Tuesday, February 1, 2011

Review on Hazelnut-Crusted Sweet Chili Tofu

Thanks to a recipe post on Veg Portland I have found a new and awesome go to vegan cooking blog. Although I have never made anything other than the hazelnut crusted sweet chili tofu from Como Water, after browsing through the recipes it is sure to be a contender for my favorite cooking blog. This very quick and simple tofu recipe is packed full of a sweet, spicy, and nutty flavors...go figure the name says it all. I will be using this again and again on the nights I don't feel like cooking a big dinner.

This was the sweet chili sauce I used which I believe is a different sauce than the one featured in the recipe. Also In case you were wondering here is the recipe for the side I prepared to go with it. It paired quite nicely.

Steamed Collards and Kale

3 cups fresh collards roughly chopped (Or use your hands to tear)
3 cups fresh kale roughly chopped
1/4 cup water for steaming
1/3 cup nutrional yeast
1/3 cup almond slivers
2 tablespoons minced garlic
salt to taste

In a stock pot on medium low heat add the 1/4 cup water and the freshly washed greens. With toss occasionally until wilted. Add the nutritional yeast, almonds, garlic, and salt. Toss well and serve.


  1. I LOVE LOVE LOVE collards and kale. After working on a farm all summer and growing so much of it, I became obsessed. This recipe is different from how I usually cook it -- it'll be good to switch things up a bit. Thanks!

  2. Yeah I love this quick and healthy side. I hope you enjoy it!