Recipe Monday: Pretzel-Honey Mustard Crusted Tofu

So my roommate found and made a recipe for pretzel and honey mustard chicken on Pinterest one night; it smelled and looked so good I was compelled to try it with my tofu! The results; perfection. Only 4 ingredients, about 30 minutes of time, and it’s stress relieving. This dish had the sweet, salty, and healthy factor and literally just melted in my mouth. The only drawback was that I did NOT make enough for all the people who ended up wanting the vegan dish!

Ingredients you will need:
3/4 cup of Honey mustard
2-3 cups of pretzels
1-2 blocks of extra firm tofu
1 cup of Almond Milk
Begin by mixing your honey mustard and almond milk in a bowl until even and smooth. While doing that, or after, put your pretzels into a bag and crush as best you can! Using, whatever you can, as I did. Being vegetarian I didn’t have a meat cleaver, though I suspect that would work best.

After you drain your tofu with paper towels, make sure they are sliced about 1/4″ thick, then lather in the mustard-milk mixture, press into the pretzel mixture (make sure there’s a nice, thick, and even coat on there) then sear in a dash of oil in a frying pan! Sear until golden brown on each side.

I served mine with a side of broccoli and some extra honey mustard mix glazed on top. Like, I said, this is an amazing melt in your mouth dish that vegans and meat eaters alike enjoyed. Let me know if you try this recipe, or any variation of it with meat, or seitan, or what you think would work well!

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Recipe Monday: El Desparado ((Vegan Brunch!))

One of my favorite Providence restaurants, Julian’s, has this amazing Mexican take on the Eggs Benedict called El Desperado; it’s so good I figured I’d try it out at home and spice it up a bit by making it vegan friendly! It was DELCIOUS! And so now, I share it with you!

Ingredients you will need:
Extra Firm tofu (use a poached egg if you’re not vegan!)
Salsa
1 avocado
Sliced bread (the thicker the better, I learned!)
Spinach leaves
Ingredients you will need for Vegan Hollandaise sauce:
Silken tofu
Siriacha sauce
Corn or vegetable oil
Salt
Lemon or lemon juice
Tumeric
Nutritional yeast

Begin by heating your frying pan, and placing on two thick pieces of extra firm tofu; while those fry and cook slowly, put about 1/4 packet of silken tofu on a plate and microwave for 45 seconds. Then, transer to a blender and blend until smooth. Once it’s smooth, add in 1/2tbsp of salt, 1/2 tbsp tumeric, 2tbsp lemon juice, 1tbsp nutritional yeast, 2tbsp of oil, and a few drops of siriacha sauce (remember, that ‘ish is spice-ayyyyy!) and blend until smooth. Congrats, you have made vegan hollandaise!

In between the mixing of your hollandaise, be sure to keep an eye on your firm tofu that’s frying, and to flip it when you can see the bottom getting golden brown.
Start toasting your toast, lightly, then adding the layers of spinach and avocado. Once your firm tofu is cooked through, place it on the greens, then lather in a layer of your hollandaise. Lastly, top with an exorbitant amount of salsa, because yum.

Et Voila! A happy, healthy, green and clean brunch of spicy deliciousness and vegan-ness! Let me know if you try this recipe out and/or put your own spin on it! I know I’ll be toying with some variations of this in the coming weekends for a cheap brunch fix 😀

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Recipe Monday: Breakfast Egg Rolls

 

This is a combination of two of my favorite foods! Breakfast (or, meal rather) and egg rolls! I got the idea after the mac n cheese spring rolls that maybe I can put ANYTHING into these little rolls and fry them an have them be delicious! so far, so good!

Ingredients I used:

3 eggs

Small block of tofu

Salad mix (the one with shredded carrots works best!)

Canola oil

Salsa

Egg roll wraps

Begin my scrambling your eggs and frying your tofu (or meat, if you’re into that).

 

Once those are finished cooking let them cool and begin to prepare your rolls. Put about a tablespoon of eggs, a tablespoon of salsa, a small strip of tofu (or meat) and a bit of salad mix, then roll like a burrito! or, like, the image below.

Once you have a gratuitous amount rolled, you can begin frying them in a thin layer of canola oil. Be sure to pay attention and have them fry evenly.

Voila! A unique breakfast set to please almost anyone!

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Work. Preview Party. Drinks. Dinner. Stripclub.

Wednesday I found out just what Thursday had in store for me…so Wednesday night was spent contemplating a versatile outfit that can go from work to the Satya Jewelry blogger preview, to drinks, to dinner, and then to the strip club. It was difficult to say the least, but I settled on this white dress from Rainbow with my gifted Qupid heels and some black accessories.

I’ll do a full post on Satya later, but for now, on to dinner and after. We had dinner at this lovely fusion restaurant called Ma Peche. I’m generally not a fan of Vietnamese food, but my tofu spring roll was quite good, as were my veggie rice noodles.

After plenty of wine there, we went on to a Rose at a local strip club for some kicked back fun. Needless to say, we had a bit too much fun and the night went crazy.