Gluten Free Baked Tofu-Tortilla Extravaganza

Every once in awhile I like to make breakfast for dinner.  Somehow it feels easier to make than dinner, but maybe it's just the idea that it reminds me of a relaxed weekend breakfast. A "Slow Meal" of sorts where I'm not rushing to pick up my daughter from gymnastics and waiting for my husband to get home so we can all sit at the table together to eat.  Even though we homeschool, the weekdays are just crazy.

I found this super yummy recipe in Vegan Holiday Kitchen by Nava Atlas.  I've cooked some of her recipes via Fat Free Vegan, so when I saw the book in the new issues at my library I had to check it out.

Visually, it's not that impressive looking, and my husband didn't love it, but my oldest daughter and I both thought it was really very good.  It kind of reminds me of a broken down enchilada, made with tofu and vegan cheese of course.

The flavors melt together beautifully in the oven.  And though it's not a one pot meal, it is super simple to make.  

I used larger than a 2 quart casserole dish, so my results were a little different.  There was no "cutting into squares", we just spooned it onto the plate.

Ingredients
1 16-ounce tub firm tofu (I used Wildwood Organics brand)
2 tbsps Extra Virgin Olive Oil
1 large onion, finely chopped
8 corn tortillas, cut into 1 inch square pieces (I used Food for Life brand)
1 14-16oz can crushed tomatoes
2 medium-firm ripe tomatoes, diced
1 4-8 oz can mild green chillies, chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
Salt to taste (I sprinkled Himalayan Pink Sea Salt on at the end)
1 cup grated cheddar-style nondairy cheese
Vegan Sour Cream (Homemade or store bought- we didn't use any)

1. Preheat oven to 400 F.
2. Cut the tofu into 1/2 inch- thick slices, and blot the slices gently between paper towels or a clean tea towel. Cut the slices into 1/2 inch dice.
3. Heat the oil in a large skillet. Saute the onion over medium heat until translucent. Add the garlic and tofu dice and continue to saute until all are golden.
4. Combine the tofu mixture with all the remaining ingredients except the last two and stir until thoroughly mixed. Pour into an oiled 2-quart casserole dish (round or oval is most attractive, but rectangular works as well) and pat in.
5. Sprinkle the cheese over the top. Bake for 25 minutes, or until the cheese is melted. Let stand for 5 minutes, then cut into squares or wedges to serve. Pass around sour cream for topping individual servings if desired.

Cosmic Cashew Kale from Fat Free Vegan

Here is another favorite kale recipe straight from Fat Free Vegan!  If you are not familiar with Susan Voisin, please check out her blog.  I've been following her for more than 5 years!  She was the first blog I started following when I went vegan.

I made only a few changes to this "Cosmic Cashew Kale". I did not add the red bell pepper or the fresh basil and I used Basmati Rice instead of Quinoa.  It's not as colorful as Susan's version but I didn't have any of those ingredients on hand and didn't feel like driving to the store for the tenth time this week.  As long as you have the cashews soaked in advance, this comes together in 15-20 minutes, making it a perfect weeknight meal for busy families.  And this dish packs in plant protein and micronutrients, making it super healthy :)

I often hear from people who have recently tried kale that they think it is too "chewy" tasting.  I guess when you compare it to cooked spinach that is true.  But I don't have a recommendation for a recipe that will make it not chewy, except for maybe kale chips!

Sweet Potato, Chickpea and Okra Gumbo

We've had a surplus of okra growing in our garden this summer, so I've had to come up with several new recipes for okra since curried okra (my favorite) is starting to get "boring" around here.  I was so happy to find several great recipes including this one on the Fat Free Vegan Blog.  Of course Susan's photos are way nicer than mine...but hey, it looks pretty similar doesn't it? 

This dish would be great to serve to a hardcore southern crowd along with some vegan cornbread and sweet tea!  You definitely need to get the "Liquid Smoke" to acheive the smokey flavor that makes it taste like real cajun gumbo.  I found a bottle at Whole Foods for under $3.00.  

Another Birthday Celebrated...Not With Cake But Pie

For my daughter's 8th Birthday we made the Chocolate Tofu Pie from Post Punk Kitchen.  Easy and far better than any cake...even the Fat Free Vegan "Can't Be Beet Chocolate Cake", which is our favorite for cake! 

This No Bake Pie was chocolately without being too sweet and perfect for a hot summer day!  I kept it on ice while the kids were swimming in the pool.

I found the Dandie's Vegan Marshmallows at Hoover's Essential Health Market locally.  You can also get them online at Vegan Essentials.