Tuna and potato burger

Tomorrow is my last exam and I am so bored with studying that any excuse is good to procrastinate. So I am doing other cooking experiments and since I am in a veg burger period, I tried a new one with potatoes and tuna. This is again completely experimental and I basically put everything I had in my fridge that I needed to get rid off!

Tuna-potato-burger

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: bowl, pan

Ingredients:
– 1/4 can of tuna chunks
– 2 potatoes
– a little bit of soft tofu
– a little bit of tomato puree
– grated parmesan
– balsamic vinegar
– mixed herbs, parsley
– salt, pepper
– oil for the pan

Just mix everything, form burgers and fry them in oiled pan.

tunapotatoburger2

Serve with salad or vegetables.

Don’t be afraid to be imaginative regarding ingredients. Add spices, different sauces, vegetables, etc.

Tofu and oat veg burger

Today in my fridge was this leftover of tofu that I needed to finish. And instead of my usual stuff, I wanted to try something new. So here is the (very experimental) recipe of the veg burgers/pancakes (call that as you wish!) that I made.

galette-tofu1

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: bowl, pan

Ingredients:
– 40 g soft tofu
– 2 tbsp oat
– 1/2 carrot, peeled and grated
– a tbsp flour + an other to roll the burgers in before frying
– grated parmesan
– a teaspoon balsamic vinegar
– mixed herbs, parsley
– salt, pepper
– oil for the pan

Put the oat flakes in a bowl. Boil water and pour on the oat to soften it. Let the oat absorb the water (better to do this step 20 minutes before). In must not become liquid, but remain quite compact.
Then add the tofu, herbs, carrots, parmesan, salt, pepper, vinegar and a tablespoon of flour (I used complete flour). Mix well until it is homogeneous.

galette-tofu3      galette-tofu2

Then form burgers, roll them in flour and fry them in an oiled pan. Cook on both sides.

Serve with a salad or grilled vegetables.

Remarks and tips:
– you can add chopped onion or any vegetable you like ( leeks, potatoes, tomatoes, etc)
– you can replace parmesan and balsamic vinegar by soy sauce
– the quantities indicated are a bit random so better trust the texture you obtain than my quantities

Sources: http://www.markal.fr/detail-recette-456.html#.U42QjCipYV8
http://recettes-vegetariennes.over-blog.com/article-galettes-de-tofu-au-parmesan-59773904.html

The mug series 2: Chocolate and tofu!

Continuing my article the mug series, I tried a new version of the chocolate mug cake: no butter, no egg, but tofu! The result is amazing!!!

mug-choco-tofu

Ingredients:
– 30g dark chocolate (I take 70% dark chocolate, so good!)
– a tbsp ground almond
– 30g soft tofu
– a tbsp flour
– a teaspoon baking powder
– a tbsp sugar

Melt chocolate 20 sec in microwave with a bit of water.
Add tofu, mix with a fork. Add the other ingredients, mix.
Microwave for 1min30.
Let cool down 2 minutes before eating!

Notes: quantities are a bit random, the best way to adjust is to try and see how you like it.
Uncooked, it tastes and looks quite bad but cooked, it is amazing! you would never guess it is tofu and not the standard ingredients and you really feel the taste of chocolate! Definitely adopted!

Asparagus and soy sauce chicken/tofu

May is really the good month for green asparagus and they are really good for you. Here is an amazing dish I made with chicken and asparagus. As a variation for vegetarian, chicken can be replaced by tofu.

Asparagus-and-soy-sauce-chicken

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pan, pot

Ingredients:
– 100g Asparagus
– 120g chicken (or tofu)
– 1/4 onion
– soy sauce
– pepper
– basmati rice

Chop the onion and dice the chicken. Let them marinate in a bowl with soy sauce and pepper.
Cook the asparagus in boiling water until tender (cook them vertical, head out of the water). Drain.
Cook the rice in boiling water.
In an oiled pan, cook the chicken and onions (do not add all the soy sauce that was in the bowl immediately, reserve for the end of the cooking). When chicken cooked, cut the asparagus and add them in the pan. Lower the heat, add the remain of soy sauce.
Serve on the rice and enjoy!

Variation: Chicken and asparagus couscous with lemon
With the rest of asparagus (yes there was an offer and I bought a lot!) I simply made them with chicken and semola and added a pinch of lemon juice and pepper. Cooking time: 3 minutes. Taste: ++++

Healthy Veg Quinoa Salad

Here is an idea of super healthy and delicious salad. I made it yesterday for lunch and it was very good and filling!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pot

Ingredients:
– 40 g quinoa
– cherry tomatoes
– 1 avocado
– 40 g of sun-dried tomatoes
– 100 g tofu
– salad
– baslamic vinegar, olive oil
– salt, pepper, mixed herb

Cut the tofu in cubes and let it marinate with a tbsp ob balsamic vinegar and mixed herbs.
Cook the quinoa.
Cut the cherry tomatoes in halves and the avocado in cubes.
When cooked, let the quinoa cool down.
Then mix everything, season and enjoy!

Tofu and sun dried tomatoes quinoa

Here is an amazing recipe I found on the site Journal des Femmes (in French unfortunately). I tried it and loved it! The balsamc vinegar makes all the difference!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: pans, chopboard

Ingredients:
– 100 g quinoa
– 1 onion
– 1 tbsp olive oil
– 40 g of sun-dried tomatoes
– 150 g tofu
– baslamic vinegar

Cook the quinoa in a pot for 15 min (follow instructions on pack or see article about quinoa)
Chop the onions and fry them in a hot oiled pan, add the tomatoes (cut)
Cook the diced tofu in a pan with balsamic vinegar
Then when everything is cooked, put it alltogether in a pan. Add salt, pepper and serve

Serving tips
Serve with a salad (I usually use a mix of rocket, spinach, lettuce)
You can use a small bowl to present in a nice shape on the plates

Vegetables and Tofu (or Chicken) Noodles

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: pan, pot, chopboard (but you can use a plate if you don’t have a chopboard!)

Ingredients:
– Noodles
– 2 carrots
– 1 onion
– 200 g mushrooms
– 100 g brocolis
– a pack of firm tofu (around 400g) or 400 g chicken
– vegetable oil
– soy sauce
– salt, pepper, …

Peel and chop the vegetables.
Stir in a hot oiled pan with the chicken or tofu. (The tofu might be added later according to your preferences)
Add soy sauce, salt, pepper, spices, …
In the meantime, cook the noodles in boiling water. Drain and add in the pan.
Add soy sauce and more salt/pepper if needed.
Enjoy!

Tips:
– You can replace the noodles with rice
– You might add spices according to your taste
– You can add/remove vegetables: pepper, peas, corn, …
The quantities provided for the vegetables are quite random, then it is up to your taste and what you have in your fridge!