Garlic Ginger Tofu

I can't believe I have never posted about this before. This is one of those staples in my house that comes about once a week. I make slabs that go on Gregg's sandwiches and cubes that are tossed over quinoa or used in Pad Thai. Definitely my go-to tofu preparation, that can take on endless variations with grace. Try replacing the ginger with dried thyme for an Italian twist or fresh curry powder for an Indian profile.

Tofu is not my favorite soybean product since it is pretty white and processed, but sometimes it does just hit the spot. High in protein, low in carbohydrates, it is a versatile medium for a variety of flavors. I have never had much luck with cold marinades, but I love it simmered in a sauce, which seems to help infuse the flavor.

I love this tofu served as part of a macrobiotic meal with plenty of whole grains and vegetables, since it is essentially pure protein on it's own. It is important to consume nutrients together as they are not processed well in isolation within our system (it is all about the synergy!). It is wonderful with a peanut sauce over sauteed kale and fluffy basmati rice, or as part of a sushi bowl with creamy avocado, crisp vegis and a wasabi dressing.

Garlic Ginger Tofu

Serves 6

Ingredients

14 oz. extra firm tofu ( I love Vermont Soy, if you are from the area)

2 tbs. tamari

¼ cup water

1 tsp. ginger powder

1 tsp. garlic powder

2 tbs. nutritional yeast, or more as needed

Directions

Preheat oven to 350 degrees.

Combine water, tamari, ginger and garlic powder in a large skillet. Drain tofu and cut into cubes (about 24). Add tofu and bring to a simmer. Stirring occasionally, simmer until all of the liquid has been absorbed. Add nutritional yeast and toss to coat. Sprinkle with more if necessary.

Place coated tofu cubes on a parchment lined baking sheet and bake for 10 minutes or until golden brown, stirring half way through. 

Relax. Eat Well.

Two New Natural Cooking Classes Scheduled

Thai Cuisine and Alternative Twist to Traditional Meals. Click Fiddleheads Cuisine's Events Page for more details!

Tempeh Sausage

So I created this (in my opinion) amazing tempeh sausage yesterday (Gregg said they needed to have more sausage in them!). But somehow I failed to take any pictures!! Luckily I have a few creations today using the sausage, so that will have to be your eye candy this time around. I have been doing recipe tests for this sausage on and off for a year now, but this is my favorite version yet. The flavor is all there, and with sparse liquid and the addition of cooked rice, the texture satisfies as well.

Tempeh is a fermented soybean product, meaning it has live beneficial bacteria and is easy to digest and assimilate (believe it or not, soybeans can be hard for many people to digest). (I just realized I use a lot of parenthesis). (Moving on...). Made from whole soybeans, it is extremely unrefined and PACKED with both protein and fiber. Around these parts, we are lucky to have a local company producing tempeh from VT soybeans. I love Rhapsody Tempeh, and often buy the large 2 lb block and freeze what I don't need that week.

A few more local spotlights worth mentioning: I have been loving The Lacroix Farm's fresh eggs and rumor is they will creating a farm stand this year with local produce as well. Can't wait! Find them on Rt. 100b between Moretown and Middlesex, a wonderful farm and even more amazing family, Keith and Rae-Anne are the real deal. This strata gets it's bright yellow hue from their delicious eggs.




Kingsbury Market in Waitsfield produces amazing naturally leavened (sourdough) breads and pizzas. I have been buying their pizza crusts to make special homemade creations, featured in the above pizza Gregg made today with the tempeh sausage, red onion, sundried tomatoes and wild ramp pesto. Their greens are wonderful (and clean!) as well.

I am only going to post the tempeh sausage recipe, but the strata was a improv creation using homemade gluten free bread chunks (you could use any stale crusty bread you have around), broccoli florets and tempeh sausage steeped in whipped eggs, soymilk, salt and a dash of nutmeg. Topped off with a thin layer of cheese, soaked overnight and baked at 400 degrees for about 55 minutes covered. Simple, easy and scrumptious!

Tempeh Sausage

Serves 6

Ingredients

2 garlic clove, minced

¼ cup onion, minced

1 8 oz. package tempeh, crumbled

1 cup rice, cooked

1 tbs. fresh sage (or 1 tsp. dried)

1 tbs. fresh thyme (or 1 tsp. dried)

1 tbs. fresh rosemary (or 1 tsp. dried)

1 tbs. tamari

1 tbs. ketchup or raw apple cider vinegar

1 tsp. chipotle powder

1 tbs. ground flax seed soaked in 3 tbs. water

½ cup apple, minced

Directions

Preheat oven to 375 degrees.

In large food processor, mince onion and garlic. Add rice and tempeh and pulse until well processed and beginning to form a ball. Add remaining ingredients and continue to pulse until combined.

Shape mixture into patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, flip and continue for another 5 minutes, or until golden brown.  

Relax. Eat Well.