If you weren’t already convinced that tofu could be used in anything, then try this recipe out. This incredibly simple pie filling recipe takes only 4 ingredients and tastes amazing. It’s also way healthier than standard pudding filling recipes and, if you sub out the honey for agave nectar, you can make it vegan.
Prep Time: 20 minutes
- 2 blocks extra-firm silken tofu (I prefer the Mori Nu brand)
- 3/4 cup honey
- 1/2 cup cocoa powder
- 1 tbsp vanilla
Graham Cracker Crust
- 1 1/2 cup crushed graham crackers
- 1 egg white
- 3 tbsp butter
- Blend tofu in food processor until very smooth.
- Add the honey, cocoa powder, and vanilla and blend until completely mixed (make sure to use a spatula to clean off the sides).
Graham Cracker Crust
- Preheat oven to 425F
- Beat egg white until peaks are just starting to form.
- In a large bowl, mix the egg white into the graham crackers.
- Melt the butter and add to the bowl. Mix with a fork.
- Pour the mixture into a pie dish and press into the bottom and sides to form the pie crust.
- Bake for 8 minutes and let cool.
- Pour the filling into the cooled crust and spread out evenly with a spatula.
- Optional: Use chocolate syrup to make a fancy design.
- Refrigerate for at least 8 hours.
If you’re looking for a miso soup like you get at a restaurant with just a couple tiny cubes of silken tofu and a strip of seaweed, this isn’t what you’re looking for. This is my full-meal style Miso soup loaded with lots of veggies, tofu, and a poached egg.
Time: 1 hour
- 1 medium yellow onion
- 2 tbsp olive oil
- 4 cloves of garlic
- 6 cups veggie broth
- 2 cups water
- 1/4 cup rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 5 baby bok choy
- 1 block tofu
- 1/3 cup red or white miso paste
- 8 eggs
- 2 cups white or brown rice, cooked per instructions
- Heat up the olive oil in a deep pot over medium heat and add the onion cooking until its translucent (about 5 minutes).
- Add the garlic and cook just until fragrant (about 45 seconds).
- Add all of the liquids to the pot (veggie broth, water, vinegar, soy sauce, mirin), turn the heat up to medium high, cover, and bring to a simmer.
- Wash and chop the baby bok choy (white and green parts) into 1/2″ strips.
- Once the veggie broth is simmering, add the baby bok choy to the pot, cover, and cook for 5 minutes.
- Dice the tofu into 1/4″ squares and add to the pot. Stir the pot being careful not to break up the tofu and allow to return to simmer.
- Scoop out about 1 cup of the broth into a bowl and mix in the miso paste (we do this because we don’t want the miso to boil or else it will curdle) until completely dissolved.
- Remove the pot from heat and stir in the miso mixture. Cover and set aside.
- In a smaller sauce pan, bring 3 cups of water to a boil and poach two eggs at a time.
- To assemble the bowls, add about 1/2 cup of cooked rice, pour the soup over the rice, and place the two poached eggs delicately in the middle so as not to break the yolk.
I know a lot of people who say they hate brussel sprouts and I think I know the reason: they grew up eating them boiled. Please stop boiling your brussel sprouts. They lose all their flavor and smell bad. There are a lot of better ways to cook brussels, but this is one my favorites. It’s pretty quick and forgiving if you don’t have all the ingredients or leave them on the stove too long.
Time: 15 minutes
- 1 bag fresh brussel sprouts
- 2 tbsp olive oil + 1 tbsp for grilling
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tsp garlic powder
- 1 tsp paprika
- After washing the brussel sprouts, slice the stems off and then half them length-wise.
- Toss the brussel sprouts with the olive oil, sesame oil, soy sauce, garlic powder, and paprika. Feel free to let this marinate for 30 minutes. I don’t usually have time to do that, but it wouldn’t hurt.
- Place a large skillet on the stove but don’t turn the heat on yet! Now, dump the brussels mixture into the pan and flip all of the brussel halves over so the flat side is down. It might not be possible to create a single layer of brussels, but try your best.
- Cover the skillet and turn the heat on medium.
- Wait until a fair amount of steam starts to escape from the under the lid (about 10 minutes). Mix the brussels, scraping up all the tasty stuff on the bottom. If the pan seems pretty dry or the brussels are starting to burn, add 1 tablespoon of water.
- Cover again and cook for another 3 minutes. At this point, you should be able to break one of the brussels in half easily with the end of your spatula. That’s how you know it’s done. If they aren’t done, add a tablespoon of water and cook for another 3 minutes.
Eggs Benedict is a notoriously difficult thing to make. I’ve screwed it up countless times and have come up with a few tricks I want to share here. This recipe focuses on the core elements of eggs Benedict (the Hollandaise and the poached eggs) but you can also mix up the English muffins (try a bagel or buttery biscuit) and the protein (I actually used arugula here but avocado and/or bacon also works great).
Time: 30 minutes
- 6 eggs + 3 eggs yolks
- 3 english muffins
- 1 tbsp lemon juice
- 1 tbsp water
- 6 tbsp unsalted butter, melted
- 1/2 tsp smoked paprika + more for garnish
- 1 cup arugula (or avocado or bacon or whatever you’re feeling like)
- Bring a small pot of water to a consistent simmer and carefully drop your first two eggs into the water (I find releasing the eggs into the water as close to the water surface as possible helps to prevent the yolks from breaking).
- Once the egg whites have become opaque the entire way through, remove them from the water with a slotted spoon and set aside. Continue like this until all 6 eggs are poached.
- In a separate, smaller sauce pan, whisk together the egg yolks, lemon juice, and water.
- While still stirring, heat the sauce pan over medium heat until the mixture starts to thicken (stirring consistently throughout this step is extremely important, otherwise you’ll end up with scrambled eggs).
- Slowly begin adding the melted butter, stirring it in as you go, until all of the butter is mixed in.
- Continue stirring the mixture over medium heat until it thickens and starts to almost hold its shape.
- Assemble the Eggs Benedicts by placing arugula on top of each halved, toasted, and buttered english muffin. Then add a poached egg on top of each muffin half.
- Finally, drizzle the Hollandaise sauce over each poached egg and sprinkle with paprika. (NOTE: If the hollandaise has thickened up too much while sitting, add another tablespoon of water and mix).
Pro tip: Timing is super important when making Eggs Benedict. Ideally, you want everything to finish cooking at the same time so it’s all still hot while assembling. If you can, try to start the Hollandaise sauce before the eggs are done poaching.
I’ve heard so many people talk about how they don’t like tofu and I feel bad for all of them because (when cooked well) it’s delicious. I think people usually just don’t season it enough; tofu really doesn’t have much flavor but it absorbs anything and everything you put on it. There are also a few tricks to making tofu taste good including getting a lot of the liquid out of it before marinating and not being afraid to cook it for a very long time at high heat. There are lots of ways to make tofu taste good, but I like this recipe because it uses the oven which allows me to cut down on oil while still getting the tofu crispy (i.e., I’m not frying it). I usually put this tofu on top of salads, but it also tastes good mixed into a stir fry or (if you sliced the tofu into larger slices instead of blocks) on a sandwich.
Bake Time: 35 minutes | Active Time: 10 minutes
- 1 block extra firm tofu (the firmer the better)
- 3 large garlic cloves, minced
- 2 tbsp smoked paprika
- 3 tbsp soy sauce
- 3 tbsp olive oil
- Preheat oven to 400F.
- Drying the tofu: Stand the tofu on end and slice long-ways into three even slices (you’re goal is to have the thinnest pieces with the most surface area). Lay the tofu slices side-by-side on a towel and fold the towel over them being careful not to fold the tofu. Carefully press the tofu through the cloth to get as much water out as possible. NOTE: Some people set a heavy book on top of the towel and leave it to absorb even more water. I don’t know if that’s necessary but it’s up to you!
- Dice the tofu slices into 1/2″ cubes and put in a large bowl.
- Add the minced garlic, smoked paprika, soy sauce, and olive oil and carefully fold together. Let marinate for at least 10 minutes.
- Cover a baking sheet with parchment paper and spread the tofu mixture over it making sure none of the tofu is touching.
- Bake for 35 minutes or until tofu is just starting to become crisp.
- Serve over salad or add to a stir fry.
This dressing goes perfectly with a loaded salad of grilled tofu, brussels, etc., but it’s also great to keep around to take that side salad up a notch. It’s a bit of prep work so I usually make a large batch and store it in the fridge for the next couple weeks (or longer even; just add a little water if it starts to get too thick).
Active time: 20 minutes
After making this just once, it is already one of my favorite recipes. It requires minimal work and the nachos are absolutely delicious, not to mention that they’re way healthier than normal nachos since you’re substituting chips for baked sweet potato.
Bake Time: 40 Minutes | Active Time: 20 Minutes
The Serengeti, located in northern Tanzania, is spans 12,000 square miles and is home to Africa’s largest lion population. It is also the site of the worlds largest mammal migration in the world, during which approximately 260,000 zebra and 1.7 million wildebeest can be seen moving between Tanzania and southwestern Kenya. During our safari in the Serengeti (and the Ngorongoro conservation area and Tanrangire national park) Leslie and I saw everything from wildebeests to cheetah and even checked off our Big Five (leopard, elephant, lion, buffalo, rhino)! We went for a 5 day safari with a company called Peter Tours, a fantastic budget safari run by a man named Peter from Moshi, Tanzania. Here are just a few of the photos we took throughout the trip!
From Stonetown, in Zanzibar, our next big adventure as a family was a 5-day safari in Selous, one of the largest game parks in the world and located in Southern Tanzania, with a company called Waterbuck safaris. To get there, we took the ferry to get back to mainland followed by a 6 hour drive with our safari guide, Nazaray, to our first campsite.