Since founding this website nearly four years ago, I’ve had the pleasure of meeting some truly A+mazing and wonderful people. I’ve also encountered my fair share of “party poopers” but the good folk far outweigh the bad. No person has embodied this sentiment more than Philomina U. Emeka-Iheukwa.
We did so much last year that we’re still drafting best of compilations. Expect them to continue all month as we reflect and reminisce on the year behind while we gear up for the banner year ahead. We remain thankful and grateful for your continued support and readership. None of this would be possible without you. The best has yet to come 🙂
This post was inspired by a great article I found online by the Democrat and Chronicle and Life and Health Editor Tami Best. Tofu is often mentioned with stares of disgust, horror, and confusion. What is it? What do I do with it? How do I cook with it? So I thought it would be nice to compile a few of the most interesting facts the article discussed as well as share my favorite tofu recipes since it happens to be a main part of my diet.
I do declare that my quest to develop an A+mazing veggie burger is finally over. This Pan-Fried Tofu Burger is filling, flavorful, and super delicious. It is chock full of fresh whole veggies and topped with this wonderful Peach Guacamole. I topped my burger with sauteed mushrooms, onions, and bean sprouts and served it with a side of Alexia Seasoned Potato Puffs. I have always liked to cut my burgers/sandwiches in half when I eat them but this was the first burger that dived into with both hands and devoured whole.
1 lb / 16 oz firm tofu, drained, patted dry, and sliced
2 whole eggs
1⁄2 cup potato (or corn) starch
1/2 corn meal + 1/4 extra
1 small red pepper seeded and finely chopped
1 small white onion, diced
3 tbsp. garlic
1⁄2 cup sunflower seeds
1 cup sliced white mushrooms
1/4 cup green onion
2 stalks of celery
2 slices gluten free bread, toasted and cubed
or 1 cup gluten free breadcrumbs
1 tbsp. red pepper flakes
1⁄4 tsp. fine grain sea salt
1/4 tsp. cracked black pepper
2 tbsp. dijon mustard, for hamburger buns
1/2 bean sprouts to top the burger
4 Udi’s hamburger buns
Sauteed mushrooms and onions
1 small onion, sliced
1/2 sliced white mushrooms
1. Place sunflower seeds, potato starch,1/2 cup cornmeal, and bread crumbs in the bowl of a food processor. Give a few pulses until they’re well ground.
2. Add remaining ingredients. Slowly pulse until the mixture forms a thick paste. You don’t want to over process the tofu mixture.
3. Coat hands with remaining 1/4 cup of cornmeal and divide tofu mixture into 4 balls pressing into 1 inch thick patties with your hands.
4. In a lightly greased cast iron skillet over medium heat, add 1/2 cup of water. Place patties 2 at a time in skillet, cover and steam patties for 5 minutes on each side.
5. Add enough olive oil to coat skillet and pan fry patties on each side until deeply browned, about 4 minutes on each side.
6. You want to make sure the middle of the patties cook through. If the pan is too hot you’ll burn the outsides before the middle cooks.
7. Repeat steps 4-6 for the remaining patties. Set patties inside a warmed oven.
8. Add a drizzle more of olive oil and sauté mushrooms and onions until browned for about 5 minutes. Set aside.
8. Toast hamburger buns, spread inside with Dijon mustard lay bed of bean spouts add tofu burger and top with sautéed mushrooms and onions.
Summer has officially arrived! So, why did I spend the majority of my week in a rain coat, boots, sweaters and wool socks? I’ll tell you why, because I live in Upstate, NY. I’m predicting a fair-weather summer which means that I will keep my cool weather gear on the ready. This week’s menu features a mixed array of recipes; some from me and some from other food blogs that I frequent. Is it weird that food blogging is almost consuming my life? Oh well, I love it! Tofu is featured twice. I don’t care what the experts say, I will continue eating tofu and featuring it. My cookbook is coming along very well and I am hoping for a mid July release (don’t hold me to that). There are so many wonderful things bubbling underneath the surface in my world and I can’t pretend that they don’t mean a thing to me!
Have an A+mazing week
the gluten free chef
|Gluten free Honey Nut Chex with Sliced Bananas & Almond Milk (Photo courtesy of Music & Mommies)
|Berry Chocolate Protein Smoothie (Recipe and Photo courtesy of Prevention RD)
|Blueberry Pancakes w/ Turkey Sausage
|Scrambled Eggs Whites & Spinach w/Peanut Butter Toast (Photo & Recipe Courtesy: SkinnyKitchen, use Udi’s bread for toast)|
|Coconut & Pecan Oatmeal w/ Almond Milk|
|Mandarin Oranges and 1/2 cup Cottage Cheese|
|Veggie Fried Rice w/Crispy Tofu (Fried Rice Recipe and Photo courtesy MyRecipes)
|Greek Salad w/ Grilled Chicken (omit cheese for dairy free) (Salad Recipe & Photo Courtesy SkinnyKitchen)
|Barbeque Tofu Sandwich|
|Veggie Sushi and Fresh Spring Rolls (find your local sushi bar) or if you are adventurous view the Recipe courtesy MyRecipes
|Grilled Portabello Panini w/Kettle Chips (Recipe & Photo Credit courtesy: OhMyVeggie)|
|Veggie Taco Salad w/Tortillas|
|Dessert of the week: Chocolate Chip Sandwich Cookies Stuffed w/ Strawberry Frozen Yogurt (Cookie recipe courtesy Diethood)
For more menu planning ideas visit Lynn’s Kitchen Adventures
For Lunch ideas visit Oh My Veggies
For lunch box and super kid friendly ideas I’m A Celiac
Barbecue Tofu Sandwich
When I lived in East Nashville Mitchell deli made this awesome Asian Tofu Sandwich. I missed it, so I decided to make my own version. The tofu is pan-fried and topped with sauteed onions and fresh veggies. I used my A+mazing homemade Multi-Grain bread but your favorite store bought gluten free bread will do as well.
1 package extra firm tofu, drained (cut 3 2 inch thick slices, lengthwise)
1/2 small onion, sliced
3 tablespoons olive oil
1/2 cup spring mix
1/4 English cucumber, sliced thin
6-10 banana pepper rings
1/2 small tomato sliced thing
2 slices gluten free bread
To taste: salt, pepper, onion powder, garlic powder
3-4 tablespoons barbecue sauce, be sure to ensure it is gluten free
slice of provolone cheese (optional)
1 serving kettle chips or baby carrots
- Heat olive oil and onions over medium heat, 5-7 minutes or until onions are browned. Set onions aside.
- Add tofu to skillet searing 3-4 minutes on both sides. Set aside.
- Toast bread and layer with barbecue sauce then tofu. Top with sauteed onions and fresh veggies.
- Plate sandwich and serve with kettle chips or baby carrots
For all of us who are dairy, gluten, and meat sensitive it is often very difficult to find quality ready mix products that cater to our specific dietary needs. Mori-Nu brand fills that void very nicely. They offer vegan (et.al free) pudding/pie mixes and tofu products. These pudding mixes are just like Jell-o and other brands of instant pudding mix; only allergen free. The mix does contain soy lechitin which might pose a problem for some. I have eliminated most soy from my diet, but I do not have a soy allergy per se. I love these mixes and use them when I make no-bake pies, puddings, frozen yogurts, and even in some of my baking. Mori-Nu can be tough to find in most stores and natural food markets like Whole Foods. Save yourself the hassle and buy them online from Vitacost or on Amazon. Mori-Nu products are top notch and I highly recommend them for singles and families looking for vegan and allergen free pudding mixes as an alternative to from scratch.