Guacamole is the perfect accompaniment to any corn chip!

Guacamole & corn chips are like the peanut butter & jelly of Mexican cuisine!

While packed with healthy fats, avocados are, none the less, packed with fats. For those watching their waistlines, they are best enjoyed in moderation.

We like to use a little calorie saving trick, when making guacamole, that reduces the calories & boosts the protein content without sacrificing any flavor. Substitute half the avocado in your favorite guacamole recipe with tofu!

While on the subject of tofu, check out this awesome review of our Tampa store by a local blogger who attended our Cooking with Tofu class last night! We LOVE hearing what you think!

Now, on to the recipe!

Tofu Guacamole

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Deprivation is never the word that should come to mind when thinking about a Vegan diet.

In fact, there are more things you CAN eat as a Vegan, than things you CAN’T! Fresh fruits & vegetables, grains galore, legumes & nuts… don’t even get us started! Besides all the naturally vegan foods, there are substitutions for practically everything you can imagine. Daiya Vegan Cheese melts & stretches like the real thing. Almond Milk, Soy Milk, Coconut Milk, & Rice Milk are used to make yogurt, ice cream, & kefir. There is even vegan pepperoni!

One item we have yet to see in stores is pre-made Vegan Ricotta Cheese. Not ones to patiently wait its arrival, we took the matter into our own hands and made our own with savory spices, perfect for lasagna! Use this ricotta with your favorite lasagna recipe, eggplant rollatini, or even stuffed in a baked potato!

Leave us a comment telling us what you would make with Vegan Ricotta!

Tofu Ricotta for Lasagna

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For the weekend, we turn to fellow bloggers for inspiration!

We’ve got another physician with her heart in the kitchen! The Curvy Carrot is a pescetarian blog with gourmet recipes to tantalize the palate! Treat yourself to a gourmet brunch fit for a five-star restaurant.

Caprese Eggs Benedict

(Nut-Free)

Have a great day! See you at Rollin’ Oats!

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For the weekend, we turn to fellow bloggers for inspiration!

What does a Resident Physician/Amateur Photographer know about food? Ask Annie of Annie’s Eats! Her blog is bursting with fresh, wholesome recipes perfect for seasonal recipes!

Lemony Kale Pasta

(Nut-Free)

Have a great day! See you at Rollin’ Oats!

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Happy Friday! The best day of the week!

Congratulations! You made it… to Tax Day… BUT you still made it!

This calls for a celebration, & cupcakes are necessary!

Whether you like chocolate or vanilla, carrot or red velvet, top your cupcakes with our recipe of the day…

Vegan Cream Cheese Frosting!!!!!!!

We made this recipe in one of our cooking classes a few months ago. Everyone LOVED it! We are sure you and your friends will, too!

In keeping with this month’s Soy Foods theme, we use Earth Balance Buttery Sticks & Tofutti Non-Hydrogenated “Better Than Cream Cheese” to whip up the perfect topping for your favorite cupcake recipe. Personally, we think this frosting is AMAZING atop our Gluten-free Bunny Cupcakes, perfect for Easter!

Vegan Cream Cheese Frosting

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Croutons…

Those crunchy little bits of buttery, carb-filled goodness delicately sprinkled atop a bed of leaf lettuce are the only thing that can lure veggie haters towards a salad bar.

Unfortunately, they croutons are pretty much devoid of nutritional value. Give the power back to your salad by creating protein packed croutons using tofu!

To aid you in your quest for tofu perfection, enter our Soy Foods Month Giveaway! Click image for details!

AND sign-up for our FREE Tofu Cooking Class sponsored by Nasoya!

Now here is your recipe! Enjoy!

Tofu Croutons

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Yes, you read that correctly!

We are giving you a reason to say the words healthy AND cake in the same sentence!

Tofu is packed with protein, delicious, and versatile. It can be baked, grilled, fried, pureed, braised, even eaten raw.

Did you know tofu can also act as an egg substitute?

*5 Tablespoons of pureed silken tofu equal 1 egg*

Handy, right? Even more handy, a cake made with tofu! This cake is surprisingly moist and delicious, and ridiculously easy to make! But, don’t take our word for it. Try it for yourself!

Tofu Chocolate Cake

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Tofu novices, this one’s for you!

Many of you have told us you are unsure of what to do with tofu. We admit, it can be intimidating, but it doesn’t have to be!

Let’s start with a brief tutorial brought to you by the ‘fu experts at Nasoya!

Pressing

This technique adds firmness and can be used with Extra-Firm, Firm and Soft tofu

• Place the tofu between two paper towels and place on a plate
• Press the tofu by using a couple of cans, a book, or a pan for about 10-20 minutes
• Then create!
• For easy pressing use the TofuXpress, an amazing new kitchen gadget which is Nasoya approved!
  

Baked Tofu

Firm or Extra-Firm

• Cut it into pieces about 1/2-inch thick
• Place them in a single layer on a baking pan sprayed with non-stick cooking oil
• Baked at 400° degrees for about 30 minutes or until golden brown, flipping occasionally.
• Eat it hot or cool it down and enjoy in a salad or sandwich

BBQ

Firm or Extra-Firm

• Press the tofu
• Cut into cubes about ½ inch think
• Marinate for about 30 minutes
• Place the pieces onto bamboo skewers
• Cook over a grill for about 5-6 minutes per side, basting half way with extra marinade

Braised Tofu

Firm or Extra-Firm

• Slice into 3 long slabs
• Heat a large, coated skillet with 2 teaspoons of sesame oil until hot
• On medium heat, fry the tofu for about 5 minutes on each side or until slightly brown
• Set aside and cook veggies and sauce
• Add the tofu back in and cook uncovered for about 30 minutes, basting every 10 minutes until the tofu is golden brown
• Serve over rice or noodles

Broiled

Firm or Extra-Firm

• Cut into pieces about 1/2-inch thick
• If marinating, soak the tofu on each side for 15 minutes
• Cover a baking sheet with foil
• Lightly coat the foil with vegetable oil
• Place the tofu on the foil
• Broil for about 5 minutes or until the tops are slightly browned or crust has formed.

Crispy Tofu…the ‘no fat’ way!

Firm or Extra-Firm

• The key is to use a non-stick skillet and let the tofu sizzle until crispy
• You can also coat the tofu with panko bread crumbs and bake in a 350° oven for 20-30 minutes or until golden brown

Do you feel empowered to conquer the ‘fu, now? Well, winning your very own TofuXpress might help! Click the image below for details!

Now for a recipe! Sweet & delicious, this is a healthier twist on a mall-food classic!

General Tsao’s Tofu

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We don’t care that today’s recipe happens to be Gluten-Free, because it also happens to be down-right tasty!

We used one of our favorite grains, Quinoa! Quinoa is an ancient Incan grain rich in protein & low on the glycemic index. It has a higher nutritional value than brown rice, & cooks in a fraction of the time. WIN!

Vitamin C packed bell peppers, protein rich cannellini beans, & iron rich spinach round out this meal to create a crowd pleaser the whole family we enjoy!

Quinoa Stuffed Peppers

(Gluten-Free, Nut-Free)

Ingredients:

• 2 Tblsp Olive Oil
• 1 cup Yellow Onion, minced
• 1/2 cup Celery, minced
• 1 Tblsp Italian Spice Blend
• 2 cloves Garlic, minced
• 10 oz frozen chopped Spinach, defrosted & squeezed dry
• 2 (15 oz) cans Eden Organic Foods Diced Roma Tomatoes, drained, reserve the liquid
• 1 (15 oz) can Eden Organic Foods Cannellini Beans, drained & rinsed
• 1/4 cup Ancient Harvest Quinoa
• 1 1/2 cups Carrots, grated
• 2 cups Water
• 1 1/2 cups grated Italian Cheese Blend
• 4 large Bell Peppers, halved lengthwise

Directions:

1. Heat a large saucepan & oil over medium heat.
2. Add onion & celery, & saute until soft, about 5 minutes. Add Italian spice blend & garlic, & continue cooking until fragrant, 1 minute.
3. Add spinach & tomatoes, & cook 5 minutes, until most of the liquid has evaporated.
4. Stir in cannellini beans, quinoa, carrots, & water. Cover, & bring to a low boil.
5. Reduce heat to medium-low & simmer 15-20 minutes, until quinoa is tender.
6. Stir in 1 cup of cheese, & season to taste with salt & pepper.
7. Preheat oven to 350 degrees F. Pour reserved tomato liquid in the bottom of a 9×13 baking dish.
8. Fill each bell pepper half with 3/4 cup quinoa mixture, & place in the baking dish.
9. Cover dish with foil, & bake 1 hour. Uncover, sprinkle with remaining cheese, & bake 15 more minutes until peppers begin to brown & cheese is melted.
10. Let stand 5 minutes before serving.

Have a great day! See you at Rollin’ Oats!

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YAAAAAAAAAAAAAY MONDAY!!!!!!!!!!!!!

If you say it enough you might be able to convince yourself of it! Personally, we love Mondays. It’s a fresh start, a produce delivery day, & a Meatless Monday celebration! What’s not to love?

Our recipe today features our Cooking with Tofu sponsor, Nasoya, AND our Soy Foods Month Giveaway product, TofuXpress.

We don’t know about you, but we always seen to have leftover rice sitting forlornly in the corner of our refrigerator. Not ones to waste, Fried Rice, made with leftover rice, is a quick and easy meal on-the-fly we all enjoy. Our favorite version uses both fresh and frozen vegetables and Nasoya Cubed Tofu, which we pressed in our TofuXpress!

Get ready! Here comes another delicious, meatless week-night meal!

Tofu Fried Rice

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Have a great day! See you at Rollin’ Oats!

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