tofu nuggets

 My favorite part of this recipe is that it's very fast to prepare.  No tofu pressing, chopping, etc.  Just ripping and seasoning.  But that leads to my least favorite part - it's not very flavorful.  It needs dipping sauces or something.  Maybe I undersalted, but it was very bland, and I'm a big nooch fan.  But I did like the little crunchy bits, so there's that, and I can probably season it better next time. Chili powder is probably a good idea. (Note: I like this even better reheated the next day in the toaster oven - the texture is nicely chewy.)

EDIT: made again and increased and changed seasonings, now it's great!  

Ingredients 

• 1 block extra firm tofu (no need to press or freeze)
• 4 T nutritional yeast
• 1 T cornstarch
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Bragg's amino acids 

INSTRUCTIONS

• Open the package of tofu. Drain off any excess water. Do not press or dry it.
• 
  
  With your hands, tear the tofu into irregular bite sized chunks and place in a bowl.
• 
  
  Add the dry seasonings and toss well to coat. Add amino acids. Cook immediately. Don't let it sit.
• 
  
  To air fry - Grease the bottom of your air fryer basket with a little brush of oil. Add the tofu to the air fryer basket in a single layer and cook at 400°F (200°C) for 15 to 20 minutes or until super crunchy and golden, tossing halfway.
• To bake - Spread out on a lined baking tray and bake at 425°F (218°C) for 30 to 35 minutes or until golden and crispy.

NOTES

Storing Leftovers - Store leftover nutritional yeast tofu in a sealed container in the fridge for up to 3 days. It's great enjoyed cold or can be reheated in an air fryer or oven for a few minutes. 350°F for 10 mins in an oven or 350°F in an air fryer for 4 to 5 minutes.

yumm sauce and bowls

There is a restaurant in Oregon called Cafe Yumm that serves yumm bowls.  These are rice and beans with accoutrements, including a super tasty sauce over it.

There are several recipes for it, and I sadly don't appear to have saved that recipe from last year when I had a hankering.

I'm digging through my cupboards for things to eat, and I have over ten pounds of black beans to use up, so Yumm comes to mind.

This one allows me to use soybeans (which were hard to find!  I wanted to get some to make tempeh, and nobody could find them for me; I had to go to a crusty old food store when visiting a friend.  They're doing a "quick soak" right now).

1⁄2 cup canola oil (preferably cold pressed)
1⁄2 cup almonds (for a creamier sauce, use almond flour)
1⁄3 cup nutritional yeast
1⁄2 cup garbanzo beans, cooked
1⁄4 cup soybeans, cooked
1⁄2 cup filtered water (important for flavor)
1⁄2 cup lemon juice (fresh is best)
1-2 garlic clove (small to medium size)
1⁄2 teaspoon salt
1 1⁄2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

• In a blender or food processor blend almonds beans and oil.
• Add all other ingredients and puree until creamy smooth.
• Cover and let stand in the refrigerator for one hour.

(It does freeze pretty well.)

****

Here's a recipe from the Seattle Times and a cookbook:

Makes 1½ cups of sauce
¼ cup extra-virgin olive oil
¼ cup raw almonds
1/3 cup water
¼ cup cooked chickpeas, drained and rinsed
¼ cup nutritional yeast
2½ tablespoons lemon juice
1 teaspoon garlic, minced
¼ teaspoon salt
¾ teaspoon curry powder
½ teaspoon dried oregano
½ teaspoon dried cilantro


In a high-speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving.
From Sarah Matheny , “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman

***
Here's another, more like what I made before I think.

Ingredients

Yumm Sauce:

• 3/4 cup canned garbanzo beans drained & rinsed
• 1/2 cup oil
• 1/2 cup water plus additional as needed to thin
• 1/2 cup almond flour (can make it like this)
• 1/3 cup fresh lemon juice 3-4 lemons
• 1/3 cup silken tofu
• 1/4 cup nutritional yeast
• 2 garlic cloves crushed
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• ½ teaspoon mustard powder

Instructions

1. Add ingredients to a high-speed blender or food processor, and process until smooth. Transfer to a small bowl, cover and refrigerate until serving.
2. To assemble place about 1 cup rice in bowl, drizzle on Yumm Sauce, then top with 1/2 cup beans, avocado, tomatoes, olives, cheese, cilantro and top with greek yogurt or sour cream. Sprinkle with sesame seeds.