the sexy flexitarian

Eat flexy, feel sexy!

Category: Tofu

Dinner Tonight: Sushi Bowl

I know it’s been so very long since I last posted. And I really do apologize for that. I’m just feeling a little uninspired lately. So, if anyone out there wants to lend me some inspiration, I’d be happy to have it. I’ll pay you back at some point. But you may have to remind me.

Anyway, I’m super excited about the dinner I cooked tonight and I thought y’all might appreciate hearing about it. As you’ve probably figured out, I’m a fan of Asian dishes. I may have mentioned at some point that I like sushi. In fact, I’m sure I’ve mentioned it. Actually, I love it! So, you can imagine my excitement when I found this recipe from for a sushi bowl with a sweet citrus dressing. Yum-my!

It. was. perfect. Light, yet filling. Subtle, yet bursting with citrusy goodness. Tasty, yet also incredibly healthy. Try it out for yourself and tell me what you think!

Eat flexy, feel sexy!


Dinner Tonight: Southwest Tofu Scramble

I’m officially back from my hiatus! I’ll be honest, I have no good reason for not posting lately other than I’ve been extremely lazy. Also, keeping up a food blog can sometimes be exhausting since you have to constantly be finding and subsequently cooking new recipes. But enough complaining from me!

So we usually eat out on Fridays. But since I was a bad girl yesterday (eating pizza and such) I decided to cook tonight rather than spend more money that I don’t have and eat more calories than I need. Since I’m pretty good about planning my meals in advance, I had all the ingredients necessary to make a wicked tofu scramble!

Now, I know what you’re thinking: tofu scramble, sounds … delicious?? Well, it actually was. Holy cow, it was actually freaking amazing. In fact, it’s been officially added to my unofficial top 10 recipes ever. I’ll admit it, even I am sometimes hesitant about tofu, but this recipe was off-the-hook-incredible!

Am I rambling? Perhaps. Anyway, the recipe I made was adapted from a recipe I found on Little House of Veggies (my new favourite vegan blog, by the way). I made a few alterations based on my own tastes and what I had in the fridge. The recipe is below.

Southwest Tofu Scramble
adapted from Little House of Veggies 

For the tofu scramble:
1 Tbsp olive oil
1 Tbsp Earth Balance butter
1 garlic clove, minced
1/4 cup diced onion
1 carrot, diced
1 celery stalk, diced
1/3 frozen corn
1/3 cup diced zucchini
4 mushrooms, diced
1 package extra-firm pressed tofu, crumbled
1/2 tsp each cumin, paprika, cayenne pepper
cracked black pepper
1 tsp sea salt
5 Tbsp nutritional yeast
1/3 cup canned black beans
Handful spinach
1 tomato, chopped
Cilantro for garnish

  1. Heat oil and Earth Balance butter in a wok over medium-high heat. Add garlic, onion, carrot, celery, zucchini, and corn; saute for 5 minutes until veggies are soft.
  2. Add mushrooms; saute for another 3 minutes.
  3. Add tofu, spices, nutritional yeast, and black beans; stir until all ingredients are heated through.
  4. Remove wok from heat; stir in spinach and tomato.

For the potatoes:
1 Tbsp olive oil
1 Tbsp Earth Balance butter
5 baby potatoes, thinly sliced
1 Tbsp sea salt
cracked black pepper

  1. Heat oil and butter in fry pan over medium-high heat.
  2. Add sliced potatoes; season with salt and pepper.
  3. Cook for approximately 15 minutes or until potatoes are cooked through and surfaces are browned.
  4. Plate 1/4 of the cooked potatoes. Top with tofu scramble and garnish with cilantro.

I hope you like the recipe. I cut my finger chopping the cilantro, but it was still worth it!

Eat flexy, feel sexy!

Dinner Tonight: Soba Noodles with Peanut Sauce and Pan-Fried Tofu

So I just realized that this dish looks very similar to the last dish that I posted. But they’re not similar in taste. They are both noodle dishes, but very different types of noodles. The Pad Thai is made with rice noodles, whereas this dish is made with soba noodles, which are made from buckwheat and, in this case, kamut also.

Every since the last time I cooked with soba noodles, which was also the first time, I’ve been thinking about how I can incorporate them into another dinner.

I adapted this recipe from an article titled “Notable Noodles” found in the September 2010 issue of alive.

I made a few substitutions: first, I used peanut butter instead of almond butter, and second, I used maple syrup rather than honey.

It was A-MA-ZING! Oh my god, so good. Wow. I’m still drooling thinking about it right now. The link to the recipe isn’t up on the alive site yet, but I’ll post it once it is. OR y’all can go pick it up…and, fancy that, there’s an article in it by none other than…me!

Anywho, time for bed.

Eat flexy, feel sexy!

Dinner Tonight: Cold Sesame Soba Noodle Salad & Thai Carrot Salad with Toasted Almonds

Wow. This was the best dinner I’ve had in a long time. Seriously so good.

Salads are so great to eat in the summer. Not only do they require little or no use of the oven, but they leave you feeling light, yet still satisfied.

Both of these recipes came from Anna Getty’s easy green organic and I’ll include the recipes below.

This was the first time I’ve used soba noodles, and definitely not the last time I’ll use them. They’re better than regular pasta and they’re made of buckwheat, so they’re suitable for people who have a sensitivity to gluten–just make sure the box says “100% buckwheat.”

Anyway, I don’t have much time today, so check out the recipes below and give them a shot.

Eat flexy, feel sexy!

Cold Sesame Soba Noodle Salad
from Anne Getty’s easy green organic 

8 oz (1 box) soba noodles, cooked as directed and set to cool
1 package extra-firm tofu, pressed, and chopped into cubes
2 scallions, chopped (both white and green parts)
1/2 cucumber, peeled, seeded, and chopped
1/3 cup cilantro, chopped
2 Tbsp tahini
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp sesame oil
1 tsp soy sauce
2 Tbsp sesame seeds

  1. Combine cooled noodles, cucumber, tofu, and cilantro in a bowl and toss.
  2. Mix remaining ingredients (except for sesame seeds) in a small bowl until smooth. Pour over noodle mixture and toss to combine.
  3. Add sesame seeds and toss once more. Stick in fridge for at least 2 hours before serving.

Serves 6

Thai Carrot Salad with Toasted Almonds
from Anne Getty’s easy green organic 

6 medium carrots, grated
3 Tbsp sugar
3 garlic cloves
1 Tbsp finely chopped cilantro
1/2 green chili, seeded and minced
3 Tbsp fresh lemon juice
2 tsp ume plum vinegar
1/2 cup whole toasted almonds

Combine all ingredients in a medium bowl and stick in the fridge for at least 2 hours before serving.

Serves 4

Dinner Tonight: Grilled “Chicken” Sandwiches

The problem with eating organic and, at times, vegan is that it can cost more than the standard North American diet. Not that I’m complaining–it’s worth every penny.

Unfortunately this week I’m kind of, how do I put this, broke. So I had to challenge myself to make some cheaper meals.

I’ve made tofu sandwiches before, but I used a different marinade for the tofu. The marinade I used tonight is my all time favourite, and you can find it at veganyumyum.

The marinade is only half the secret to amazing tofu though, so I’ll let you in on the other key points. First, make sure that you press the tofu (I use firm) for at least a half hour. To press, wrap the tofu in 3 sheets of paper towel and then an absorbent cloth or microfibre towel. Place a cast iron frying pan and a 28 oz can of tomatoes on top (or beans or a book).

Second, marinade the tofu for at least 4 hours and up to overnight.

And thirdly, fry the tofu in a cast-iron frying pan with some olive oil on medium-high heat until it looks like it just might burn if stays on any longer. Let it sit for a few minutes before you use it.

For the sandwich I grabbed a fresh loaf of rye bread from the supermarket, though you could use any type of bread, really. Then I layered on the Vegenaise, lettuce, tomatoes, alfalfa sprouts, and tofu and voila–the most delicious, better-than-chicken grilled tofu sandwich.

Eat flexy, feel sexy!

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