tofu french toast

i know, tofu and french toast together just sounds strange but don’t knock it til you try it.  we had some leftover tofu and i was going to just scramble it up with some eggs for breakfast but i’ve had the worst sweet tooth lately.  i blame the holidaze…. sometimes trying something new pays off.  this was definitely one of those times.  seriously, you must try this!photo (26)

photo (25)

  • one slice of extra firm, light tofu, sliced thick
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of salt

start by getting as much liquid as you can out of your tofu.  i wrapped mine in paper towels and placed a plate on top of it for about 20 minutes.

in a bowl, combine egg, milk, vanilla, cinnamon and salt.

get a pan going over medium-high heat and coat with non-stick cooking spray.

generously coat your tofu with egg mixture and add to pan.  let it go about 4 minutes per side or until a nice brown crust forms.

that’s it.  so easy and so yummy.

optional toppings: syrup, powdered sugar, whipped cream, jam, etc.

tofu steaks with mushroom gravy

thanks to sala over at veggie belly for this recipe.  we sort of took it and ran with it.  tweaked a few things but the end result was soooo good.

  • 1 block of extra firm tofu
  • 3 tbs light soy sauce
  • 1 tbs vegetable oil
  • pinch of herbs de provence
  • salt and pepper
  • 1 clove of garlic, sliced thin
pat tofu dry and slice into four steaks.  take garlic slices and insert into the tofu for an added flavor bonus!  then mix together soy sauce, herbs de provence, oil, salt and pepper and add tofu steaks to the marinade.  let sit for about 30 minutes.
for the gravy:
  • 1 pack of sliced baby bellas
  • 1 pack of sliced shitakes
  • 1 pack of dried chanterelles
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • 1 tbs balsamic vinegar
  • 2 cups veggie stock
  • 2 tbs flour
  • 1 tbs butter
  • 1 tbs chopped sage
  • few sprigs of fresh thyme
  • salt and pepper
first, put your chanterelles in some warm water and let them soak about 30 minutes to reconstitute.  after 30 minutes, remove from water and pat dry.
add 1 tbs butter to a pan on medium-high heat.  once melted, add in your onions and garlic and allow them to sweat a bit, about 5 minutes.  then add your sage, thyme and mushrooms and let them cook for about 8 minutes.  add in stock.  in a separate bowl,  whisk together balsamic and flour and add to your pan.  reduce heat to simmer and cook the gravy down for about 10 minutes.
sala cooked her tofu steaks at 350 for an hour and 15 minutes but we were a couple of starvin marvins so we just pan fried ours.  while this was delicious, we’re definitely going to try sala’s method next time.
for our method – remove steaks from marinade and pat dry.  get a pan going over medium heat and add 1 tbs butter.  once melted, add in steaks and cook about 6 minutes each side.
we upped the flavor ante by adding in a tablespoon of porcini mushroom powder and a good pinch of truffle salt.  both of which i found on amazon and both totally worth buying.


apple picking = apple chips



went apple picking for the first time this past weekend. it was so much fun! we decided to make apple chips and they turned out great.

slice your apples pretty thin, about 1/8″ and cook them slow and low on 220 for about 1.5 hours on a silpat lined baking sheet and you’ve got a super healthy snack that you won’t wanna stop eating.




meatless mondays


 this week was all about italian! we made a “meat”ball sub for jb and a low carb version for me.  we got some of the best tomatoes i’ve had in years at a farm this past weekend so i used those as my base and topped them with meatballs, fresh basil, marinara and provolone cheese.  james went the classic route with a crusty sub roll, marinara, meatballs and provolone.

both versions were very hearty and incredibly yummy.

i made my own sauce but you could use store-bought marinara if you don’t have time to make your own.

for the meatballs:

  • 1 package of gimme lean ground soy crumbles
  • 2 cloves garlic, minced
  • 2 tbs onion, minced
  • 1 egg
  • 1/3 cup italian style breadcrumbs
  • 1/3 cup skim milk
  • salt and pepper

preheat oven to 400.  combine all ingredients in a bowl and form into 12 meatballs.  place meatballs on a foil lined baking sheet that’s been coated with non-stick spray.  also, spray the meatballs to allow a bit of a crust to form while they cook.  bake for 20 minutes. then assemble and enjoy.










best bite of the week


the chicken fried bacon at dogfish head alehouse.

dogfish has become our cheers.  we frequent this place about 2-3 times a week.  the beer and the bartenders have become good friends of ours.

we basically have the menu memorized but occasionally they throw in a few specials that get us excited.  this is one of those specials.  bacon that’s been deep-fried and served with a maple aioli.  it doesn’t get much better than that.


meatless monday


in an effort to get away from so much meat and to eat healthier, james and i are doing meatless mondays .  last night we had mushroom lettuce wraps with tofu steaks.

lettuce wraps:
  • 1 head of lettuce
  • 1 package of sliced baby bellas (you could sub shitakes)
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 tsp lemongrass, minced
  • 1 tsp ginger, grated
  • 1 tsp mirin
  • 2 tbs rice vinegar
  • 2 scallions, finely chopped
  • 1 tbs each of basil, mint and cilantro, finely chopped
  • peanuts for garnish
  • thai chili sauce

get a pan going over medium-high heat and coat with non-stick cooking spray.  add in onions and cook about 3 minutes.  then, add garlic, lemongrass, ginger and season with salt and pepper. next, add in your mushooms and mirin and continuting cooking about 8 minutes.  finally, add in your rice vinegar and allow the vinegar to cook off and the sauce to thicken for about 5 minutes.  remove from heat and set aside.

to assemble your wraps, grab a piece of lettuce, pile on the mushroom mixture, top with scallions, herbs, peanuts and drizzle on some thai chili sauce. 

tofu steaks:

  • 1 package of extra firm light tofu  (regular is fine but light has fewer calories)
  • salt and pepper
  • katsu sauce for dipping

you want to weight the tofu to remove the excess liquid.  too much moisture won’t allow that yummy crust a chance to develop.  so wrap your tofu in paper towels and place on a rack, then on top of a bowl to catch the liquid.  next, place something heavy on top like a cook book and allow it to sit for about 30 minutes or up to an hour.  pat your tofu dry, cut into about 2″ strips and season with salt and pepper — more pepper than salt.

get a pan going over medium-high heat and coat with non-stick cooking spray.  brown tofu on all sides but keep an eye on it as it can burn easily. serve with katsu sauce.

both dishes were so delicious!  who needs meat?!


raise up!

we all remember that infamous pair of high waisted jeans worn by jessica simpson a few years back.  they were dubbed “mom jeans” and she got so much flack for them.  while i agree this can be a difficult style to pull off, it’s all about balance.  if you’re afraid to go belly button high, you can still achieve this look by pairing a mid-rise that’s on the higher side, with a simple tucked-in top (alla jessica alba below) which will give the appearance of a longer torso.