Tag Archives: tofu

Cabbage Soba Noodle Salad

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Receiving a CSA box, is like being part of a food game.

“With these items make a healthy meal for you and your family with leftovers for the work week. You have one hour to complete your task. A complimentary gift from your co host includes a glass of Pinot Noir. Do you agree to this challenge? Go!”

This meal is also inspired by Kalli at Fit and Forty Something. If you follow her on instagram, you will see the woman rocks. I’ve never seen so many creative salads on a daily basis.  If she only delivered…. Smile

Cabbage Soba Noodle Salad

Ingredients

1 head of cabbage shredded

6-8 ounces of Spinach

8-10 Large carrots chopped

1 cup Soba Noodles

1 package of chopped tofu or 8 ounces chopped Chicken

1 Tbsp Olive Oil

Sauce

5 Tbsp of veggie broth

4 Tbsp of peanut butter

2 Tbsp rice vinegar

4 Tbsp of soy sauce

2 Tsp of honey

2 Tsp ginger

3 minced garlic cloves

Directions      

1.  Combine sauce ingredients in Medium Mixing bowl. Stir until well combined. Set aside.

2. Cook Soba Noodles according to directions.

3. While noodles are cooking, in large pan wilt cabbage and spinach with 2 Tbsp water using medium heat. After greens are wilted drain into colander and return back to pan.***  Add Olive Oil.

4. Add carrots and tofu, or chicken to wilted greens keeping heat at Medium.

5. Pour sauce over greens mixture, stirring until everything is coated.

6. Add in noodles and stir until well combined.

7. Pour onto plate and let set for 5 minutes.

*** For a thicker sauce make sure to thoroughly drain veggies. As you can see in the picture, I could have drained a little more.

That’s a wrap

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Feeling like P.F. Chang’s but are trying to eat out less? Check out this guest post by my creative husband, Sean. P.S.- these are amazing…

Wanna-Be P.F. Chang’s Lettuce Wraps

If you have never tried P.F. Chang’s Chicken Lettuce Wraps I highly recommend that you do some time. If you don’t have a P.F. Chang’s near you I have a copy cat recipe I found at The Culinary Life. It’s a bit complicated, but you can simplify along the way as you see fit. For veganies just sub tofu for the chicken breast.

Dip Sauce

1/4 cup raw sugar

1/2 cup warm water

2 tbsp tamari or soy sauce

2 tbsp rice wine vinegar

2 tbsp tomato paste

1 tbsp lemon or lime juice

1/8 tsp sesame oil

1 tsp hot water

1 tbsp dijon mustard

2 garlic cloves minced

Stir Fry Sauce

2 tbsp soy sauce

2 tbsp brown sugar

1/2 tsp rice wine vinegar

Marinade

2 tbsp olive oil

2 tbsp sesame oil

2 chicken breast or 1 pack of tofu

8 oz.  sliced water chestnuts

1/2 cup minced mushrooms

1/2 onion chopped

3 garlic cloves minced

Iceberg lettuce leaves

To make dip sauce dissolve the  sugar in warm water. Add soy sauce, rice wine vinegar, tomato paste, lime juice and sesame oil.

Before serving combine hot water, Dijon mustard and garlic and add to dipping sauce.

To make stir fry sauce simply mix all the ingredients in a small bowl.

To make the marinade combine oils in a wok on high heat for 1 min. Saute chicken breast (or sliced tofu) until mostly cooked. (about 5 min.) Slice the chicken breast into strips. Turn heat to medium-high and add 1 tbsp olive oil to pan. Wait 1 min. add garlic, onions, chestnuts, mushrooms, chicken strips or tofu and stir fry sauce from before. Stir fry until mushrooms are cooked (about 4 min.) Serve the stir fry mix on the Iceberg lettuce leaf wraps with the dipping sauce. Enjoy!!

This recipe linked up at This Chick Cooks.

Soothing Soup

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Even though the weather is not super chilly here in So Cal, we still appreciate a warm soup. Maybe a reminder that where I’m from it’s 19 or so degrees out?

Regardless, this soup will warm the soul, help you get over a cold/flu or just keep you full and comfy. Lot of healthy stuff here. Lentils and brown rice for your protein/carb combo, as well as tofu or sausage (depending on your meat eating status), and of course veggies for added nutrients and fiber. As a bonus, you can make it one pot. Less dishes!

Red Lentil Soup with Balsamic Onions

You can check out the recipe here, from Fitness Magazine. The only changes made were adding tofu instead of  sausage to my bowl. And, since we had Trader Joe’s boxed Corn bread mix on hand, Sean made some cornbread with corn nuggets inside. The perfect compliment.

Portabello Mushroom and Tofu Burgers

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Today is a guest post from my husband Sean who cooked and created a healthy and delicious dinner for us: Portabello Mushroom and Tofu Burgers. Check it out.

 

I love burgers. Ever since I was a kid they have been my favorite food. But I have begun to realize (in no small part due to the influence of my wife) that beef burgers can be very heavy on the digestive system. So when I discovered 10 easy burger recipes in Mens Health magazine I decided to try substituting mushrooms and tofu instead of beef.

Portabellos offer a similar juicy flavor when seasoned with a little Southwest Smokey Rub. I sauteed the portabellos in light oil, garlic and seasoning. Let the tofu marinade for an hour in Hoison or garlic soy sauce. Sear the tofu so it is slightly brown. I used my wife’s sprouted multi-grain bread lightly toasted. Top with fresh sprouts avocado and shredded cheese or a slice of muenster.  I like to spread on a seedy whole grain dijon with mustard seeds. We also had some sweet potato fries on the side. Just slice the sweet potatoes, place on a pan with a little olive oil and sea salt and bake until crispy.