Soy Horseradish Tofu

Last week, I had my first Tofu Xpress experience. For those of you who don’t know what it is, it is a tofu press for people like me who are grossed out by the layers of kitchen towels and heavy pots method. Anyway, you have to press the liquid out of your tofu, in order for it to absorb the flavor in which you are cooking it. In this case, soy sauce and horseradish. I was inspired by this recipe – but added the horseradish to kick it up a notch!

I pressed the tofu overnight, and then sliced it.. in hindsight, I probably would have marinated it overnight as well – or at least for a few hours. Hindsight is 20/20. I just poured the marinade over the tofu.

For the marinade, I mixed soy sauce and horseradish up. After that got on the tofu slices, I sprinkled them on both sides with sesame seeds and baked in the oven at 400 degrees for about 12 minutes on each side.

While this was a great flavor combination, I wish I would have marinated it longer.

On the side, I served a tofu noodle stir fry with some bean sprouts and an asparagus, onion, mushroom mix from Trader Joes. Delicious. Extra flavor was added with soy sauce and some spicy chili sauce. This was by far my favorite part of the meal, and ridiculously low in calories. I might make this prepared with the sesame tofu diced up next time!

Also, I made a sesame rice – I would say it turned out just ‘eh.’ I had quicker cooking rice than the recipe called for… so the rice got overcooked. The flavor was there though, and this would be delicious had I cooked it properly. Note to self: don’t try cooking rice in the oven, just throw the ingredients in the rice maker. I did get to use my mini Fiesta casserole dishes! That was very exciting.

 I think I want to try making Italian breaded tofu next time I make it! I wonder if I mix in some nutritional yeast, if I can pretend I am eating mozzarella cheese sticks (yeah, right but a girl can dream!) I also bought tempeh and want to do something with that eventually… Any suggestions?

Healthy Breakfast Cookies

I figured making healthy breakfast cookies would be a good alternative to bringing an English muffin or something of the like on my train trip to DC. The train left Charlotte at 7 AM, and I promptly eat breakfast at 9 AM, so I had to have something mid-travel (preferably not out of the cafe car)! Chocolate Covered Katie posted a recipe for healthy breakfast cookies that I thought would fit the bill!

Of course, I had to change up the recipe a bit to make it my own. These did turn out delicious – I would eat them for breakfast, or a dessert. They weren’t too sweet and had just enough peanut butter taste in them to satisfy me. My only complaint, this recipe only makes about 12 (small-ish) cookies. A serving size based on my nutrition facts would be 4 cookies. I wouldn’t be able to eat JUST this for breakfast – I had a clementine with it… and then plenty of other snacks later in the day…


Here it is… Pieces of Cake’s Version of Breakfast Cookies – that contain mostly healthy ingredients, just not the best caloric stats I’ve seen…

1/2 c. rolled oats
1 individual container of no sugar added applesauce
1/4 c. reduced fat Jif
1/4 tsp. cinnamon
1/2 tsp. pure vanilla extract
3 tbsp. mini chocolate chips
Pinch of salt
1 packet Splenda (or other no-calorie sweetener)

Mix all of the ingredients together and form in to 12 cookies. Bake at 350 degrees for approximately 12 – 14 minutes. Store in the refrigerator if you don’t eat immediately.

Calories 293, fat 13 g, carbs 28 g, protein 8 g, fiber 2 g, sodium 167 g


In hindsight, I would have used only half of the chocolate chips (1.5 tablespoons) to get a bit of the chocolate flavor, with a few less calories. Adding cocoa powder to the batter would make these taste a lot like no-bake cookies, and using a mashed ripe banana instead of applesauce would add some additional natural sweetness. Adding some walnuts or pecans would add a bit of crunch. There are plenty of variations!

What is your favorite on-the-go breakfast?

Black Bean Salsa

Inspired by my friend Betsy, I made some black bean salsa for my girls weekend with Stephany. It was a hit!! Here is Betsy’s recipe. I adapted it slightly. It is easy to adapt to fit what you have in the pantry. 

One ingredient left out of this picture, is a few splashes of red wine vinegar. It was a last minute addition based on a post-mix taste test.

Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed (I used fiesta corn with red and green peppers in the mix)
1 small can diced tomatoes with green chiles, drained
1 tablespoon canola oil
Few dashes of red wine vinegar – to taste
Seasonings – a few dashes of each of the following:
Mrs. Dash Southwest Chipotle 
Cayenne Pepper
Onion Powder
Cumin
Cilantro
Salt 

Mix all ingredients together. It is that simple. It is best served after chilling for a few hours, but you can also just dig right in with some Muligrain Tostito’s (like I did). Makes 8 generous servings.

Calories: 94, Carbs: 18, Fat: 2, Protein: 4

You could eat this black bean salsa as a side salad to go with a delicious Mexican dish, serve with tortilla chips, mix in to rice for a Spanish flair, or my favorite way to eat it: stir in to egg beaters and top with salsa and sour cream.

Thank you, Betsy for inspiring me to make black bean salsa too!!!