Sprouted Tofu Grilled in Coconut Butter over Kale and Arugula

Sprouted Tofu Grilled in Coconut Butter over Kale and Arugula

This is a recipe for sprouted tofu prepared in coconut butter over kale and arugula topped with fresh ground white pepper, fleur de sel, and honey drizzle! It was delicious!

Ingredients:
3 oz. organic sprouted tofu, cut into thin squares
1-2 TBSP raw coconut butter
freshly ground white peppercorns, to taste
a sprinkle of fleur de sel (or sea salt to taste)
herbs of your choice; I used dried sweet basil
fresh kale and arugula
1-2 TBSP local raw honey (or sweetener of your choice)
1 TBSP balsamic vinaigrette (optional)

Directions

1. Heat a nonstick skillet on medium heat over the stovetop and melt the coconut butter.

2. Immediately place the tofu into the pan, turning often and pan searing until it becomes a light golden brown. You may have to lower the heat on your stovetop during this time.

3. Mix the kale and arugula in a large bowl. I used an abundance of greens, because it is healthy and filling. You can drizzle and toss the greens lightly in balsamic vinaigrette, if you like.

4. Place the cooked tofu over the greens and sprinkle with fleur de sel, pepper, and herbs.

5. Finally, drizzle the dish with honey and enjoy!

tofusalad

Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Well, what can I say about these other than they were surprisingly delicious, and I really surprised myself with my presentation skills. This recipe is versatile; you can add or replace vegetables and ingredients and have fun with it. You can even make mini cakes and use these as appetizers for parties.

Ingredients
1 + 3/4 cup chickpeas (soaked, rinsed, and drained)
1/2 an avocado
1 heaping handful of fresh spinach
1/2 medium yellow onion
1/4 cup fresh cilantro
2 tbsp water
2 tbsp ground flax meal
2 tsp dijon mustard
2 tbsp shredded coconut
3 tbsp diced chives
sea salt + pepper to taste
1/4 tsp smoked paprika
1 tbsp soy-free veganaise
1/4 cup coconut flour
2-3 tbsp coconut oil (I used 1/2 coconut butter + 1/2 coconut oil to cook mine)

{Always use organic, local, fresh ingredients whenever possible.}

Directions
1. In a food processor, pulse the ingredients from the chickpeas to the water until pretty well combined. It can be a bit chunky.
2. In a medium-sized bowl, combine the mixture with the remaining ingredients, except for the coconut oil.
3. This is where it gets fun. Use your hands to knead and blend the mixture until well combined.
4. Now you should have a mixture that is a clay-like consistency; one that you can form into a ball and then a patty.
5. I made my cakes by forming a ball a bit smaller than the size of a tennis ball, then pressing flat into a patty. Repeat.
6. Heat a nonstick pan on medium heat, add coconut oil and allow to melt into the pan. (Modification: You can try these baked as well.)
7. Pan-sear patties until golden brown on each side. I flipped mine twice on each side, so they would cook evenly.
8. Serve over a bed of fresh spinach with cilantro lime dressing (see recipe below).
9. Eat, savor, love!

Yields seven patties // about 3 servings

Dressing Ingredients
1/4 cup soy-free veganaise
1/8 cup fresh cilantro
juice of half a lime

Dressing Directions
1. In a food processor (I used a mini processor) blend ingredients until smooth.
2. Place a small dollop of dressing on each cake to serve.

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