"Reinventing Indulgence" One meal at a time!

Remember, I’m still learning how to cook.. and un-cook for that matter! Even now, as I want to make vegan meals that I have already blogged, I must go back and check.. read through and practice. Practice and repetition are important so as one day I can just cook off the fly. For example, I’m craving an eggless omelette that I made early on with my blog– but I haven’t had enough practice yet to recall it from memory. 
However… TOFU is a different story! I feel I am becoming one with tofu.. lol. It’s one of my main protein sources, not that I need too much protein since I am an advid juicer and fairly well-balanced with nuts and beans. REMEMBER ALWAYS ORGANIC when it comes to TOFU. I can’t wait for a class I am taking next week: The Art of Making Tofu.. I think from scratch- how exciting! 

I made a beautiful tofu dish months ago-
I followed directions for a sesame tofu perfectly. Tonight I wanted that same tofu but I didn’t feel like researching anything. Impressively, I remembered!

I was simply in the mood for a healthy spinach salad with some lightly sautéed tofu with a sesame crust. 

Steps in TOFU PREP:
I followed a recipe that I used months ago- it’s worth mentioning again!

  • I cut the tofu depth wise and blotted it dry. 
  • Then I cut them into triangles and continued to dry them a bit with a paper towel. 
  • Next I put some white and black sesame seeds in a bowl. I dipped the tofu into the seeds on both sides. 
  • In a frying pan, I added a little coconut oil and lightly sautéed the tofu. 
  • The spinach salad dressing I used today was part extra-virgin olive oil (1 tablespoon), shoyu (few drops), sesame oil (few drops) and brown rice vinegar (1 tablespoon)

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Monday, November 5th 2012 blog]

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