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Dinner, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Tofu, Vegan, Vegetarian, Veggies

Glory Bowl Salad

July 18, 2015

Glory Bowl SaladI bumped into a friend of ours, Lisa Tamaki, with whom I have a shared interest in cooking as well as home canning.  She told me about a new salad recipe she thought I would enjoy.  The dressing has nutritional yeast in it, one of my favorite foods. Lisa’s enthusiasm about the “Glory Bowl Salad” (named for a top ski bowl in Canada) made me eager to try it out right away. Thank you, thank you!

Cucumber, Carrot, Edamame, Snap Peas, Red CabbageThe original recipe comes from Shelley Adams who once owned Whitewater Ski Resort in Canada.  This salad is one of her most requested recipes.  Rachel also posted Sami’s version of this delicious salad.  I followed her suggestion of seasoning the tofu with sesame oil and soy sauce before baking and it adds a wonderful flavor to the tofu. You can use almost any vegetables you want to in this salad.  I opted for colorful red cabbage, crunchy snap peas, cucumbers, carrots and edamame.  Don’t skip the toasted almonds.  They are super in this salad.  The dressing has a fantastic umami flavor due to the generous amount of nutritional yeast and soy sauce, so good you’ll be looking for things to pour it on once your salad is long gone.

TofuXpressI use my TofuXpress often.  It presses out the water quickly.   No more wasting paper towels!

Extra Firm Tofu

Baked TofuIt’s best to serve the baked tofu once cooled, however, you may bake it in advance and refrigerate it until ready to use.  The texture won’t be quite the same (it softens once refrigerated) but it will still taste delicious. Just bring it to room temperature before serving.

Glory Bowl Salad

Glory Bowl Salad

Adapted from Whitewater Cooks & The Conscious Dietician blog

Two generous salad bowl servings and 1 cup dressing


Salad Bowl:

1 cup short or medium grain brown rice

1/3 cup toasted slivered almonds (bake in toaster oven at 300° for about 5 minutes – watch so they do not burn)

1 package (14 ounce) extra firm tofu (Wildwood recommended) water pressed out

2 teaspoons sesame oil

2 tablespoons soy sauce

2 ounces sliced cucumber

1 ounce shredded carrot

1/3 cup cooked edamame

3 ounces snap peas

1 ounce shredded red cabbage

roasted black sesame seeds – optional


1/4 cup + 2 tablespoons nutritional yeast

3 tablespoons water

3 tablespoons soy sauce

3 tablespoons apple cider vinegar

1 clove garlic, crushed

1 1/2 tablespoons tahini paste

1/4 cup extra virgin olive oil

1/4 cup canola oil

freshly ground black pepper

Cook brown rice according to package directions.  Set aside.

Toast slivered almonds for a few minutes to crisp up.

Press out water from tofu using the TofuXpress or a clean dish towel or paper towels (weighted down).  Cut tofu into rectangles about 1/2 inch thick.  Combine sesame oil and soy sauce in a small bowl. Brush mixture over tofu slices, or toss to coat well.  Place tofu on a foil lined baking sheet and bake at 350°F for 25 minutes (I use my toaster oven).

Using an immersion blender combine nutritional yeast, water, soy sauce, apple cider vinegar, garlic, tahini paste, extra virgin olive oil, and canola oil.  Or whisk by hand until all of the ingredients are well incorporated. Season to taste with freshly ground black pepper.

Assemble your salad by placing the rice on the bottom of your bowl, adding the vegetables and tofu over the rice. Drizzle a generous amount of the dressing over the salad.  Sprinkle toasted almonds and roasted sesame seeds over the top and serve with extra dressing.



Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Sesame Tofu

December 15, 2014

Sesame Tofu I’m always thinking of new ways to prepare tofu.  It’s far more versatile than most people realize, which is one reason I just love it!  Sliced and sprinkled with fresh ginger, green onions and a drizzle of soy sauce, baked with herbs, sprinkled with nutritional yeast, or pan-fried in a number of ways, tofu is one of my favorite foods.  Roasted sesame seeds are another favorite food of mine, and combined with tofu, they can be transformed into the perfect meal.

Pressed and sliced extra firm tofuExtra firm tofu, water pressed out (I love my TofuXpress) is most important for this recipe.  Served with brown rice and a crunchy chopped salad, tofu skeptics will be thoroughly surprised at how  satisfying this meal can be.  Try it! If you do not have a TofuXpress, drain your tofu between a clean, lint free kitchen towel or a thick layer of paper towels. Place a cutting board over the top with a few canned goods, a book or a heavy skillet for about 1/2 hour.

Soy sauce, sesame oil garlic and ginger marinadeA quick dip in the marinade, then pan-fried until the sesame seeds are super fragrant and crunchy, this is a quick, savory and simple dish.  It keeps well for a few days and is a tasty home lunch.

Sesame Tofu

Sesame Tofu

Serves 2 as a main dish


1 14 ounce package extra firm tofu, drained and water pressed out (Wildwood SprouTofu, extra firm is recommended)

4 tablespoons lite soy sauce (Kikkoman recommended)

1 1/2 tablespoons sesame oil (Kadoya recommended)

2 -3 teaspoons finely minced garlic

2 – 3 teaspoons finely minced fresh ginger root

1/3 cup roasted sesame seeds, white and black mixed

1 tablespoon corn starch


Slice pressed tofu into seven even slabs, or just under 3/4 inches thick.  Slice each piece in half, lengthwise. Place on a paper towel while you make the marinade.

Combine soy sauce, sesame oil, garlic and ginger in a 9 x 9 inch baking dish.  Place tofu slices in dish, in a single layer.  Turn to coat all sides of tofu.  This may take just a few minutes.

Transfer the tofu slices to a plate and cut each piece in half, crosswise, to make shorter sticks.

Mix 1/3 cup sesame seeds with corn starch in a shallow bowl or plate.  Place a few pieces of tofu in the sesame seed mixture and press gently to coat both the top and bottom.  Remove to a plate and continue to coat all of the tofu.

Heat a tablespoon of canola oil over medium high heat in a skillet large enough to hold all tofu pieces in a single layer.  Once the oil is hot, gently place tofu in the skillet.  Turn heat down to medium and cook the tofu until nicely browned, about 6 – 8 minutes.  Check a piece to make sure the sesame seeds and garlic are not burning.  Turn the tofu pieces over to brown the other side for another 4 – 5 minutes or so. I find it best to use a thin spatula to turn the pieces.  Just be careful when doing so as the sesame seeds have a tendency to fall off.  I quickly browned the two sides that are not coated with sesame seeds, by turning the pieces on their side for just  a minute.

Serve warm with brown rice and a chopped salad.  If you have leftovers, the tofu keeps well for at least 3 days.



Dinner, Recipes, Sandwiches, Tofu, Vegan, Vegetarian

Lemongrass Tofu Banh Mi

August 26, 2013

Lemon Grass stalks My friend Terence gave me a 3 lemongrass shoots that he wanted to find a home for.  John planted them in the garden and sure enough, they rooted and are now flourishing in the warm Maui weather.  I never cooked with lemongrass before.  Not until John pointed out that we had some in our yard!Chopped LemongrassIt’s a very nondescript type of grass with razor-sharp leaves, but don’t let that fool you. The lemongrass stalks have a wonderful fragrant citrus scent and can be used in all types of recipes.  It works perfectly in this tofu recipe for banh mi.

Tofu XpressThis handy tofu press saves you from wasting paper towels.  The TofuXpress is one of the best little kitchen gadgets I’ve bought in the last few years.  Pan Fried TofuTofu is quickly marinated and pan-fried until crispy on both sides.  The scent of the lemongrass, garlic, soy sauce and sesame oil is mouth-watering.

Lemongrass Tofu Banh MiLight and crunchy baguette with lemongrass tofu, thinly sliced cucumber, carrot and daikon pickles (do chua) and lots of cilantro. It’s one of my favorite sandwiches.  Do chua can be made in advance and stored in the refrigerator.  I picked up two fresh baguettes at our local Vietnamese restaurant/bakery.  John’s next experiment, homemade bahn mi.

Lemongrass Tofu Banh Mi

Tofu Banh Mi Close

Lemongrass Tofu Banh Mi

Adapted from theKitchn blog

Serves 2


14 ounce package extra firm tofu, pressed and cut into 10 slices (Wildwood Organic is a good brand to use.  House Foods extra firm is not firm enough).

3 tablespoons soy sauce

2 1/2  teaspoons sesame oil

1 tablespoon canola oil

2 tablespoons minced lemongrass (about 3 bulbs)

2 medium cloves garlic, minced

2 baguettes


do chua pickles

sliced cucumbers, Japanese or English hothouse or other types with fewer seeds  (for very thin slices I use my Benriner and slice lengthwise to make long narrow strips)


2 tablespoons mayonnaise

1 teaspoon sriracha hot sauce


Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.

In a shallow dish place tofu slices in a single layer.  Pour sauce over tofu, turning pieces to coat well.  Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice.  Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).

Prepare your banh mi.  Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha.  Slather on both sides of the baguette.  Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapeños.

***For vegan version use Vegenaise mayonnaise.


Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki TofuGrilling is a terrific way to prepare most any food, even tofu.  There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal.  And, in particular when teriyaki sauce is involved.

Teriyaki SauceA while back I posted a recipe for granny’s teriyaki sauce.  Until this day, I still chuckle when I read the recipe my mom passed on to me.  Just under the title of the recipe, my mom wrote “the best!”  And of course she was right.

Extra Firm TofuI recommend WildWood extra firm tofu for this recipe.  It holds its shape nicely when grilled.

Tofu PressOne of my favorite kitchen items is the TofuXpress.  It presses out the water and there’s no need to waste paper towels.

Marinating Tofu

Marinated TofuTofu soaks up marinades quickly which means you won’t need to prepare this days in advance.  A quick soak and you’re ready to grill the tofu.

Grilling TofuJohn has this thing about grill marks.  They are always perfect.

Grilled Teriyaki Tofu 3

Teriyaki Tofu with OnigiriI love all types of rice but one of my favorite ways to prepare rice is called onigiri.  These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2


1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.


Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce.  It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area.  Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy.  Watch closely so it does not burn.  Set aside until ready to use.

Grill the marinated tofu on both sides.  Transfer to a plate and drizzle with syrupy teriyaki sauce and  roasted sesame seeds.

Dinner, Recipes, Tofu, Vegan, Vegetarian

Baked Mock Chicken Tofu

March 20, 2013

Baked Mock Chicken TofuThis is one of the easiest and most satisfying tofu dishes I know of.  Other than the tofu there are just 3 ingredients.  Long ago I tried this at our local Down to Earth grocery store.  I was immediately hooked, like many other people I know.  The original recipes calls for pan frying the tofu however baking it is much easier. You just set the timer for 30 minutes and using a foil lined pan for the tofu means there’s no clean up.

Extra Firm TofuThe key to making this correctly is to use extra firm tofu such as Wildwood.  Though I like House Foods brand tofu for other dishes, House extra firm tofu is not firm enough for this recipe.

TofuXpressI use my TofuXpress all the time and highly recommend it if you bake tofu often.  In just 1/2 hour a third of a cup of water was pressed out of the tofu block.  Worth the price and no more wasting paper towels.

Tofu SlabsCut the tofu into 4 slabs then break each slab into 4 random pieces for a total of 16 pieces.

Tofu Pieces Tofu SeasoningThe other three ingredients are soy sauce, Spike seasoning and nutritional yeast.  You can find nutritional yeast in the bulk section of your local health food store.

Baked Mock Chicken Tofu 2

Baked Mock Chicken Tofu

Adapted from Down to Earth’s Mock Chicken Tofu Recipe

Serves 2 as a main course


1 package (14 oz) extra firm tofu such as Wildwood

olive or canola oil

1 1/2 teaspoons soy sauce, lite or regular

1 teaspoon Spike seasoning

1/4 cup – 1/3 cup nutritional yeast flakes

Note: Exact measurements are not critical for this recipe. I don’t measure the soy sauce, Spike or nutritional yeast when making this dish, however, the above measurements are typically the amounts I use.  Some prefer less of one ingredient and some prefer more.  I’m very fond of nutritional yeast so I pour it on generously.  I think it’s the key savory ingredient that makes this dish so tasty.


Preheat oven to 350 degrees.  If using a toaster oven there’s no need to preheat.

If you have a TofuXpress press the tofu for 30 -45 minutes.  Drain water, cut tofu into four slabs and break each slab into 4 random sized pieces (total 16).

No press?  Slice the tofu into four slabs and place in a single layer on paper towels. Layer additional paper towels on top of the tofu slabs.  Place a cutting board on top of the tofu with a few books or heavy cans to help press out the water quickly. Follow the steps above, breaking slabs into random pieces.

Place the tofu on a foil lined baking pan.  Drizzle a bit of olive or canola oil over the tofu pieces and toss to coat all sides.  You won’t need much oil,  just enough so the tofu doesn’t stick to your pan.

Bake at 350 degrees for 30 minutes.

Let tofu cool for 10 minutes then transfer to a large bowl. Drizzle soy sauce over the tofu, tossing to coat all pieces.  Add the Spike seasoning and toss again. Lastly, add the nutritional yeast flakes and toss so that all of the tofu is well coated.  If you have any leftovers it will keep for a couple of days and makes for a tasty lunch served with brown rice.

Korean, Recipes, Tofu, Vegan, Vegetarian

Korean-Style Fried Tofu with Green Onion Sauce

October 25, 2012

I have mentioned before that I love tofu in many forms.  Either frozen, defrosted, then baked with herbs or straight from the package with green onions, ginger and soy sauce.  Or even cut into cubes, baked  and tossed in nutritional yeast.  Here’s another tofu recipe that’s quick and easy. A friend at work adores this sauce.  He waits patiently for any leftovers I might have and drizzles it on his rice. It has the perfect balance of salty, garlicky, spicy kick to it.

Firm or extra firm tofu works well for fried tofu.

Tofu Xpress

I discovered an ingenious tofu press on a food blog one day.  This simple gadget works great.  Put your block of tofu in the container, press the spring-loaded top on it, place in your refrigerator for a half hour or so, and in no time most of the water will have been pressed out.  The days of wasting paper towels are over!

Slice tofu block into 8 pieces, about 1/4 inch thick.

Korean-Style Tofu Sauce

Korean-Style Fried Tofu with Green Onion Sauce

Serves 2


1 block firm or extra firm tofu (12 oz.)

canola oil for frying


2 tablespoons soy sauce

1/2 teaspoon sugar

2 teaspoons sesame oil

1/2 teaspoon minced garlic

1/2 teaspoon Korean chili powder flakes – optional (I bought Whole Spice Korean chili flakes in Napa Valley and it’s quite mild though it gives the sauce a splash of color).

1/3 teaspoon red chili flakes (more or less depending on how spicy you want the sauce to be).

2 tablespoons finely chopped green onions (or more if you prefer).

1 teaspoon ground sesame seeds (I use an electric  Zojirushi sesame grinder though for a few dollars you can purchase an inexpensive hand grinder at most Asian markets).

Roasted sesame seeds for sprinkling on the fried tofu (optional).


Combine soy sauce, sugar, sesame oil, garlic, Korean chili flakes if using, red chili flakes, green onions and ground sesame seeds in a small bowl.  Mix ingredients to combine well.  Set aside.

Press tofu in Tofu Xpress for 1/2 – 1 hour in the refrigerator (alternately slice tofu and place between several layers of paper towels then put a cutting board on top and weight with a few cans or a large book on your counter for 15 – 30 minutes).

Remove tofu from Tofu Xpress and slice into 8 pieces (about 1/4 inch thick).

Place a skillet large enough to hold all of the tofu on medium heat with 2 – 3 teaspoons of canola oil.

Fry tofu for about 5 minutes, until lightly browned.  Flip tofu over and brown the other side for about 5 minutes.  Remove to a plate and drizzle sauce over the tofu.  Sprinkle with roasted sesame seeds (optional).

I make this the night before and take it for lunch the following day.  Gently reheat the tofu, drizzle with sauce and serve with rice.


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