Tofu with Peanut Sauce Recipe


When it comes to tofu I am a beginner.  In Mexico, finding tofu isn't always the easiest task but we were able to find one pack of soft tofu on our last trip to the store. I wasn't sure if we would like the texture but we gave it a shot and to be honest the soft tofu was better than the firm tofu for this recipe. It melts in your mouth like butta! 

Bradford loves asian food but when we order it at a restaurant it always seems to hurt his stomach. So happy to say this recipe is vegan, healthy, delicious, and didn't cause any problem for Bradford who has a lot of food allergies. So it is a win!



  • Tofu Bowl
  • 2 cups cooked rice
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • salt/pepper
  • 16 oz  tofu, pressed and drained


  • Peanut sauce
  • 1-2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter
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  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli and cauliflower with 2 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. Arrange rice and veggies on a plate or in a bowl. Top with tofu pieces and drizzle with peanut sauce and peanuts. (Note, we also love adding a little sweet Thai chili sauce to the cauliflower.) Enjoy!

Bomb Black Bean Burger Recipe

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I have to say that I am really proud of myself for this one. Since we stopped eating meat I have been wanting to learn how to make a really good black bean burger but I had this idea in my mind that it must be really difficult to do.  I was wrong! This recipe is a game changer for families wanting to cut out the meat but still partake in the family BBQ's and burger night! The best part is that I have several patties left sitting pretty in the freezer. That makes my life so much easier knowing I can just cook one up in 5 minutes and have a satisfying meal that is effortless. 

I originally got this recipe from Buzzfeed on Pinterest. Here is what you will need!


  • 2 cans Black beans

  • 2 Carrots

  • 1/2 tsp Coriander

  • 3 Garlic cloves

  • 1 Onion


  • 1 tbsp Soy sauce

Pasta & Grains:

  • 1/2 cup Quick oats

Baking & Spices:

  • 1/4 tsp Cayenne pepper

  • 1/2 tsp Chili powder

  • 1 Salt and pepper

Oils & Vinegars:

  • 1 tbsp Olive oil

Nuts & Seeds:

  • 1 tsp Cumin

Bread & Baked Goods

  • 1 Burger buns or bread of your preference. I used one piece of toasted Indian bread.

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Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent. Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat. 

In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats. Mix and form four patties. Place in freezer for 30 minutes to set. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway. 

Use patties to create your dream veggie burger.

Easy Roasted Potatoes with Garlic and Italian Seasoning

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When I left home and moved to NYC to go to college, I had no idea how to cook. This was before Facebook, Instagram, and Pinterest, mind you. I wasn't able to type something in and see a video on how to do it and so I ate lots of pizza and junk food.  Even though I was working out, I just couldn't understand why I wasn't losing any weight. Over the years I have realized the importance of cooking at home and making healthy food taste amazing. I grew up eating fast food and vegetables were not something we ate at home.  If on the rare occasion there were veggies they never tasted good. I have learned some easy and fast ways to make veggies taste amazing and I am happy to incorporate them into my daily meals.  I hope you try some of these recipes out for yourself.

Let's start with these bomb roasted potatoes! I love potato everything and I will never say no to potatoes so I had to learn how to cook them in a healthier way instead of always having them as just french fries.  These potatoes have so much flavor and are an amazing addition to any meal.

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  • Fingerling Potatoes: I find that these work best for roasting! They get crispy and are the perfect size, so you only have to cut them down the middle vs larger potatoes that require more chopping. Use as many as you want, I fill a baking sheet full single layered. Then we have leftovers... ok probably not because they are so good. LOL
  • 4-5 Cloves of Fresh Garlic: Chop into pieces and set aside. 
  • 2-4 Tbs Olive Oil
  • Italian Seasoning Blend
  • Rosemary
  • Salt and Pepper
  • Large Ziplock Bag


Preheat Oven to 400

Cut potatoes in half or small wedges and add to ziplock bag.

Add olive oil and Italian seasoning, rosemary, salt and pepper to the bag. Zip and shake, shake, shake. Yes, also shake your booty. It makes them taste better for some reason.  Not sure how much seasoning to add? This is where you will have to do trial and error. I am not a huge "measure everything out" kind of person. I do like my veggies and potatoes well seasoned so test it out until you perfect these bad boys just how you like them. 

Lay your well shaken and seasoned potatoes flat on a baking sheet. Only one layer, if you have extra just add a second baking sheet. We want all the potatoes to lay flat on the pan. 

Bake in the oven for 25 min. 

Flip over potatoes and add the chopped garlic to the mix and cook for an additional 20 min or until potatoes are brown and crispy.  Note: We add the garlic halfway through to avoid burning. 

Toppings: These potatoes are yummy just as they are or you can add some parmesan cheese and or fresh parsley. We are trying to eat less dairy so we just have them with good ol' ketchup.