Sunday, March 25, 2012
Crispy Taco Bean Tofu Served with a Bed of Fresh Vegetables
Yum...A great plate of greens and some crispy taco bean tofu swimming in a bath of olive oil.
Dinner has become a bit simpler at home these days since January. I vowed to drop some pounds this year, but so far only 11 pounds have come off. It will be a slow process but I am sure that by the end of this year I won't be carrying this much fat around me. I hope not.
These are the type of meals I have been creating lately, not much to brag about but quite delicious and less fat.
I have been eating a lot of tofu lately so I thought I'd share another recipe I love to make. This is my taco bean baked tofu. It is delicious and I hope you like it. I am not sure if I have shared this recipe with you yet, but here it is.
1- large tub of extra firm grilled tofu
(slice in nice thick slices)
1 c. garbanzo fava flour
1 envelope of taco mix
1 c. dehydrated beans or dry your own after cooking then grind well on a food processor.
1/2 tsp. garlic powder
1/2 tsp. onion powder
In a bowl mix all these dry ingredients well...set aside.
Then in a large soup bowl pour in 1/2 c. olive oil...set a side.
Spray a large baking pan with a non stick spray...set it a side.
Now align your bowls like an assembly line...its easier this way.
First put the tofu on the left, then put next to it the olive oil, next to it your flour mix and then your baking pan. Dip one tofu at a time into the oil, then dip it into the flour mix and cover well with the flour and then place each piece of tofu on the baking pan. Once you are all done bake them at 375 degrees (UNCOVERED) for 35 to 40 minutes until crispy. Tofu can be served hot or cold and it is also delicious in submarine sandwiches with lettuce, tomatoes and onions. ENJOY!
My salad was mainly done with:
canned English cut green beans
and broccoli all smothered in a light bath of Olive oil & salt.
Mix all ingredients lightly and serve cold.
From my Caribbean Vegan Kitchen to yours...SALUD!