What’s for dinner tonight?

OMG you guys I just realized I haven’t posted in over a week!!  There’s been SO much going on with school that that’s pretty much all I have time for these days with all the tests, quizzes, research papers, and group projects I’ve got going on right now.  It’s been crazy busy over here!

I actually had a Meatless Monday recipe that I wanted to share, but I lost the piece of paper that I wrote the recipe on!  It was a pretty amazing chana masala recipe too!  I hope I find it because I really want to share it!

So instead how about a what’s for dinner post?

Tonight I made the Migas Especiales from the Engine 2 book.  And ZOMG it was a-mazing!


It was a tofu scramble and it also had onions, tomatoes, mushrooms, tortillas and I topped it with a little Daiya pepperjack!  NOM!


Served with a side of mixed fruit and a couple of corn tortillas for scooping!  So. Good.


Oh and P.S. the Rangers won tonight! BEST. GAME. EVER!!!!

Take a lookie- Cruz is my homeboy!! (just click on the video and it’ll take you to mlb.com to watch the clip!)


And P.P.S. we have World Series tickets!  WOOT WOOT!!




Buffalo Baked Tofu Wraps

It’s no secret that I love anything spicy or covered in hot sauce.  I have freely admit that many many times here.  I especially love the buffalo sauce flavor.  Even when I ate chicken I really only ever got buffalo wings for the sauce.  No lie.

So when I got this bottle of Buffalo Marinade in the mail from Foodbuzz as part of the tastemaker program I knew exactly what I wanted to do with it!


The marinade was great, but if you can’t find this specific brand, honestly you can use any brand or even make your own buffalo sauce to marinate in.  I’ve tried the Franks Red Hot brand of buffalo sauce and it’s fantastic as well!  And you’re especially lucky today because you’re also getting a ranch dressing recipe!

Buffalo Baked Tofu Wraps with Ranch Dressing (makes 4 wraps)
(Print this recipe!)

1 package of extra firm tofu, pressed (I like the kind that comes already pressed- the Wildwood Organic is my fave)
1 bottle of your favorite buffalo sauce (you’ll only use about half of the bottle)
4 Whole wheat wraps of your choice
ranch dressing (recipe follows)

Slice your tofu into 8-10 slices (depending on how big your block of tofu is)


Place sliced tofu into a ziplock bag or Tupperware container and pour half the bottle of marinade in.

Let the tofu hang out for at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees and spritz a baking sheet with nonstick spray.

Take tofu out of the marinade and shake off the excess marinade before placing each slice in the pan.

Place into oven and bake for 7-10 minutes on each side.


Slice or cube each plank of tofu so that it will fit better into your wrap.

To assemble your wraps, take your tortilla and top with lettuce, a drizzle of ranch dressing, your tofu slices or cubes, and top it off with a drizzle of the leftover buffalo sauce marinade (it’s okay- it’s not meat so you don’t have to worry about food poisoning from this. In fact, you can keep the leftover marinade in the fridge and reuse it!)



Wrap and roll!!!



And here’s the ranch dressing recipe for your wraps! (you can use bottled if you want, but I promise this is WAY better!)

Ranch Dressing
(Print this recipe!)

1 cup low-fat Vegenaise (or you can use yogurt)
1/3 cup non-dairy milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
big pinch of salt, to taste
big squeeze of lemon juice (about 1 Tablespoon)
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley


Place all ingredients in blender and blend until smooth.

If you want your dressing a little thinner, add a little more non-dairy milk.  If you want it a little thicker, add a little more vegenaise.



I hope you enjoy this as much as I did!  And P.S. the leftover buffalo tofu makes a wicked salad- just toss on top of your fav salad with a few spoonful’s each of the ranch and the buffalo sauce!  NOM!


Bodacious Breakfast Burritos

Good morning!  There’s not much better on a weekend morning than brunch!  We had some pretty amazing breakfast burritos, so I just had to share the recipe.

Bodacious Breakfast Burritos

(Print this recipe!)

1 package tofu (drained but not pressed- you want a teensy bit of liquid)
1/2 bell pepper, diced
1/2 onion, diced
2 cups spinach
1 tsp turmeric
1/2 tsp Mexican oregano
salt and pepper, to taste
tempeh bacon
wrap of your choosing (I like the California Lavash wraps)
salsa, cheese and whatever else you want for topping your burritos

Sautee peppers and onions until tender.

Crumble in the tofu.

Add your spices- the turmeric, oregano, and S&P.

Stir and simmer until some of the water from the tofu evaporates out.

Add your spinach and stir until wilted



Get your wrap ready…



Load it up!  Start with the tempeh bacon…



Then your tofu scramble…



Then some Daiya cheese…



And salsa!



Enjoy on the patio on a lovely Sunday morning with a big cup of coffee!




My favorite mug- go Texans!!!



Tofu Sesame Noodle Salad

This is great for a main meal salad or a side dish.  I expect I’ll be making this a lot this summer because I loooooove a nice cold salad when it’s hot outside!  The original recipe is from Whole Foods- I’ve only modified it slightly.


Tofu Sesame Noodle Salad

1/4 cup tamari soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon agave nectar
3 cloves minced garlic
2 teaspoons chili oil (I make my own by simmering  a couple of teaspoons cracked red chilis in about a cup of canola oil for a few minutes then straining the chilis out)
1/2 pound dried rice noodles
1 cup thinly sliced green onions
2 small carrots, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
6 ounces baked tofu, cut into 1-inch cubes (I hear you can buy it already baked but I’ve never been able to find it, so I cube it and bake it myself before I use it)


In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.



Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well.



Add noodles to boiling water and cook, stirring occasionally, until just tender, about 5 minutes. Drain and rinse thoroughly in cold water.



Transfer to bowl with reserved dressing; toss well.



Add green onions, carrots, cucumbers, peppers and tofu.



Toss gently to combine.



Serve it up with some cilantro to garnish (I totally forgot that I had cilantro on hand- oops!)




This gets even better the next day after it’s had some time to hang out in the fridge!  YUM!

Happy snacking!





Slow cooker BBQ tofu

Oh no she didn’t!

Oh yes I did!!

Back when I ate animals I used to make shredded BBQ chicken all the time.  It was quite easy.  But being a Texas gal I’ve been missing that BBQ flavor lately, so I decided to try something similar with tofu.  It turned out great- I was super impressed!  Though I loved this and will definitely make it again and again I think I’m going to try it with tempeh next time(that was actually the husbands idea- can you believe it?!), I think it will give it a little more of a meaty “chew”, know what I mean?  We’ll see what happens!

Here’s the version with tofu…

Slow cooker BBQ tofu

1 block of tofu
1-ish jar of your favorite BBQ sauce(I used about 3/4 of the jar)

Drain your tofu and press as much water out of it as you can (this can be accomplished in many ways- I just like to put it between kitchen towels and press on it with something heavy)

Cut your tofu into cubes(they don’t have to be perfect) and throw ‘em in your slow cooker.

IMG_2495 IMG_2496

Pour in your BBQ sauce…



Let it go on low for about 5ish hours, or on high for around 3.  Then stir it and kind of chop it up with your stirring utensil until it’s in small chunks and looks like chopped BBQ.




Serve it up on a whole wheat bun with your choice of fixings- I used mustard and pickles.

Serve with your favorite side- I did sweet potato fries, but potato salad would also be awesome!







Happy snacking!