Sunday, November 29, 2009

Sleepy kitty...

I haven't posted in a while because I really haven't been cooking and I really haven't been inspired.  Just a couple of batches of Veggie Soup and salads and baked tofu.  But I felt like I needed to post so I am sharing pics of our big kitty Buster Drake.  We adopted him from the Harlingen SPCA a couple of years ago.  It was love at first sight.

Saturday, November 7, 2009

Tofu a la Mexicana

I was hungry for a Mexican breakfast, but didn't want all the calories, fat, and didn't want to contribute to all the dead, suffering animals you get from local eateries or a Stripes "Q" taco.  After surfing the internet and getting inspired...  Tofu a la Mexicana!  I made the scrambled tofu and topped it with a cheeze sauce recipe I found on Fat Free Vegan. On the side you see 1/2 small avocado and a slice of Ezequiel sprouted grain bread.  This would have been better with refried beans   and some fresh corn tortillas or whole wheat tortillas. Next time for sure!

1 pound extra-firm tofu, drained (NOT silken)
1/2 onion, minced
1/2 diced  zuchini
1 minced garlic clove
5 mushrooms, sliced
1 large roma tomatoes, sliced

Seasoning Mix (mix all together):

1/4 cup nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. turmeric
2 tsp. corn starch

Mash the tofu and add the seasoning mix. Set aside.

Brush or spray a large non-stick skillet (use one that has a lid) with oil and heat to medium-high. Add the mushrooms, onion, zuchini and garlic. Wait a minute or two and then add tomato.  Cook until the mushrooms exude their juices.  Add the tofu to the skillet, and stir and cook it for a couple of minutes.  Cover, reduce the heat to medium-low, and cook for about 10 minutes.

While it's cooking, make your Cheeze Sauce. Blend all ingredients together in a blender (I use my emmrsion blender and do it right in the pan) and pour into a saucepan. Heat it at medium-high, stirring constantly, until it boils and thickens. Add enough water or plain soymilk (a couple of tablespoons) to make it just pour-able. Keep it warm until ready to use.