I’m having a love affair with crunchy tofu

If you haven’t tried crunchy fried tofu, you are seriously missing out. Perhaps not the healthiest thing out there when all dressed up, as a vegetarian protein option it’s top of my list and it’s sooo easy!

There are countless blogs out there that explain how to get perfect crunchy tofu and different ways to dress it up. Most days, I simply dip mine in some corn starch and fry in a frying pan with some coconut oil until golden adding a little bit of seasoning. I find this great to add to stir-fry’s or wraps. You can also dip the corn starch powdered tofu in some nut milk and then into some panko to take it up a notch. Here are some of my other favorite ways to dress it up:

Hot for Food: Crispy Sweet and Sour Tofu 

Budget Bytes: Pan Fried Sesame Tofu with Broccoli

Omnivores Cookbook: General Tso Tofu

Olives for Dinner: Super- Versatile Crispy Tofu Cutlets

Soy and tofu tend to get a bad rap because it comes highly processed and most of it is genetically modified unless labelled otherwise. There are so many amazing benefits to soy though and the reality is the processed soy is in everything. I personally choose to eat soy in moderation and only select non-gmo and organic tofu. There are many health benefits to eating tofu including it’s protein content for vegans and vegetarians.

This article does a great job of breaking it down.

| A little of everything veggie burgers |

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All week I have been craving veggie burgers. I have been finding it sort of challenging being back at work to come up with interesting meals nightly + lunch leftovers. While I love cooking, I’ve lost some inspiration these past few weeks but, I am slowly finding my groove. The grocery run is a whole separate challenge all together but the shop online – pick-up services have been a huge help.

This week I made two veggie burger recipes. The first was this one from Minimalist Baker (LOVE all of her recipes)! These simple veggie sliders turned out amazing and were so simple to put together! They also worked out great for leftover lunch for work with some collards.

The second recipe, which I am going to outline in this blog post is also super simple and super tasty and definitely packs a protein punch!  I am a super hap-hazard cook so I tend to randomly make stuff up by getting inspo from recipes and then adding my own twist. So, today, I was inspired by Oh She Glows!

Here’s what I did!


A little of everything veggie burgers

1/4 cup walnuts

1 tbsp hemp seeds

1/2 cup oats

1/4 cup raw pumpkin seeds

1 carrot (chopped)

1/4 cup chopped mushrooms

1/2 – 1 cup sprouted lentils

1/4 cup quinoa

1/4 cup red onion chopped

1 tbsp nutritional yeast

1 tbsp pure maple syrup

tsp salt

tsp pepper

tsp cumin

Juice of one lemon

|| Directions ||

yields six large-sized veggie patties

preheat oven to 375 degrees

Combine all ingredients in a food processor until it is the consistency you want. I prefer my burgers with a bit of texture but not with large chunks of ingredients. After the ingredients are combined to your preference make patties and place on baking sheet. Cook at 375 for about 10 min or until they are ever so slightly crisp on the outside.

Make a traditional veggie burger with a bun and all of your favourite fixings or eat wrapped in collard greens, butter leaf lettuce or even swiss chard!

An alternative to the patties would be making a mini loaf with a muffin pan – this would go great with Oh She Glows mushroom gravy! 

Enjoy! 

Chickpea and quinoa “souvlaki” with mashed lemon potatoes

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I’m pretty sure I was Greek in a past life because I am obsessed with Greek food and all of the flavours, colours, and smell that come with the cuisine! This recipe is super straightforward. Actually, I am not really even going to post a recipe because I kind of just threw it together. Basically, my idea was to take the basic ingredients of traditional Greek souvlaki and use chickpeas and quinoa instead. The only seasonings I added were salt, lemon juice, olive oil and oregano and I seasoned everything with those things. I lightly sautéed the chickpeas, cooked quinoa and red onion and then quickly put together a Greek salad of cucumber, green pepper, and heirloom grape tomatoes which I drizzled with evoo and seasoned with lemon juice, oregano, salt and goats feta! I cheated and bought some store bought tzaziki and just put them altogether in a pita – my pita wrapping skills need some work but the flavour was all there! And, voila a super east and vegetarian weeknight meal + a ton of leftovers!!