Quinoa Stir Fry

What You’ll Need:

3 cups of quinoa, cooked

1 tablespoon of canola oil

4 green onions, chopped

2 peppers, thinly sliced

1 cup of mushrooms, thinly sliced

1/4 tablespoon of soy sauce

1/4 tablespoon of teriyaki sauce

What To Do:

1. Take a wok pan and heat oil until ready to fry. Fry the veggies until sauteed.

2. Then move the veggies to the right side of the pan and add more oil.

3. Scrabbled the egg on the left side of the pan until it is barley scrambled.

4. Add the cooked quinoa and mix in the egg.

5. Mix in the rest of the veggies.

6. Add the two sauces, and enjoy 🙂

What substitutions did I make with a traditional recipe and why? See alternative grain instead of flour, meat-free, and oil instead of butter.

Homemade Fried Egg and Apricot Tofu Burger

What You’ll Need:s

1 extra firm block of tofu split into 4 long slices, each 1 inch thick

1/4 onion, diced

4 egg (one for each slice)

2 cloves of garlic, diced

canola oil

sprinkle of chili powder, cumin, paprika, salt, and cayenne pepper

1/2 teaspoon soy sauce

1/2 teaspoon teriyaki sauce

1/2 teaspoon pineapple juice

1 teaspoon apricot jam

grated sharp cheddar

grated monterey jack cheese

grated asadero cheese

grated queso blanco cheese

4 large lettuce leafs

What You’ll Do:

1. Mix canola oil, chili powder, cumin, paprika, salt, and cayenne pepper in a small bowl.

2. Marinate the tofu slices by rubbing the mixture on the all sides of the tofu slices. Let sit.

3. Sautee the onions and garlic in canola oil. Add the tofu slices and pour the pineapple juice, soy sauce, and teriyaki sauce on top while they cook.

4. Pan fry the egg.

5. Put each cooked tofu slice into a lettuce and put 1/4 tablespoon of apricot jam, all the cheeses, and a fried egg, and enjoy. 🙂

What substitutions did I make with a traditional recipe and why? See oil instead of butter.

Thai Tofu Satay

What You’ll Need:

1 extra firm block of tofu split into 2 long slices, each 2 inch thick then each slice cut into rectangles about an inch thick

1 spring onion, diced

canola oil

sprinkle of chili powder, cumin, paprika, salt, and cayenne pepper

1 teaspoon soy sauce

1/2 teaspoon teriyaki sauce

1/2 teaspoon pineapple juice

1 teaspoon peanut satay sauce

a squirt of lemon juice

a splash of rice wine

one leaf of lemon grass, diced

1/2 teaspoon tahini, mixed with 1/2 teaspoon of water and a squirt of lemon (optional)

8 lettuce leaves

What You’ll Do:

1. Mix canola oil, chili powder, cumin, paprika, salt, a splash soy sauce, lemon juice, rice wine, lemon grass, and cayenne pepper in a small bowl

2. Marinate the tofu slices by rubbing the mixture on the all sides of the tofu slices. Let sit.

3. Sautee the garlic in canola oil until it browns. Add the spring onion, paprika, cumin, soy sauce, teriyaki sauce, pineapple juice, peanut satay, and season with salt and cayenne to taste.

4. Add the tofu and pan fry until the tofu has a nice crust.

5. Place a tofu slice in each lettuce leaf. Add some of the sauce in the pan mixed with the tahini mixture (optional) to each lettuce wrap with tofu, and enjoy 🙂

What substitutions did I make with a traditional recipe and why? See oil instead of butter.