Knead to Cook

Food & fitness obsessed girl.

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Lemon garlic no-oil tofu.

March 26, 2019 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Hello my friends. Today I’m sharing one of my favorite spring preparations for a super easy tofu dish. This tofu is perfect to make on the weekend and have as a meal-prepped idea for lunch or dinner all week long. Super easy to make. Oil-free recipe. I’m also sharing my no-pressing required tofu brand that works so nicely in this recipe. This tofu is great atop greens, in a Buddha bowl like pictured, along side veggies or if you slice into large “steaks” on a sandwich. Would also be a lovely protein for your Easter celebration. So without further adieu, let’s get started….

Ingredients:

One block of extra firm tofu (I prefer Wildwood extra protein tofu)
3 tbl of liquid aminos or soy sauce
1 lemon, juiced
2-4 cloves of garlic, minced

Method:

To make the marinade add your aminos, juice of the lemon and minced garlic to a bowl. Whisk to combine.

Remove the tofu from the package and drain the water. Dry the tofu off with a paper towel and slice into small cubes. Add the cubes to the marinade and allow to sit for up to 1 hour, tossing to coat often.

To cook: Heat up a cast iron pan over medium heat. Once hot, using a slotted spoon, add the tofu to the pan. Allow to brown on all sides. Once that step is complete, add the remaining marinade to the pan to infuse into the tofu one last time. Cook for 1 additional minute then remove. Serve immediately or allow to cool and store in an airtight container. Use within 4-6 days.


One large fresh lemon is best v. bottled lemon juice.

Use 2-4 cloves of garlic, or more if you prefer.
Whisk to combine the marinade.
I purchased this tofu at Whole Foods and it is the best in my opinion. No pressing required.
I prefer to cut my tofu into small cubes for maximum marinade surface/flavor.
After marinading for about an hour, cook in a hot cast iron pan sans oil until golden.


I hope you give this super easy recipe a try. Don’t fear tofu… it’s a wonderful protein that is super easy to work with and takes on flavor beautifully.

Happy Spring dear friends!

— 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

    Roasted Tomatillo Salsa Verde. Vegan. GF.

    August 3, 2016 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Chili, Condiments, Gluten Free, Grilling/Rubs/Sauces, Mexican, Party Foods, Snacks, Vegan, Vegan proteins, Vegetarian, Vitamix 3 Comments

     

    IMG_7897

    Roasted tomatillo salsa verde.  If you’re anything like me, different foods at the grocery store are intriguing but  not enough to get me to purchase.  Tomatillos are that to me.  I always marvel at how adorable they are but I never manage to actually purchase them.  This week I was feeling a bit more courageous, I suppose, and grabbed about 2 lbs of them thinking I would make some salsa verde.  I love salsa and pride myself on my Italian/Mexican salsa that my friends and family clamor for… so why not take a stab at this version.

    This recipe is pretty easy but a bit more time consuming than traditional salsa.  The flavor is also vastly different – more on the sweet/slightly bitter side.  Totally different but absolutely lovely.  Looking forward to having this beautiful salsa on my taco bar Tuesday for my family to try.  What kind of salsa is your favorite?  I would love to know.
    [Read more…]

    — Knead to Cook

    Black and White Bean Quinoa Burgers. V. GF.

    February 11, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Running/Races, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 6 Comments

    Black and White Bean Quinoa Burgers.

    Black and White Bean Quinoa Burgers.

    My first burger post of 2016.  I make them often, but honestly never document all of the goodies that go inside so then as a result – it never hits my blog.  After speaking to my good friend yesterday and talking about blogging and what I was going to be posting, I thought I better get moving on creating/documenting something for dinner that worked for everyone.  You see, I cook with several variations of a recipe that work for everyone in my family on most nights.  My youngest has now chosen to become vegetarian so it’s a bit easier but I still have two family members that eat meat.

    Yesterday was Ash Wednesday and my family members that do eat meat give it up on Ash Wednesday and every Friday throughout Lent.  Did I confuse anyone yet?  Yeah… a score card is needed when making dinner at my house.  These burgers worked for everyone and made life a bit easier last night paired with some roasted sweet potatoes.  Plus this recipe yields about a 12-14 sliders and they freeze nicely.  Okay so let’s get started.  Please know that you can adjust or tweak by preference as this recipe is very forgiving.
    [Read more…]

    — Knead to Cook

    Cauliflower Steak. Vegan. Gluten Free.

    June 8, 2015 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling, Grilling/Rubs/Sauces, Running/Races, Side dish, Vegan, Wheat Free Leave a Comment

    Cauliflower Steak. Vegan.  Gluten Free.

    Cauliflower Steak. Vegan. Gluten Free.

    Happy Monday… yes, seriously.  We are in full summer mode here and apparently my schedule has just gotten amped up about a million times more.  My oldest has her driver’s permit, works and is a swimmer.  My youngest is at her grandparents till later this week but she starts back at tennis and that practice daily.  Her job.  So blogging will get reduced down a bit – so expect 2 or 3 recipes a week.  I try to manage it all but with other things in the works… summer doesn’t bring relaxing days – well hopefully a few.

    So I’ve made this recipe about a dozen times and I never shared it.  It’s a great Meatless Monday dinner idea or paired up with other veggies or protein.  It has a lovely smoky flavor and it’s so flavorful.  Perfect when you don’t want a huge dinner on a hot evening.  I serve room temperature or warmed with a tomato & basil salad on the side.
    [Read more…]

    — Knead to Cook

    Grilling with Colavita. Vegan.

    May 11, 2015 by Knead to Cook Filed Under: Breads, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Italian-inspired, Party Foods, Pasta, Salads, Side dish, Vegan, Vinaigrette 3 Comments

    I was thrilled to have the opportunity to team up with Colavita to create some recipes for grilling season.  Being an Italian girl and vegan – I thought I would take you on a food journey grilling up vegan style versus the classics you’ve come to expect during grilling season.  Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.

    I created three recipes to share.  Each have a fun twist and are a cinch to prepare.  Great for parties and get-togethers.  Healthy options you can pair up with your favorite protein.  Now let’s start this grilling journey…
    [Read more…]

    — Knead to Cook

    Smoky Spicy Cheese Sauce. Vegan. Gluten Free.

    October 13, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Nuts, Pasta, Raw, Running/Races, Sauces, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

    Smoky Spicy Cheese Sauce.  Vegan and gluten free.

    Smoky Spicy Cheese Sauce. Vegan and gluten free by Knead to Cook.

    Smoky.  Spicy. Cheesy Sauce.  Wait… dip.  Dressing!  Wait… a sub for yogurt or mayo in sandwiches!  Oh the uses are endless!  And the spiciness and smokiness is all under your wielding. But for us… the more kick and the smokier the better!

    This cheese sauce, dip, dressing – whatever you want to call it is totally vegan and gluten free.  You will be bulled over by the flavor this packs in this super simple, insane concoction!  Seriously… you won’t want to miss this one.  Prep is required with the cashews but other than that -soaked cashews made into cream can become a magical ingredient that vegans seriously rejoice over!  I normally go sweeter but do love a savory cashew cream. And please, anything with Sriracha is just hands down fabulous.  I think I may need a support group for hot sauce.  In fact – there are two different types in here. Okay… recipe time.

    UPDATE:  I made a super yummy vegan chili tonight and put a doll-up of this on it… heavenly!  Another use for this awesome sauce. Ha ha.
    [Read more…]

    — Knead to Cook

    Maille Mobile Preview Tasting in Philadelphia.

    June 23, 2014 by Knead to Cook Filed Under: Condiments, Gluten Free, Grilling/Rubs/Sauces, Life., No bake/cooking required!, Party Foods, Product Review., Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

    IMG_6253 IMG_6274

    You know that when a fabulous person falls into you life, regardless of how it happens, you embrace that relationship and place great value on it.  Products are very similar.  You find a product or products and they instantly become your go-to standards that you refuse to deviate from.  In my life as well as on my blog, I share only products that I’m truly passionate about.  Sometimes those posts are sponsored (which are noted) and other times I’m just sharing food or products that I use and love along my food journey.

    Maille has been a two-fold blessing to me.  One, I’ve used their products forEVER!  Seriously, as long as I can remember way back when my husband and I moved in together and I was grocery shopping on my own (attempting to enter adulthood) I was buying Maille Dijon.  Well I started my blog a few years ago and have had many opportunities to work with companies creating recipes, attending events etc.  When I started my relationship with Maille I was not only excited because I love and use their products several times a week — I also made a wonderful friend Elsa who I just adore!  She’s my French connection and I just could chat with her for hours upon hours about travel, Paris, NYC, men, life… oh and wifi (inside joke).

    [Read more…]

    — Knead to Cook

    Sriracha Dipping Sauce.

    April 4, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Easter, Fish, Gluten Free, Grilling/Rubs/Sauces, Mexican, Pork, Salads, Sauces, Seafood, Side dish, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

    IMG_3640

    I’ve developed a fond love of cashew cream as of late.  It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen.  From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy.  Use this as a substitution anywhere you use heavy cream.  It’s perfect for anyone who is lactose intolerant because it has no dairy.  The cream is actually made from cashews. 100% vegan.  Gluten free.  I love sharing fun, easy and super simple recipes with you.  This one is perfect!

    I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks.  My kids were also dipping pretzel crisps in it.  Perfect for the Sriracha lover!
    [Read more…]

    — Knead to Cook

    Vegan Kale and Basil Pesto.

    March 21, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, No bake/cooking required!, Party Foods, Pizza, Pork, Sauces, Seafood, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

    IMG_3033

    On a vegan roll this week with the recipes.  Again, I think many people shy away or turn their nose up to trying vegan recipes – trust me, don’t!  All of these recipes I’m sharing I “test run” on my family and my kids and father are all staunch carnivores.  It is nice to mix up your menu choices.  Add more veggies and sub out the meat once in awhile, remember Meatless Mondays?  Okay so my kids LOVE LOVE love, pesto.  I haven’t made it all winter – well because it reminds me of spring and summer.  It’s light and fresh and normally has ingredients that come from our garden.  Well now that the snow has melted (Amen!) and spring has SPRUNG (finally) I wanted to whip up a different pesto that was nutritionally set up as a powerhouse, who doesn’t want their kids to eat more green veggies right?, and was totally vegan (because you can try a vegan recipe without dying I promise).

    This pesto is so packed with vitamins and minerals – your body will be humming along nicely and when you eat lots of color (remember science and photosynthesis?) – that comes from the sun, that energy and glow will happen to you.  Insert the wahhh wahhh wahhhh from Charlie Brown but I’m serious.  Since becoming a vegetarian – consuming more and more vegetables has changed my skin texture and it now has a glow plus I have a ton of energy.  Meat doesn’t do that for you, sorry.

    Back to the recipe at hand… this recipe can be made solely with basil or a combination of basil, kale and spinach – whatever you like.  Totally flexible and totally tasty.  Also refrigerates or freezes beautifully.  Plus how easy is this dinner… process it in your food processor or Vitamix and keep it in the fridge till you boil your pasta.  Ummmm hello easy weeknight dinner.  Also spreads great on crackers, acts as a dip for veggies or a spread on your sandwich, top your favorite protein, in soup… the ideas are endless.

    [Read more…]

    — Knead to Cook

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