Wednesday, March 12, 2014

Scraps and Snippets ~ Crispy Tofu, Garlic Sprouts and Curry Sweet Potato Fries ~

I usually don't make and serve slabs of tofu. Not my favorite. However, I had a package of sprouted organic tofu that needed to be used. 

I pressed, sliced and marinated it in 2 TSBP soy sauce and 2 teaspoons of sesame oil for an hour or so. 

Then I coated the tofu with a mixture of 1 TBSP sesame seeds, 1/4 cup nutritional yeast, 1 teaspoon garlic powder. (If you don't use soy sauce add 1/2 teaspoon of salt) 

I fried them in a hot pan coated with garlic infused grape seed oil until they were crispy and popped the cooked pieces into a hot oven. (425 since I was roasting brussels sprouts)

I served it with brussels sprouts that I steamed for five minutes on the stove top and then roasted for 35 minutes until the outside was crispy. I chopped a garlic clove and added some grape seed oil to the baking dish and rolled the sprouts around tip they were coated and sprinkled sea salt over the sprouts.  

The curry fries were baked on the low rack while the sprouts were roasting. I sliced a sweet potato into skinny fries. I tossed them into a ziplock and added equal amounts of garlic powder, onion powder and curry (about a teaspoon each) with 1/2 teaspoon of salt. Rob requested I make the tofu again. (major shock) For dessert I made this recipe of Peanut Butter Brownies. I used agave as the sweetener. They aren't super sweet and there is a slight applesauce texture. But the dough is heavenly and baked for 18 minutes and chilled, uh, yum.