#Almond tofu free

IвЂ™m wondering if I should skip the tofu frying first step. IвЂ™m wondering if it was the honey that made it burn, but I think any sugar would do the same. I had to cook out some of the water, but the end result was delicious! When they were ready, I put the tofu back in with the rest of the marinade, and some glass noodles I had softened. Because I was worried about the burning, I added about a half cup of water with the 3 T of marinade when I cooked the vegetables. I used a mix of green beans, bell pepper, broccoli,celery, and green onion. I had to take them out of the pan, and get a new pan for the vegetables, because I have a black charred mess at the bottom of the other pan. When I pulled out the little tofu cubes and went to fry them, the little bit of marinade still on them began to burn almost at once. I toasted the tofu and put it in the marinade. I also added some chopped garlic to the marinade. I had to sub honey for the maple syrup because I live in Mexico and canвЂ™t find maple syrup here. Thank you for this recipe and for making tofu yummy ? We made ours a little more spicy with extra chili sauce. Only suggestion I would make is to make extra sauce if you have a husband like mine who likes lots of sauce on his food haha. I really liked the texture of the combined rices. Then I did half cauliflower rice and half white rice (cooked separately) and then mix the two together and added some of the sauce so that it wouldnвЂ™t dry out in the fridge. But I just love carrots in most Asian inspired dishes. I added some prepackaged carrot chips which ended up being the familyвЂ™s favorite veggie in the dish. I split the almond butter and with half regular peanut butter just because IвЂ™m not a huge fan of almond butter. Normally IвЂ™m overly critical of my cooking (even when I follow a yummy recipe) or I no longer have an appetite for the thing IвЂ™ve been sampling throughout the cooking process (is this just me ?вЂЌв™ЂпёЏ) But gobbled this up, it was so delicious! I made double the portion so I could have plenty through the week (less cooking for the win!) And it was also very good cold straight from the fridge the next night.

I highly recommend making these along side my recipe for scalloped potatoes and some simple sauteed greens for a highly satisfying meal.I made this last night and it was seriously so good. Nutritional yeast gives even more depth of flavor and a very satisfying flake. As the nuts bake they release their oils and create a very satisfying crunch while providing a richness that you just don't get form plain old flour. And I must say, I like this version even better. Almond crusted tofu cutlets! Taking my inspiration from the tofu cutlet recipe we made in Milwaukee, I came up with a gluten free, baked and damn tasty alternative.

#Almond tofu free

She has been inspiring me to come up with gluten free alternatives for many of my favorite recipes, because I like her and want to cook her dinner :) So last night, I was thinking about this cutlet recipe, which I hadn't made in quite a while, and thinking 'I should see if I can make this gluten free.' I dug around the kitchen, until I spotted my jar of almond flour, and a light went off. One of my very dear friends who is also vegan, has also recently discovered that she is gluten intolerant. That recipe is the inspiration for my interpretation of it, and I highly recommend giving the original recipe a go! Andrew and I would set up our little assembly line on the 16' of counter space we had, dredge, batter and bake these up several times a month. Of all of the recipes that we went through, a recipe I found on for Tofu Cutlets quickly became a favorite. However, as most of my favorite butternut squash recipes are side dishes, I was also constantly trying to find new main course recipes that would go with my plethora of of delicious squash dishes. Now, I could absolutely eat butternut squash on it's own as a meal any night of the week, and did. Anyway, that fall was particularly good to the local butternut squash crop, and at one point I had at least ten of the little circus peanut looking things on top of the fridge in that tiny kitchen. I'm amazed I didn't turn orange from all of the beta carotene I was ingesting. And that fall I was obsessed with one thing: Butternut Squash. There was a fabulous farmers market on Saturday mornings that I always walked through on my way to work (yes, in the theatre Saturday is our Friday).

It was cozy, and perfect, and we loved it.This tiny little efficiency had a tiny little kitchen in which I, of course, loved to cook. And in Milwaukee, Wisconsin, Andrew (my then boyfriend now husband) and I spent a glorious year living in a one room efficiency apartment.

A few years ago I was an intern in the glorious city of Milwaukee, Wisconsin.