Tag Archives: vegetarian

Lazy Cajun Tofu Bowl

Lazy Cajun Tofu Bowl

We all have those nights where we just want to throw something on the table in under 20 minutes and get it in our bellies.

On those nights, if I can resist the urge to just order in, I throw together this treat- my own lazy Cajun tofu bowl. It’s vegetarian/ vegan and filling and spicy and keeps me from shoveling down a tray of nachos or pizza. Here’s how to make your own:

Ingredients:

One 14 oz package extra firm tofu

One large can Southern Style collard greens or mixed greens (if you’re a strict vegan or vegetarian, check the label- many brands offer a meat broth version and a vegetarian version)

1 1/2 cups of rice (I used leftover “forbidden rice” from the fridge, but any rice you have around will work- even the leftovers from Chinese)

Tony Chachere’s Creole seasoning

3 tbs. oil (I used coconut, but vegetable or olive would work)

Optional: capers, hot sauce or Sriracha sauce

 

Remember, the goal here is to get it on the table. No fancy preparation, unless you feel like it!

– Cook your rice. If you are using leftovers like I did, just heat what you have. See, you’re already saving time!

-Heat the collard greens (leave in the liquid) in the microwave for four minutes. Drain. I like the seasoning in these.

collard greens

-While that’s cooking, pop open the tofu, dry it off with a paper towel, and cut into cubes. Sprinkle the cubes with your magic weapon:

Tony Chachere photo

Yep. It’s Creole, not Cajun. Those are different. We’re being lazy here.

-Heat a large skillet on medium and add your oil. I like the subtle flavor that coconut oil adds, but any kind will crisp up your little tofu buddies. Add the  tofu cubes and sautee’ for about 3 minutes on each side. I like mine a little crispy, so I usually go for five. They look like this:

tofu cooking

-And that’s it. I layered a giant helping of greens, then the rice (I love the black rice against the greens), and top with tofu. If you’re a spice fiend like me, drizzle with Sriracha and if you have a bottle of capers in the fridge, sprinkle a few on top to make yourself feel fancy.

Eat up. According to the LoseIt app, the whole thing rings in at 3 servings, 588 calories each. I couldn’t even finish my whole bowl.

 

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More Veggies in My Face

Another recipe success in our week of vegetarian meals- this one makes around eight servings, but we polished it off in two days. It was just that delicious. This would also be a great dish to take to a potluck brunch if you can get it out of the house without eating all of it first. Also, since I made it the night before, The Lady only had to pull it out of the fridge and pop it in the oven- dinner waiting for me when I got home from work! We added a side salad for extra veggie chomping.

Overnight Asparagus Mushroom Strata (via AllRecipes.com)

Ingredients:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese
Directions:
1.     Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2.     Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3.     Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4.     The next day, preheat oven to 375 degrees F (190 degrees C).
5.     Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6.     Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
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