Adventure Begins in the Kitchen
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!
Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast. And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.
I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject). I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…
FoodFash Ugly Blueberry Biscuit Muffins
2/3 Cup Gluten-Free Pancake Mix
1/4 Cup Almond Milk
2 Tablespoons Earth Balance
1 Egg
1/3-1/2 Cup Frozen Blueberries
Preheat oven to 400 degrees. Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients. Fold in the FROZEN blueberries. Spoon batter into three muffin cups and place on a baking sheet. Bake for 20 minutes or until biscuit tops are golden brown.
Jam-less, the biscuits lacked the fruity sweetness I was looking for. But when I added a dollop of strawberry jam, they were A-mazing! I can’t wait to experiment with other berry varieties or maybe even… Chocolate!