Tofu Bi Bim Bop

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Bi Bim Bop tastes like the heartiest salad you've ever had. A single fried egg adds buttery moisture while adding health benefits, too. Tofu is a light substitute for meat and is coated in Italian seasoning to pack a lot of flavor punch. Stir it all together and life couldn't be better. Well, maybe with more Sriracha...

I have wonderful memories of true Bi Bim Bop. When I lived with a gaggle of girls in Memphis, there were inevitably a few Saturdays when we woke up at noon and required spicy food and a "Friends" marathon. Bi Bim Bop was always the go-to. Oh, and a Route 44 Diet Cherry Limeade from Sonic. Don't forget that. 

Since then, I frequently find myself wanting Bi Bim Bop. Have a cold? Want Bi Bim Bop. Don't have a cold? Still want it.

But the problem was that I had no idea what was technically in Bi Bim Bop. So I made my own. And it is definitely not the same. It's better :) Instead of rice or noodles, you've got everything good for you... chunks of smooth, seasoned Tofu. Lots of Spinach to mix in. Chives (mmm!). Feta Cheese. Sriracha. And an egg.

Below are the technical directions, but don't be fooled: If you cook all these ingredients and throw them together in a bowl, you will have succeeded. With this dish, you'll end up stirring it all together, anyway!

Tofu Bi Bim Bop w/ Italian Seasoning

Servings: 2 per recipe (or bump it up to 4 by using 4 eggs)

Ingredients:

• 1 package Tofu, extra firm, cubed
• 2 tablespoons White Wine Vinegar
• 1 tablespoon Italian Seasoning
• 2 cups Spinach, ripped
• 1 cup Spinach, not ripped
• 1 tablespoon Chives, sliced
• 2 eggs
• 2 tablespoons Feta
• Sriracha, to taste

Directions:

1. Lightly grease a pan (I do this by adding a small amount of olive or canola oil, then using a paper towel to move it around and soak up any excess puddles).
2. Cut up Tofu into small cubes and place in a pan over medium heat.
3. Pour white wine vinegar over the cubes and then distribute about half of the Italian Seasoning
4. Flip and season Tofu. After 2 minutes, flip the tofu. Sprinkle Italian Seasoning on top. Then, repeat a third time 2 minutes later. This doesn't have to be exact, but is a nice way to coat at least 3 sides of your tofu in the italian seasoning. If you'd prefer to skip this step, feel free to just cook for 4 minutes before proceeding to the next step, and add the rest of the italian seasoning then.
5. Add ripped up spinach and chopped chives on top of and in between the tofu pieces. Cover and cook for 2 minutes. Then, break two eggs over the mixture. Try to keep the yolk intact and let it cook alongside the spinach and tofu. 
6. After 2 minutes, add feta cheese, sprinkling over other ingredients in the pan. Cover and cook for another minutes.
7. Remove from heat. 
8. To serve, first place 1/2 cup of Spinach (the Spinach you didn' rip) in a bowl. Spoon out the parts of the tofu, spinach, feta and chive mixture that is not touching the egg first, then top by spooning the egg (and whatever else has become connected to it during cooking) on top. Try not to break the egg!
9. Add Sriracha, to taste
10. When ready to eat, use a knife and fork to break the egg yolk and stir everything together. Then eat!

Barbeque Tofu over Tri-Color Hot Quinoa

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Here comes summer! All the goodness, heat, and spice of BBQ fused with stir-fry-like Tofu and Scallions over a hot bed of sweet and savory tri-color Quinoa. So packed with protein that even Popeye has switched to this dish! Enjoy :)

This is an A+ meal. That means CalorieCount.com thinks that this meal is utterly amazing and fabulous for your body. It's the perfect serving size for lunch or dinner -- at just over 300 calories (based on 4 servings per recipe), this dish will keep you full and satisfied. It will also deliver about 30% of your recommended daily fiber intake, almost 70% of your daily calcium requirement (wow!), and about 20 grams of protein. That means slim body, strong bones, strong muscles. What's not to love?

I guess I should also mention how delicious this dish is. Eat it hot if you can. The dish is already hot (spicy), but when you mix the southern barbeque flavor with hearty quinoa, you get a truly delicious treat that will make you smile. Just have a glass of milk ready if you're going heavy on the cajun spices!

BBQ Tofu over Tri-Color Hot Quinoa

Servings: 4-6
Calories: 318
Prep Time: Overnight (suggested for Tofu) or 30 minutes (but a loss of flavor!)
Cook Time: 30 Minutes
Ingredients: 

• 1 block Firm or Extra Firm tofu (generally about 80grams)
• 2 tablespoons BBQ Sauce (I used Sweet Baby Ray's)
• 1 tablespoon Chia Seeds (optional)
• 1 cup Tri-Color Quinoa, rinsed
• 1 1/2 cups Water
• 1 tablespoon Cumin
• 2 teaspoons Cinnamon
• 2 tablespoons Pickle Juice (left overs from a jar of pickles) OR 1/2 cup Broth (Vegetable or Chicken broth)
• 1/2 tablespoon Cajun or BBQ Seasoning (depending on your flavor/spice preference)
• 4 stalks of Scallions (Green Onions), chopped until about 1/4 inch from the roots

Directions:

1. Press Tofu. Remove Tofu from packaging and wrap in a clean kitchen towel (you may choose to add a layer of paper towel before the kitchen towel). Then, press the tofu by putting large books or something else that is heavy and flat on top of it. Make sure to put this on a cutting board that will catch any excess water. There is not much, but there is some. Pressing tofu overnight causes the holes or pores in the tofu to expand, meaning that the tofu will pick up the most flavor the following day while cooking. If you're in a pinch, you can press the tofu for only an hour or two.
2. Cut and Marinade Tofu. Cut tofu into bite size pieces. Then, in a tupperware container or large bowl, gently toss tofu with 1 tablespoon of BBQ Sauce and a few pinches of Chia Seeds (Chia Seeds optional).
3. Cook Quinoa. Combine Quinoa and water and bring to a boil, then add cumin and cinnamon, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit for 5 minutes, still covered. Before serving, fluff gently with a fork.
4. Cook Tofu. In a wide skillet, over medium-high heat, pour a thin layer of pickle juice/broth (this helps keep the tofu from sticking without using olive oil). Add Tofu and use a spoon or brush to add a light layer of BBQ sauce, then sprinkle 1/2 of the dry Cajun/BBQ seasoning on top. After 5-7 minutes, or when the Tofu begins to golden on the bottom, flip each piece, brush additional BBQ sauce, and sprinkle the remaining 1/2 of dry seasoning on top. Add chopped Scallions into the pan to finish cooking with the tofu. After another 5-7 minutes, remove from heat and place on top of plated Quinoa.
5. Top with any additional BBQ sauce and seasoning you desire!

Happy Birthday Mom! (And get ready for some BBQ Tofu!)

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Yesterday was my mom's birthday. In my family, we never miss a birthday... and, ever since I was a little girl and had to bring a picture of my mom to sleepovers in order to make it through the night, I guess you can say I've been a little obsessed with my Bonnie Lass. So you can surely bet that when it came to her birthday, we did it right!

We met up at P.F. Chang's for a bit of birthday fun. Here's my beautiful mom while reading a homemade card (what other kind is there?!)...

My brother picked my mom up for dinner with a bouquet of red roses in the passenger seat, a birthday card, and a candle. What a guy, right?

Next... would be a high-flash image of my mom and I, which Justin tried to follow up with a better one...

...only I apparently could not keep my eyes open or my mouth closed for long enough to get a good photo. Oops!

...but having a camera at dinner necessitates numerous candid photos, doesn't it?

My mom is an avid runner and loves the dirt path near our house. We got her a Polar exercise heart monitor and watch. It monitors your heart rate, fitness zones, calories burned, etc. Very neat tool for anyone who enjoys exercise!

Here's the first image of Justin and I in which he is actually doing a better job smiling than I am... Congrats, Justin :) It's a momentous occasion!

Oh right. And the food. THE FOOD. P.F. Chang's spiced us out, my friends. I mean, I accidentally bit down right into a pepper... and my mouth will never be the same.

That said, at least they don't fail you on portion sizes...

And, despite the overload of spice, the Birthday Girl seems happy!

What would a birthday be without blowing out the candles?!

Make a wish...

Get excited...!!

Blow it out! :)

All in all, here's to a wonderful birthday and a happy mom! May all your wishes come true :)

In the spirit of P.F. Chang's amazing stir-fried madness, I was inspired to post a delicious recipe that feels like Asian fusion... without all the calories of fried rice or breaded meat. Come back this afternoon for BBQ Tofu over hot Tri Color Quinoa!