Baked Chickpea Tofu with Creamy Tomato Sauce

January 23, 2015 / ktbuchs87

While I don’t eat meat, I don’t really eat that many soy products either. I am a huge fan of tempeh and miso because they are fermented soy and have healthy probiotics, but other than that I don’t eat soy. I like to make as much of my food as possible, because then I can control the ingredients and it is a lot cheaper. So when I started seeing things about chickpea tofu, I was intrigued.

I love chickpeas in all their forms and had seen a lot of things made with chickpea flour but I could never find it any stores near me. The other day as I was wandering the aisles of my grocery store (yes, I like to just stroll through the grocery store. I know that’s weird, but I’m weird so it’s all good) I spotted chickpea flour for about $2. I snapped it up and immediately started thinking of things that I could make. This chickpea tofu was one of the easiest and most versatile dishes, so I started there.

Not only is it easy to make it can function in pretty much the exact same way as regular soy tofu. I’m still experimenting with a few different ways to use chickpea tofu, but I wanted to start sharing it with you. I love the flavor of the tofu and you can season it in any way that you want and it will absorb those flavors. It might look like this recipe will take forever to make, but once the tofu is done it’s really just a matter of putting everything together.

Enough talking let’s get onto the food!

Baked Chickpea Tofu with Creamy Tomato Sauce

Chickpea tofu- There are a few methods out there, but this is the one that worked the best for me.

1 cup chickpea flour
3 cups water, divided
1-2 tsp salt
1/4 tsp turmeric

1. In a medium bowl combine flour, salt, turmeric, and 1 cup of water. Whisk until smooth.

2. In a medium saucepan bring the remaining two cups of water to a boil. While your water is heating up, lightly oil an 8 x 8 baking dish and set aside

3. Whisk the chickpea mixture into the boiling water making sure there are no lumps. Lower heat and keep whisking the chickpea mixture for about 8 to 10 minutes until it’s thick and glossy.

4. Pour the chickpea mixture into the oiled pan and let cool on the counter. Once cool, keep in the fridge until you are ready to use.

Baked Tofu and Creamy Tomato Sauce

Chickpea Tofu
1 tsp granulated garlic
2 tsp italian seasonings
pepper to taste
1 batch of my tomato sauce, or a jar of your favorite sauce
1 cup full fat coconut milk

1. Preheat oven to 425 and take your chickpea tofu out of the fridge and remove from baking dish. If you used enough oil it should slide out easily. Blot the bottom of the tofu with a paper towel to absorb some of the excess water. Cut tofu into bite size cubes and place in a bowl

2. Line a baking dish with a Silpat or parchment paper. Drizzle a little olive oil over tofu and sprinkle with the seasonings. Shake the bowl to cover the tofu with the oil and seasonings and then spread in an even layer on baking dish.

3. Bake for 25 minutes. While tofu is baking, heat tomato sauce in a medium saucepan over medium high heat. When it is just simmering, stir in 1 cup of coconut milk. Heat through and then cover and turn off heat.

4. Remove tofu from oven and let cool for a few minutes. Plate the tofu and pour the tomato sauce over and enjoy!

It does seem like there are a lot of steps to this meal, but if you prepare the tofu ahead of time then this meal is a simple fix. I made this on a Monday night and it was a perfect meal on a chilly night. Warm, filling, and tasty!

I’m going to be bringing you some more chickpea tofu/flour recipes over the next few weeks, but with the super bowl next weekend I have a special treat for you! My balsamic cauliflower bites are amazing and sure to be a hit at your party!

Have a great Friday and an awesome weekend everyone!

Tomato Sauce

January 22, 2015 / ktbuchs87 / 2 Comments

This is my go to sauce. I make it large batches so that I have some on hand when I need a tasty and healthy tomato sauce!

Tomato Sauce

1 onion, diced
3 cloves garlic, minced
4 tsp dried oregano
2 tsp basil
1-2 tsp fennel seeds
1 14 oz can fire roasted diced tomatoes
1 14 oz can diced tomatoes (I use no salt added)
1 8 oz can tomato sauce
vegetable broth or water
salt and pepper to taste

1. In a medium sauce pan over medium high heat saute onions until soft and translucent. Add in half your minced garlic and saute another minute.

2. Add in oregano, basil, and fennel and stir to combine. Then add in diced tomatoes, tomato sauce and stir to combine. Using a potato masher, mash the sauce a little to crush the diced tomato chunks. Depending on how thick or thin you want your sauce add in a little or a lot of broth or water. Taste and adjust the salt and pepper to your taste

3. Bring the sauce to a boil and lower to a simmer. Simmer the sauce for about 30 minutes, stirring occasionally.

You can either use this right away or cool completely and store in clean jars in your fridge. Enjoy!

Keep It Simple Series: A Tip Straight From Grandma

January 21, 2015 / ktbuchs87 / 1 Comment

Welcome to week two in the Keep It Simple Series! I hope that you were able to get a few tips from last week’s video and are slowly building up your healthier pantry!

Today I have a quick and easy tip that comes right from my Grandma!

When To Take A Break

January 19, 2015 / ktbuchs87

I have tried a variety of diets over the years. The fad diets would lure me in with their promises of fast weight loss and happiness and I would commit with a gung-ho attitude. I stick with the program and did what I was suppose to do and most of the time was met with moderate success. But there would always come that point in my diet where I would take a break.

I would have lost a few pounds, I would feel better about my body and therefore myself and I felt like I could get back to life as regularly scheduled. The diet had done what it was suppose to do and I could move on. I never viewed these diets as lifestyle changes and that is what helped perpetuate the cycle of losing and gaining weight.

There finally came a point where I realized that I couldn’t just change my life for a few weeks and then take a break while I went back to my old lifestyle. I had to make a lasting change that would go on forever. It sounded daunting, but I knew that I needed to take a big step if I wanted to be healthier and finally enjoy life to the fullest. So I flipped a switch in my brain from diet to lifestyle change and got on the path to a healthier me.

And it worked. While it was really tough at first to think that I would never be able to go back to what I used to eat if I wanted to keep moving forward, I fought my way through and got lasting and healthy results. I wasn’t taking a break this time. I was all in and I was never going to change. But weirdly, that kind of got me into trouble again.

I had committed so much to being the healthiest me possible that I scared myself from straying at all. I couldn’t miss a workout, I couldn’t overeat, I couldn’t choose the wrong food or everything would come crashing down around me. That switch that I had flipped got stuck in the opposite direction and now I was worried about failing and returning to the unhappy person I was before.

It was an important lesson that I had to learn to be able to move on. I couldn’t view the way I ate and exercised as a temporary change but I also couldn’t be so afraid to stray that I was rigid in every aspect of life. I had to learn to be flexible and trust myself to do what my body needed at the right time. So how do you know when you reach a happy medium?

By trusting yourself.

When you first start, it’s going to be hard. You’re going to want to eat like a million Big Macs and you’re going to want to sit on the couch rather than do a 30 minute workout. It’s really hard to let yourself take a break at this point because it will be so easy to slip back into your old habits. Once you start to realize that all your old habits have been replaced with new and healthier ones it’s a little bit easier to see where you have wiggle room.

While I don’t personally believe in having a “cheat” day or meal (it just doesn’t work for me), it’s ok to know that one meal is not going to destroy what you have worked for. If you notice that your body is sore and achy and the thought of heading to the gym for your workout makes you want to cry, then it’s ok to take a rest day. That’s your body’s way of saying, “Hey, I need a break here!” That’s ok, rest days are good. Enjoying life is good. Being flexible and able to adjust to the situation is good.

It takes a little bit of practice to find the right balance for you and your body. Be kind to yourself as you discover what works for you and what doesn’t. Remember, it’s what you decide to most of the time that is going to impact your overall health not the tiny slip ups every now and then.

Keep It Simple Series: Building Your Healthy Pantry

January 14, 2015 / ktbuchs87 / 1 Comment

Hello and welcome to the first part in my keep it simple series! Also welcome to my very first video. I won’t lie and say that I’m not nervous about this whole endeavor, but I am excited to add a new dimension to my blog. I hope that is able to connect me better with my readers.

Today’s video is about building up your healthy pantry/freezer. I’ve talked about this before, but I wanted to give everyone a little reminder as well as inform any new readers that I might have. This video is going to be a little longer than the rest of my videos in this series, but I wanted to make sure that I hit all the important parts.

So without further adieu, here is the debut of the Keep It Simple series!