A few nights ago, my mom and I had the most splendid dinner. (We would’ve shared with Dakota, too, but he won’t touch anything even semi-healthy.) It was natural, fresh and almost completely homemade.
We started off with making whole wheat tortillas, which turned out pretty good, but not good enough for me to link the recipe. We’ll try a different one next time, but the meal was still amazing.
(Sorry for the lame photos. My camera died right when I was about to take pictures, so I had to use my cell phone.)
I also sauteed up some peppers and onions, and made up some homemade guacamole. It consisted of a mashed avocado, the juice of a little more than half of a lime, some sea salt, cumin, diced tomato, and some sauteed onions that I pulled out of the pepper/onion mix. I just kind of tossed everything in, but it turned out really well! My mom and I were really happy with it.
My plan was to have homemade black beans, too, but that changed when I burned the beans.
Crunchy, charred beans are not my favorite. Canned pinto beans made an appearance instead. We topped the tacos with some romaine, local salsa and Daiya, and they were amazing!
Since the above pictures weren’t so great, here are some pictures of my taco salad the day after. It was pretty much the same thing, except it also contained tofu and obviously had no tortilla.
That tofu was super amazing, as a result of my new Tofu Xpress! The company so graciously sent me a tofu press to try and review, and it is amazing!
So what is a tofu press, and why do you need one? Well, a tofu press isn’t exactly necessary, but pressing the water out of tofu improves the flavor a LOT. It marinades better, it grills better, it tastes better and the texture is better. Most people press tofu by placing it in between plates and setting heavy objects on top; however, that can be tricky and it doesn’t always press evenly. The Tofu Xpress takes the guesswork out of pressing tofu and delivers amazing results every time. (Do I sound like a salesperson or what?)
Here’s my brick of extra firm tofu before pressing…
Here’s what it looked like after about 12 hours of pressing…
Most of the water was already out, but I continued to press it because I wasn’t quite ready to use it yet.
After about a day of pressing.
I sauteed it up with a random marinade of soy sauce + balsamic vinegar + mustard + honey + seasonings. I also ate it alongside some kale salad.
The result? It was amazing! I absolutely loved the texture of the tofu. It was so awesome, and I’m really excited about the Tofu Xpress. Like I said, it’s not a complete necessity, but it sure is nice to have. All you do is stick the tofu in the machine, leave it for about an hour (although more time = more water extracted) and then cook up your tofu! It also comes with a handy marinade lid that you can place on top of the container for one-dish marinading.
Well, I am off to finish getting ready! My family and I are leaving for Utah today to go visit my grandma. We’ll be gone for a few weeks, and I will try to keep up on my blog posting. The content might not be too interesting, since I try to keep out-of-town meals simple, but I can certainly try. I also will be passing through New Mexico, which means a stop at Trader Joe’s!! I am so stoked. You may remember my last visit, when I got a lot of awesome things. Are there any specific items that I should pick up? One thing I know I will be getting is peanut flour!
Thanks for reading!
P.S. Check out this Glass Dharma straw giveaway at Hungry Vegan!