In high school and college, my mom and I used to go to a local sushi bar all the time. Back then I ate fish and sushi was my favorite. Veggie sushi is now my favorite, so some things never change.
Often, we would just sit right at the sushi bar and ask the chef's to come up with something. One day, the chef made me a salad. He worked that skilled sushi chef magic and basically spiralized a cucumber with his knife (thankfully, I have a gadget for that). Then he cut up various types of fish and tossed it with the cucumber, and squeezed lemon juice, drizzled soy sauce and sesame oil. I like spicy, so he topped it with sliced jalapeños.
As confident as I am in the kitchen, I didn't want to prepare raw fish at home, so even before I was vegan, I've been making this with tofu instead. I realize raw cubed tofu is not for everyone, but I've always loved it. People say tofu has no flavor, but I think it has a nice subtle flavor that is enjoyable in it's pure form. I was maybe just born to be vegan.
I like to add some lettuce too, just to fill out the salad, but I still spiralize the cucumber to make it similar. To give my salad the fishy flavor, I top with dulse flakes.
So easy, and it really has that refreshing and umami flavor profile you get with delicious Japanese cooking.
1-2 cups chopped romaine (or lettuce of choice)
1/4 block firm or extra firm tofu chopped in cubes
1/2 cucumber peeled and spiralized (link below to the spiralize I have)
Juice from one lemon
1 tsp soy sauce/coconut amigos/Braggs Liquid Aminos
1 tsp sesame oil
1/2 jalapeno sliced finely
1-3 tsp dulse flakes (linked below)
I don't both the mix the dressing, and just layer the ingredients in a bowl and toss it. Enjoy!
This is my go to easy breakfast for the kids. I buy this silken tofu online by the case because it's shelf stable and I can keep in the pantry for whenever I need a quick and easy breakfast.
It's also great for making puddings with sweetener and flavors.
I cut the end of the box and just squeeze it as I put it in a hot pan with a light coat of oil. This gives me small, irregular chunks that are perfect for scramble.
Next, I leave it sitting on high heat until it gets slightly browned on one side. Don't mess with it too much or it breaks up into too many pieces. Once it's browned, flip and then add some garlic salt and nutritional yeast while the other side browns. Flip a few more times to coat all the tofu with seasonings and brown everything fairly evenly.
I package is about the same as two eggs, so depending on how big a serving you want, make more packages as needed (but increase your pan size so that it can all evenly brown). Great with some fruit and multigrain toast.
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