A Blonde's Moment

Thanks so much for stopping by and happy cooking! 

It’s true. I’m addicted to tofu. I never thought this would happen, but after being out in California last week and not having what seems to be our weekly tofu dish, it really hit me! I know it probably sounds like a strange addiction, but with so many different ways to serve this healthy food, the possibilities are endless and never leads to food boredom. For the record, I blame Chipotle’s sofritas for getting me hooked on tofu. Thanks, Chipotle! 

This has to be one of my favorite ways I’ve made tofu in the past few months. It’s a really quick dinner that can be served in a burrito or the tortilla-less version, a “burrito bowl.” I love that you can customize the toppings to fit your tastebuds, but I have to recommend the hot sauce. It’s that good. 

For those who haven’t tried tofu or are afraid to try tofu {I use to be one!}, this is probably the easiest and most flavorful tofu recipe I’ve made, so it would definitely be a good place to start!

Have a great Friday and a wonderful weekend, everyone! Thanks for dropping by!

Tofu & Black Bean Burrito Bowls

14 ounces extra-firm tofu, drained & pressed

1 15.5 ounce can black beans, drained & rinsed {I used organic for lower sodium}

16 ounces prepared rice {I used Spanish rice}

3-4 green onions, chopped

2 tablespoons olive oil

1/2 tablespoon ground coriander

1/2 tablespoon ground cumin

1/2 tablespoon ground paprika

1/2 tablespoon garlic powder

1 teaspoon salt

Salt and pepper, to taste

For the garnish: shredded lettuce, guacamole, pico de gallo, sour cream, hot sauce {amazing!}
*Alternatively, you could replace the spices with a taco seasoning package. The spices I chose are pretty close to the traditional taco seasoning, but the package version can be high in sodium so I typically like to stay clear of them!

Begin by preparing the tofu: drain and press the tofu dry; cut into bite-sized cubes. Depending on the kind of rice you make, you can also start preparing that. I used “microwave in the bag” rice, so it only takes 90 seconds! Place the rice and black beans in large bowl and set aside. Heat olive oil over medium heat in a large skillet. Add the tofu and season with a little salt and pepper. Don’t worry about seasoning it too much, the kick of seasoning will come later. Cook and stir constantly until the tofu begins to brown, about 5 minutes. Keep an eye on the tofu to be sure that it doesn’t stick to the pan, stirring is very important! Add the coriander, cumin, paprika, garlic powder and a little more salt to the tofu, mixing to make sure the tofu is completely covered in the spices; cook for about 2 minutes. Add about 1 tablespoon of water to allow the tofu to steam; cook until all the water is absorbed, no more than 1 minute. Transfer tofu to a separate bowl. To assemble burrito bowls: Layer the rice and bean mixture on the bottom, followed by the tofu and the shredded lettuce, if desired. Garnish with your favorite toppings. My favorite is the hot sauce — it’s amazing! 

Photo by Lisa McCraw

Happy Friday! Since yesterday was our 4th anniversary, I wanted to recreate our wedding cake, in the cupcake version! Our wedding cake was the most beautiful and delicious cake ever. And even though I only had about three bites of it, it was the best three bites ever! Although I will never be able to recreate the wonder that was this cake, I can at least try 🙂 

Hope you all have a wonderful long weekend welcoming summer! 

Vanilla Cupcakes with Raspberry Filling

1 package white cake mix, I used Duncan Hines

1 {3.4 ounce} box vanilla instant pudding 

1 cup almond milk {you can use regular milk, as well}

1/3 cup vegetable oil

3 eggs

1 teaspoon vanilla extract 

1/2 cup raspberry jam

2 {16 ounce} jars vanilla frosting, I used Duncan Hines {this is for about 2 dozen cupcakes}

Edible flowers for decoration, if desired 

Preheat the oven to 350 degrees. Line cupcake pan with cupcake liners. Place the cake mix, milk, oil, eggs and vanilla extra in a large bowl; blend with an electric mixer on low speed to combine. Add the instant pudding and blend again on low speed until all the ingredients are combined. Spoon batter into the cupcake pan until about 2/3 full. Bake for about 16 minutes {depending on your oven} or until the tops are just golden brown. You can also stick a toothpick in the center of the cupcake, and if it comes out clean, it’s done 🙂 Let the cupcakes to rest for about 5 minutes in the pan and then transfer to cooling rack; allow cupcakes to cool completely before adding the filling or frosting. Place the raspberry frosting in a decorating bag with a round decorating tip attached {I used this}. Insert the tip into the top center of the unfrosted cupcake and squeeze a small amount of filling until there is raspberry dot on top of the cupcake {don’t worry, the frosting will cover the dot!}. To frost, place the frosting in the decorating bag with you favorite decorating tip attached {I used this} and pipe the frosting onto the cupcake. Decorate with edible flowers, if desired.