Friday, March 15, 2013

Crispy Sweet and Sour Tofu

I am always on the lookout for new ways to prepare vegetarian Asian food.  Sweet and sour chicken was always a favorite of mine, but I had yet to make it since becoming a vegetarian.  This tofu version is fantastic!  Crispy tofu triangles tossed in a sweet and sour glaze with fresh pineapple, red peppers and onions make a perfect meal.  It was even great the next day!  The tofu wasn't as crispy, but it still maintained a delicious texture thanks to its cornstarch coating.  You can serve it over rice or with a side of noodles.


14 oz extra firm tofu, sliced and pressed
buttermilk (or 2 eggs and 1/2 C milk), mixed
1/2 C cornstarch
1/3 C coconut oil
1 Tbsp olive oil
1/2 a fresh pineapple, cored and cut into triangles
2 red peppers, cut into square pieces
1 yellow onion, cut into wedges

7 Tbsp rice vinegar
1/2 C water
5 Tbsp sugar
2 Tbsp tamari or soy sauce
2 Tbsp ketchup
2 tsp molasses
1/2 tsp ground ginger
1 tsp salt
3 Tbsp cornstarch + 4 Tbsp water

  1. Heat olive oil in a medium skillet over medium-high heat.  Add the onion, bell pepper, and pineapple.  Cook until the vegetables are crisp tender, stirring often.  Set aside.
  2. In a small saucepan, combine all the sauce ingredients EXCEPT the cornstarch and water mixture.  Whisk over medium heat until the sugar and salt are dissolved.  Add the cornstarch mixture and whisk until thickened.  Set aside.
  3. Slice the tofu into small triangles.  Coat the pieces in the buttermilk or egg mixture and dredge in the cornstarch to evenly coat. 
  4. In a large skillet, heat the coconut oil over medium-high heat.  Working in batches, cook the tofu until golden, about 3-5 minutes each side.  Set aside to drain.  
  5. Place all the tofu, pineapple, onions, and peppers into a large bowl.  Toss to combine.  Pour the sauce and gently coat all the pieces.  Serve warm and enjoy!

Wednesday, March 13, 2013

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.


3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese


  1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
  2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
  3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Monday, March 11, 2013

Weekly Menu

I hope you all had a lovely weekend!  We planted our very own strawberry plant for our backyard that was graciously given to us by our local farm.  I can't wait for my girls to watch them grow and pick them right off the vine.  We picked up some delicious produce this week including chard, kale, romaine, spinach, baby sweet Maui onion, cabbage, cilantro, carrots, and strawberries.  With that selection, we will be making the following meals this week:

  • Superfood Soup with a Garden Salad
    • using the kale, chard, spinach, romaine, and carrots

  • Sweet and Sour Tofu with Chow Mein
    • using the cabbage, baby sweet Maui onion, and celery left over from last week

  • Spinach and Black Bean Enchiladas
    • using the spinach, baby sweet Maui onions, and cilantro

  • I will be having Kale-slaw for lunch and strawberries for dessert.