Posts for February 25th 2010
This weekend the who's who of the food industry are taking an early Spring break and heading to Florida for the Food Network's annual South Beach Wine and Food Festival. We're so excited, because for the first time ever, we are going! We'll be soaking up the sun, watching informative seminars, tasting amazing eats, and attending awesome parties. For up to the minute details, follow us on Twitter and be sure to check back here next week for all our exclusive coverage. And, if you'll be there too, come up and say hi!
This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community.I really love marinated tofu sandwiches. They're easy to make, will last the whole week and it's so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for Smoky Miso Sandwiches. After making her recipe several times, I decided to changes things up and come up with my own marinade using some of my favorite ingredients.
To get her recipe, keep reading.
Sesame Tofu Sandwiches
1 lb extra-firm tofu
2-1/2 tbsp red miso
2 tbsp tamari
1/2 tsp toasted sesame oil
1/2 tsp minced garlic
1 tbsp brown rice syrup
About 1/8 cup toasted sesame seeds
Your favorite sandwich bread (I like to toast it)
- Preheat oven to 400ºF. Drain and press tofu. Meanwhile whisk together miso, tamari, sesame oil, garlic, and brown rice syrup. It makes about a cup. For a kick, add 1/8-1/4 tsp of cayenne to the marinade, or try smoked paprika.
- Slice pressed tofu into 13-18 slices. I wanted the tofu to be a little thick, so I got 13 slices out of this one. Line a baking sheet with foil. Brush one side of a tofu slice with the marinade and place it on the pan (marinaded side down) then brush the top. Repeat until all slices are covered. With 13 slices, I could layer it on pretty thick. Sprinkle with toasted sesame seeds and bake for about 15-20 mins, depending on how thick of slices you have. 17 mins worked great for mine.
- Add your favorite sandwich toppings. I toasted the bread, used some Veganaise, avocado slices, tomato slices and spinach. Try roasted red peppers, vegan cheese, sprouts, cucumbers, bell pepper...the list goes on.
- Besides being great for sandwiches, these baked tofu slices could be diced up for salads (green or pasta), tossed over cooked rice, or steamed vegetables or just to munch on. Enjoy!
Yesterday in San Francisco, Nintendo held its Q1 Media Summit and announced the new release of its Nintendo DSi XL. Among its latest games? Let's Get Cooking, a new title courtesy of the most persnickety culinary geeks in the biz, America's Test Kitchen. Let's Get Cooking doesn't launch in American stores until Mar. 28, but I had a hands-on sneak preview of the new program. Hear what I thought of it after the jump.
Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans. Better yet, lentils are so tiny that they don't require an overnight bath. Don't believe me? Then give this recipe a try.
It proves that brown lentils can be cooked in under a half an hour. They're combined with sautéed veggies and vegetable broth to make a hearty, savory, and soothing soup. Fresh croutons add heft and crunch to this brothy and delicious dish. Sound interesting? Get the recipe now.