tofu

PDX Eats [‘Burbs Edition] | Sharky’s Woodfired Mexican Grill

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Disclaimer: Sharky’s provided me with a voucher to try their new location. I was not compensated for this post and I was not required to write a positive review. All opinions are my own. 

When it comes to eating out I tend to stick to local spots in Portland. I love to support local businesses, the ability to know where my food is coming from and unless we are traveling I don’t spend a ton of time in the ‘burbs. However there is the occasional time I cross the river and head out of Portland and when I do I need a go to spot to eat.

I feel like I have been searching for places that not only have great plant-based options but also quality of food and finally I have another great spot to add to my list – Sharky’s Woodfired Mexican Grill. Sharky’s does their best to source organic, natural and local ingredients and they have so many plant-based options! 

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Before heading in to give them a try I did a little research regarding plant-based options and they actually do a pretty great job of labeling items on their menu. I also found that The Veganista Foodie had put together a pretty great cheat sheet as well – which I of course used. 

We started out with chips and guacamole and of course took advantage of the salsa bar and tired just about every salsa available. I could have eaten a bowl of the guacamole and those chips – so good!  While we waited for our meals the kids also munched on their mini churros which were okay but a bit too crunchy for their liking.

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For meals the kids shared a kid’s bowl with organic tofu, organic brown rice and organic beans and a kid’s power plate with organic tofu, organic brown rice and organic yams. The went nuts for the tofu and while they weren’t so much into the yams Neil and I thought they were fantastic. In order to waste not I took the yams home and added them to a vegan mac and cheese and of course the kids gobbled it up. 

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As for the adults we shared the organic tofu and veggie burrito and an organic tofu and veggie taco plate. The burrito was massive and we could have easily just shared it because it was so much food. The veggie taco plate was delicious as well; we both loved the tofu and the veggies were cooked perfectly. Overall we were super impressed. 

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We don’t head to Tualatin very often but I have to say Sharky’s might just have me visiting a bit more often. Our trip also took us to a spot we had never visited before and we ended up visiting a nice New Season’s and discovered the Tualatin ArtWalk. So mini trips to the ‘burbs are proving to be a bit more delightful. 

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What are your favorite restaurants in the ‘burbs? Have you ever been to Sharky’s? If yes, any favorites? 

Recipe of the Week: Coconut Lime Baked Tofu

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Serves 4
INGREDIENTS
• 1 tsp toasted cumin seeds
• 1 (14oz) block of extra firm tofu, 1/4 inch thick slices
• 1 small onion, minced
• 2 cloves of garlic, minced
• 1 tsp coconut oil or vegetable oil
• 1 Tbsp ginger, grated
• 1.5 tsp ground coriander
• 1/4 tsp tumeric
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 1/4 tsp white pepper (optional)
• 1 tsp raw sugar
• 1 Tbsp low sodium soy sauce
• 1-3 red chilies, minced
• 1 (14oz) can coconut milk
• 2 limes, zest and juice
• 1 Tbsp sweet or dark soy sauce

1. In a small dry sauce pan over medium heat toast the cumin seeds for 3-5 minutes, until aromatic.
2. In a medium sauce pan heat the coconut oil over medium-high heat; add the onions and garlic and saute for 8-10 minutes until soft and slightly caramelized. Add to a medium bowl.
3. Stir in the ginger, turmeric, coriander, curry powder, smoked paprika, white pepper, toasted cumin seed and sugar into the onion-garlic mix.
4. Stir in the sweet soy, lite soy, lime juice, lime zest, chili pepper and coconut milk.
5. Pour 1/3 of the coconut milk mixture onto a medium sheet pan (size is around 15! x 10! x 1!), place the tofu down in one layer and then pour the remaining coconut milk mixture over. Marinate at room temperature or in the fridge for 30 minutes -2 hours.
6. Preheat oven to 425F and bake for 35 minutes, or until sauce has reduced slightly and the tofu is lightly browned on top. There should be a little sauce leftover; spoon the sauce over the tofu or toss with a vegetable side!

{Recipe} Avocado Tofu Benny

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One of my favorite breakfast to get out as a vegetarian was the California Benedict at Sneakers in Winooski, VT. Since becoming vegan I have tried to recreate the dish to be as similar as possible and I finally made something tasty and very similar. This is wonderful for any meal but I love to serve at brunch and both veggies and omnivores have been known to love this dish.

 For the marinated tofu:

  • 1 cup low sodium vegetable broth
  • 1 teaspoon red wine vinegar
  • 1/4teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  •  1 tablespoons nutritional yeast
  •  6-8 ounces extra firm tofu, sliced into 4 triangles (1/2 block)

Marinate the tofu:

  1. In a medium bowl, mix together the vegetable broth and red wine vinegar. Whisk in the chipotle powder, cumin, garlic powder, thyme and nutritional yeast, if using.
  2. Place the tofu slices in the broth mixture and marinate for about 30 minutes.

For the Hollandaise sauce:

  • 1 cup soy, rice or almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons dairy free margarine substitute
  • 1 tablespoon cornstarch
  • 1/2 cup low sodium vegetable broth
  • 3 tablespoons nutritional yeast
  • a pinch salt
  • a pinch black pepper
  • a pinch cayenne pepper

To make the Hollandaise sauce*:

  1. In a medium bowl mix together the milk, lemon juice, margarine, cornstarch, vegetable broth and nutritional yeast, if using. Season the milk lemon mixture with pinches of salt, black pepper and cayenne pepper. Stir to combine.
  2. Place the milk lemon mixture in a medium saucepan over low heat. Cook over low heat for 3-4 minutes, or until the Hollandaise has thickened to preference, whisking occasionally to ensure a smooth sauce. Remove the Hollandaise sauce from heat until plating the Avocado Tofu Benedict

To complete the Avocado Tofu Benedict:

  •  a spritz olive oil or cooking spray
  • 1 avocado, thin sliced
  •  2 cups arugula, divided
  •  4 whole wheat English muffins, toasted and lightly buttered with vegan margarine
  •  hot sauce, to taste, optional

To complete the Avocado Tofu Benedict:

  1. Prepare a skillet with a light coating of olive oil or cooking spray. After the tofu triangles are done marinating, place the skillet over medium-high heat.
  2. Add the tofu triangles to the skillet and cook for 5-7minutes, or until the tofu begins to brown. Flip the tofu triangles with a spatula and cook 5-7 minutes on the other side or until both sides have browned.
  3. Top each side of the toasted English muffins with 1/2 cup of the arugula and 2 slices of avocado.
  4. Top the avocado with 1 piece of tofu and a drizzle of the Hollandaise sauce* per side. Complete the dish with a few drops of hot sauce, if using, and enjoy.

* If a significant period of time has passed between making the Hollandaise sauce and plating the Avocado Tofu Benedict, warm the sauce on the stove over low heat before serving. You may need to add a bit more milk to thin the sauce during reheating.

Quick, Cheap and Easy Meal

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Today I am doing a Living Healthy on A Budget workshop and in preparation for the workshop I decided to make a quick, cheap and easy meal of chickpea-quinoa salad, tofu and squash with tahini sauce. What I loved about this meal was how easy it came together and how little work it was for me. It is also packed with nutrition and uber tasty.

Chickpea Quinoa Salad 

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 4 (as en entree); 6-8 (as a side)
  • Cost per serving:~ $1.75 (Entree); ~$0.85-1.16 (side)

Ingredients:

  • 1 cup  organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, sliced
  • 1 small onion, diced
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas, rinsed and drained
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste

Directions:

  1. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.  Let stand 5 minutes.
  2. While the quinoa cools combine remaining ingredients in a bowl.  Add quinoa and stir to combine.  Season with salt and pepper to taste.

Roasted Delicata Squash

  • Prep Time: 5 minutes plus oven heating
  • Cook Time: 20-30 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.63
Ingredients:
  • 1 medium delicata squash; washed, halved, seeds removed and sliced into half moons
  • salt and pepper, taste

Directions:

  1. Pre-heat an oven to 350F.  Line a rimmed baking sheet with parchment paper
  2. Place the delicata squash slices on the baking sheet and season with salt and pepper. Bake for 20-30 minutes until fork tender.

Baked Tofu

  • Prep Time: 2 minutes plus oven heating
  • Cook Time: 25 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.55
Ingredients:
  • 1 block extra firm organic tofu, drained and cut into 4 large triangles
  • 2 tablespoons organic shoyu

Directions:

  1. Pre-heat an oven to 350F.
  2. Place the tofu in an 8×8 baking dish, prick with a fork and evenly our over the shoyu.
  3. Bake for 25 minutes, flipping after 15 minutes.

Tahini Sauce

  • Prep Time: 5-10 minutes
  • Servings: 4 (as a side)
  • Cost per serving: ~$0.60
Ingredients:
  • 1/2 cup organic chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • Juice of 1 lemon
  • 3 tablespoons water, add more water if you would like a thiner consistency
  • salt and pepper to taste

Directions:

  1. Place in a blender or food processer and process until smooth.

Total Cost Per Serving: $2.63

(4 complete meals plus 2 extra sides of chickpea-quinoa salad)

Run, Coach, Rewind

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Today has been a busy day between blogging and freelance work this morning and then I headed my day job where I started my day with a mug of this delicious tea.

Shortly after getting to work I was ready for a snack so I broke out my homemade trail mix. In the mix there is raw cashews, almonds, pistachios, tamari-wasasbi almonds, fruit sweetened cranberries, raw pumpkin seeds and mulberries- such a good combination.

Lunch was leftovers from dinner chickpea chili in a wrap, a quick and easy way to transition dinner to an easy lunch. I love wrapping leftovers in a tortilla.

My work day ended and I head straight to the gym to get out 2.5 Miles for Ashley right on track for my half marathon training plan. After my run I stretched and foam rolled, holy hell I haven’t foam rolled in awhile and the foam roller was having a love-hate relationship with my IT band. Reminder to self: FOAM ROLL MORE!

Following my gym sesh I had a health coaching sesh which went really well. I have great clients and I love working with them.

Now it’s time to relax a.k.a. work on the couch for a bit while I ice my knees and enjoy a glass of vino.

REWIND

Anniversary Dinner:
Tuesday was Neil and I’s 5 Anniversary since we got together. We have been married for 3 years and we don’t usually celebrate our dating anniversary but since it was 5 years it was a big deal and the Hubz decided to surprise me with dinner at a new restaurant, The Bobcat Cafe.

Neil called, checked on vegan options and made a reservation (big deal he never does this) and I swooned. Then we enjoyed an amazing dinner:

Started the Night with a Beer- Bobcat Cafe is also a brewery!

Then we started with the Black Bean Gazpacho and...

a Green Salad with an amazing Roasted Corn and Basil Dressing

The star of the show was the 5-Spiced Tofu A-M-A-Z-I-N-G


Overall Bobcat Cafe was amazing. The food was incredible, the service was great and the beer was good. The atmosphere was a mixture of classy restaurant and a pub- which made for a wonderful place to eat.

Q. If you’re married to you celebrate your dating anniversary?

Let Me Share My Dinner

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Yesterday I picked up our CSA share filled with a bunch of fun veggies to use. I usually plan our meals for the week but this week has been crazy for me so I had to whip up dinner on the spot. Our dinner was from our share with the exception of the whole wheat couscous, salad dressing (homemade), and tofu.

To help me cook I enjoyed an end of the day, post ab workout beer:

Green Tomato & Herb Couscous with Roasted Tofu and Zucchini

Green Tomato & Herb Couscous

  • 4 servings of cooked couscous (cook according to the package)
  • 1 medium green tomato, diced
  • 1 bunch of curly parsley, chopped
  • 1 bunch of green onions, thinly sliced
  • Lemon-Tahini Dressing
    • Juice of 1 lemon
    • 1 tablespoon tahini
    • 3-4 tablespoons olive oil
    • 1/2 teaspoon cayenne (optional)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

In a large bowl toss together the couscous, green tomato, parsley and green tomato.  In a small bowl whisk together the dressing ingredients; start with 3 tablespoons of olive oil and add more to taste or thin if necessary.  Add the dressing to the couscous mixture and toss to coat.  Season with salt and pepper to taste.

After dinner I got sucked into reading The Hunger Games.  I started the book yesterday morning and couldn’t take my hands off it! Instead of organizing like I had originally planned to do I spent the night reading ….and I finished the book.  SO GOOD! While reading I took a short break to make a lemon soygurt and berry parfait for dessert.

Q: Are there any books that you have read that you just couldn’t take your hands off of?

Check out Ricki’s Summer Wellness Weekends Event happening over at her blog! You’ll find one of my recipes and a number of other great healthy ones.

Mocktails and Spicy Tofu Lettuce Wraps

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Last night I finally made back into the kitchen for some real cooking and it felt amazing! Since the Hubz and I are not drinking right now I started off with making some mocktails.

This yummy creation is a Ginger-Lime-Pom Spritzer and it is so delicious.  Basically cut up a few slices of lime and ginger place in a glass with ice and muddle together then add one part pomegranate juice with three parts seltzer and enjoy!

For dinner I made Spicy Tofu Lettuce Wraps that were to die for and even better on the second day as a salad instead of wraps. So I was back in the kitchen but I also was tired after yoga (where I feel asleep in savasana) that I just through things together instead of measuring things out.  So unfortunately this recipe is going to be in splash and dashes and handfuls.

Makes 4 servings

Ingredients:

  • 1-pkg Extra Firm Tofu, diced
  • 4oz white mushrooms, sliced
  • dash of sesame oil
  • splash of canola oil
  • 1inch knob of ginger, grated
  • 3 garlic cloves, minced
  • 1 red chili, minced
  • splash or two of tamari
  • drizzle of sweet soy sauce
  • glob of hoisin
  • handful of sliced green onions

In a large skillet heat the sesame oil and canola oil over medium-high heat.  Add the ginger, garlic and chili to the pan and saute for one minute.  Toss in the tofu and stir fry until lightly browned.  Add the tamari and sweet soy and cook for 5-6 minutes.  Lastly toss with hoisin and green onions and serve.

Garnish with thinly sliced carrots, peppers, cabbage and Bibb lettuce leaves.