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…
Green Coconut Curry with jasmine rice and
Thai lemongrass corn Stir Fry
Fried TOFU Inari Zushi with brown rice
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!
Salad with Avocado, Heirloom tomatoes, grilled tofu, and sprouts with Honey Mustard Vinaigrette Recipe
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:
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
Grilled Mint Agave Tofu Kabobs with Onion Recipe
1 lb tofu, cut horizontally and pressed for 30 minutes, cut into cubes
1/4 yellow onion, chopped
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!
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.