• eats
  • OH WHAT (TO)FUN

    Scrambled tofu with kale and soyrizo (from Trader Joe’s) with a side of tots. DUH.

    I’ve been eating (mostly) plant based for about two months and one thing that I am LOVING is tofu. I grew up eating tofu, so it never creeped me out. I had experimented with cooking tofu before, but they were always super basic recipes and nothing as good as my mom would make. This time around, let’s just say the obsession is real. Here are 4 ways I’ve been loving having tofu.

    SCRAMBLED

    Can I just say I don’t even miss eggs? Not even a bit. I know. I know. I was all about my savory breakfast (most commonly eggs on avocado toast) in the morning, but a lightbulb went off when one day, I decided to experiment with tofu and turmeric. Turmeric adds the perfect golden color which mimics eggs which is borderline creepy but it seriously tastes SO GOOD. I love cooking with turmeric because of its anti-inflammatory properties, so it’s just a bonus that it helps with the aesthetic of my “eggs.” I like to play around with different spices and herbs, but here is my go to recipe:

    • 14 ounces extra firm tofu (one standard container)
    • 2 tablespoons avocado oil
    • 2 tablespoons nutritional yeast
    • 1 teaspoon turmeric (option to start out with 1/4 teaspoon and add little by little, especially if you are not fond of the taste of turmeric)
    • 1 teaspoon black pepper
    • 1/2 teaspoon sea salt (I actually used Firefly Kitchens probiotic salt but sea salt will work fine!)
    1. Drain and remove excess water from the tofu by using paper towels and pressing it onto the tofu with a heavy weight (I use books).
    2. Heat up the oil on a large skillet.
    3. Lower the heat to low-medium and using a spatula, break up the tofu block into crumbles.
    4. Add spices.
    5. Mix well and bring the heat to high.
    6. Stir frequently and sauté the tofu until the color darkens and tofu gets a little crispy.
    7. Add more salt, pepper, and/or crushed red pepper (if you like it spicy) to taste.

    MARINATED AND AIR FRIED

    This has got to be one of my favorite things I’ve been eating, period. All you need to do is drain the water from your tofu, cut it into 1/4″ thick slices, and marinate it in whatever sauce you have in your fridge. My favorite so far has been Sriracha BBQ (literally just Sriracha mixed with barbecue sauce). After marinating for 20-30 minutes (option for longer too), I pop them in my air fryer for about 15 minutes at 400F. Every air fryer is different, so keep a close watch! When finished, the sauce should be dried and created a crispy layer. Spicy, sweet, and delicious! Perfect for buddha bowls, salads, and sandwiches.

    PURÉED INTO AN AIOLI

    Definitely gotta give credit to Dig Inn for this one. My absolute favorite sauce is the garlic aioli made from tofu (they’re all so good, try them all cause they are free! Bless them!). Though I haven’t tried making it myself, I always get a few when I visit them in New York and Boston so that I can add it to my bowls and salads. From there, I also got hit with an idea to create a nut-free vegan alfredo sauce using puréed tofu. I will be posting a recipe on my Instagram soon, so be on the look out!

    TOFURKY DELI SLICES

    Perhaps not the “healthiest” by any means, but easy, and such a great alternative when all you want is a sandwich or wrap with something to complement all the veggies. I’ve been a fan of Tofurky deli slices for quite some time, but have just recently grown such an appreciation for it since going plant based. Not only is it affordable, but I actually love the way it tastes. I love the texture. Because it is a processed food, I try to have it in moderation. But either way, I am so grateful there is a great plant based alternative for sandwich lovers!

    Hope this inspires you to try something new, even if it’s not tofu! All the love!

  • eats
  • TURMER-KICK TUNA SALAD RECIPE

    You’ve probably heard turmeric this, turmeric that, but what exactly is it and why do we love it so much? Turmeric comes from a root (you can find it at your local grocery store!). This herb is pretty much like magic, but backed by science. Many studies have shown that turmeric has been found to:

    • act as an antioxidant
    • be anti-inflammatory
    • aid digestion
    • boost memory
    • lift your mood
    • prevent heart problems, diabetes, and cancer

    Needless to say, I like to try and sneak turmeric in EVERYTHING. By everything, I mean roasted veggies, salad dressings, cookies, tea, chicken and fish marinades, you get the idea. I am also a lover of golden milk lattes! But this recipe is one I wanted to share because 1. I have yet to see one like it and 2. IT’S FREAKING DELICIOUS. Give it a try and let me know what you think!

    Here’s what you need:

    • 1 can of tuna
    • 2 TBSP shredded carrots
    • 2 TBSP minced red onion
    • 1 TBSP avocado oil mayonnaise (I use Primal Kitchen Foods)
    • 1/2 finely chopped dill pickle
    • 1 TSP turmeric
    • 1 TSP paprika
    • 1/2 TSP cayenne pepper
    • 1/2 TSP tarragon
    • 1/4 TSP crushed red pepper
    • 1/4 TSP cumin
    • black pepper
    • pink salt to taste

    Feel free to add more avocado oil mayonnaise as you go to achieve your ideal consistency. Subbing mayonnaise for mashed avocado is also pretty tasty! You can also sub veggies around to your liking, but I found these veggies create the perfect taste and texture! I love flexible recipes though and I encourage that you change things up until you love it. Thanks for tuna-ing in and I hope you have a fantuna-stic day!