Tag: Tofu

3 Vegan Meal Ideas | What I’ve Been Eating Lately

On By VictoriaIn Low Spoon Recipes, Recipes, TofuLeave a comment

For awhile I was really unmotivated to cook. All I wanted was something quick to heat up in the microwave, or to order something from Doordash. Anything quick and easy that took no effort.

I think a lot of my lack of motivation was due to constantly being home and not leaving the house for the last 6 months. I lost a lot of interest in my own hobbies, too. 10lbs later, now I’m trying to eat healthier and get back in shape (while still rarely leaving the house). Here’s what I’ve been eating lately.

Fruit Salad

I know this doesn’t sound exciting, but I’ve been eating this for breakfast or lunch every day lately. This is one apple and one banana with a peanut butter “dressing”. I like to add granola and cinnamon on top too. Here’s how I make it:

  • 1 apple
  • 1 banana
  • 1 tbsp peanut butter
  • granola
  • cinnamon

This is the granola we’ve been using. We found it at Target:

First, I dice up the banana and apple, and add it to a bowl. Then, I mix together the tablespoon of peanut butter and a splash of water to thin it out. I also add some cinnamon to the “dressing”. Then I just mix that in with the fruit, top it with the granola or whatever else you would like to add, and add some more cinnamon on top! This has been such a treat to have, especially for breakfast before work.

Air Fried Tofu Wraps

I air fry a lot of tofu when I’m trying to eat healthier. For lunch a few days ago I had some leftover tofu that I wrapped in tortillas with spinach, carrots, and dried cranberries. For a sauce I mixed together 2 tbsp of Sabra’s classic hummus and a packet of Taco Bell’s Diablo hot sauce (very fancy, I know).

To cook the tofu, cut it into cubes and mix it with cumin, paprika, black pepper, nutritional yeast, garlic powder, and onion powder. Make sure the tofu is evenly coated with the spices. I cook it in the air fryer at 400° for 20 minutes, flipping it halfway through.

And… more air fried tofu

I just really like air frying tofu…

This is 1/4 of a block of tofu, cubed and air fried like in the last meal. I had it with spinach, white rice, and sriracha. For the spinach, we had frozen spinach that I sautéed in a pan with garlic and crushed red pepper. Really simple, but healthy, filling, and easy to make.

What have you been eating lately? Have your eating habits changed at all lately due to quarantine? Let me know in the comments!

tofu, veggies, + rice // how I make tofu

On By VictoriaIn Low Spoon Recipes, Recipes, Tofu2 Comments

This is how I’ve been making tofu for the past month. I usually put it in rice bowls, burritos, or pasta dishes when I get home from work, but today I made it with rice and a big bowl of veggies. It’s just a really quick and easy meal and I wanted to share it with you all.

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for the tofu:

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  • 1/4 block extra firm or medium firm tofu
  • paprika
  • cayenne pepper
  • black pepper
  • cumin
  • garlic powder
  • onion powder

First I cubed 1/4 of a block of tofu. Then I threw it into a bowl and mixed the tofu with the spices. I placed the pieces in my air fryer and baked them for 350º for about 15-20 minutes, flipping the cubes every 5-10 minutes.

the veggies:

  • carrots
  • red, green, and yellow peppers
  • white onion
  • frozen spinach

I steamed the carrots in a pan until they were soft, then added the frozen veggies. I used a frozen pepper stir fry mix that had all the peppers and onions in it to make it easier. I also added garlic powder and onion powder to season it. I just cooked everything over medium heat with the lid on for 10-15 minutes, at least until everything was soft.

and the rice:

I make the perfect white rice by boiling 1 3/4 cup of water for every 1 cup of rice I make. Once the water is boiling I add the rice, mix it once, then let it simmer for 18 minutes. Once that’s done I take it off the burner and let it sit for another 5minutes. After the 5 minutes I finally fluff it with a fork.

I plated everything once it was done, added a little bit of low sodium soy sauce, and topped everything with sriracha.

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It’s nothing fancy, but delicious low spoon meals are always a treat for me. Let me know how you guys like to make tofu in the comments!

Easy Rice Noodles + Peanut Sauce

On By VictoriaIn Low Spoon Recipes, Recipes, TofuLeave a comment

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Today was another low spoon day for me. I wanted something easy but hearty, so this is what I made for lunch. It turned out really delicious so I wanted to share!

This is what you’ll need:

  • 1 cup rice noodles
  • 1-2 cups frozen cauliflower
  • 1/4 block extra firm tofu
  • 1 tbsp peanut butter
  • a few drops of low sodium soy sauce (this is all I had on hand, but liquid aminos would work too)
  • black pepper
  • cumin
  • nutritional yeast
  • garlic powder (I used garlic salt because that was all we had but I’d recommend garlic powder)
  • cayenne pepper
  • crushed red pepper flakes

First, I cut the tofu into cubes and measured out 2 cups of frozen cauliflower. I coated the cauliflower and tofu in the spices (nutritional yeast, black pepper, cumin, garlic powder, and cayenne pepper) and popped them in the air fryer for about 15 minutes at about 360ºF, mixed them around so they would cook evenly, then put them in for another 10 minutes.

I cooked the rice noodles when the tofu and cauliflower were almost done, then made the sauce.

For the sauce I mixed together 1 tbsp of peanut butter, a few drops of soy sauce, and enough water to thin it out. We also had some red pepper flakes from Papa John’s so I added in a bit of that too.

That was all it took to make this super savory, peanut-y noodle dish!

The best vegan breakfast sandwich

On By VictoriaIn Breakfast recipes, Recipes, TofuLeave a comment

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I made what I believe is the best breakfast sandwich yesterday morning, and I had to share it.

What you’ll need (for one serving):

  • 1/4 block of tofu (I cut mine in half, then cut those halves in half into skinnier patties)
  • Sourdough bread
  • Chao Creamy Original vegan cheese
  • Avocado (mashed)
  • Lightlife Deli Roast Turkey style slices (this is what we had and they’re really good, I also like the Tofurky deli slices)
  • Spices: black pepper, paprika, turmeric, cayenne pepper, and garlic powder

After I cut the tofu I lightly covered the sides with the spices. Then I cooked it in a pan on medium heat until it was cooked on the outside and still a little soft on the inside. I didn’t want to use oil, and my non-stick pan did it’s job pretty well but use oil if you need to prevent it from sticking. Once it was cooked I put a slice of the vegan cheese on top and covered it until it melted.

While that was melting I toasted the bread in the oven and mashed the avocado.

Finally, assemble it! This is what my finished sandwich looked like:

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I was going for a fast food style “egg” patty sandwich when I started making it, but it quickly turned into a decadent one! Plus it was also only 390 calories and so filling. What’s your favorite breakfast food? Let me know in the comments!

(We made some more the next day on english muffins.)