Garlic Parmesan Tofu Fries

You can do so much with these tofu fries. Toss them in dry seasoning, cover them with cheese, dip them, or eat them plain! I did a little bit of everything!

Garlic Parmesan Tofu Fries

Ingredients:

  • 1 package extra firm tofu
  • cooking spray
  • garlic salt
  • 2 tbs reduced fat parmesan

Directions:

  1. Preheat oven 400 degrees.
  2. Strain tofu and pat down with a paper towel.
  3. Cut into 1/2 inch thick slices. Use paper towels to remove as much moisture as possible from each slice.
  4. Cut slices in three to form fry shape.
  5. Spray baking sheet with cooking spray and place tofu on sheet. Top with more cooking spray.
  6. Bake for 30 minutes.
  7. Remove from oven and immediately sprinkle with garlic salt and parmesan.
  8. Serve immediately.

To make a low-fat ranch sauce for dipping, buy a packet of dry Hidden Valley Ranch mix. Prepare according to package directions with low-fat mayo and skim milk.

 

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Gingerbread Biscotti w/ a Chocolate Chip Dip

There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂

Gingerbread Biscotti w/ a Chocolate Chip Dip

Dark Chocolate Chips recipe

Ingredients:

  • 7 packets of splenda
  • 1.5 tbs cocoa powder
  • 1/2 tbs egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp skim milk
  • pinch of salt
Directions:
  1. Preheat oven 350 degrees.
  2. Use an electric mixer to combine all ingredients.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
  5. Cut chocolate into small squared chips.
 

Cream Cheese Dip recipe

Combine the following ingredients in a blender:

  • 3/4 tsp vanilla extract
  • 1/2 cup firm tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar

Use a spoon to mix in chocolate chips to create the dip.

Gingerbread Biscotti recipe

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
  3. Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 biscotti-shaped cookies and place on parchment paper.
  5. Bake for 9-10 minutes.

(source: http://chocolatecoveredkatie.com/2011/01/11/chocolate-chip-cookie-dough-dip/)

Pressed Tofu w/ Garlic Mint Sauce

Learning to love tofu is always a great thing as it is such a cheap protein. However, I have found that there aren’t many great tofu recipes out there that steps out of the soy-sauce-marinade box. Luckily, I found this one. If you like citrus-flavored dishes, you’ll love this one!

Pressed Tofu w/ Garlic-Mint Sauce

Ingredients:

  • 2 packs firm tofu, cut into 3/4 inch slices
  • 4 cloves garlic
  • 1.5 ts salt
  • 1/2 cup mint leaves, chopped
  • lemon zest from 1 lemon
  • 3 tbs lemon juice
  • 1/4 ts paprika
  • 1 cup vegetable broth

Directions:

  1. Mash garlic and salt together into a paste.
  2. Combine mint, lemon zest, lemon juice, paprika, and 1/2 cup vegetable broth and mix.
  3. Press tofu slices with paper towels to remove excess water.
  4. Place slices into marinade, cover, and refrigerate for a few hours.
  5. Heat pan on medium with cooking spray.
  6. Gently pat tofu slices dry before placing them in the pan. Save the marinade.
  7. Place a smaller pan on top of the tofu and place a can of tomatoes to add weight to the top pan.
  8. Cook tofu for about 8 minutes on each side. Then, set tofu aside.
  9. In the same pan, add the remaining marinade and remaining 1/2 cup vegetable broth. Simmer for a few minutes and remove from heat.
  10. Serve tofu with garlic-mint sauce.

(source: http://www.foodnetwork.com/recipes/crispy-pressed-tofu-with-garlic-and-mint-recipe/index.html)

Miso Soup

This uber quick ‘n easy miso soup recipe is delicious! It just takes a few ingredients, a few steps, and a few minutes!

Miso Soup

Ingredients:

  • 3 (14.5 oz) cans fat free chicken or vegetable broth
  • 5 tbs miso of your choice (I used white miso)
  • 1 package firm tofu, cut into 1 inch cubes
  • 2 tbs green onions, chopped
  • 1 clove garlic, minced

Directions:

  1. Saute green onions and garlic with cooking spray in a pot over medium heat.
  2. Add broth and heat to a slow simmer.
  3. Slowly whisk in the miso until it dissolves.
  4. Add tofu and heat for a few minutes.

Tofu Chips

Tofu Chips

Ingredients:

  • 1 package of firm tofu
  • salt
  • pepper
  • italian-herb seasoning

Directions:

  1. Preheat oven 350 degrees.
  2. Cut tofu into thin slices of squares.
  3. Spray baking sheet with cooking spray.
  4. Place tofu on sheet and lightly spray tofu with cooking spray.
  5. Bake for 35-40 minutes or until golden brown.
  6. Sprinkle with salt, pepper, & italian-herb seasoning.