Book of Yum

This week the Gluten Free Menu Swap is hosted by the Gluten Free is Life with a theme of cherries. You can find more menus with Org Junkies menu swap, hosted this week by the Happy Housewife.

Monday: Asian
Julie’s Corn Lemongrass Stir Fry
Brown Rice
Cucumber Salad

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Mexican
Veg Fajitas with homemade corn tortillas

Thursday: Italian
Grilled Chebe Pizza

Friday: Japanese
Veg Onigiri

Gluten Free Baked Goods: Rebecca reilly’s cherry cake

I haven’t been cooking much these days, but I did make up this delicious garam masala Indian tofu scramble. A new mommy needs her vegetarian protein and this was a great, fast way to get it.

Garam Masala Tofu Scramble Recipe Main Course  Tofu  Vegetables  American  Indian

Ingredients olive oil or other favorite oil for pan 1/2 onion, diced 2 small carrots, diced (or 1 large) 1/4 apple, diced 1/2 package lite firm tofu, pressed in towel for at least 10 minutes and diced and/ or crumbled generous sprinkle garam masala spice blend(i used penzey’s punjabi) 1/4 to 1/2 inch fresh ginger root, peeled and grated with microplane lemon pepper to taste or lemon zest, fresh ground pepper, powdered garlic salt to taste handful fresh spinach generous handful nutritional yeast(optional) Directions Heat oil (about 1/2 to 1 tbsp.) in nonstick or cast iron pan on medium. Add diced onion and carrots and begin to soften. Add apple. A minute or two later, throw in your tofu and distribute evenly over pan. Season generously with garam masala, ginger, lemon pepper, and salt. As tofu begins to brown, throw in your spinach and finally nutritional yeast, folding into other ingredients. When it starts to brown lightly, remove from heat and enjoy!

Rating:  8 Original Source:  The contents of my brain. please do not replicate anywhere without my permission. Thanks. Recipe ID:  1437 Added:  July 27, 2009 Last Modified:  July 27, 2009

The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!

*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*

Honey Mustard Peach Tofu Salad Recipe with Vegan Variation Side Dish  Tofu  American

Ingredients 1 tbsp. GF mustard (your favorite variety) 1 tsp tahini 1 tsp brown rice vinegar 1 tsp honey or agave syrup (for vegan variation) 1 tbsp. olive oil 1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes dried dill smoked paprika or chipotle pepper salt to taste 1/4 small onion, diced 1 carrot, peeled and grated 1 small peach or nectarine, pitted and sliced 1 small zucchini cubed Very large handful fresh spinach Generous handfuls of nutritional yeast Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium Directions Combine mustard, tahini, vinegar, and honey (or agave) in a small container. Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste. You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.

Rating:  8 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks! Recipe ID:  1425 Added:  June 8, 2009 Last Modified:  June 8, 2009