Pumpkin Honey Tofu

Hi Friends!  How was your weekend?  Mine flew by at warp speed!  I had a great weekend, full of family time with Scott and Skylar, some time in the kitchen, and a few crazy shenanigans, too.  Hopefully you made the most of your summer weekend because they are so precious.

Here’s a few pictures I snapped on our stroll through Balboa Parktoday

The park spans miles and miles of urban landscape complete with bridges.  This is the bridge leading into the Rose Gardens.

Over the weekend I came up with a new tofu recipe.

If you missed any, here are my recent tofu recipes:
Sweet and Sour Honey Lemon Tofu

Sweet and Sour Honey Lemon Tofu

Sesame Ginger Maple Tofu

 Sesame Ginger Maple Tofu

Mango Ginger Maple Tofu

Mango Ginger Maple Tofu

Today’s Recipe is Pumpkin Honey Tofu

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Pumpkin Honey Tofu
1/4 c Pumpkin Butter (I stockpile this seasonally in the fall from TJ’s but as a substitute, use 1/4 c pumpkin puree whisked with a Tbsp of Agave/Maple/Honey)
1/3 c Honey (or Agave or Maple. Here was the Vegans & Honey Discussion for inquiring minds)
1 Tsp Ground Ginger
1/4 c Apple Cider Vinegar
Optional: Dash of Tamari or Soy Sauce
Pinch of Nutmeg/Cayenne/Chili Powder/Cumin/Pumpkin Pie Spice/Cinnamon
Drizzle of EVOO/Coconut/Hemp Oil

Whisk to combine all ingredients. Bake at 450F for 20 Minutes. Flip and cook another 5 or so, or until desired browning is reached.

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Marinate the sliced ‘Fu for 15 minutes to 24 hours

Bake on a Foil-Lined Cookie Sheet at 450F for 20 Minutes and Flip and cook another 5 or so.

  Cooking times and desired doneness levels will vary, so watch yours closely.

I used Tofu that had previously been frozen, thawed, and pressed.  Since receiving my Tofu Press, I have been enjoying coming up with new tofu recipes.

The net result for this recipe is a very sponge-like textured tofu.

If you close your eyes while eating this tofu, I kid you not, you could be convinced your eating a sweet pumpkin bread.  It’s been about 5 or 6 years since I’ve had bread.  Being gluten-free, I just don’t care about bread that much to make or purchase GF Bread, and I guess I may be easily impressed, but for some reason, this particular batch of tofu is almost bread-like.

If you don’t freeze and thaw it, the texture will be different, more traditional and the flavor is great.  It’s very fall-like.  In the middle of summer.  Makes perfect sense.

I’ve been eating them like pumpkin-spiced “bread sticks”

Dessert: Vegan White Chocolate Chocolate Peanut Butter Cups

I love the Ruffled Edges!
 Vegan White Chocolate Chocolate Peanut Butter Cups

From yesterday’s post about Feeding Kids Veggies and Catering to Picky Eaters

The overwhelming majority of you said that:

Adding pureed veggies into kids’ foods, i.e. Sneaky Chef stuff, is not a sustainable practice (are the parents going to do that for the grown child who has never learned to eat plants on their own?)
That it’s lying to kids
And that long term, nothing good can really come from it.  I agree and that although adding some pureed veggies fruits for extra oomph to food is one thing, it’s not okay as the only way a person is getting vegetables into his/her diet.

Many of the parents who responded were along the lines of me.  Eat your veggies or you won’t have much left to eat in this house, child.  Always good to know the other parents reading along and I think alike.   hah!

And the overwhelming majority of you also said that excluding certain foods from one’s diet, i.e. grains, carbs, protein, only eating high protein at the exclusion of other things, excluding vegetables, etc. that it’s not healthy.    There were great comments on this discussion so if you missed them, Check Them Out.  I was pleasantly surprised how many of you chimed in on the Veggie Discussion, and thank you for your input!

And yes, I did hit the mailbox jackpotlast week.

I’ll fill you in on my Book Reviews soon!

Gym & Weights Workout Today From This Tab: Chest/Shoulders

Tip of the Day:  My Ani Phyo Raw Essentials Cookbook Give Away!

This is quite possibly My Favorite Cookbook, ever.
Click Here for your Chance to Enter & Win It!

Questions
1. Best Thing You Ate or Did This Weekend?
Me = Being with Scott and Skylar and just soaking in the fresh air and family times.

2. I am so excited but I purchased a piece of home gym equipment!  As I mentioned, I am sick of being beholden to my gym and want to be able to workout at home from time to time.  Not sure if my purchase will totally replace 100% of my gym sessions, but if I can cut back from 6 days a week to 2 days a week venturing out to the gym, I will be happy and I think my purchase will do just that!

I want to hear everyone’s recommendations and “wish list” items if you could buy any workout or home gym equipment, what would you buy?  Are there any things you’ve heard horrible reviews about or have firsthand experience one way or the other with, either wonderful or awful?

 

 

   

9 Responses to “Pumpkin Honey Tofu”

  1. #
    1
    Carly — July 21, 2012 at 6:04 pm

    Did you press it before or after you froze it?

    Reply

    • Averie @ Averie Cooks replied: — July 21st, 2012 at 6:51 pm

      Both time, before freezing, and after. And you should freeze it for a good 3 to 5 days. You want it rock rock hard, which can take a few days to truly get it like a brick. Then thaw it, press it again. Then marinate, and bake it off. LMK if you try it.

      Reply

  2. #
    2
    Reba - Not So Perfect Life — July 18, 2013 at 12:19 pm

    So you used to be gluten free? What changed?

    Reply

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