Ginger miso tofu


This is a great super quick week day meal. Add with a side of greens and roasted veggies and it turns out to be an incredibly satisfying meal!


1 (14-ounce) block extra firm tofu
1 tablespoon white miso
6 tablespoons warm water
3 tablespoons finely grated ginger
Vegetable oil for frying
Scallions and sesame seeds for garnish (optional)


1. Drain and rinse tofu. Cut into pieces.
2. In a small bowl, mix together miso, water, and ginger.
3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
4. Pour miso mixture over and between tofu slices and cook until sizzling.
5. Just before serving, garnish with scallions and sesame seeds.

Enjoy 🙂


Tahini tofu


This is my official go to tofu recipe. So quick, so easy an SO DELICIOUS! Takes 10 mins to prep and about 20 to bake (which you can bypass if you don’t care about the baking, tofu doesn’t have to be cooked!).


1 lb extra firm tofu
2 Tbsp Braggs liquid aminos (or less salt if you don’t have)
2 tsp minced garlic
1/2 cup tahini
2 Tbsp lemon juice
2 Tbsp toasted sesame oil
Fresh ground pepper to taste (optional)


1. Pre-heat oven to 350 degrees F
2. Drain tofu (I usually put tofu between 2 plates and place something heavy on top)
3. Oil a flat baking pan or dish
4. Cut tofu into blocks
5. Place tofu in pan
6. Mix the sauce ingredients in a bowl until it is a cream like consistency
7. Add a little water to thin if needed
8. Pour mixture over tofu and bake until lightly golden – about 20 minutes

Enjoy! 🙂

Adapted from Savvy Vegetarian

Tofu Popcorn

tofu popcorn

These are super delicious and really DO taste like popcorn! They are a great finger food for dinner parties, stick a toothpick in them and they are o so fancy!

350g / 13oz block firm or extra firm tofu
⅓ cup chickpea flour
¼ cup nutritional yeast
1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
1 tsp salt
1 tsp all season salt (try cajun or lemon pepper for different flavors)
½ tsp pepper
⅓ – ½ cup water
2-3 Tbsp grapeseed or olive oil

1. Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use     a heavy chopping board with some weights on top.
2. Meanwhile, prepare the coating.
3. Combine all dry ingredients in a bowl.
4. Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
5. Add mustard and mix.
6. Break the tofu into big crumbles into the coating. You can also chop into ‘sticks’ or into nugget sized pieces. I prefer to do               crumbles as its less fussy to cook and comes out just as good.
7. Combine tofu and coating.
8. Heat oil in a non stick pan.
9. Pour the tofu mix into the pan and spread so the tofu is on a single layer.
10. Cook on both sides until golden brown, adding oil as needed.


Courtesy of The Vedge


Weekly Menu #1

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Weekly Menu 1

My candida & parasite cleanse also requires that I alternate my grains and proteins on a 3-day rotation. This is kinda hard…. :S BUT what makes life easier is planning all my menus for the week! A couple of people have asked me to post my weekly dinner menus, so here is last week’s!

Monday Black-eyed beans with rye bread, avocado and steamed kale

Tuesday Tandoori tofu with quinoa, grilled zucchini and steamed collard greens

Wednesday Cholay, brown rice and steamed kale

Thursday Butternut squash soup with bean burgersoat bread, guacamole and spinach

Friday Yellow moong dal with quinoa and steamed chard

I give myself a break on the weekends and either eat frozen meals that I have in the fridge or I go to my Mom’s house for dinner 😛 Let me know if this is helpful and I can continue to post my weekly menus! Have a happygut week 🙂

Terrific Tandoori Tofu!

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This was super tasty! I haven’t had tandoori chicken in years and I was craving the flavour in my mouth. This definitely hit the spot. Irfan couldn’t put it down and was eating the sauce with rice cakes!

Serves: 2-4

Prep time: 15 mins
Bake time: 20 mins


6 teaspoons paprika
1 teaspoon salt, divided
1.5 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon ground turmeric
6-9 tablespoons extra-virgin olive oil (depends on how saucy you want it!)
1 tablespoon minced garlic
1 tablespoon lemon juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup yogurt (you choose: soy, milk, goat – I used goat, it was good!)
3 green onions chopped
chopped cilantro for garnish


1. Drain tofu (I usually place the tofu on a plate with another plate overtop, and then put something heavy on the top plate, like books. I leave it there for an hour or so, then I  drain the water from the tofu)
2. Preheat oven to broil.
3. Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl.
4. Heat oil in a small skillet over medium heat. Add garlic, lemon juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
5. Slice each tofu block crosswise into 6 slices.
6. Use about 3 tablespoons (or more if you need to) of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
7. Oil a baking tray, and place tofu onto tray (you can also grill the tofu instead of using the oven)
8. Broil for 20 minutes or so or until the tofu edges just start to brown (if using a grill, just grill for 2-3 minutes per side). I broiled it for about 30 minutes and it was a really chewy “meaty” texture. If you don’t like it so chewy, reduce the time.
9. Combine “yogurt” and green onions with the reserved spiced oil in a small bowl. Adjust spices to taste. Serve the broiled/grilled tofu with the yogurt sauce, garnished with cilantro if desired. Serve with your fave grain and green.

I forgot to take a picture of the sauce, but it is sooo delicious!


Adapted from Eating Well

BBQ Tofu

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Item one for Irfan’s epic birthday meal! The prep for this is pretty intense, I’m not going to lie (freezing tofu overnight, baking it, frying it and then baking it again) and can be traumatic. BUT, if texture is important to you don’t skimp out on the steps. Irfan is all about texture and these were the “meatiest” tasting tofu we have had yet!

I really wanted to make my own bbq sauce but I had ran out of time in the end. Please do let me know if you have an awesome vegan bbq sauce recipe to share! Next time I plan to make the WHOLE thing from scratch 😉


1 (16 ounce) package extra firm tofu
olive oil
1 tablespoon barbeque sauce
1 cup gluten-free flour or gluten-free breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1 cup barbeque sauce


1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
2. Heat oven to 375 degrees. Spray baking sheet with oil and bake tofu for 15 minutes.
3. Heat 1 tbsp of olive oil in a large skillet over medium heat. In a small bowl, mix another 1/4 cup of olive oil together with 1 tablespoon of barbeque sauce. Combine the flour or breadcrumbs, salt, and pepper (plus any other seasoning you fancy!) in a separate bowl.
4. Remove tofu from oven when done and dip the tofu slices into the olive, then into the flour or breadcrumb mixture, shaking off excess flour/breadcrumbs. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
5. Preheat the oven’s broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
6. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.


Adapted from All Recipes

Miso Tahini Tofu

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First off, I need to apologize for not blogging in a few weeks. I went on a one-week silent meditation retreat in Boston which was amazing……sigh…..I didn’t want to leave. Meditation is so important my friends…. (lightbulb!) I need to do a meditation blog! Okay, I have just added it to my blog list 😉

Anywho, I got back from Boston last week and it took me a few days just to turn on the computer – blogging seemed out of the question for a long time. But here I am! Back in the swings of things with all of the settledness felt during the retreat floating away….time to book another retreat 🙂

What was this blog about again? Ah yes, miso tahini tofu!

I made it last week (it was actually inspired by one of the MANY delicious meals from the retreat) and it was superb! AND waaaaay easy and quick! This is a must-try fo shiz!


1/4 cup tahini (don’t be a chump and buy it, super easy to make – I will post the recipe!)
1 tbsp miso
1-2 tbsp lemon juice
1/4-1/2 cup warm water (depends on how runny you want it)
1/4 nutritional yeast (optional)
1-2 tsp maple syrup (optional although I found it really brought out the flavour)


Mix all ingredients in food processer until smooth. Grill or bake tofu and pour sauce over tofu. Serve with your choice of grain and greens.