Tofu Nuggets

Even though it may appear that I eat a lot of tofu, I actually don't.  But anytime I see a new way to cook said soy product, I am down to try it.  This reminds me of chicken nuggets and pairs perfectly with your good ol' American meal of "meat", starch, and veggies.  It has a slight asian flair as it is fried in sesame oil; but olive oil or vegetable oil can be substituted. 

Tofu Nuggets

Adapted from veggieandthebeastfeast.com

• 14 oz. firm tofu 
• 1/2 cup roasted, salted peanuts
• 1/2 cup bread crumbs
• 1/2 tsp. garlic salt 
• 3/4 cup flour 
• 2 eggs
• 1/2 cup light coconut milk 
• 1 tbsp. toasted sesame oil 

1.  Preheat the oven to 300 degrees F. Cut the block of tofu in half, and then cut each half in half

2.  Cut a diagonal line across each piece to create a triangle 

3.  Layer 3 paper towels underneath the tofu and three on top

4.  Place something heavy on the tofu to let it drain for 15-20 minutes 

5.  Stir together the peanuts, bread crumbs, and garlic salt and place into a bowl

6. Whisk the eggs and coconut milk together in a separate bowl 

7.  Create an assembly line of bowls with the flour first, followed by the eggs and peanut/breadcrumb mixture. 

8. Dunk the tofu in the flour followed by eggs and peanut breadcrumb mixture.  Bake the tofu for 12-15 minutes, flipping halfway through. 

9.  Heat up half tbsp. oil in a pan and crisp tofu for 3-4 minutes on each side. 

Road trip Eats

Sorry for the leave of absence! I was finishing up classes, moving out of my apartment, moving my boyfriend out of his apartment, and now we are at his parent's house for a couple of days before embarking on our road trip to Texas!

Yup. Classes are done and life must go on so the bf and I are going to live in Texas by mi familia, ya'll.

Maine has been so wonderful to live in these past two years and  I would be remiss if I didn't highlight it's beauty and charm.

Anyways, when you go on a road trip it can be hard to eat healthy and cheap.  For our trip I decided to semi plan ahead and make us some trail mix for the ride.  I was thinking ahead and picturing how I would be so happy we had food when we hit those spots of no man's land aka no sign of life.

Tropical Trail Mix

• Pistachios
• Almonds
• Cashews
• Dried Pineapple
• Dried Mango

Additional add ins I would have added if I remembered: dried {unsweetened} coconut, gogi berries, and maybe some white chocolate chips [if I wasn't concerned about them melting in the car]

Enjoy! Next time I post I may will be in Texas.  

Yee-haw. 

Single Serve Cinnamon Banana Pancakes

These would be perfect to make on a lazy Sunday morning.  They have no added sugar {only the natural sugar from the banana} and they are gluten free  // IF you use gluten free oats //  and vegan // IF using almond milk/alternative milk //  They're very conditional, no? ;)

A little word on the batter:  It is made in the blender and I bet you have all the ingredients on hand already! The consistency is a little bit different from regular pancakes, so I suggest cooking a low, steady, heat for even cooking as it has a tendency to brown easily.

Serve with butter {unless your vegan}, maple syrup, peanut butter, or whatever your jam is {literally it could be jam}.

Enjoy!

Single Serve Cinnamon Banana Pancakes
Adapted from Foodieandfabulous.blogspot.com

• 1 banana {the riper, the better}
• 1/4 cup of almond milk
• 1/3 cup + 1/8 cup oatmeal 
• a few shakes of cinnamon {I'm heavy handed with the stuff}
• splash of vanilla
• 1/4 tsp. baking soda
• pinch of salt

1.  Place banana and pour almond milk into blender and blend until smooth consistency.

2.  Add the rest of your ingredients and again, blend until smooth.

3.  Pour batter into heated pan and cook until bubbles form on the top.  Gently flip over and cook until golden brown. 

* I do not measure out my batter, I pour directly from the blender into the pan for easy clean up.  With this recipe I get 2-3 pancakes. 

Roasted Vegetable Gyros

Sometimes you're at a loss on what to make for dinner.  You're tired of your "go to" recipes, you don't want to spend an hour cooking, but cereal isn't appealing.

I get it guys.

That's how I am too.  Sometimes making dinner is a pesky task.  But you're also being a pain too because you want something yummy without much effort.  Before a war between you, your lack of motivation, and tastebuds breaks out, let me save you.

Enter these gyros. These will add a little zippy zip to your weeknight meal rotation and they trump cereal {on most occasions}

Roasted Vegetable Gyros
Adapted from Ohmyveggies.com

• 1/4 cup olive oil
• 1 tsp. oregano 
• 1 tsp. cumin
• 1 clove of garlic
• 2 portabella mushrooms, sliced lengthwise
• 2 zucchini cut in half crosswise and cut into thick strips lengthwise 
• 1 red onion cut into medium thick rounds
• 1 red pepper cut into strips
• 4 pocketless pitas or flatbread warmed 
• Toppings: kalamata olives, romaine lettuce, tomatoes, and tzatziki sauce

1.  Whisk together olive oil, oregano, cumin, garlic, salt, and pepper.  Pour over cut up vegetables and toss to combine.  Place on baking sheet or in a baking dish and roast at 375 degrees F 15-25 minutes. 

2. Place cooked veggies on top of warmed pita with desired toppings and tzatziki sauce. 

Tzatziki sauce
Adapted from Allrecipes.com

• 1 {8 oz.} container of plain yogurt
• 1 cucumber, peeled, seeded, and diced
• 1 tbsp. olive oil
• 1/4 lemon, juiced
• salt and pepper to taste
• 1 1/2 tsp. fresh dill
• 1 clove of garlic peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic.  Process until well combined.  Transfer to a dish, cover, and refrigerate for at least one hour for best flavor. 

*Note-  I served the sauce immediately and it was fine.  To make this recipe even easier, you can use store bought tzatziki sauce.  I also went to my grocery store's olive bar to get marinated tomatoes, kalamata olives, and feta so I did not have to buy the ingredients individually.  Plus, you can buy the perfect amount and cut down on waste!