BBQ Tofu Pizza

It’s the last Friday of summer and I’m brainstorming what I’ll share with you this week. How can I not share with you a recipe that’s a fun, quick, and tasty weekday dinner idea. And, it makes a great packed lunch too.

For dinner, pair it with a salad or raw veggies and dip. Hint: it’s perfect for meatless Mondays.

Have everyone in the family pitch in to make their own individual pizzas. And, make a second pizza for leftover lunch the next day. It’s that easy. Enjoy!

Ingredients (per person*)

1                      whole-wheat pita bread

2 TBSP          barbecue sauce

50 grams      firm or extra firm tofu, crumbled

¼ medium    red bell pepper, diced

15 grams      partially skim mozzarella cheese, grated

*Double the amounts to make a leftover pizza for tomorrow’s lunch)

Directions

1.    Preheat oven to 375°F.

2.    In a bowl, mix together 1 TBSP of the BBQ sauce and crumbled tofu. Set aside for about 10 - 15 minutes to marinate and allow the tofu to soak up the BBQ flavour.

3.    Spread the remaining BBQ sauce evenly over the pita bread.

4.    Sprinkle half of the cheese over the sauce.

5.    Distribute the tofu and the peppers evenly over the cheese.

6.    Sprinkle the remaining cheese over the pizza.

7.    Bake just long enough for the cheese to melt.

Glory Bowl

Ingredients:

1 Cup Brown Rice
1/2 Cup Beets
1/2 Cup Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Spinach
1/4 Cup Alfalfa
1 Avocado
1/2 Cup Tofu or Chicken
1/4 Cup Cilantro

Dressing:
1/4 Cup Miso
1 Lime
1/8 Cup Apple Cider Vinegar
1/2 Cup Water
1 Clove Garlic
1 Cup Vegetable Oil
1/3 Cup Tahini
1 Tablespoon Soy Sauce

Directions

1. In small pot, start cooking the brown rice with 2 Cups water and 1 Cup of brown rice.

2.  While Rice is cooking, Grate the raw beets and carrots
3. Finely shred the spinach and dice the avocado.

4. In a blender, blend together the miso, lime juice, vinegar, 1/2 cup of water, garlic, soy sauce and tahini.  Slowly drizzle in the Vegetable oil as it can get too thick.

5. Once your rice is done cooking, layer the ingredients as follows:  Rice, a little of your dressing, Beets, Carrots, Spinach, Avocado, Alfalfa, Chopped Cilantro, Sunflower Seeds, and the rest of your dressing. 

Sesame-Maple Roasted Tofu

Adapted from Eating Well

 

Ingredients:

14oz Extra-Firm Tofu
1 Medium Red Onion, sliced
2 tsp sunflower oil or other neutral cooking oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp tahini
2 Tbsp soy sauce
4 tsp maple syrup
2 tsp apple cider vinegar
1 Tbsp sesame seeds
1 Large or 2 Small Zucchini

Directions:

Preheat Oven to 450 F.

Rinse and pat dry the tofu, then cut into cubes.

Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.

About 15 to 20 minutes.

In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.

Return to the oven and continue roasting until zucchini turns golden and tender.

About 10 to 12 minutes more.

** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **

10 Minute Miso Soup with Soba Noodles

Adapted from 101 Cookbooks

Prep time: 5 min - Cook time: 5 min

Ingredients

3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
2 green onions, tops removed thinly sliced

Optional:
a handful of watercress or spinach, well washed and stems trimmed

a small handful of cilantro
a pinch of red pepper flakes

Directions

Cook the soba noodles in salted water, drain, and run cold water over the noodles to stop them from cooking. Shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. 

In a small bowl, whisk the miso paste with small amounts of boiling water from your pot, adding more as you go so it thins out slowly and avoids clumping.

Stir the mixture back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. 

Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. 

Add your preferred toppings, watercress, green onions, cilantro, or red pepper flakes, and enjoy.

Serves 2 - 3.