Here’s a really easy salad to assemble in the dining hall, mostly because everything is already prepared for you in the salad bar! The only thing that needs to be cooked is the tofu for about 3 minutes!
(For anyone making this at home, read the instructions on the package for the items that need to be cooked.) Continue Reading
This was my first time making a smoothie with tofu, and combined with sweet and sour blueberries, you can’t even tell there is tofu in it! I decided to make this as a post-work out drink since it has a decent amount of protein. I used vanilla protein powder and honey to add a little bit of sweetness to the tofu, then topped it off with raspberries and some shredded coconut. It’s thicker than most smoothies, so it can be thinned out with coconut water or coconut milk.
Starting with wild rice as the base, I built up the layers by adding marinated tofu and mushrooms since wild rice by itself can be quite bland. The hazelnuts and shredded coconut add some crunch to the soft tofu and mushrooms, especially after the entire dish is baked in the oven. I have never cooked with wild rice before, but I was glad that I did since it’s not as starchy as other types of rice; I stored some leftover rice in a container and had it for lunch the next day! I definitely recommend making extra wild rice if you’ll be eating it throughout the week, since it took a while to cook. I used some of the leftover rice to make stuffed mushrooms as an appetizer, which I will be posting the recipe for tomorrow! I hope that you like this recipe!