Fried Tofu

This was pretty easy. I cut strips of garlic tofu steak and dipped them into the leftover batter from the fried seitan I made. I also cut these up and put them on a salad.

Look to my post for Seitan for the battering recipe.

To add a little more flavor to this, sprinkle your favorite seasonings on your tofu before battering.

A Simple dinner for myself

BBQ Tofu Steak, Green beans and Kaletatoes

I was going to post this last night after dinner but I posted a lot yesterday so I figured I'd wait a day. This is just a post to show you my quick bbq tofu and favorite new thing to eat... KALETATOES!!! Kaletatoes is my new word for kale mixed with mashed potatoes. It is really amazing. I think I am addicted to kale now. I've had 3 recipes on this blog involving kale. I can't help it, it's just the greatest! AND!!! It's good for you!

The money shot!

Kaletatoes:

-1 bunch of Kale chopped as fine as you can get it
-2 lbs of potatoes peeled, cut into cubes and cooked the way you like them, then mashed
-2 or 3 cloves minced garlic (how ever much garlic you want actually)
-1/4 cup vegetable broth
-1tbsp olive oil
-your favorite seasoning to make it taste the way YOU want it to
-some vegan margarine

Use a deep pot to cook your kale. It seems like it'd be a lot BUT it shrinks in the pot just like spinach or greens. Add the olive oil and garlic to the pot and cook the garlic stirring constantly on medium/low heat until they start to lightly brown. Then toss in your chopped kale and mix it all together with the vegetable broth. Let the kale cook, stirring occasionally. When the kale is soft and ready you can add it to the mashed potatoes and mix well. Add any seasonings you may want to personalize your kaletatoes. Also, you may want 1 tbsp of vegan margarine and a little bit more vegetable broth to get it mixing smoothly.

There you have it! your very own Kaletatoes!

Tomato, Kale and Garlic Tofu stuffed Pitas

Oh my goodness.

Oh My Gosh.

I think this was a true winner! Yesterday I spent a good chunk of the day making those wonderful Potato and Kale Enchiladas. I had some Kale left over but had no idea what to make with it. I am also running terribly low on food right about now, so when that happens I CONCOCT!!! It is one of my favorite ways to cook and that's when I tend to surprise myself. I took some of the little food I had left and came up with this wonderfully pita-licious lunch!

What I used:

1/2 block of Garlic/Black pepper Tofu Steak
1/4-1/2 tbsp ground cumin
4 chopped Roma tomatoes
2 handfuls of chopped Kale
1/4 cup vegetable broth
minced garlic
seasoned salt
1 tbsp olive oil
pita bread

(Like I said... I didn't have much.)

First, heat whatever pot you are going to cook in and add the olive oil. Now, take your minced garlic and add it to the pot and cook the garlic over medium/low heat. cook your garlic until it lightly starts to brown. When the garlic begins browning reduce the heat to low and add the kale. Stir the kale into the olive oil & garlic until the kale has wilted. Raise your heat back to a medium and add your vegetable broth, tomatoes, tofu, cumin and salt. Stir all of the contents together and continue to stir occasionally until the liquid has dissolved.
Now take your pita bread, yank that sucker open, fill it with this goodness and enjoy! I lightly toasted my pita bread because I like warm bread. It gave the pita a little more flexibility too so it didn't fall apart on me.




This is definitely going on my list of things to cook for the vegan dinner I will be throwing!