1 container of extra firm tofu
1 cup of panko crumbs (or bread crumbs)
Remove tofu from container and drain water. Wrap tofu in paper towel and leave on counter to drain for 20 minutes. Pat tofu dry with a paper towel. Slice tofu in half, across the middle to make two thinner pieces. Then cut tofu into french fry sticks. Coat the tofu sticks in egg then dip into crumbs. Place on a lightly greased baking pan (I use cooking oil spray) and bake in oven on 400′ for 20-25 minutes until crispy. Serve with hot dipping sauce.
Hot Dipping Sauce:
1 cup of mayo
1 tsp. sriracha sauce sauce
Blend together. Add more sriracha sauce if desired.
*Tips&Tricks:You can make this dairy by adding grated parmesan to the crumbs and freshly chopped herbs like basil, parsley or cilantro. You can also season the crumbs with salt, pepper, cayenne pepper, chile powder or your favorite seasonings.
This is a great recipe for Meatless Monday! I also included it in the Passover section since many people eat Quinoa on the holiday. Please note, that not everyone eats Quinoa on Passover and you should consult your Rabbi before deciding what your customs will be for the holiday.
Ingredients for Meatballs:
1 small onion diced
3 cloves of garlc diced
1 8ox package of mushrooms diced
Salt and pepper for seasoning
2 cups of cooked quinoa
2 tablespoons freshly chopped basil
Egg wash (1 egg + 1 tablespoon water mixed together. If you want to keep this recipe vegan, you can use PAM or egg substitute instead)
1 head of cauliflower
1 tablespoon olive oil
1/4 tsp. ginger
1/4 tsp. turmeric
Chop up cauliflower into pieces and wash and clean. Dry off with paper towels then place in a mixing bow. Add the olive oil and spices and mix well so it’s all combined. Then lay out in a large baking pan and place in oven on 450′. Roast for 15 minutes before turning the cauliflower over and continue roasting for another 15 – 20 minutes until tender.
1 cup of quinoa, uncooked
2 cups of vegetable broth or water
1 onion, diced
3 tomatoes, diced
1/4 cup of chickpeas
1/4 cup of black olives
1/2 cup of crumbled feta
salt and pepper to taste
1. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
2. Heat up 1 tablespoon of olive oil in a large frying pan. Saute onions until golden. Add tomatoes and cook until tender. Add chickpeas and black olives and cook for several minutes. Remove from heat.
3. Place cooked quinoa in a large bowl or serving platter.
4. Add tomato mixture on top.
5. Top with crumbled feta
6. Drizzle olive oil on top of salad.
7. Squeeze lemon and season with salt and pepper on salad.
I am going through a quinoa craze. I love the stuff! It’s satisfying, and goes with just about everything. These mushrooms are stuffed with a savory tomato quinoa mixture that almost tastes like meatballs. That’s how Zach of The Yiddish Players Club described them! (which of course got me thinking of the next dish I MUST whip up, Quinoa Meatballs!)
I had a lot of leftover quinoa mixture, so I decided to stuff boneless, skinless chicken breast with it and it came out GREAT! You could also stuff a baked potato with it,buy two containers of 8 oz. mushrooms so there are more mushrooms to stuff, or eat it plain.
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
1 8oz. container of mushrooms ( I got mushroom stuffers, but button mushrooms or any other would work)
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce
1. Wash and clean mushrooms with a paper towel.
2. Chop off mushroom stems and set aside.
3. Place mushroom caps in a baking pan.
4. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushroom stems, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add the cooked quinoa. Mix well.
7. Scoop quinoa mixture into the mushroom caps.
8. Drizzle tomato sauce on top of stuffed mushrooms, sprinkle bread crumbs on top.
9. Bake in oven on 400′ for 20-25 minutes until top is crispy and mushrooms are tender.