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Announcement: Saturday, November 11, 2022: BBQ Shredded Tofu/Cabbage Slaw Sandwiches with Two Salads (Warm Corn Salad+Simple Green Salad)
November 15th, 2022 by Alex Koster

Tonight I wanted to be really healthy and make an utterly non-meat dinner for the family. I researched a bunch of recipes and found one that seemed like it might even satisfy my dad (he likes veggies but also thinks meat should be meat.) I found this recipe at itdoesnttastelikechicken.com and despite my dad’s skepticism, I think he ate more of this than anyone else! Here are the ingredients for the Shredded Tofu:

  • 1 350g block extra-firm tofu
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 2 teaspoons chili powder (I used chili flakes)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ cup BBQ sauce
  • ¼ cup water

For the cabbage slaw: just toss shredded red and green cabbage, sliced carrots, and a bit of mayonnaise to taste.

First, drain the tofu and shred it using a cheese grater, you don’t have to press the tofu because the water will dry off in the oven. Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl then add and coat the shredded tofu with the seasonings. Spread the tofu evenly on a pan with oil or parchment paper. Bake for about 30 minutes, stirring the tofu halfway through, until the tofu is browned. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. For the cabbage slaw: just toss shredded red and green cabbage, sliced carrots, and a bit of mayonnaise to taste (definitely add salt and pepper).

I served the bbq tofu on a bun with cabbage slaw and a side of warm corn salad + a simple green salad.

For the warm corn salad, I sautéed corn with butter, chopped red onion, cherry tomatoes, and chopped red pepper (add cumin if you want a bit more flavor). And for the green salad, I tossed romaine lettuce, avocados, and tomatoes (but add whatever else you feel like).

Plating this was fun because there were so many bright colors, and the tastes were just as bright!

For desert I made low sugar, fluffy chocolate chip muffins. I made an adjusted version of this recipe.

The ingredients are: 1½ cups all-purpose flour, ¼ cup sifted cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 cup whole-milk plain yogurt, ⅓ cup maple syrup 2 eggs, ¼ cup unsalted butter (melted and cooled), 2 teaspoons vanilla extract, ½ cup chocolate chocolate chips (I used mini ones).

Start by setting the oven to 375 degrees and greasing a muffin pan. Stir together the flour, cocoa powder, baking powder, baking soda, and salt and once combined add the yogurt, maple syrup, eggs, butter, and vanilla. Gently fold together and finally add the chocolate chips. Pour the batter into the muffin pan and bake for about 15 min. Let cool and enjoy!

These were honestly perfect because they aren’t overwhelmingly sweet and are made with whole, healthy, ingredients. They just disappeared too fast!


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