Meals with Tofu
I just realized that my blog is four years (minus three days) old, which means that Cookie must be about six years old. Six years! She’s still a puppy at heart. We’re heading home to celebrate my baby brother’s twenty-first birthday this weekend. Everybody’s all grown up.
So I’ve been blogging here for about four years. A lot has changed since my first post, but 343 posts later, Cookie is still snuggled up next to me on the couch as I type. Have I ever told you all that Cookie knows eight different tricks? This dog even dances for kale.
I added toasted sesame oil to Taylor’s sweet-and-spicy glaze and let the glaze boil down until it gets slightly syrupy. Then it really seeps down into the layers of caramelized cabbage. I also added crispy baked tofu (you gotta try it!) and rice to turn these brussels sprouts into a full meal. Each of the components requires some effort, but none is overly complicated. You can break it down to be a glazed sesame Brussels sprouts side dish if you’d like. Broccoli would make a great substitute for the sprouts if you want to change it up. The crispy baked tofu is my favorite tofu cooking method yet.
This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch. And while this would make for a totally unorthodox Easter lunch, it might be just right for dinner.
Author: Cookie and Kate
Recipe type: Entree
Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you're ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime. For a simple side dish, roast 2+ pounds of sprouts and skip the rice and tofu.
- 1¼ cup brown rice, preferably short grain
Roasted brussels sprouts
- 1½ pound Brussels sprouts
- 1½ tablespoons olive oil
- Fine grain sea salt
Extra crispy baked tofu
- 1 (15 ounce) block of organic extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
- ¼ cup reduced-sodium tamari or soy sauce
- 3 tablespoons honey (maple syrup also works)
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Zucchini bread, smoothies: 2 educational recipes for kids — The Birmingham News - al.com
These recipes are from Deb Wakefield of P.E.E.R., a nonprofit that I profiled yesterday. She and her peers use them to teach kids to use and like vegetables and fruits in their food. Zucchini Bread. Makes 2 loaves (one to eat- one to share!) Ingredients.
Crystal Noodle Spicy Tofu Soup, 2.4-Ounce Cup (Pack of 6)
Grocery (Crystal Noodle)