Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4


Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos are full of protein and pack a spicy delicious punch.

Hotdog Musubi Sushi Rolls

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

I’m standing in my kitchen and staring into my pantry at packs of nori seaweed and think how much my boys would love some Spam Musubi. I considered Chicken Musubi, but I didn’t feel much like defrosting any chicken breast. So, I get my rice cooking in the rice cooker and gather all my ingredients together and look in my pantry again for Spam and…we have none.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

So what do I??? I improvise like any other Supermom would do! Hot dogs could work! Hot dog sushi to be precise! With all the flavor fare of musubi. Yep, it’s a go.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

And the process is super simple!

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

Hotdog Musubi Sushi Rolls

Sushi Rice
2 cups calrose rice, rinsed and drained
3 1/2 cups water
2 Tb rice vinegar
1 tsp sugar
Hotdog Musubi Filling

4 turkey hotdog links
1/4 cup low sodium soy sauce
1/4 cup oyster sauce
1/4 cup sugar

6 sheets toasted nori seaweed
2 Tb sesame seeds, optional
Steam and prepare the rice according to the directions on your rice cooker.
When the rice is done, flip it out onto a sheet pan and sprinkle with the rice vinegar and sugar. Toss and fold with a  turner or rice paddle.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Heat a saucepan over medium heat and add the musubi sauce ingredients. Slice the hotdogs in half lengthwise and add to the sauce. Simmer and heat through until the sauce has thickened and the hotdogs are heated.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Lay a sheet of nori on a bamboo sushi mat and top with sushi rice until evenly covered, pressing down with wet hands or the back of a spoon to cover evenly. Sprinkle with sesame seeds, if desired. Lay a sheet of saran wrap over the rice, press down and carefully flip over on the mat.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Place 1 and 1 /2 pieces of halved hotdog links onto the nori side of the sushi roll.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Using the saran wrap and sushi mat as a guide, roll up over the hotdog links, pulling the saran wrap up as you roll. My son and I made a video for this, but I couldn’t get it to load!
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Slice the hotdog musubi sushi roll into 8 slices and serve immediately.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

And watch your kids devour these! They declared these sushi rolls the best ever! And to top it off, these are real money savers!

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

Hotdog Musubi Sushi Rolls

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Number of servings: 6

Per Serving 390 calories

Fat 10 g

Carbs 64 g

Protein 9 g

6


Hotdog Musubi Sushi Rolls

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Sushi Rice

  • 2 cups calrose rice, rinsed and drained
  • 3 1/2 cups water
  • 2 Tb rice vinegar
  • 1 tsp sugar
  • For the Musubi Filling

  • 4 turkey hotdog links
  • 1/4 cup low sodium soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup sugar
  • For the Rolls

  • 6 sheets toasted nori seaweed
  • 2 Tb sesame seeds, optional

Instructions

  1. Steam and prepare the rice according to the directions on your rice cooker.
  2. When the rice is done, flip it out onto a sheet pan and sprinkle with the rice vinegar and sugar. Toss and fold with a turner or rice paddle.
  3. Heat a saucepan over medium heat and add the musubi sauce ingredients. Slice the hotdogs in half lengthwise and add to the sauce. Simmer and heat through until the sauce has thickened and the hotdogs are heated.
  4. Lay a sheet of nori on a bamboo sushi mat and top with sushi rice until evenly covered, pressing down with wet hands or the back of a spoon to cover evenly. Sprinkle with sesame seeds, if desired. Lay a sheet of saran wrap over the rice, press down and carefully flip over on the mat.
  5. Place 1 1/2 pieces halved hotdog links onto the nori side of the sushi roll.
  6. Using the saran wrap and sushi mat as a guide, roll up over the hotdog links, pulling the saran wrap up as you roll.
  7. Slice the hotdog musubi sushi roll into 8 slices and serve immediately.

 

What is your favorite sushi rolling filling?

You may also enjoy Eggplant in Garlic Sauce with Rice Noodles

Protein Pumped Pumpkin Pancakes

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I have to to admit something. I’m a pumpkin addict. If I could put it into all of my baked goods, I would. For now I’ll share these pumpkin pancakes with you. Because we all know we have to have some more pumpkin in October!

These were really just a typical spin off another pumpkin pancake recipe, made just as easily in a blender. What I love about this recipe is the inclusion of whole grain oatmeal, whole wheat flour and protein powder. Yum!

Pumpkin protein pancakes
1 cup oatmeal
1 cup whole wheat flour
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
1 tsp baking soda
1/4 cup brown sugar
1 Scoop protein powder
3 eggs
1 1/4 cups soy milk

In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.

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Add the milk and eggs and pumpkin puree and blend until the batter is well mixed.  You may add more milk for a thinner pancake.

 

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Pour the batter into 1/4 cup portions on a griddle placed over medium heat that has been sprayed with cooking spray.

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When pancake begin to get dry around the edges, flip them.  And smoosh lightly with the back of the pancake turner to be sure they cook through.  Cook about 1-2 minutes per side.

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And serve plain, with maple syrup, or with cool whip.  This is a pumpkin spice latte.  Just add 2 Tb pumpkin puree with your standard latte and a bit of pumpkin pie spice, and viola.  My 9 year old’s favorite request-of course, he gets decaf.

DSCN0870

Pumpkin Protein Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 177 calories

Fat 3 g

Carbs 31 g

Protein 6 g

8


Pumpkin Protein Pancakes

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oatmeal
  • 1 cup wheat flour
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1 Scoop protein powder
  • 3 eggs
  • 1 1/4 cups soy milk

Instructions

  1. In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.
  2. Add the milk and eggs and pumpkin puree and blend until the batter is well mixed. You may add more milk for a thinner pancake.
  3. Preheat a griddle over medium heat on the stovetop. Spray with cooking spray.
  4. Pour the batter into 1/4 cup portions onto griddle.
  5. When pancakes begin to get dry around the edges, flip them.
  6. Smoosh lightly with the back of the pancake turner to be sure they cook through.
  7. Cook about 1-2 minutes per side.

Notes

Makes 16 pancakes. Serve plain, with maple syrup, or with cool whip.

What is your favorite drink to go with your pancakes?  My husband likes milk.  I prefer any coffee or latte.  And you like…?

 

Deceitfully Delicious "Tapioca" Pudding-Quinoa Pudding Parfait

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 I’ve been a cookbook and recipe addict since I could read. So much so that my grandmother used to clip the Kid Kitchen recipes out of the Sunday Morning Funnies for me. I still have a binder full of those recipes, such as banana toast and berry smoothies.  I could sit for hours and read creations and stare in awe at yummy food pictures. I guess I just soaked it all in.  I still do!
Well I’m all for trying new and heathy creations for my family, especially when it comes to new and healthy desserts.  One recipe I recently came across was for a pudding with quinoa added to the mix. I thought, hmm, ‘protein, fiber, and it’s a mock  tapioca’.  Works for me.  I wondered if it would work for my picky family, including my finicky shark who absolutely loves tapioca pudding!
So I headed to the kitchen and this is what I created. I made this version for myself, because as much of a milk addict I was with my third baby, I somehow became lactose intolerant within a year after his birth-boo.  Well, although I made this for myself, I asked my family who was sitting on the couch enjoying their Sunday afternoon to taste it-and I never saw it again after that.  My husband and two of my boys literally fought over it.  (My other boy was playing next door, or he may have been in the mix too!)
Non-Tapioca, Non-Dairy Vanilla Pudding Parfait

2 1/4 cups soy milk (regular skim milk may be used)
2 tsp vanilla extract
2 whole eggs, slightly beaten
1/2 cup sugar
3 Tb cornstarch
2 cups cooked quinoa
2 small bananas, sliced
1 cup raspberries
Combine sugar and cornstarch in medium saucepan.  Gently whisk in soy milk, eggs and vanilla.  Cook over medium low heat, stirring constantly until mixture begins to bubble, about 10 minutes.  Stir one to two minutes more after bubbling begins to allow mixture to thicken.  Remove from heat.  Stir in quinoa.
Let cool covered in plastic wrap in refrigerator or serve immediately. Tip: lay plastic wrap directly on pudding surface to prevent a “skin” from forming.
Layer each of 4 parfait glasses with 1/2 cup pudding, 1/4 of one banana, 2 Tb raspberries and repeat.
Yield 1 cup pudding, 1/2 banana and 1/4 cup raspberries per serving.
This was all I got out of the remaining pudding-a snack for today’s lunch.  And no one was the wiser that this was full of healthy protein packed quinoa.  😉
Enjoy!