Chia-Crusted Tofu, Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette & Cauliflower Mash

I served this deeelish Tofu with the Shaved Asparagus and Edamame Salad and Cauliflower Mash. What an absolute perfect meal!!!! Chia seeds are soo yummy and so good for you! If you want you can substitute other seeds here like poppy or sesame. The tofu had a great crunch and taste. For the salad, peeling asparagus is not as easy as peeling carrots but the salad was worth it, so deelish!  This salad is protein rich and gorgeous!

Chia-Crusted Tofu

1 12-ounce package extra-firm tofu (not silken), drained
1 teaspoon chopped garlic
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chia seeds
1/8 teaspoon cayenne pepper
Zest of 1 lime
1 tablespoon toasted sesame oil
2 teaspoons vegetable oil

  1. Wrap tofu in a double layer of paper towels and drain excess water.
  2. On a plate, mix chia seeds, cayenne, lime zest, and remaining salt and pepper.
  3. Slice tofu into 4 pieces crosswise. Brush each side with sesame oil. Press each side of tofu into chia mixture to coat thoroughly.
  4. Heat vegetable oil in a skillet over medium heat. Sear tofu blocks until crisp and golden brown, about 5 minutes on each side.

Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette
recipe adapted from Debi Shaw Cross (picture as well)
Makes 4 side salads

2 Tbs. white or black truffle oil
1 1/2 Tbs. extra-virgin olive oil
1 Tbs. champagne or white wine vinegar
1 Tbs. lemon juice
2 tsp. sea salt
1/2 tsp. freshly ground pepper

1 lb. asparagus
1 c. shelled, cooked edamame
1 tsp. lemon zest – no zest

Whisk all vinaigrette ingredients together in a small bowl.
Using a vegetable peeler, peel asparagus into shavings. Combine shaved asparagus, edamame, lemon zest and vinaigrette in a large bowl. Toss with dressing and serve.

Raw Food Dinner Party part 1

I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!

Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!

If you want a sneak peek for the upcoming recipes check out my menu in the picture below 🙂

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

bruschetta 3

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder

“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil

1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil

1/4 cup basil leaves
fresh black pepper

Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable

“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.

Toss all ingredients together and season to taste

Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.

my notes:

For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!

For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.

bruschetta 4

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