If you don’t like tofu, I can almost gurantee that it’s because you’re not cooking it right. Tofu is all about the high temperature bake to get a crusty exterior. Not only is tofu relatively cheap, but it keeps good forever and absorbs the flavors it’s cooked with.
First things first, I always recommend purchasing “extra firm” tofu and using paper towels to remove excess water. This will help ensure the right texture after being baked. Second, you want to pair tofu with a lot of flavor. That’s very vague, but it’s true. Tofu is so versatile. I’m learning this more and more so — I mean, tostadas? Hm. It works.
I have quite a few recipes in queue to post, but seeing as this was the best meal I’ve made in awhile, it couldn’t wait. I want to make a lot of Joanne’s recipes, but she’s way more savvy than I in the kitchen. For no reason, this recipe slightly intimidated me. Unnecessarily, though. While the tofu bakes, you can prepare the rest of the meal. From start-to-finish, you’re looking at 35 minutes.
2 cans pinto beans, drained (reserve liquid)
1 chopped white onion
2 Tbsp dried oregano
2 cloves garlic, peeled
2+ chipotle chiles en adobo
2 tsp ground cumin
coarse kosher salt
Fennel and Tofu:
1 large fresh fennel bulb, trimmed and cut through the core into 1/3 inch thick slices
1 tsp olive oil
1 block extra-firm tofu, excess liquid squeezed out and cut into strips
1 Tbsp ground coriander
2 cups cabbage or lettuce, thinly sliced
6 radishes, trimmed, thinly sliced
2 oz queso fresco, grated
fresh cilantro, chopped for garnish
Preheat the oven to 425. Spray a baking sheet lined with aluminum foil with non-stick spray. Arrange tofu slices on the foil and spray tofu strips with cooking spray. Season with salt, pepper, and coriander. Bake for 30 minutes, or until slightly browned.
While the tofu cooks, drain the beans and put into a food processor with the onion, oregano, garlic, chipotles, and cumin. Blend to a chunky puree, adding bean water, if needed (I didn’t use any).
Meanwhile, saute fennel slices in the olive oil until lightly browned and crisp-tender. Season with salt and pepper, if desired. Remove from heat and into a small bowl.
Add the bean mixture to the pan that sauteed the fennel. Stir over medium-low heat, adding more bean liquid/broth if dry, about 5 minutes. Season with kosher salt and black pepper. Remove from heat and set aside.
Top each tostada with a layer of the refried beans, tofu, lettuce/cabbage, radishes, fennel, queso fresco and cilantro. Yield: 4 servings – 2 tostadas each.
Nutrition Information (per 2 tostadas): 516 calories; 17 g. fat; 8 mg. cholesterol; 891 mg. sodium; 59 g. carbohydrate; 14.3 g. fiber; 26.3 g. protein
Result: Absolutely, positively amazing! Mr. Prevention was out of town for this meal, but I imagine he would really like it…he’s not that averse to tofu 🙂 Every flavor in this recipe compliments the others. I was able to eat them like a tostada — with my hands! Which, I really enjoyed 🙂 Other than being on the higher side for sodium, the fat in this meal is healthy fat, the protein is lean and plentiful, and the recipe is loaded with fiber! Don’t be intimidated by the ingredient list and directions, it is a near 30-minute meal 😀 Enjoy!
Today I am sending off my Big-O Brownies from the Bloggers Bake for Hope bake sale. The winner bid $35 and I was pretty happy with that! All for a good cause! And UPS being open on Sunday – thumbs way up! Tomorrow is uber busy.
I purchased all of my plants yesterday, but they never made it into the ground. The skies clouded over and before long, it was pouring rain. Glad Lily and I made it to the dog park early. In fact, we were the only ones there until about 8am. Why can’t I sleep past 6am!?
At weigh-in, I was down 0.2 lbs. Basically, I’ve been the same weight for 2 months — up a pound, down a pound…up a pound down a pound. Grr! It amazes me how on-track I have to be to produce a loss on the scale. I was soooo good last week! C’est la vie.
Yesterday, rather than working out, I cleaned up! It’s amazing how quickly a house can become a wreck! I know a lot of people would choose a personal chef over a maid, but not me! My domestic skill set ends outside the kitchen – I’m worthless 😉 I was a hot MESS after an afternoon of cleaning. And I only tackled half the laundry, the first floor, and the upstairs bathrooms! The kitchen alone was a 2-hour project…
Weekly Menu: May 15th-19th
Sunday: 15-Minute Creamy Avocado Pasta for one
Monday: turkey and cheese sandwiches on Pretzel Rolls
Tuesday: Beer! Kidding, but I am going down to Cincinnati after work to go to a Cubs vs. Reds game with my buddy Mary 😀
Thursday: Baked Buffalo Chicken Pasta – a recipe for the hubs 🙂
Question: Which would you prefer — a personal chef or a maid?
Enjoy the rest of your weekend!