Tag Archives: tofu

No-Chicken Noodle Soup

28 Dec

I started this blog with the idea that it can be really simple and even fun to cook some delicious and possibly healthy food. Unfortunately, I have been backsliding on this belief pretty hard in the last couple of weeks. Sometimes I get stressed out and end up eating a spoonful of peanut butter and a multi-vitamin for dinner. Or a beer and a cupcake, whatever. The other night, I went to the store to buy a year’s supply of tampons and a chocolate eclair for dinner and I saw this really cute boy. I smiled at him, he smiled at me, then he looked in my shopping basket and threw up in his mouth. I mean, it’s totally his problem. If anything, he should have been impressed because I was clearly getting a really good deal on my feminine hygiene supplies, but that is neither here nor there.

What is both here and there is the fact that sometimes we all get stressed and we want to eat something that gives us a hug on the inside. No-Chicken Noodle Soup (inspired by a recipe from the lovely and talented Beatrix Dynamite) is a simple, comforting and healthful way to eat your feelings.


1 onion, chopped

4 stalks of celery, chopped

A grip of carrots, chopped

1 extra firm tofu brick, cubed

4 cups vegetable broth

a couple handfuls of egg noodles

First things first, whip out your cauldron and put it on medium heat. Saute the onion in a little bit of olive oil. When the onion slices start getting soft and translucent, add in the tofu. Stir often and cook tofu and onions together for about 5 minutes or until bored. Next, add in the celery and carrots. To get the right amount of veggies, I cut up the celery and put it in a bowl (the bowl should be about half full). Then, I cut carrots until the bowl was full. Some recipes will tell you a weight or something to measure out your vegetables. I don’t know about you, but I don’t have a scale just chilling in my kitchen. Probably because I’m not a drug dealer.

Okay, next step is to add 4 cups of vegetable broth. Cover the pot and bring to a boil. Add egg noodles to your little heart’s content and continue to cook for about 8 to 12 minutes or until the noodles are soft. Voila! No-Chicken Noodle Soup! Put on your favorite record and eat it in bed.


Thanksgiving Teriyaki Tofu with Sweet Potatoes

24 Nov

Full disclosure: I made this dish like 2 weeks ago and I didn’t take any pictures because I hadn’t yet realized that blogging was my destiny, my quest and my calling, so what you are looking at is indeed a can of Fancy Feast. Thanksgiving Flavored Fancy Feast! This is what my cat’s having for dinner. Be jealous.

Okay, so I know you’re all out there thinking, but Megan, why would you post a Thanksgiving recipe? Aren’t vegetarians just a bunch of bloodless killjoys who want to rob me of the sensual pleasures of the flesh and impose their strict morality upon my day of hedonism and mindless consumption? The short answer is: yes, of course we are. The nuanced answer is: I don’t care what you do; I would also like to stuff my face and watch National Lampoon’s Christmas Vacation after dinner and fall asleep on the couch. So without further ado, I present to you a delicious and simple dish that even my little brother would like.

the Ingredients

1 brick firm or extra firm tofu

1 sweet potato

teriyaki sauce

maple syrup


the Work

Preheat the oven to 350. Gut your tofu container like a fish and drain the tofu water. Try not to look at or think about the tofu water. Don’t get it on your hands. OH NO. Go take a shower.

If you’ve cooked tofu before and you feel good about it ignore the rest of this paragraph, you’re on a roll! If you haven’t, you are going to want to get serious right now. I’m serious. Look at me when I’m talking to you. Drain the tofu water and get two big plates. Press the excess tofu water out between the plates. Put something heavy on the top plate and let it hang out for a while. You might even want to wrap your tofu up in some paper towels or something to really wick the moisture out. Draining the tofu water helps you get a better texture from the cooked tofu-beast. This is my least favorite part but it’s super important. Don’t blow it!

Are you back? Okay. Cut your tofu up into cubes and put the cubes in a square glass baking dish. I think mine is like 8″x8″, not that size matters. Pour a mixture that is roughly 2/3 teriyaki sauce, 1/6 maple syrup and 1/6 Tapatio on the tofu and wiggle the pan around until all your cubes are coated. Put it in the fridge for a while. Try not to think about the carnage.

In the meantime, peel the sweet potato. Sing a merry tune and cut it into little cubes about the same size as your tofu cubes. When you’re ready, toss the sweet potato cubes in the tofu pan. Splash the sauce around. Bake at 350 for about an hour, stirring a couple of times to check on your progress. The extra sugar from the maple syrup should caramelize a little on the edges of your cubes and the Tapatio gives it little more spice. Plus, you get to look at Mr. Tapatio and his lustrous mustache while you cook. Have you ever noticed how blue his eyes are? What a dreamboat.