Friday, February 17, 2017

Grapefruit and Avocado Quinoa with Honey Lime Tofu

The combination of all of the ingredients in this recipe really intrigued me, I figured I could easily make it with tofu instead of shrimp.

We enjoy all of the included ingredients and the idea of honey lime tofu paired with grapefruit just seemed really fresh and bright to me -- which is much needed during this snowy, cold month. The caramelization on the tofu added really nice flavor to this dish as well as a nice texture contrast.

Recipe slightly adapted from Whole Bite Blog.

Honey Lime Tofu
-1 package extra-firm tofu, pressed and cut into 1 inch cubes
-salt and pepper
-1/4 cup olive oil
-1/2 cup + 1 tbsp.  fresh lime juice
-3 tablespoons honey

-1 cup quinoa
-2 tablespoons fresh lime juice
-1/4 cup chopped cilantro
-2 avocados, diced
-1 large grapefruit, peeled and segmented
-1/4 cup feta cheese crumbles

-1/4 cup lime juice
-2 tablespoons olive oil
-1 tablespoon honey
-1/2 teaspoon minced garlic
-1 teaspoon mustard
-salt and pepper

In a bowl, whisk the oil, 1/2 cup lime juice and 2 tbsp. honey (reserve the remaining lime juice and honey or cooking). Add the tofu and season with salt and pepper. Cover and marinate the tofu for 30-45 minutes.

Combine all of the dressing ingredients in a small bowl -- whisk, and season to taste.

Bring the quinoa and two cups of water to a boil, reduce the heat and simmer until the water has absorbed and the quinoa is fluffy, 15-20 minutes. Let stand for 5 minutes.

Heat a large skillet and add the tofu pieces (you'll want to use a slotted spoon to remove them), cook on all sides until the marinade has started to caramelize on the outside of the tofu.

Add the grapefruit, avocado, and feta to the quinoa toss and then stir in the dressing. Top with the tofu and serve.

Friday, February 10, 2017

Cranberry Orange Stir-Fry

Happy 2017! The month of January was pretty busy for us, but I have several recipes that I plan on sharing during February.

Dave and I have been working on getting better at meal planning in order to avoid falling into a take-out rut -- we've been loving the pre-made meal plans created by Oh My Veggies. Oh My Veggies creates both vegetarian and vegan meal plans and even makes the shopping list for you too, it's been so wonderful to use the past few weeks. We're making everything on the 02.06.2017 meal plan this upcoming week and last week we made the recipes for the 11.02.2015 meal plan.

I couldn't resist trying this recipe when I found it on another blog, I shared it with some friends and they attest the original pork version is pretty satisfying and we loved the tofu version. The sauce is sweet, tangy, and spicy -- if you'd like to cut some of the sugar you can make the Thai chili sauce yourself.

Recipe adapted from Half Baked Harvest.

-2 tablespoons olive oil
-1 block extra-firm tofu, pressed and cut into 1 inch cubes
-1 tablespoon minced fresh ginger
-2 small bunches broccoli florets
-3/4 cups sweet Thai chili sauce
-1/3 cup low-sodium soy sauce
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1 cup fresh or frozen cranberries
-3-4 clementines, peeled
-roasted cashews and sesame seeds, for serving

Heat one tablespoon of oil in a wok until heated, then add the tofu cubes and cook for 5-10 minutes turning occasionally.

Once the tofu is cooked on most sides, add the remaining olive oil and the minced ginger. Cook for 30 seconds. Add the broccoli and cook for 5 minutes. Now add the sweet thai chili sauce, soy sauce, cinnamon, pepper and cranberries.

Bring the entire thing to a boil and cook until the sauce has thickened and the cranberries have started to burst , about 5-8 minutes. Remove from the heat and stir in the clementine segments.Serve over a bed of rice and garnish with cashews and sesame seeds, black sesame seeds will contrast nicely with the other ingredients.