• Kaylan

Tofu Up the Wazoo

Ok, that rhymed and sounded better in my head, but I'll keep it. This week's menu consisted of some Chunky Monkey cookies, buffalo chickpea salad, and tofu fried rice. Of course, with our own spin.


First, I really wanted something sweet this week and I thought these cookies would be bomb. They taste good and satisfy the sweet tooth but they do not have the cookie consistency I was going for. I have found that to be consistent over the cookies I've been making that use bananas and oats as binding. But I will continue to do it because it is better for me than a bunch of flour and butter.

Chunky Monkey Cookies - 20 servings (1 tbsp batter), 53 cal/serving

Ingredients

  • 3 ripe bananas, mashed

  • 1 1/2 cup old-fashioned oats

  • 1/2 tsp coconut extract

  • 1/2 cup dark chocolate chips

  • 2 tbsp unsweetened coconut flakes

  • 3/4 serving dried pineapple (these come in chunks so I finely diced them)

  • 3/4 cup water

  • pinch of salt

Directions

  1. Preheat oven to 350 and cover a baking sheet with parchment paper. Spray parchment paper with cooking spray so the cookies don't stick.

  2. In a medium mixing bowl, mash bananas and mix all ingredients together until uniform.

  3. Using a tablespoon, portion batter onto the baking sheets. You can flatten them to get a cookie shape.

  4. Bake for about 25-30 minutes, until the edges start to brown.


Next up, I was feeling kind of spicy, so I thought maybe some kind of creamy salad would be tasty this week. Boy was I right about that one. This salad is actually the perfect topping to make an actual salad, which is how I have been eating it all week. I've been taking about 70g of spinach, topping it with some of the leftover matchstick carrot and celery experience, some diced onions, and a serving spoon of the salad. You can add blue cheese if you want, but you don't have to. I did it a couple times and it was delicious, but I opted to save my calories for other things most days. It needs a dressing if you are eating it as a salad topping, so I used the rest of our Bolthouse Cilantro Avocado dressing earlier in the week and switched to their Lemon Basil dressing midweek. The real win on the buffalo salad is that you cannot taste these other dressings when it mixes with the buffalo sauce for some reason. I'll take it!

Buffalo Chickpea Salad - 8 servings (3oz serving spoon), 180 cal/serving

Ingredients

  • 2 large cans of chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • garlic to taste

  • pinch salt

  • 1 package matchstick carrots

  • 1 package celery, diced

  • Frank's Red Hot to taste (or other preferred hot sauce)

  • 1 5oz container plain Green yogurt

  • 2 tbsp lemon juice

  • 1 tbsp tahini

  • blue cheese for topping

Directions

  1. Heat olive oil in a skillet, add chickpeas and cook, stirring occasionally, until they are slightly browned.

  2. Add garlic and salt, cook for another minute or so.

  3. Transfer the chickpeas to a large mixing bowl, along with about half of the carrots and celery (I used the other half for salad topping addition).

  4. Fold in the Frank's, yogurt, tahini, and lemon juice and stir gently until combined.

I stored the unmixed carrots and celery in a separate container. When building the salad, I topped it with blue cheese or shredded mozzarella. Yum yum! It really hit the spot and was what I was looking for with the buffalo flavor. I also added a quarter of an avocado one of the days. Love me some avocado.


Mike took advantage of the foods class and got us some pretty reasonably priced tofu. The obvious choice here was tofu fried rice. Mike makes a pretty good fried rice so I allowed this to occur.


Tofu Fried Rice - 14 servings (2 3oz serving spoonfuls), 353 cal/serving

Ingredients

  • 1 package brown rice

  • 3 packages super firm tofu

  • 5 eggs

  • 1 package frozen peas and carrots

  • 2 yellow onions

  • 2 green bell peppers

  • 1 bottle orange sauce/marinade

  • 2 tbsp low sodium soy suace

  • 1 tbsp hoisin sauce

Directions

  1. Press the tofu for about a half hour to squeeze all the moisture out.

  2. Preheat oven to 350. Line baking sheets with parchment paper and spray with cooking spray.

  3. Dice the tofu, put in a large mixing bowl, and toss in the orange sauce.

  4. Spread the tofu on the baking sheets and bake 20-25 minutes. Flip the cubes and bake for another 20-25 minutes, until the outsides start to brown.

  5. Cook rice according to package directions (we use a rice cooker).

  6. Spray a medium skillet with cooking spray or olive oil and scramble/cook the eggs for a couple minutes, until they are done. Set aside.

  7. In the same skillet, spray a little more olive oil and add the frozen vegetables, onion, and bell pepper. Cook, stirring occasionally, until preferred doneness.

  8. Toss the rice, vegetables, egg, and tofu together, along with the soy sauce and hoisin sauce.

I love fried rice but I think the sodium in it helped me gain a little weight this week, so in the future I will look for other low-sodium options. Also, this was definitely the best fried rice Mike has made yet! The rice was cooked perfectly (thanks, rice cooker!), the eggs were perfect, and the vegetables were not oily, so it didn't turn the rice to mush.