ads

CHEESY CAULIFLOWER FRITTERS

on
CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
8

ads

Balsamic Tofu

on

Balsamic Tofu

A balsamic tofu recipe flavored with fresh garlic, basil, and fennel seeds that makes for a delicious, easy vegan dinner. Simple pantry ingredients come together in just 20 minutes to make and use.

INGREDIENTS

  • 1 block extra firm tofu, pressed and drained
  • 2 tablespoons olive oil, divided
  • 1 tablespoon tamari
  • 1/3 cup balsamic vinegar
  • 1 tablespoon of maple syrup
  • 1 teaspoon Dijon mustard



  • 1 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 3 cloves of garlic, minced
  • 7-8 fresh basil leaves
  • Pepper and salt to taste

INSTRUCTIONS

  • Heat 1 tablespoon of oil and fry the tofu on both sides with a pinch of salt and pepper. Flip the tofu as needed until the tofu is browned on at least 2 sides.
  • In a small bowl, add remaining ingredients except fresh basil and whisk to combine and pour into skillet with tofu.
  • Saute the tofu in the sauce for about 3-5 minutes, or until the sauce has reduced. Remove from the heat, stir in the fresh basil, and place the tofu and some of the sauce on a plate.




NOTES

  • Don’t skip pressing the tofu. Squeezing out some of the extra water will help keep your tofu from tasting watery and create a chewy texture.
  • Use a good quality balsamic vinegar. Yes, quality vinegar is usually more expensive than what you would buy in the store, but it makes a huge difference in flavor. If you do not have the opportunity to obtain a quality vinegar, my biggest suggestion is to taste your sauce before adding it to the pan. If it’s too acidic, add a little more maple syrup to help balance the flavors.

Comments

Post a Comment

ads