Knead to Cook

Food & fitness obsessed girl.

  • Home
  • About me.
  • Recipes
    • Breakfast
    • Brunch
    • Snacks
    • Desserts
    • Vegan
    • Vegetarian
    • Gluten Free
    • Wheat Free
    • Evolution Power Yoga 40 Days
  • In the Media
  • Favorites.
  • Contact.

Crispy Baked Spicy Tofu. The best. Vegan & GF.

January 12, 2021 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Tofu, Vegan, Vegan proteins, Wheat Free

Good day sweet friends! Today for my food prep I finally decided to document my go-to spicy baked crispy tofu cubes. I haven’t made this in about 2 months… with the move, cooking wasn’t a priority. I go back to work this week and I wanted to fill my fridge with tons of easy and quick meal ideas.

Okay less ramblings… let’s get to this!

Ingredients:
2 extra firm blocks of Wildwood tofu (drained and no need to press)
1/4 cup of liquid aminos
1 tbl of avocado or whatever oil you prefer
Depending on your spice preference, use 2 tbl to 1/4 cup of spicy chili paste (I get mine at Target or the Asian market)
1 tbl of smoked paprika
2 tbl of cornstarch
4-6 cloves of chopped garlic
1 nub of fresh ginger, peeled and finely diced

Method:

Preheat your oven to 400 degrees. Get a baking sheet ready to go. This is one of those toss it all in the bowl and mix. I add all of the sauce/marinade components and whisk. Then I cube my two blocks of tofu. Add to the bowl and toss to coat ensuring the cornstarch powder is blended well.

Once your oven is preheated, with a slotted spoon remove the tofu (attempting to drain as much of the marinade as possible) and add the tofu to your baking sheet.

Bake for 25-30 minutes tossing occasionally. The edges should be golden brown and crispy yet a soft interior. Remove and allow to cool completely before putting in an airtight container with a lid for storage in the fridge.

I add these cubes to power bowls, salads, pastas or eat straight out of the container. I hope you enjoy!

~ox

— Knead to Cook

Vegan Mongolian Beef with Soy Curls.

June 17, 2020 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Sauces, Vegan, Vegan proteins, Wheat Free

If you haven’t tried soy curls, what have you been waiting for? They are the vegan version of chicken but so much better! Much like chicken, soy curls, once rehydrated, take on any flavor you throw at them. Here is one of my favorite recipes. They are so easy and unbelievably good! I took a stab at my favorite dish, Mongolian beef (minus the beef) and this recipe came out beautifully. As noted, you can bake or pan sauté the soy curls to cook the water out of them and get them nice and golden. The recipe is quite adaptable too, so add more or less of what you love. ~ox

Ingredients:

2 lbs or about 2 bags of soy curls
Water for soaking
Avocado oil

Sauce:

1 tbl of cornstarch mixed
1 tbl water (you’ll need more water to thin out the sauce later)
1/3 cup of liquid aminos or soy sauce
1 tbl of chili paste
1 tbl grated ginger
3-5 cloves of garlic, chopped
1 tbl of Hoisin sauce
1 tbl coconut or brown sugar
1/3 cup of water
1 tsp toasted sesame oil
1 tsp red pepper flakes
Salt and pepper to taste

Garnish:
Black sesame seeds
Green onions

You can cook the soy curls on the stove top or in the oven. Regardless, toss with some kind of oil and cook until lightly golden. For this recipe I cooked them in the oven as I had it on from prior baking. Preheat your oven to 375 degrees. Begin by dumping your dried soy curls in a big bowl. Cover with hot tap water and allow to sit for 8-10 minutes. Once hydrated, I dump the curls into a large colander and allow to drain for a few minutes. Then I push them down firmly into the bowl to release any extra water. Drier soy curls work best! Once most of the water is out, spread evenly onto a baking sheet and spray with oil. Toss to coat. Bake 20-25 minutes or until lightly golden checking on and tossing occassionally.

Every time I look at this picture I realize I need to make my garlic knife cuts more precise.

In the meantime, add the cornstarch and water to make a slurry. Whisk to combine then add that along with the other sauce ingredients to a small pot over low heat. Whisk to combine. If the sauce thickens too much, simple add some water and whisk. I probably added 1/3 cup of additional water as it thickened.

Remove the soy curls and add to a large bowl. Pour the sauce over top and toss to coat. Serve over rice or your favorite grain. I topped with black sesame seeds and green onions.



I’ve linked where I buy my organic soy curls with my Amazon affiliate link. But you can also purchase at an Asian market.

You’re looking for them to get slightly golden but avoid over cooking as they can become too tough.

I hope you enjoy! ~ox

— Knead to Cook

The super easy raw Asian salad. Vegan. Gluten free.

July 21, 2019 by Knead to Cook Filed Under: 4th of July/Patriotic, Asian inspired, Brunch, Fruit, Gluten Free, Party Foods, Salads, Side dish, Vegan, Vegan proteins

This is one of my all-time favorite salads ever. But the trade off is that your kitchen will be quite messy due to the prep work but in the long run… it’s totally worth it! If you prefer, check your local market for sliced/chopped veggies that would make this recipe prep faster/easier.

I’ve been on a mission to eat as many different veggies and fruits in each meal I make. This one is packed with tons of veggies and the flavor – perfection! So less chatting and more sharing… can’t wait to hear what you think! Please leave me a comment if you make this salad. And please know that this dish makes a ton! Perfect for a big family gathering or as a meal prep on the weekend for the week. Please note if you wish to meal prep this salad for the week – prepare and store the dressing in a separate container and dress when needed.

Ingredients:

4 tbl of rice vinegar
4 tbl of liquid aminos or soy sauce
2 tbl of tahini paste
1 tablespoon of maple syrup
1-2 larger mandarin orange segments, peel and set aside
1 larger nub of fresh ginger, peeled and grated finely
1 tsp of chili paste
3 cups of Napa cabbage, finely chopped
3 cups of red cabbage
1 cup of shelled edamame, I used frozen and defrosted
1 bag (about 2 cups) of shredded carrots
1 lb of Brussels Sprouts finely grated or sliced on a mandolin
2 large red bell peppers, sliced into small pieces
1/2 to 1 cup of dry roasted organic peanuts or Marcona almonds
4 green onions, finely chopped
Garnish: 2 tbl black sesame seeds

Method:

Into a very large bowl, add your rice vinegar, aminos, tahini paste & syrup. Whisk to combine. Then add your remaining ingredients. I used a mandolin to slice the cabbages and Brussels sprouts for really thin slices. Toss to coat prior to serving. Enjoy!


This salad is the perfect summer lunch or dinner idea. Again: If you wish, you can always add the dressing ingredients to a Mason jar and keep separate if you aren’t eating that day. Just dress prior to serving. Enjoy!






— Knead to Cook

Easy spicy tofu steaks. Vegan. GF.

November 8, 2018 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Wheat Free Leave a Comment

    If you follow me on Instastories you see these tofu steaks ALL THE TIME!  I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge.  I also have eaten these as a snack on the go. 

    Now I know, you fall into one of two categories.  You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent.  I GET IT!  I’ve had more bad tofu than good until I started to make my own and this recipe is everything.  However, I have a few caveats.  You need to use a extra firm tofu (extra).  I love Wildwood super firm that comes in a block.  No need for pressing which is a game-changer for most as people don’t own tofu presses.  I find mine at Whole Foods but check your local grocer.

    This recipe is super easy and quite forgiving. 

    Ingredients:
    1 block of extra firm tofu
    1/4 c chili paste
    1/4 c liquid aminos or soy sauce
    2 tbl of maple syrup

    Method:

    To prepare your tofu, slice thin steaks about 1/3 of an inch or so.  Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover.  Refrigerate for about 1 hour and then flip each tofu steak.  Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).  

    I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side.  You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes.  Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit.  You can eat immediately or refrigerate leftovers for the week.  

    — Knead to Cook

    Asian tofu protein bowl. V. GF.

    March 27, 2017 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Pressure Cooker, Running/Races, Tofu, Vegan, Vegan proteins, Wheat Free 2 Comments

    Asian tofu protein bowl.

    In the pursuit of feeding one of my Boston bound marathon runner clients, targeting foods that are high protein & a less bean focused menu this week.  My mind obviously went to tofu, my absolute favorite source of protein and this dish was created from experimenting in the kitchen.

    Now if you follow my Instagram story, you’ve seen me whip up marinated tofu similar to this recipe but I’ve never really documented it.  It was always a recipe I whipped up from memory but never shared.  I had literally hundreds of emails asking for the recipe and so it goes… here it finally is!  My apologies for my tardiness but I’ve been quite busy with recipe jobs/blogging, cooking and oh hey all things college-related including many flights being booked for travel.  But I digress… this recipe is a trifecta of protein, carbs, fiber and all thing good in the world.  One dish meal that is pure perfection.  I hope you enjoy this one as much as we do.

    [Read more…]

    — Knead to Cook

    Raw Asian Chopped Napa Salad. Vegan. Gluten Free.

    May 16, 2016 by Knead to Cook Filed Under: Appetizers, Asian inspired, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Salads, Vegan, Vegan proteins, Vinaigrette, Wheat Free 2 Comments

    IMG_1738
    I remember the very first time I had a similar salad and started my obsessive love for it.  My oldest was in grade school and I was chairing a teacher appreciation luncheon.  My friend Kelly brought a similar salad in and after lunch, we all sat down and ate some leftovers before cleaning up.  This salad was crunchy, packed with Asian flavors and filled with peanuts.  Everything that I love.  I’ve obviously adapted this salad over the years removing the chicken as my protein and just focusing on the veggies.  I make this salad on the weekends and we have it all week for lunches or sides with dinner. It’s great atop tacos for a crunchy element. It has such depth of flavor and I have yet to meet someone who doesn’t love it. Think of all the summer parties you’ll host or attend… this recipe is perfect!

    You can easily chop all veggies prior to making this dish.  I make a big batch of the dressing and keep it in a lidded glass jar in my fridge.  The dressing works well to marinade tofu or tempeh.  It’s obviously great for other salads as well.  Super easy to make and the prep is in the chopping.  I hope you find this recipe as captivating as I do.  Ha.
    [Read more…]

    — Knead to Cook

    Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

    June 15, 2015 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Party Foods, Running/Races, Salads, Side dish, Vegan, Wheat Free 1 Comment

    Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

    Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

    Happy Monday everyone! Well after an uneventful weekend… I’m bracing myself for the craziness to ensue this week.  My youngest starts back to tennis.  My oldest is in the throngs of summer swim, working and meets.  Board meetings, doc appointments, traveling… Deep breathing shall commence.  I know I’m not the only one out there doing it all… but I start to get a bit overwhelmed.  Isn’t it summer?  Shouldn’t life be relaxing?

    This weekend I did work on creating recipes to share this week so I didn’t neglect my blog.  I have two salad recipes that are summer-inspired and awesome to keep in the fridge making dinner super easy.  Vegan or not… you can add a protein of your choice and you are good to go.  And one pickling recipe that is so addictive.  While taking pics, my husband and I stood over the jar devouring the finished product.  I’m embarrassed to admit it but … it’s the truth.

    Okay I’ll stop babbling and start with this fun and delicious recipe.
    [Read more…]

    — Knead to Cook

    Smoked Sesame Tempeh.

    November 3, 2014 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Vegan, Vegan proteins Leave a Comment

    Smoked Sesame Tempeh

    Smoked Sesame Tempeh by Knead to Cook.

    Happy November!!  I can’t believe we’re in the month of Thanksgiving.  I mean Christmas is NEXT month.  I’m trying to breathe because I’m normally on top of gifts etc. by now but this year is just different.  Trying to mix things up this year…we shall see how this works out.

    I hope you Halloween was super fun!  My oldest and her boyfriend took my youngest trick or treating.  We went through about 25 lbs of candy – Happy to report that not one piece was consumed by me.  Friday my husband took off so we went to the farmer’s market early.  Took the dogs for walks and enjoyed the day after a really hard week.  Saturday was my rest day and then Sunday it was crazy windy and despite my desire to ride – I opted to run.  My husband rode his bike.  The winds were in excess of 20 mph.  I’ll admit – it was a hard 7 miler but I got it done.  Then we enjoyed watching the NYC marathon and then football the rest of the day and cooking.

    Yesterday I was in a mood for tempeh and wanted to cook it in a different manner.  The end result was really good and my husband and I pretty much ate it all.  I hope you enjoy this recipe and give it a try.
    [Read more…]

    — Knead to Cook

    Chicken Teriyaki in the Slow Cooker.

    December 5, 2013 by Knead to Cook Filed Under: Asian inspired, Chicken, Crock Pot, Wheat Free 8 Comments

    IMG_9490

     

    Slow cooker, crock pot, whatever you call it – it is a lifesaver for busy families.  This week has been totally nutty for me.  Lots of swim commitments in the afternoon and evenings and this weekend starts our weekend meets.  I’ve also been quite smitten with my slow cooker as I got a brand new one that does all of these great things so today is my second day testing it out.  This recipe is so easy and so flavorful. You can easily toss all of the ingredients into your slow cooker and make rice ahead of time and you will have dinner the minute you get in the door after work/taxiing or whatever  you do.  During the busy holiday season, recipes like this are a must to be the ultimate time saver and who can’t  use more time?

    [Read more…]

    — Knead to Cook

    Balsamic grilled chicken and plums.

    August 23, 2013 by Knead to Cook Filed Under: Asian inspired, Chicken, Fruit, Gluten Free Leave a Comment

    smoothie-1-2

    Like everyone on the planet who eats/prepares chicken, the search for a new, fun recipe is always a mission.  My husband was coming home from being away all week on business, I had chicken defrosting and originally thought it would be fun as shish kabobs but I didn’t have time to soak my sticks so I opted to grill (indoors due to a bit of rain) on my grill pan. This dinner came together perfectly and in one pan, which hey, is a big score in any kitchen!  I topped the final product over leftover quinoa I had in the fridge but it would be great over some brown rice too.

    [Read more…]

    — Knead to Cook

    • 1
    • 2
    • Next Page »
    twitter  pinterest  instagram  mail  rss
    welcome
    Get Post via Email

    Recent Posts

    • Crispy Baked Spicy Tofu. The best. Vegan & GF.
    • Mushroom recipe for those who hate mushrooms.
    • Smoky lentil stew. Vegan.
    • 2020 Holiday Gift Guide Small Businesses.
    • 2020 Holiday Gift Guide: Stocking Stuffers

    Categories

    • 4th of July/Patriotic
    • 5 favorite things…
    • Air Fried
    • Appetizers
    • Asian inspired
    • Awards.
    • Beans
    • Beef
    • Best Vegan…
    • Beverages
    • Breads
    • Breakfast
    • Brownies
    • Brunch
    • Cabot Fit Team
    • Cakes
    • Candy
    • Cheese
    • Chicken
    • Chili
    • Cocktails
    • Condiments
    • Cookies
    • Crock Pot
    • Desserts
    • Dips
    • Dressings
    • Easter
    • Egg dishes
    • Evolution Power Yoga 40 Days
    • Featured
    • Fish
    • Fitness.
    • Friday Favorites Series
    • Frozen Pops
    • Fruit
    • Gift ideas
    • Giveaway!!!
    • Gluten Free
    • Going and Living Vegan
    • Grilling
    • Grilling/Rubs/Sauces
    • Ground Turkey
    • Halloween
    • Health & wellness
    • Holiday
    • Holiday Baking Ideas
    • Holiday Gift Guides
    • Homemade Chips
    • Ice cream
    • Indian-inspired.
    • Italian-inspired
    • Knead to Cook Promotions
    • Lentils
    • Life.
    • Lucy Let's Go Post
    • Mexican
    • Muffins
    • My story.
    • No bake/cooking required!
    • Notable mentions.
    • Nuts
    • Pantry
    • Party Foods
    • Pasta
    • Pies
    • Pizza
    • Popcorn
    • Pork
    • Potatoes
    • Pressure Cooker
    • Product Review.
    • Quick Bread
    • Raw
    • Rubs
    • Running/Races
    • Salads
    • Salsas & Guacamole
    • Sauces
    • Seafood
    • Side dish
    • Smoothies
    • Snacks
    • Soups
    • Sponsored
    • St. Patrick's Day
    • Stews
    • Stocks/Broths
    • Thanksgiving
    • Tofu
    • Travel & eating
    • Turkey
    • Valentine's Day
    • Vegan
    • Vegan Burgers
    • Vegan proteins
    • Vegetarian
    • Vinaigrette
    • Vitamix
    • Wheat Free
    • Yogurt
    • Your Life Edit Foundations
    • Zoku Popsicles
    my foodgawker gallery
    my photos on tastespotting
    BEST Food Blogger Recipes
    POPSUGAR Select Food POPSUGAR Select PLUS
    Foodista Food Blog of the Day Badge
    my healthy aperture gallery
    My Menu On Honest Cooking
    Sorry:

    - Instagram feed not found.
    iGourmet.com

    <a href=”http://www.pntrac.com/t/SEFHRkZMR0xBTURISkdBTUlNREc”><img src=”http://www.pntrac.com/b/SEFHRkZMR0xBTURISkdBTUlNREc” border=”0″ width=”199″ height=”547″ title=”Caudalie Exclusive Premier Cru GWP” alt=”Caudalie Exclusive Premier Cru GWP”></a>

    Quick Links

    • Home
    • About me.
    • Recipes
      • Breakfast
      • Brunch
      • Snacks
      • Desserts
      • Vegan
      • Vegetarian
      • Gluten Free
      • Wheat Free
      • Evolution Power Yoga 40 Days
    • In the Media
    • Favorites.
    • Contact.

    Archives

    • January 2021
    • November 2020
    • October 2020
    • September 2020
    • August 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    • February 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • February 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    • February 2014
    • January 2014
    • December 2013
    • November 2013
    • October 2013
    • September 2013
    • August 2013
    • July 2013
    • June 2013
    • May 2013
    • April 2013
    • March 2013
    • February 2013
    • January 2013
    • December 2012
    • November 2012
    • October 2012
    • September 2012
    • August 2012
    • July 2012
    • June 2012
    • May 2012
    • April 2012
    • March 2012
    • February 2012
    • January 2012
    • December 2011

    Copyright © 2021 · Swank WordPress Theme By, PDCD