Believe it or not but tofu is actually one of my favorite things to eat. I know a lot of people think it’s “flavorless” and boring. But that’s the great thing about tofu: it pretty much takes up the flavor of whatever you put on it. So really, it’s not boring at all, it’s got MANY possibilities.
The first step in this recipe is the most important step. Making sure you drain as much water out of your tofu as possible is critical to ensuring it keeps its flavor. Otherwise, whatever you put on it will be diluted by the excess water. You’ll have to put the tofu block on top of several paper towels (3-4) and then cover with an additional layer of paper towels. Place something heavy on top such as a cast iron skillet or some heavy canned goods. Let it sit like this for about 30 minutes to ensure lots of water is soaked up by the paper towels.
Read on for this super easy recipe that’s a great option for a vegan diet or meatless Fridays during Lent!
PRODUCTS USED TO MAKE THIS MEAL HAPPEN:
* T-Fal Jumbo Saute Pan
Round of applause for me finally being able to successfully make a full tray of deviled eggs! Every other attempt before this has resulted in me giving up and smashing them into a quick egg salad instead. I never realized how hard it was to peel a dang egg. They would constantly fall apart as I peeled them and let’s face it, broken egg whites do NOT make for very attractive deviled eggs. Luckily, this time I had the guidance of my loving mother-in-law who knows all the tricks in the book.
Number one rule: immediately submerge the eggs in cold water as soon as they’re done boiling and the shell should peel off like butter. You can lightly tap them on the counter to get a little crack going and work your way from there. Usually when you’re peeling an egg, there’s a thin, rubbery layer under the shell. If you’re able to get a good handle on that layer, you can get the whole shell off in one try. If not, don’t worry! Just take your time, peel carefully and even if a few eggs fall apart along the way, they won’t go to a complete waste. You can use the broken eggs in your filling for some extra flavor. Once you get the egg peeling out of the way, the rest of the recipe is pretty straight forward. Read on for more and definitely leave me a comment on your best egg-peeling tips!
Banana bread is one of those things that’s healthy enough to have for breakfast but also, sweet enough to have as a dessert. It’s a baked good that I make very often in my household. This was the first time I tried a vegan style banana bread (due to Lent) and it came out incredibly delicious.
This recipe differs from my Original Banana Bread in the fact that I replaced eggs with applesauce, added a little apple cider vinegar, used regular flour instead of wheat and oats, and removed the chocolate chips (I was pretty sad about that last part).
I’ve learned a lot from the countless times I’ve baked banana bread over the years and I think it’s one of the main recipes I’ve truly perfected. The great thing about banana bread is that there are so many variations! If you have any suggestions on what type of banana bread I should try next, feel free to leave me a comment below!
PRODUCTS USED TO MAKE THIS RECIPE HAPPEN:
* Hamilton Beach Mixer
* Baker's Secret Loaf Pan
* Sterilite Covered Bowl Set
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.