Zesty Tofu And Roasted Vidalia Sandwich W Spicy Sunshine Spread Food

ZESTY SHRIMP SPREAD

Steps:

• Combine cheese with ketchup, lemon juice, green onions, red pepper, celery and hot pepper sauce.
• Stir in shrimp.
• Cover and chill.
• Serve with crackers or pita chips.

ROASTED VEGGIE SANDWICH WITH SUN-DRIED TOMATO BASIL DRESSING

Steps:

• Prep your grill pan or the outdoor grill.
• Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook.
• Press the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together
• Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook.
• Meanwhile, make the sun dried tomato spread: Add everything to the blender and a 1/4 cup of water and blend.
• Let the mixture sit for 2-3 minutes then blend again and then add water, 1 tablespoon at a time until the mixture is a spreadable consistency. Taste and adjust salt and flavor.
• Toast your bread slices. Apply the spread on both of the slices. Then top the grilled vegetables on top of the one slice then place another slice on top and serve.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

SIMPLE OVEN-ROASTED TOFU

Steps:

• Open tofu package and drain off the liquid. Place a few paper towels on a small baking sheet and lay the tofu block on top. Place a few more paper towels on top of the tofu, and then place a heavy cast iron skillet to press out the liquid. Alternatively you can also top with a plate and a few heavy cans to apply weight.
• Allow the tofu to press at room temperature for 30 minutes to ensure that a lot of that excess moisture is removed.
• Preheat oven to 400°F.
• Once the tofu has been fully pressed, remove the skillet and discard the paper towels. Slice the tofu into 1-inch cubes and transfer to a large bowl.
• Drizzle with olive oil and season with salt, pepper, granulated garlic, onion and chili powder. Gently toss to evenly combine. Transfer the tofu to a well greased baking sheet in a single layer.
• Roast for 15 minutes and then remove from the oven and flip the tofu over. Return to the oven and roast until golden brown and crispy, a further 15 minutes. Serve immediately and enjoy!