Tofu and Carrot Ginger Dressing

As I mentioned, I got a new cookbook for Christmas from the Moosewood Collective called Simple Suppers. I came across a recipe for sesame tofu... Hmmm, sounded interesting. A couple of times when out for sushi I've had the fried tofu and it's quite tasty. So I wanted to give this sesame tofu recipe a try. It was deadly simple. Brush the tofu with soy sauce and honey mixed together then roll the tofu around in the sesame seeds. Be sure you have a really hot pan to sear the tofu in. I used a combination of canola and sesame oil in the pan but you don't need a lot. I used about 1/2 tbsp to do 2 pieces. The tofu had a great crispy crust while being light inside. I used the firm tofu.


Give it a try!

So with this meal I had a Japanese inspired salad. When we go out for sushi we often comment on the salad dressing. So I decided that, given the obscene amount of lettuce I had on hand, I should attempt to make the dressing to go with my Japanese inspired tofu. I did a little research, tweaked the recipe based on what I had and ended up with the perfect dressing

Carrot-Ginger Dressing
Serves 4-6

Ingredients:

• 1/2 cup tofu, firm or medium
• 1/2 cup grated carrots
• 2 tbsp lemon juice
• 1 1/2 tbsp grated ginger
• 1 tsp wasabi powder
• 1 1/2 tbsp rice wine vinegar
• 1/4 cup soy sauce
• 1 tsp honey

Instructions:

1. Blend in a blender, food processor or with a hand (immersion) blender.

You could use the silken tofu but then you'll want to use miso paste instead of soy and maybe add some salt.

YUM!

Easiest Heuvos Rancheros Ever!

Hello! No, I have not broken a limb. Yes, I am still eating. I've just been incredibly slack about blogging. Somehow sitting in front of a computer over the holidays sounded way too much like work since I sit in front of a computer most days and get paid for it. I do have some fantastic recipes to share so stay tuned. What got me off my lazy non-blogging butt this morning however was my breakfast. It was so fantastic I just have to share!

I got a new cookbook for Christmas, Moosewood Restaurants "Simple Suppers". Veggies meals made super simple. Just browsing through it gave me inspiration for 3 meals for the upcoming week. I'm looking for quick things to whip up when I come home and it's already dark and all I really want to do is get in my jammies and curl up in bed. I spent the last week turning to the carton of eggs in my fridge and thinking "there is something in there that would make a quick healthy dinner, but what?" Well I came across Heuvos Rancheros in the "Simple Suppers" cookbook. I was thinking of doing something with salsa and eggs but I didn't think to do it quite like this. You actually poach the eggs in the salsa. Hang on, I'll give you the recipe. There are no pics. I ate it so quickly this morning that it never dawned on me to take a pic! This was a great brunch meal but I would absolutly make it for dinner. Nutritious too!

Ingredients:

• Salsa (enough to fill a pan about 1/3 inch, about 1/3 cup per person)


• Egg (one or two per person)


• Cheese, cheddar or monteray jack, shredded (1 ounce per person)


• Green onions, chopped (optional)

Instructions:

1. Pour the salsa in a non-stick saute/frying pan big enough to fit the number of eggs you are going to cook. I used a small individual size pan to make one egg for me.


2. Heat over medium heat until simmering


3. Gently pour in each egg, leaving space around each egg.


4. Once the egg is cooked to your liking, sprinkle on the grated cheese and green onion.


5. Melt the cheese and serve by taking a flat spatula and lifting out each egg with the salsa under it.

You can put this on a tortilla but I had some toast with mine to sop up the liquid.

You can also add corn or black beans to make the meal more hardy. You could saute some onions and peppers before you put the salsa in the pan for more veggies.

I still can't believe how tasty this was. Enjoy!