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Posts Tagged ‘Nasoya Tofu’

Today was a great day for a light meal. I had a fresh batch of kale and some tofu and had lasagna on my mind so Tofu Kale Lasagna is what I made.

With the tofu, you really have to press out all the water or you will end up with a watered down pasta sauce. First I crumbled up the tofu with a fork and season it with salt, pepper, parsley and Italian Garlic Gold Nuggets all to taste. Remove all the stems from the kale and tear into small pieces. Then get ready to layer.

  

There are no rules when making a lasagna. Do as many layers as you want or what will fit in your dish. As I was layering the lasagna, I remembered that I had two mozzarella balls (I said balls!) left, so I grabbed them (ha), sliced them and topped off my lasagna with them.

      

Bakes on 350 degrees for 40 minutes.

I was so ready to give it a try. I normally use spinach so I was excited to try the kale. Verdict: Loved it. It still had the firm texture that kale offers, but was soft enough to cut with a fork. The extra cheese was also a nice touch. It was TofuKaleTastic.

Simple, easy and healthy.

After dinner I took a few pictures of my garden. It was a beautiful day.

     

   

I have a thing for yard decorations and my favorite yard decor is this concrete turtle. It’s huge, and it’s heavy and gives my garden a little flair. I named it Big T. It was in a different part of my yard and I recently moved it closer to my deck so I could see it while lounging. I had to use a Hand-Cart to move Big T.

Here’s a picture from 5 years ago of Big T being used as a step stool by Stuart. Stuart and Killian chased a squirrel up the tree. Wow this picture shows my tree before I landscaped around it.

I have these rain barrels under my gutter to collect all the rain water and I use it for all my potted plants. I have used these barrels now for 8 years and I have not run out of water all summer. Seems like each time I was close to being dry, it would rain and fill them right back up. Mother Nature will provide.

Now here’s the recipe I threw together for the Tofu Kale Lasagna.

Tofu Kale Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Fresh Kale
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Mozzarella Cheese Balls (optional)
  • Shredded Italian Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.

Bake on 350 degrees for 40 minutes.

I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu.

Question of the Day: Meat or Vegetarian Lasagna?

Check Ya Later.

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Started Monday off with a creamy batch of OIAJ. This is becoming a habit for me, I just can’t get enough oatmeal lately. It’s funny I went through the entire winter stuck on Chobani yogurt topped with cereal, and then it starts to get warm out and I start eating a hot oatmeal breakfast.

I then gave the babies some love. My Killian is getting to be an old boy, he is 14 now and he is getting lumpy, the vet told me that they are just fatty tumors, but some of them are getting quite big. He still acts like a young dog, so that’s a good thing.

I just love there little faces, they make my heart melt. Stuart loves to give kisses and who am I to turn one down.

I found this amazing recipe over at Around The Plate, and knew I had to make it.

Recipe: Roasted Cauliflower with Feta

Ingredients: 

1 large head of Cauliflower
3 Tbsp Extra Virgin Olive Oil
4 oz. Feta cheese, crumbled
2 cloves Garlic, chopped
Cumin, to taste
Sea Salt, to taste
Rosemary, to taste
Thyme, to taste

Directions: 

1. Preheat the oven to 400 degrees F.
2. Separate the cauliflower florets and place in a bowl. Add the Extra Virgin Olive Oil, Garlic, Cumin and Sea Salt to the Cauliflower. Toss lightly.
3. Place the cauliflower on a sheet pan in a single layer and place in the oven for 15-20 minutes or until the cauliflower browns on the edges.
4. Remove the cauliflower and place back in the bowl. Add the feta cheese, rosemary and thyme. Mix together.
5. Place the cauliflower and feta back on the sheet pan. Cook for an additional 5 minutes or until cheese is melted.
6. Serve and enjoy!

I upheld the Meatless Monday tradition here at my house and made tofu with noodles and cauliflower for dinner with a dose of fresh cucumbers mixed in.

Last week I picked up the pre-cubed package of tofu. I thought it would save time, but I must say I will stick to the block next time, I didn’t consider how I was going to press out the liquid.

The little cubes also shrunk up quite a bit, but they tasted amazing. I marinated them with 1/3 cup of soy sauce, 1/3 cup of lime juice and 2 tablespoons of oil. I baked on 400 degrees of 15 minutes.

I also boiled up a batch of  Nasoya Japanese noodles.

I just love a big plate of noodles.

After they boiled I rinsed in cold water and then tossed with soy sauce, rice vinegar and touch of oil. I also have a shaker of  seaweed and sesame seeds that I season to taste. You can make cook up the noodles a day in advance, they really soak up all the flavor overnight.

I just layered on some fresh cucumbers, the tofu and the cauliflower with feta.

I really loved the flavor the feta cheese added to the entire dish, I will make this again.

BEST BODY BOOTCAMP

Boot Camp Update: I am really digging the workouts and making progress, I honestly don’t think I have ever been this motivated to workout.

I have also started to add Planking into my everyday workout. I found some motivation from my friend over at Life’s Little Bits. I will be joining her for a daily Plank with her Plank Club. Just start where you are with your first Plank and add 5 seconds to your time every day! Fun right.

Here are the Rules:

1st Rule: You can talk about Plank Club.
2nd Rule: You can talk about Plank Club.
3rd Rule: If your butt drops or raises during the plank, the plank is OVER.
4th Rule: No limits on how many people can plank.
5th Rule: Perfect plank form must be observed at all times.
6th Rule: Wear whatever you feel like, plank naked if you must.
7th Rule: Planks will go on as long as your muscles can handle it.
8th Rule: If you join PLANK CLUB, you HAVE to PLANK.

I love this! I hope you will join us.

Question’s of the day: What’s your favorite meatless meal?  Are you going to join us in some Planking? 

Check Ya Later.

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