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Yesterday was a beautiful winter day here in Portland. It was so sunny I was able to eat my lunch out on the 16th floor balcony at my work. I made some super easy tofullo wings this weekend and they’ve proven to be a great side to my salad routine.
I’ve made these a couple times, the recipe I’ve used call for a load of earth balance veg butter, but this time I went without it. I didn’t notice the difference really – the other ones were a tad bit creamier with the butter, but it wasn’t that big of a deal and moving forward, I’ll continue to leave out the extra calories.
Cut firm tofu into 1/2 inch thick pieces, use cookie cutters for fun shapes, or go easy like me and cut triangles. Toss a couple pieces at a time in a medium sized bowl of nutritional yeast (I’ve found the powder kind works best). Spread out pieces on a non-greased cookie sheet. Bake at 350 degrees for 20 minutes. In the same medium sized bowl, mix together Frank’s Red Hot sauce* and more nutritional yeast so it’s about the consistency of thick yogurt. Not runny or clumpy. Once the tofu is baked, add to the bowl of hot sauce mixture. Toss till every piece is covered. The end!
*I’d suggest only using Franks hot sauce. I’ve used a couple other sauces before and you can’t get the wings flavor without Franks.
These are pretty spicy, so pair with celery, carrot sticks and ranch. Makes for a great combo with a big salad!
xo-♥-mb
I love this “tuna” salad recipe. I make a big batch and use it for quick lunches and snacks. Once you make it the first time, and realize how yummy it is, explore different ingredients and amounts. Spice it up with Sriracha Rooster Sauce or leave out the onion and relish and use the mixture to replace crabmeat in vegan California sushi rolls. Another good way to use this tofu and veganaise mix is adding it to chopped apples, celery and raisins for a waldorf attack.
Ingredients
- 1/2 container of extra-firm tofu, crumbled into pea-size
- 1/4 cup Veganaise
- 1/2 Red onion, chopped
- 1 tbsp relish or pickles
- 2 tbsp Dijon mustard
- 1 tsp dried kelp granules
- salt & pepper
Directions
In a flat skillet, cook tofu crumbles on medium-high until light golden. Transfer to mixing bowl and add remaining ingredients.Salt & pepper to taste. Serve warm or cold on sandwich or salad.
Wondering what to cook tonight? Make these tofu stuffed peppers. These are amazing and take about 15 minutes to prepare, bake for about 15 minutes then eat.
ready for the oven
Sizzle up some onion and tofu, add some tomatoes, a bag of frozen Roasted Corn medley from Trader Joe’s (roasted corn, black beans & peppers) and some spaghetti sauce. While the tofu was cooking I cut the heads off the green peppers and steamed them for about 7-10 minutes, until the skin is almost easy to cut. Then I stuffed them full of the tofu mix and baked them at 375 for about 15 minutes. You want them still standing, but easy to cut into. I added some cheddar cheese on top and broiled till brown, topped them with sour cream, parmesan and cilantro. Serve with a salad or your favorite grain (we used a couscous medley from TJ’s).
on a bed of couscous mix and topped with cilantro, sour cream and parmesean
drizzled goodness
Woohoo for part 2! No more sweet taters after this dinner. Used the rest all up. (if you need a catch up, check out pt.1)
Some of the suggestions listed sweet potato and black beans, with lime and guac. Sounds amazing doesn’t it??
So here I give you my inspired creation:
Sweet potatoes
black beans
cumin, cinnamon
fresh tomatoes
marinated tofu
served on a bowl of brown rice and topped with
fresh cilantro
avacado
sour cream
and lime
The addition of the cinnamon REALLY burst all these flavors together. I’ll have to add it to more of these kinds of dishes. Thanks PPKers! i love you guys!
