SmarterFitter Daily

This is my attempt to keep a daily food and fitness diary. This isn't Pulitzer-winning writing; these are spontaneous, often hastily written rambles of what I eat, do and learn in my ongoing effort to feel awesome all the time. It may not always be pretty, but at least it's honest. You can find more stories and recipes at SmarterFitter.com.

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Obox Signature Series

Breakfast Tofu and Basmati Rice Salad

Leftover chermoula tofu, carrots and basmati rice salad

Essentially last night's leftovers.

Chermoula Tofu with Basmati Rice Salad

Chermoula tofu with basmati rice salad

A slight take on Ottolenghi's chermoula aubergine with bulgar and yoghurt recipe.

Tofu Tacos with Cabbage Salad

Tofu tacos

A variation of my Vegan Breakfast Tacos (no jalapeno or green pepper, alas, but Trader Joe's Corn Salsa made up for it). Side of cabbage salad (shredded cabbage, fresh lime juice, olive oil, cilantro, salt and pepper).

Grilled Tofu with Kale Salad and Chapatti

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Tofu marinated in African Volcano Peri Peri. Very good. Kale salad: raw curly kale, carrot, red onion, lemon juice, olive oil, salt, pepper. A bit of shriracha on the side. And chapatti. And some orgasmic white wine from Hungary. Good stuff all around.

BBQ Tofu with Pig-out-able Potato Wedges

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After eating this meal, I feel like a potato wedge.

BBQ Tofu Sandwich with Salt Lick Copycat Slaw

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Recipe: Baked BBQ Tofu

BBQ Tofu with Roast Potato and Spring Greens

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This is the Baked BBQ Tofu recipe from Veganomicon. I used the BBQ sauce recipe from Keith Floyd's Floyd on Fire (courtesy of Carl Legge), which was fine, but admittedly I've had better BBQ sauce. Floyd's sauce (sounds dirty!) was quite dark, sort of molasses-y; I like mine more tomato-y, for example, the Backyard BBQ Sauce in Veganomicon is great, as is Hank Shaw's Smoky Barbecue Sauce.

Sauce (and dirty jokes) aside, I loved this way of preparing the tofu and will definitely do it again. The leftovers are going to make killer sandwiches.

Tofu and Swede with Cabbage and Cranberries

Tofu with braised swede and cabbage

I love leftovers like these. Click here to read about the original meal from whence they came.

Tofu with Brussels Sprouts and Shitakes

Tofu and brussels sprouts with shitakes

Recipe: Tofu with Brussels Sprouts and Mushrooms

Grilled tofu and portobello with braised swede, sprout tops and cranberries

Grilled tofu and portobello with braised swede, sprout tops and cranberry sauce

This meal was so thoroughly satisfying on many many levels, and surprisingly quick to prepare - less than 30 minutes! 

Here's how it came together:

  • The tofu: I followed the Basic Broiled Tofu recipe from Veganomicon.
  • The mushroom: broiled (i.e. grilled) with the tofu.
  • The swede: I used Mark Bittman's Braised and Glazed Turnips recipe, with an added pinch of fennel and caraway to the braising liquid (I used water). This "braised and glazed" is sort of a revelation - it's the first cooking technique I've found that makes me actually want to eat swede.
  • The sprout tops: when the swede was done, I removed them from the pan and added the sprout tops with a bit of water. This did two things: it steamed the sprout tops, and it allowed me to scrape all the yummy bits off the pan from the glazed swede.
  • The chutney: Aunt Sue's Cranberry Chutney, leftovers from Thanksgiving - gotta love it.
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