FoodFash

Adventure Begins in the Kitchen

Tofu Xpress Giveaway

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It’s no secret that I’m obsessed, well beyond obsessed, with pressing tofu.  The differences in pressed tofu are a vegetarian game changer, which is why I was obsessed prior to owning any gadget as you can see here.

The frequency in which I pressed tofu grew exponentially after this handy dandy tool made its way into my kitchen.  No more paper towels, no more ruined cookbooks, just self contained pressing goodness.

Pressing tofu is like squeezing a sponge, you take as much moisture out of it as you can so that it will soak up as much marinade as possible.  Coincidentally, plain tofu has about as much flavor as a sponge, so you can see how important this whole pressing thing can be.

Pressing tofu also changes its texture, giving it a less spongy, more meaty feel. In fact, if I would have chopped these tofu squares into smaller pieces, I’m not sure I would have been able to tell the difference between this salad and chicken salad.

Here’s how you win one!

Contest Entry Instructions:

Each of the steps below will count as one contest entry, with a maximum of 4 entries per person.  The contest will run between now and 8PM EST on August 6th.  Please leave a separate comment for each entry as each individual comment represents a number and a random number generator will be used to select the winner.

1.  Follow me on Twitter and tweet “I entered to win a @TofuXpress  at @FoodFash and you should too! https://foodfash.com/?p=2591″ and then leave a comment on this post indicating you have done so.  (If you’re already following me on Twitter all you have to do is tweet and comment on this post)

3.  Follow TofuXpress on Twitter and leave a comment on this post indicating you have done so.

4.  Follow me on Facebook and leave a comment on this post indicating you have done so. (If you’re already following me on Facebook all you have to do is comment on this post)

5.  Follow TofuXpress on Facebook and leave a comment on this post indicating you have done so.

The winner will be announced on Sunday, August 7th.

Best of luck to you all!

Srirachatized

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Look what I found today!!!  I was so pumped when I saw The Sriracha Cookbook on sale at Urban Outfitters.  So pumped.

I pressed some extra firm tofu for the occasion and marinated it in Intensity Academy’s Green Tea Gourmet sauce.  I’ve used this marinade with tofu before and I think the flavor absorbs pretty quickly without overpowering other parts of the meal.

In the meantime, I sauteed garlic, onions, and green peppers in a little bit of Earth Balance until they were sufficiently browned.

Then I turned to my new book for sauce inspiration and mixed 1/4 cup of Tofutti with 1 teaspoon of Sriracha.  Holy heck!  Every sandwich should be topped with this combo!

I slathered both sides of a sourdough bun with the Sriracha/Tofutti mix and then layered with veggies and fried tofu.

The only thing I would have changed was using a softer bread.  It was a impossible to eat without squeezing all of the good stuff out of the sandwich.

But that obviously didn’t stop me from finishing every last bite…

Patience Pants Pizza

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Pictured above is the magical tofu press I’ve spoken so highly about over the past few weeks.  It’s convenient, compact, and saves a boat load of wasted paper towels.  No more water soaked cookbooks, spills in the fridge, or partially pressed tofu.

I. Am. In. Love.

The only downside of pressed tofu is the foresight required as it takes a few hours to get it right.  It’s easiest for me to stick it in the fridge overnight.

I sliced the pressed block in half, rubbed with olive oil, and then sprinkled with garlic salt.

Then I put it in a 450 degree oven for 45ish minutes.

After it was crispy on the outside, I topped with chopped spinach, marinara, garlic powder, red pepper flakes, and mozzarella Daiya.  I baked for another 10 minutes, until the Daiya was melted.

This dish reminded me of a cross between pizza and eggplant parmesan, a combination that I eagerly embraced.