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Easy Bake Tofu

How to bake tasty tofu

Pre-heat oven 425-450° – 1-2 packages extra firm tofu sliced into squares (or other shapes) on non-stick pan.
Splash with soy sauce, marinade, or other yummy flavorings (liquid smoke).
Broil each side 5 min. Turn off oven and let tofu bake as oven cools. Serve as is or dice and add to other dishes. Stores well in fridge.
In the past I pressed the water out of the tofu before cooking it, but this method bakes away most of the moisture as the oven cools.
The texture is chewy with crispy edges. Cooking tofu on a pancake griddle does just as well.

Easy Veggie Burgers


Easy Veggie Burger
1 can fat free refried beans (or other beans pureed)
2 tablespoons soy sauce (or marinade)
2 tablespoons potato or corn starch
1/2 – 1 teaspoon liquid smoke flavoring (if desired)
spices (if desired) (black pepper and sage make sausage flavor)

Stir in:
1 1/2 to 2 cups uncooked old fashioned oats (depending on how moist the beans are)

Option: use cooked brown rice instead of oats.

Form into 6 patties

Cook on pancake griddle with non-stick spray or thin film of oil
Bake in oven on non-stick surface
…until brown on both sides

Each patty has approximately:
7 grams of protein
2 grams of fat (from oats)
160 calories


Vegan Gourmet Dinner

We just got word that Bravo! will be hosting a special 7-course vegan gourmet dinner on Monday, July 14th. Chef Matt Mabry is still finalizing the menu, but this is what its looking like so far… Can anyone say YUM?!?!

Amuse: Lychee- jasmine and lemongrass tea- sesame sugar snap pea salad- local borage- Maldon sea salt

1. Smith county watermelon gazpacho w/ local cucumber and spiced almond

2. Heirloom tomato caprese: local heirloom tomato- micro thai basil- crispy capers- housemade “mozzarella”- charred micro radish- 25 year old balsamic and herbed olive oil

3. Abalone mushroom “filet”- smoked sweet and spicy lobster mushroom- black lentil and fiddle head fern ragout, charred baby leek- local blackberry marmalade- shaved summer truffle

4. House made local purple hull pea ravioli- meyer lemon “cream” sauce- local sugar pea shoot, pickled rainbow chard- local sweet corn

Palate Cleanser: Chilton County peach sorbet- candied ginger- chocolate micro mint

Dessert : TBA — at BRAVO! Italian Restaurant and Bar.
[Thanks to Gigi Carter for this news]