Wednesday, April 1, 2009

Spicy Tofu, Day 16

Breakfast: I'm pretty sure you all can guess it at this point -- 1/3 cup Ezekiel Golden Flax cereal with organic blueberries and 1/3 cup organic vanilla rice milk; organic decaf green tea
Lunch: An Amy's Indian Mataar Tofu- the basmati rice was white, much to my disappointment, so we won't be feeding him that any more. He also had a banana.
Snack: Clif Bar
Work Out: 30 intense minutes on the exercise bike
Dinner: some super delicious spicy tofu with lightly sauteed spinach and VwaV chickpea gravy with some alterations over mashed potatoes

[[Spicy, Pretty Healthy Tofu]]

* however many 1/4 inch slices of tofu you can eat
* about 1/4 cup of whole wheat flour
* 1-2 teaspoons cayenne pepper
* a dash or two of paprika
* some Bragg's liquid aminos
* olive oil for light pan frying
* about 1/4 teaspoon of garlic

-- Combine flour and spices and thoroughly mix [[that way you don't have like one super spicy tofu piece and one bland one-- that would suck]].

-- Then, sort of pan try your slices of tofu and just give them one little squirt of Bragg's. Don't soak them, but give them like 1/2 teaspoons worth each. Maybe less. But no more than that.

-- Heat your oil on medium, add garlic, cook for 1-2 minutes.

-- While that's going on, fully coat your tofu slices in your flour mixture and fry them on both sides. About 2 minuets per side.

-- While they're cooking, turn your broiler on low. Take the finished slices and cook them in the oven for about 2 minutes. Flip 'em and do the same on the next side. And there you have it-- great, delicious tofu.

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