Baked Marinaded Tofu Steaks with Brussels Sprout, Zucchini & Shallots with Rice & Gravy Recipe (Vegan)

Baked Tofu with Marinade with Brussels Sprouts, Zucchini and Shallots with Rice

Baked Tofu:

One 14 oz block extra firm tofu, drained
1 tiny garlic clove, peeled

For the marinade

1 tablespoon vegetable oil
3 tablespoons light soy sauce
2 garlic cloves – sliced
A pinch of dried Italian seasoning – optional
Cracked black pepper

Cut the tofu vertically in half. Then cut each half widthwise into two pieces. You will have 4 tofu pieces. Using a kitchen towel, pat the tofu pieces to absorb as much moisture as you can.

Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices. Insert one slice of garlic into each slit on the tofu. Skip this step if you don’t like garlic.

Whisk together all marinade ingredients and pour into a dish. Place the tofu slices in the dish with the marinade. Carefully flip the tofu pieces so they are covered all over by the marinade. Let the tofu marinade for about 15 minutes.

Pre heat oven to 350f

Remove the tofu pieces from the marinade and place on a non-stick baking dish. Bake for about 1 hour and 15 minutes, flipping the tofu pieces every 20 minutes. Cooking times will vary depending on your oven and thickness of tofu slices.

Tofu is done when it is firm and browned all over.

Brussels Sprouts and Zucchini

1 lb Brussels sprouts
2 small shallots ( or substitute yellow onions)
2 medium zucchini
3 small carrots pealed and chopped
1/2 tbsp nutritional yeast
good quality olive oil
salt and pepper
Wash the Brussels sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts and add nutritional yeast and mix.
Cook for a couple of minutes then add the zucchini and carrots.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes

Enjoy!


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T Shirt Blankets – Custom Handmade keepsake

For Husband

Custom, Unique and Memorable….T-Shirt Blankets Take your older t-shirts from your sorority, bands, sports, college, high-school, girls/boy scouts, ANYTHING.. take those t-shirt and gather them up.

Sorority Blanket

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Time Frame: I normally ask for two weeks once I receive the shirts. However, I can finish a blanket sooner if needed.

I take pictures of every step and ask for approval before going on to the next step.

Blanket for a Husband

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Pocket made with boxers

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Sorority Blanket

Fast and Easy Homemade Seitan – Vegan Meat Alternative

There are many reasons why I like making my own seitan, but most of all becuase I can make it for pennies… where I would spend up to $5.00 in the health food store, which is not always easy to get to with two little sprouts (my two sons) running around.

I just put on my cute new apron from Etsy

http://www.etsy.com/shop/georgiamarbles

and start gathering the ingredients and before you know it, seitan is made, dinner is prepared and husband and kids are happy!

Here is what you need:

Gluten Dough:

  • 2 cups vital wheat gluten
  • 1/4 Nutritional Yeast
  • 1 teaspoon fresh garlic – pressed or grated
  • 1 teaspoon fresh ginger – *Note: I like to freeze my ginger and then grate when ready to use
  • 1 1/4 cups  vegetable broth – Note* – I make my own by keeping left over steamed veggie water and such….many ways to make your own veggie stock.
  • 3 Tablespoons vegan Worcestershire sauce
  • 2 teaspoons peanut oil
  • salt and ground pepper
  • 5 cups of veggie broth separate then the one above

Broth: *I used my own homemade veggie stock but here is an example of a broth you can use

  • 4 cups water
  • 1/4 cup reduced-sodium tamari or shoyu, soy sauce
  • 3-inch piece of kombu (a seaweed)*
  • 4 slices of ginger

Directions -dough:

Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a knead-able consistency. Knead for a few minutes, maybe 10. Let sit for 5 min.

Wet hands (to prevent gluten from sticking) and knead another several minutes, then let the dough rest another 10 minutes. While waiting, prepare broth.

Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.

Broth:

Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. Done after an hour or so. now, if you have never used seitan before.. you still need to cook this… like you would any kind of meat.. pretty easy to grill, fry, coat with bread crumbs, bake….so many options.

Please enjoy… a meat free diet

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