I know I know bacon and tofu in the same dish isn’t something you see everyday. But here me out. I wanted to make a one pot skillet with mushrooms, spinach, and bacon. This sounds delicious but personally I prefer a bit more protein in my meal. My typical addition would be to use chicken but I’ve filled my poultry quota in my meal planning for the week. The next best option was baked tofu. I love the texture of baked tofu and it was the perfect balance for this one pot meal!!
A simple one pot skillet! Bacon, baked tofu, mushrooms, and turnip greens. Simple and delicious. Because just about everything with bacon is delicious!!
- 1/4 lb thick sliced bacon, I used WF savory smoked (a bit too salty for my tastes)
- 10 oz sliced crimini mushrooms
- 6 oz baked tofu, savory flavored
- bunch of greens, I used turnip fresh from the farmer's market
- smoked paprika
- garlic powder
- In a large skillet place bacon slices in a single layer and render out fat over low-medium heat. Cook 8+ minutes flipping occasionally until lightly browned desired crispiness is achieved. Set bacon aside.
- Drain off most of the grease leaving a light coating in the pan.
- Turn up the heat to medium and add the sliced mushrooms and tofu (chopped).
- Season with a bit of smoked paprika, garlic powder, and s&p. My bacon was salty so I skipped the salt.
- Add greens and continue to cook until they are wilted and any liquid from the greens and mushrooms has cooked off.
Feel free to use whatever greens you prefer. Spinach, kale, beet greens, turnip greens, etc.. Just be aware of cooking times. Spinach cooks really fast compared to heartier greens which will take a few minutes longer to soften and release their bitter flavor.
Here’s a soup you can prep, cook, and serve within 30 minutes. Perfect for those busy weeknights. This is one of the reasons I love miso broth. With the addition of sautéed vegetables and chicken stock the broth is rich and hearty. Of course you can substitute vegetable broth for a vegetarian version. As the cold season sets in we start eating lots of soup and Asian inspired soups become a weekly staple in our household. My kids love them, particularly when cooked with thick udon noodles. So I’m always happy to be able to cook a quick meal that satisfies the whole household!
A one pot miso soup meal using lots of fresh veggies and tofu! Perfect for these cooler nights.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, sliced into 1/4" pieces
- 2 carrots, sliced into 1/4" rounds
- 1 turnip, chopped into 1/4" half moons
- handful of snap peas, ends chopped off
- 6 oz tofu, sliced into 1/4" pieces (I used Sproutofu savory baked tofu)
- 3 tablespoons Bragg liquid aminos
- 24 oz chicken broth
- 1 teaspoon dried wakame
- 3 tablespoons miso paste*
- 3 oz noodles*
- kimchi, to serve
- In a pot heat up olive oil over low heat. Add onion and saute 5 minutes to soften.
- Add the onion, celery, carrots, turnip, snap peas, tofu, and liquid aminos. Season with s&p. Continue to saute another 5-10 minutes over low heat until the veggies are tender crisp.
- Pour in the broth and add the wakame. Turn up the heat to medium and once simmering turn back down to low.
- Meanwhile cook noodles according to the package.
- Place miso paste in a small bowl and add 1/4 cup of the broth. Stir to dissolve and pour into soup. Add cooked noodles and heat through quickly.
- Serve with kimchi.
*There are a few different kinds of miso paste. For this soup I prefer to use sweet miso to mellow out the spicy kimchi. I typically add the kimchi to my bowl of soup which creates a balanced broth for my tastes.
*For noodles I used organic edamame & mung bean fettuccine shape. Feel free to substitute rice or udon noodles instead.
Check out these mushrooms! I forgot to take a picture before I chopped them, but how amazing do they look? When we moved to Boulder, just over six years ago, the farmer’s market was already in full swing for the season. A quick time out to say I still can’t believe I’ve been living in Colorado for six years! It’s been amazing- going to endless music shows, hikes, happy hours, and now transitioning to having a family. Ah I have so much to be thankful for.
But back to the mushrooms. Our initial love at the farmer’s market was the mushroom stand. The first season we were here we bought a bag of mushrooms every week. I kid you not! Sometimes even two a week (the farmer’s market runs Saturday days and Wednesday nights). Of course we became good acquaintances with the ‘mushroom man’ who runs the stand. These days we are still regular customers. The mushrooms are grown in Fort Collins and are truly superb. Shiitake, cremini, oyster, king oyster, lion’s mane, and cinnamon caps. We tend to buy a mixed bag to enjoy the variety. They run $6 per 1/2lb bag but many times we are charged $5. This time we were offered a super deal, a whole pound for $5. You know I was all over that!
I decided to make a mushroom and tofu scramble. Even though there’s a lot going on in the pan the mushrooms were still the star of the dish. Tofu is mild in flavor and I didn’t use much seasoning. Salt and pepper along with a bit of smoked paprika. Onion and garlic too, which are a must in any tofu scramble. Also a bunch of baby spinach. So yum!
Tofu scrambles are great for brunch but also hearty enough for dinner, which is when I made this one. To make it more than just a scramble I served this along with some smashed avocado toast, pea shoots, and sliced tomato wedges. Avocado toast is a favorite in our household. There’s nothing to it, smash an avocado and top it on some toast. You can always get more exciting and add in some olive oil, lemon juice, red pepper flakes, and/or seaweed flakes. This night I went for simple seasoning with s&p. And for a little extra something I topped the scramble with a heap of fresh grated pecorino romano!
Mushroom & Tofu Scramble
- 15.5 oz sprouted tofu, pressed and crumbled
- olive oil
- 1 lb mixed mushrooms, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 5 oz baby spinach, chopped
- 1/4 teaspoon smoked paprika
- pecorino romano, to serve
- tomato, to serve
- pea shoots, to serve
- toast, to serve
- avocado, mashed
- In a large skillet heat one tablespoon olive oil over medium high heat. Add the onion, garlic, and mushrooms. Sauté for about 8 minutes until most of the liquid released by the mushrooms has evaporated.
- Add the tofu and season with paprika and s&p. Stir well to combine, reduce the heat to medium low and and sauté for another 8 minutes or so. The tofu will dry out some which is what I like. Be sure to stir the pan often.
- Toss in the spinach and wilt.
- Make avocado toast: toast bread and layer with mashed avocado. Season with s&p.
- Serve tofu scramble topped with fresh pecorino romano on a plate with pea shoots, sliced tomato wedges, and avocado toast.
The other day I was in need of inspiration, so I picked up my Oh She Glows cookbook by Angela Liddon. I always come out with a few recipe ideas after looking at her beautiful pictures. There is a balsamic marinated tempeh recipe which has caught my eye many times and I decided it was time to try it out. I always hesitate to make anything with balsamic vinegar for the sake of Josh. He is pretty easy going with everything I make but there’s something about the tang of this particular vinegar that he does not enjoy. Sometimes I cook with it anyway ;). I loved the flavor and end result, Josh not so much. I used an aged vinegar thinking this would make it more palatable for him but it was still too strong. If you are a lover of balsamic vinegar like me, do not hesitate to make this recipe. I’ve included it at the bottom of the post. Josh was a good sport eating a few pieces of tempeh, but I could still see the sadness. He really wanted to like dinner but just couldn’t. More for me! He followed dinner with peanut butter and honey toast.
Along with the balsamic tempeh I cooked a few small round zucchini’s in garlic oil. Garlic Gold is my preferred brand of choice. You can easily use fresh garlic and plain olive oil instead. To the cooked zucchini I added plenty of Thai basil, goat cheese, and tomato. I’m always looking to include extra veggies so I served this over pea shoots and cucumber.
Zucchini and Balsamic Tempeh Salad
- balsamic tempeh
- 3 round zucchini, sliced into 1″ wedges
- 2 tablespoons garlic gold oil + 1 teaspoon garlic chunks
- 1/4 tablespoon chopped Thai basil
- 1/4 cup goat cheese
- 2 kumato tomatoes, chopped
- Cook balsamic tempeh (recipe below)
- In a large saucepan heat up garlic gold oil. Once warm add the zucchini wedges cooking until lightly browned and tender crisp, about 8 minutes. Place in a bowl.
- Add garlic chunks, Thai basil, goat cheese, and tomatoes. Toss lightly and season with s&p.
- Stir in tempeh and serve.
Marinated Balsamic, Maple & Garlic Tempeh
Angela Liddon, The Oh She Glows Cookbook
- 1 8oz. package tempeh
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 4 teaspoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon extra-virgin olive oil
- Rinse the tempeh and pat dry. Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
- In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, tamari, maple syrup and oil.
- Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish with foil and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, gently tossing the tempeh every now and then.
- Preheat the oven to 350 degrees.
- Spread the marinated tempeh triangles in a single layer in the baking dish and cover with foil. Bake the tempeh in the marinade for 15 minutes. Remove the foil and flip the tempeh in the marinade. Bake, uncovered, for 15 to 20 minutes more, until the tempeh has absorbed most of the marinade.
Josh and I have definitely started veggie season out right! We eat tons and tons of them. Seriously. I have come to really hate our refrigerator as there is never enough room for them all. I have bags of kale stuffed in any free corner. Such a pain! But it doesn’t deter us from eating our veggies. It’s so much easier to eat healthy in the summer. We avoid heavy, comfort styled food opting for light stir fries and salads instead. I’m a few weeks behind on posts but I have a few delicious salads to share once I have the time. I find that I can get about 85% of what I want to get done completed in a day. Unfortunately my blog falls in the last 15% which gets pushed off day after day. I mean would I rather spend quality time with my kids or sit in from of my laptop? But I’m working on time management to fit it back in.
Here I quickly stir fried some veggies and tempeh with a homemade sauce. The sauce is along the lines of teriyaki with plenty of ginger to add some zing. I’m not a huge fan of sesame oil, but if you are I’d recommend adding a teaspoon to the mix.
Carrots, broccolini, shiitake mushrooms, celery, jicama, cucumber, tempeh, and cilantro is what I chose to use. But feel free to substitute or add in whatever you prefer.. peppers, green onion, zucchini, ect..
Stir Fried Tempeh and Vegetables
- 4.5 tablespoons rice vinegar
- 1/4 cup Bragg liquid aminos
- 4 teaspoons coconut sugar
- 4 small garlic, grated or minced (I used a microplane to grate)
- 1 1/2″ knob of fresh ginger, grated or minced
- 1/4 teaspoons red pepper flakes
- 1 tablespoon grapeseed oil
- 1 bunch broccolini, chopped
- 2 stalks celery, chopped
- 1 package tempeh, chopped into 1″ cubes
- 8 oz shiitake mushrooms, sliced
- small jicama, sliced into matchsticks ~1 cup
- 3 carrots, julienned
- 1 cucumber, sliced
- 1/2 cup cilantro leaves
- 1/4 cup black sesame seeds
- Make sauce- mix rice vinegar, liquid aminos, coconut sugar, grated garlic, grated ginger, and red pepper flakes.
- Heat up grapeseed oil in a large sauté pan. Add broccolini, celery, tempeh and 2 tablespoons of the sauce. Sauté 7 minutes or so until veggies start to brown.
- Add the shrooms, jicama, carrots and most of the sauce. Continue to sauté another 5 minutes.
- Stir in the cilantro and cucumber.
- Serve topped with the rest of the sauce and the sesame seeds.