Sunday, October 14, 2012

Chili Lime Tofu, Mango BBQ Beans and Mashed Yucca

So I took a little under a week off from MoFo but I'm back. Life was getting a little hectic and expensive so the last real meal (and by real, I mean anything anybody may want to read about) I made was the Pumpkin Baked Ziti. Normally I do a lot of cooking on the weekends but this weekend I was feeling super lazy and I also have been at the bfs with all 3 dogs for a few days so cooking a big meal wasn't at the top of my list.

Speaking of the dogs, we took them to the park today. Before I get to the food, take a look at my 3 adorable vegan pups!

Gizmo - My little princess

Daine - The love of my life

Hero - She is a Dog Meat Trade Rescue and my little mountain goat

Since I wasn't super motivated to put energy into cooking but still wanted a good home cooked meal I wanted to make something super low maintenance but still healthy. My copy of Appetite for Reduction was laying around my guys kitchen so I turned to that for inspiration. I decided on Chili Lime Tofu, Cilantro Lime Yuca, Mango BBQ Beans and some wilted spinach.

When I got to the market I was super distracted so when buying the tofu, instead of grabbing a block of firm tofu I accidentally grabbed the pre-cubed kind. I didn't realize it until the beans had already been cooking for a  bit so I didn't have time to go back. I had to make it work. Initially, before I realized I had bought tiny cubes of tofu, I was intending on a 100% Latin American inspired meal but I modified things a bit and even though the tofu didn't have all Latin flavor, because I used some soy sauce, it was still fuckin' awesome and worked really well with everything else.

When I decided to make the Mango BBQ Beans, I wasn't sure how I'd feel about them. I don't like mango. At all. My guys loves it so I decided to make them. I used to love mango though, in my early 20s (and pre-vegan days)I would make a Thai style mango sauce all the time to serve over non-vegan proteins. Even after I went vegetarian, and then vegan, I would still make the same sauce and serve it with tofu or fake chicken and I still loved it. I don't know what happened, the last year or two, my tastebuds have changed I guess. I did end up loving these beans though, probably because the mango wasn't the main taste in the dish. The sweetness of the fruit complimented what would have otherwise been a really tangy sauce

The yucca, oh the yucca, I love this starchy little tuber so so much. I have only ever had yucca fries with a cilantro chutney dipping sauce, but I could eat my weight in that shit. I already knew the cilantro in the recipe would be a good match but I wasn't sure how I felt about the lime so I made some changes. I did use lime, just a tiny bit though and added a little Earth Balance and a tablespoon or two of Galaxy Vegan Cream Cheese. I did cheat though, I initially had fresh yucca in my cart but once I hit the frozen section and saw a bag of it already peeled, I switched them out.

For the tofu, since I ended up with tiny cubes of tofu, I clearly couldn't press it or dry fry it like I wanted so I decided, after draining them, to toss them in a little bit of chili powder and bake them on a sheet for about 15 minutes to get some of the moisture out. Once they were done I tossed them in a pan with the sauce and cooked it until it was more like a glaze.

When I cook for my guy, I always give him his plate first so he can start eating while I am plating and photographing mine. After about 2 bites, he was hollering from the living room how fantastic it was! Success? Yes! I agree with him, I was super proud of myself when I finally sat down to eat mine. AFR has not let me down yet.


  1. thanks for sharing.

  2. i Love veg chicken, it is healthy as well as tasty that give us taste like chicken.