tofu

Smoked Carrot ‘Lox’ & Silken Tofu ‘Cream Cheese’ on Seedy Crackers.

My whole food plant-based version of smoked salmon and cream cheese, featuring carrots and silken tofu! This light and tasty healthy snack, or appetizer provides a balance of fiber-rich complex carbohydrates, plant-based protein, vitamins, minerals, and antioxidants. It is also simple and easy to prepare! The shaved carrot ‘lox’ requires a quick marinade, using hickory liquid smoke, fresh lemon juice, salt and pepper. This mixture tenderizes the root vegetable, and provides a smoky, briny flavor. The soft silken tofu is blended in a food processor with ‘cheesy’ nutritional-yeast, and umami-rich white miso – offering a smooth and savory schmear. Mary’s crackers serves as the base of this recipe, made from a handful of wholesome, nutritious ingredients – this is one of the few packaged products I recommend. However, one can also use another whole grain, unrefined cracker or bread instead. Classically paired with ‘smoked salmon’, the fresh dill is an important component to this recipe (not just garnish), as it brightens the dish and brings all the flavors together!

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Breakfast of Silken Tofu ‘Yogurt’, Toasted Buckwheat, Figs & Fresh Orange.

This protein-packed, plant-based breakfast will leave you feeling nourished and energized! It offers fiber, vitamins, minerals, healthy fats, and deliciousness. The light silken tofu ‘yogurt’ provides protein, without the saturated fat or cholesterol found in dairy. Buckwheat groats, sesame seeds, sunflower seeds, and cashews are incredible protein sources as well. In fact, cashews contain all essential amino acids, making them a complete protein source on their own!

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Orange Spiced Poached Pears, Silken-Tofu ‘Yogurt’, Maple Candied Walnuts.

This whole-food, plant-based recipe makes for a delicious and nutritious dessert or breakfast! it offers a variety of flavours and textures, making it a satisfying dish. Packed with protein from the silken tofu, essential fatty acids aka omega 3’s from the walnuts, as well as vitamins, minerals and fiber provided by the pears.

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Crispy Sesame Tofu Wrap with Sun-Dried Tomato Cashew ‘Cheese’.

This ‘cashew cream cheese’ is delicious as a dip eaten with veggies, diluted with water and used as cheesy sauce over zucchini noodles or pasta, or loosened further with water to be used as a salad dressing. Made from raw nuts, this recipe does do not contain the saturated fat or cholesterol found in dairy cheese. Cashews are a source of protein, anti-inflammatory monounsaturated fat and omega fatty acids, fiber, calcium, magnesium, and manganese. In fact, 100 grams of raw cashews has 18 grams of protein, 37% RDA iron and 3 grams of fiber and zero cholesterol, while ricotta cheese (whole milk) only has 11 grams of protein, 2% RDA iron, 125 mg of cholesterol, and zero fiber.

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Banana Cashew Cream Trifle with Maple Toasted Almonds.

This is a delicious dessert made from only whole and nutritious plant-based ingredients. It provides plenty of protein from the (organic GMO-free) silken tofu and nuts, as well as healthy unsaturated fats. This is a healthier version of a classic comforting dish, that would traditionally be created with saturated fat and cholesterol-rich animal products (eggs, cream, milk). 

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Spicy Sesame Tofu Seasoned with Shichimi Togarashi.

Tofu ingredients: – Firm tofu (organic/GMO-free) Marinade: – Homemade DIY red curry paste, 2-3 tbsp (red chili/garlic/ginger/shallot/salt/lemongrass/kaffir lime/red miso) – Braggs, 1/2 cup (lower sodium soy sauce) – Maple syrup, 1/2 cup (minimally processed sweetener & local QC product) – Toasted sesame oil, 3-5 drops (strong flavour) Garnish: – Shichimi togarashi Instructions: 1. Once removing the […]

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Carrot Nut Oat Bars & Orange Maple Silken Tofu Frosting.

This ‘carrot cake bar’ is a healthy plant-based dessert! Made from nutritious whole ingredients, the carrots, oats, almonds, walnuts and tofu all provide complex carbohydrates, good monounsaturated and essential omega fats, plenty of protein, fiber, vitamins, minerals and antioxidants. The carrots are inherently sweet, so make a great base for any sweet preparation. The nutmeg, cinnamon and orange zest add flavour and enhance the natural sweet taste of these other ingredients. The oats and nuts act as the ‘flour’, holding the carrots together to form a cake. Raisins provide natural sweetness, texture, and are a visual reminder of the carrot cake you may have grown up eating. The natural smooth consistency of the silken tofu provides a perfect base for the ‘cream cheese’ frosting, minus the saturated fat and cholesterol! This recipe uses minimal added sweetener in the form of maple syrup, the most an unprocessed/natural and local sweetener available, making these bars an appropriate dessert for diabetics. I made both a raw and cooked version of these bars as seen above, and personally preferred the baked ones. I would recommend serving the baked bars to kids or those who are not accustomed to fully raw desserts – as a transitional dish!

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Quinoa-Crusted Tofu, Roasted Vegetables, Pea Puree & Parsnip Chips.

This dish makes for a nutritious, warming and balanced meal! Quinoa makes a great flour coating/breading for the tofu, which you can easily make yourself in a spice/coffee grinder. This ingredient also adds protein to whatever you’re crusting. I’m a huge fan of mashed peas and often use it as a creamy textural component to meals like this. Peas are very high in plant-based protein, in fact 1 cup of cooked peas has 9 grams of protein and are packed with vitamin C, vitamin A, iron, calcium and fiber. Sweet green peas are also a good source of B vitamins (including folate), magnesium, manganese and Vitamin K. Buy organic frozen peas which are harvest fresh, preserving the nutrients through freezing produces a highly nutritious food! Rather than using potatoes, I prefer using lower glycemic/less starchy root vegetables like celeriac and parsnip. They added aromatic sweetness to the meal and offer a wider range of nutrients.

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Miso & Kombu Soup with Tofu Noodles.

This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’. I prepared this dish for my parents who came over for dinner in celebration of their 29th year wedding anniversary. We enjoyed slurping the broth at the end, after all, a family that slurps together stay together!

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