I’m not feeling creative enough to share any sort of beginning to this story. Deal with it.
Sloppy Joe-fu (tofu sloppy joes!)
Disclaimer: if you are gonna be a whiny baby and ignore this recipe because A – tofu “weirds you out,” B – you’re a meat-eater by trade…then you are missing out. I’m actually going to say this: if you make this and you DON’T like it, I’ll send you a handwritten apology. There it is.
- 2 pounds firm tofu
- 4 tbsp olive oil
- 1 minced green pepper
- 3 cloves of minced garlic
- 1/2 an onion, minced
- 1 minced seeded jalapeno (or spicy pepper of your choice)
- spice mix of your choice (I used Tony Chachere cajun seasoning because I love it!)
- heaping tbsp dijon mustard
- 2 cups water
- 1/2 cup ketchup
- 4 tsp apple cider vinegar
- 2 tbsp liquid aminos (it’s like soy sauce for the healthy!)
- 2 tbsp brown sugar
- Chipotle smoked Tabasco (game. changer.)
- salt and pepper to taste
Dice your veggies. Oil your skillet (I used cast iron) and put it on medium high. Place the onion and garlic in, sautee for five or so minutes or until the onion starts to look translucent. Add in the tofu, green pepper and jalapeno. Mash up the tofu (I’d recommend a metal spatula and some pressure, works the fastest!) Cook for ten minutes. Add in aminos, brown sugar, ketchup, mustard, Tabasco, apple cider vinegar, and water. Let it simmer for at least fifteen minutes. It’s gonna seem super liquidy, but it’s not! It’ll cook down. I served them up on whole wheat buns with a succotash side. So nice!
Whatever the hell is in your kitchen soup
If you haven’t made homemade soup, what are you waiting for!? It’s fall! It’s tasty! Yum! I’m putting the ingredients we had between Exhibit A’s fridge and my own. You can add whatever you like – I know someone else who adds whatever he likes to his soup:
- 16 ounce box vegetable stock (don’t get broth. Man up.)
- 1 zucchini, sliced
- 1 squash, sliced
- 1/2 onion, sliced
- fresh broccoli, diced
- 2 poblano peppers, sliced
- 1 habanero, sliced (we are insane and left the seeds in. IT. WAS. HOT.)
- 2 carrots, sliced
- 2 tomatoes, diced
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 2 tsp cinnamon
- salt and pepper to taste
- Cholula to taste
Add everything to a pot and boil it. Simple, right? 🙂
The Ottoman Empire, a corn maze and so much tofu – what to do?
Since Halloween falls on a Monday, we, like every other twentysomething in the US, enjoyed the holiday over the weekend. Exhibit A has an addiction. It’s called laziness. But she likes to think of it as creativity. She likes the idea of wearing a cardboard box for Halloween every year and doing it differently. This year, a group of four of us went as the Ottoman Empire. As in we decorated cardboard boxes with terrible old drapes, wore crowns and carried swords. It was actually a hoot..but I digress.
We had quite a bit of fun on Saturday night, and that lead to a rough Sunday knowing we needed to eat extra tasty, filling food. Exhibit A works with kids, and we took them to a corn maze for her job Sunday afternoon. The corn maze was just pure mud because the snow from earlier this week had melted and made it just mush (oh, Colorado.) As we waited for the kids to get out of the maze, we discussed dinner. What to make? I remembered that I had two pounds of tofu that didn’t have too much longer of a shelf life, and that’s when decisions had to be made. Exhibit A’s got a killer recipe for veggie stir-fry that we made for a dinner party a couple of months ago, but we realized that’s all we revert to when it comes to tofu. She googled “easy tofu recipes” and we had to choose between stuffed shells and the sloppy joes. But, the link for the shells was broken, hence the second choice. We took the recipe and changed half of it to make it our own, and decided we’d make the soup using the massive amount of veggies we had between our homes.
Exhibit A made the soup and I rocked out on the sloppy joes. My two meat-eater roomies totally loved the fake-out of the sloppy joes. Honestly, we used a habanero for the soup and even my heat-seeking roomie B couldn’t handle it! We added the brown sugar, cinnamon, and ketchup last minute and also threw in a sliced potato to suck up the heat…turns out it was like ten times more delicious and fall-tasting!
Just ate the leftover sloppy joes for lunch, and they’re even better than yesterday. Honestly, this meal screamed fall and tasted so great. We had Hibernation Ale with it (Odells) and it was the perfect compliment. Nutty and malty and delicious.
Make this. Enjoy it. 🙂