Tuesday, January 25, 2011

Baked Tofu with Mashed Potatoes and Kale with Carrots

I typically use this meal as a stand-by meal because it can be made from start to finish in about 30-40 minutes, and I usually have most if not all of the ingredients on hand. Super simple and quick to make, delicious, healthy and kid friendly all bundled up into one yummy dinner.

Baked Tofu
Serves 2-4

1 cup breadcrumbs
2 tbsp old bay seasoning
1 tsp egg replacer + 2 tbsp water
1 tub extra firm tofu, drained and pressed, cut into 4 rectangles

Preheat oven or toaster oven to 350 degrees. In a dish, combine breadcrumbs and old bay seasoning, mixing well until incorporated. In a separate dish, mix together egg replacer and water. Dip a piece of tofu into the egg replacer mixture, then into the breadcrumbs, coating the tofu thoroughly. Do this with all four pieces. Bake for 15-20 minutes until lightly browned.

Mashed Potatoes
Serves 3-4

4 medium size red skin potatoes, skin-on, diced
1/4 cup vegetable broth
3 tbsp Earth Balance butter
Salt and pepper to taste

Boil potatoes for 15 minutes or until soft when pierced with a fork. Drain and place back into pot. Add remaining ingredients and mash with a potato masher or mixer.

Serves 3-4

3-4 tsp flour
2-3 tsp oil (I used olive oil, but you can use canola or vegetable)

1 tbsp olive oil
1/4 cup onion, finely minced
1/4 cup celery, finely minced
1/4 cup carrot, finely minced
1 clove garlic, minced
1 cup vegetable broth
1 tsp dried rosemary
Salt and pepper to taste

Create a roux by combining the flour and oil, mixing until it forms a thick paste. Add more oil and/or flour to get the correct consistency.

Heat olive oil in a medium sauce pan over medium-low heat. Add onion, celery and carrot and saute about 5 minutes, stirring frequently. Add garlic and saute 30 seconds or until fragrant. Add roux to pan and cook until slightly browned. Add vegetable broth and whisk until incorporated. The gravy should begin to thicken. Continue stirring frequently. Add rosemary, salt and pepper. Remove from heat.

Kale and Carrots
Serves 2-4

1 bunch kale, stems removed, roughly chopped
2 carrots, peeled and sliced

Lightly steam kale and carrots for approximately 7-8 minutes. Sprinkle with a little salt or soy sauce.

1 comment:

  1. Who's the lucky girl that got to eat this meal two days in a row... OH ME! First I have it for dinner, then I had it for lunch. Absolutely amazing. Nothing like a home cooked HOT meal on a cold night. Love you!