Peanut Eggplant Curry, Lemon Pilaf, Cucumber Yogurt Raita and Grilled Mint Agave Tofu Kabobs.
Don’t forget to submit your entry for Adopt a Gluten-Free Blogger, hosted this month by Cheryl! The deadline is today, August 11th!
This week the gluten-free menu swap is hosted by Wheat State Celiac with a theme ingredient close to my heart- tofu. Good thing I was planning on making inari zushi for the DH this week! And you can always check out the great menus at Org Junkie! I’ll be visiting a dear friend and her new BABY from Thursday-Saturday so this is a shorter menu than usual…
Monday: Thai
Green Coconut Curry with jasmine rice and
Thai lemongrass corn Stir Fry
Tuesday: Japanese
Fried TOFU Inari Zushi with brown rice
Wednesday: Indian
Indian Samosas
Dessert of the Week: Apple Pancakes dusted with powdered sugar
This was a busy week and my camera battery was not up to its usual pep, but I posted about our recent Celiac Support Group Meeting- with a Egg-free, Dairy-free, Soy-free Apple Cake Recipe and a Fresh Lime Soda Recipe.
I wanted to bring back an old favorite feature- the dressing of the week! I was inspired by Annie’s gluten-free honey mustard to rustle up a simple dressing for some fresh salad greens and other ingredients from the Sunnyvale Farmer’s Market. Yum! You’ll notice that the tofu recipes uses last week’s theme ingredient- yummy, vibrant MINT! What are your favorite things to do with mint? Answer in the comments!
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Salad with Avocado, Heirloom tomatoes, grilled tofu, and sprouts with Honey Mustard Vinaigrette Recipe
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Ingredients
1/3 head of Romaine Lettuce, rinsed and spun dry
1 medium sweet heirloom tomato, cubed or sliced to preference, salted 1/3 avocado, cubed 1/3 of a block of tofu, pressed, seasoned and grilled (like the one below) 2 tbsp. of grilled onion slices handful of your favorite organic sprouts (I used daikon) Honey Mustard Vinaigrette Dressing:
Directions
Whisk together your dressing ingredients in a small cup or bowl.
Combine your salad ingredients with sprouts on top, drizzle with dressing and serve. Yummy1 |
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Grilled Mint Agave Tofu Kabobs with Onion Recipe
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Ingredients
1 lb tofu, cut horizontally and pressed for 30 minutes, cut into cubes
1/4 yellow onion, chopped bamboo skewers Marinade:
Directions
Combine marinade ingredients and place tofu in the marinade and let marinate for thirty minutes or more. Place tofu on wooden skewers that have been soaked in water for a half hour alternating with onion chunks and grill.
Serve with a tasty rice pilaf and mint-yogurt-cucumber sauce if desired. Enjoy!
Notes
This recipe was not bad, but there wasn’t a strong enough flavor element to make the tofu really soar. A tablespoon of GF soy sauce might have been just the ticket… So consider adding some to taste! Hot chili pepper might also be a tasty addition.
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