not fully smooth.
9. Add the dumplings and simmer another 5 minutes.
10. To serve, add a scoop of rice and the dumplings to a serving bowl. Then ladle the soup around the rice. Top with the crispy tofu, fresh ginger and garnish with extra sesame oil and fresh cilantro!!!

enJOY!!!!!