Vegetarian does NOT = Boring!

Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!

TOFU CHILI
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.

Baked tofu:
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.

Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
Enjoy!

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Veggie Japanese-Sushi House

This was my first time to a Japanese restaurant, shame on me! There was fried tofu, tempura veggies, rice, melon and a salad. The meal was quite generous in size, really enough for two people. At only $11.00, I thought this was very reasonable.
Sushi House-Alameda, Ca
My daughter and her boyfriend, Pat, pictured above 🙂

What’s wrong with this picture?

My co-worker, Voon, was very nice and made some home made tofu-rice noodle for me to take home! So yummy. Voon had put a rubber band around the glass dish to keep it closed for my travels home.

I had my portion for lunch! When I got home from work, I served my daughter a bowl-full. I noticed my mom had put the food into a smaller, plastic bowl, trying to be helpful, I’m sure. I knew Sara would love it! I heated it up, served it to her while she was doing homework. Then she called me back “Hey mom, come here really quick”. That’s when she showed me the rubber band that looks exactly like the rice noodle!!

Hahahaha. Oh my. That’s what happens when mommy is on auto-pilot and trying to get things done!

Oven-Fried Chicken Chimichangas

Yum, yum, yum! That’s all I can say 🙂 If you are a vegetarian, omit the chicken and replace with tofu, see below.

Ingredients
2⁄3 cup picante sauce or your favorite salsa
1 tsp. ground cumin
1⁄2 tsp. dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped *(or see non-meat option below)
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp. margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving

*For Tofu option: 1 1/2 cups of extra firm tofu. Slice length wise, and wick moisture out with cloth or paper towels. Chop into medium size pieces. Fry in 2 tbsp. olive oil, stir in 1 tsp. minced garlic, until tofu is crispy and light brown.

Directions
1.Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2.Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3.Fold opposite sides over filling.
4.Roll up from bottom and place seam-side down on a baking sheet.
5.Brush with melted margarine.
6.Bake at 400°F for 25 minutes or until golden.
7.Garnish with additional cheese and green onion and serve salsa on the side.