Serves 4 | Ready in 30 minutes (If tofu is pre-pressed)
I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!
To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (i.e., a can of coconut milk or a few cookbooks) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut into the size called for in the recipe. Now your tofu is ready to soak up all the juices and flavors of your dish!
The creamy matcha sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Use gluten-free soba noodles and gluten-free tamari.
Soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.
Bring large pot of salted water to a boil over high heat. Add noodles and cook according to package directions. Drain and rinse with cold water. Return noodles to pot, off heat.
Make the matcha sauce: In large nonstick skillet, heat oil over medium-high heat. When it shimmers, add onion and cook for 5 to 7 minutes, until softened. Add garlic and cook for about 1 minute more, until fragrant. Transfer mixture to blender, reserving skillet for later use. Add cashews, water, maple syrup, lemon juice, salt and matcha. Blend on high speed for about 2 minutes, until very smooth.
Meanwhile, make the tofu: In reserved skillet, heat oil over medium-high heat. When it shimmers, add tofu and cook for about 3 minutes on each side, until golden all over. Add tamari, maple syrup and sriracha, reduce heat to medium and cook for about 5 minutes, until tofu is evenly coated and sauce has thickened.
Over low heat, add sauce to pot of noodles and toss to coat, about 2 minutes, until heated through. Taste and adjust seasoning. Top each serving with tofu nuggets, scallions and sesame seeds.
This recipe is part of the Protein-packed pasta! collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.