tofu dip

3

Vegan Spring Potato Waffles with crispy baked Tofu

Ingredients:

  • 500 grams potatoes
  • 3 scallions chopped
  • 1 tbsp vegan butter
  • cooking spray
  • 200 grams extra firm tofu
  • 1 tbsp cayenne 
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 cup soy milk
  • 1 tbsp tomato paste
  • 1 tsp sriracha
  • ¾ cup bread crumbs
  • 1 cup flour
  • 2 tbsp oats

Directions:

  1. Cook potatoes in cold water for 20-30 minutes until tender. 
  2. Pat the tofu dry to remove excess liquid. Slice tofu into equal sizes then into “steaks”. In a shallow dish combine soy milk, salt, sriracha, tomato paste, garlic and onion powder, apple cider vinegar and cayenne pepper. Mix well then lay the tofu steaks into the mixture and let it marinate for 10 minutes. 
  3. Preheat the oven to 200°C and lay a baking pan with parchment paper. Prepare two more shallow dishes and fill one with the breadcrumbs, nutritional yeast and the oats and the other with flour. Take the tofu slices dip each into the flour then back to the batter then coat with the breadcrumbs. Then place the tofu steaks on the baking pan and bake for 10-15 minutes. 
  4. Preheat a waffle iron and spray with cooking spray. Drain potatoes and season with butter salt, scallions and some freshly cracked black pepper. Mash the potatoes until they are smooth and creamy. Add 2 tbsp of the mashed potatoes onto the waffle iron and cook for 5 minutes. Continue until mashed potatoes have been used. 
  5. Serve the waffles with the tofu and drizzle some hot sauce on top (recommended). Enjoy!
Plant-Based easy, affordable meals.

Some meals for the 28 day health challenge. Cheap, affordable and really easy to make. I’m lazy but i still like eating delicious food. 

Breakfast:
- Fruit salad
- Fruit smoothies
- Overnight oats with fruit
- Breakfast smoothie bowl (Any frozen fruit with fresh fruits) topped with muesli/cereal.
- Cereal and dairy free milk
- Toast with tofu scramble
- Toast with spread (jam, peanut butter and what ever you like).
- Toast served with grilled tomatoes, mushroom, spinach and hash brown.
- Pancakes with fresh fruits


Lunch/Dinner: 
- Mixed salad with mixed beans
- Salads in general (mixed with whole grains, broccoli, pumpkin, beans, leafy salads etc.)
- Burrito wrap with beans, tomato and veggies
- Tacos, mixed beans, lettuce, tomato and baked wedges 
- Salad sandwich 
- Veggie burger with sweet potatoe wedges 
- Baked potatoe/sweet potatoe with mix salad
- Salad bowl - cous cous, mixed veggies, roasted potato and mixed beans
- Vegan pizza - tomato paste, garlic, mushrooms, onion, rocket, capsicum, olives, Italian herbs
- Cous cous salad
- Grilled veggies + tofu and hommus dip
- Rice and vegetable stir fry + tofu
- Rice, grilled tofu with mixed beans
- Hokkien noodle/rice noodle stiry fry with vegetable + tofu
- Tom yum noodles - rice noodles, vegetables + tofu
- Miso soup noodles - rice noodles, vegetables + tofu

Generally, i have a big lunch and smaller dinner but always eat till satisfied.
Simple little meals that i make on a daily basis, to which i’ll will play around with for the challenge.  And of course there will be other meals on the menu which may use a little bit more expensive ingredients, e.g. quinoa, chia seeds, mushrooms etc.  

Click for 28 day Health Challenge 

Homemade sushi makes a really good post-swim lunch in this lovely hot weather :) This was avocado, cucumber and tofu (dipped in miso sauce, breadcrumbs and then pan fried) xx