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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

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Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā

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We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

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Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

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But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!

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Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year. ¬†Since we can’t just choose a few, though, we’ve broken it down into categories. ¬†Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again. ¬†And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away. ¬†Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar,¬†we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites. ¬†Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too! ¬†And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit! ¬†You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza¬†and¬†a crepe at the same time. ¬†What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious. ¬†You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food. ¬†And if it’s possible to improve on perfection, then this pizza definitely did! ¬†We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we¬†love¬†this meal! ¬†But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer. ¬†Highly recommended for all those summer dinner parties you’re planning on having ūüėČ

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad! ¬†Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list. ¬†And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of¬†all¬†our hummus recipes, because how can you really choose just one when they’re all incredible? ¬†You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is¬†so good that it needed to be recognized all on its own. ¬†Even if you don’t like beets we bet you would like this dip! ¬†It doesn’t really taste like beets, and it has an amzing bright pink colour. ¬†Who¬†wouldn’t¬†want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything. ¬†And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal. ¬†And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas. ¬†We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had. ¬†The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it! ¬†But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season. ¬†Because really, is there truly a season for delicious, thick and creamy rice pudding? ¬†We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake. ¬†Oh well, their loss!

We also want to give honourable ¬†mention to our chocolate cake from our anniversary post. ¬†We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? ūüėČ

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year. ¬†If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Meatless Monday and More Granola

Hey everyone!

So today marks week 2 of the blueberry edition Heather’s Meatless Monday party, which requires us not to make a¬†new¬†recipe with blueberries, but to choose one of the other participant’s recipes to make.

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With¬†so many¬†amazing-looking recipes, it was really hard to choose one! ¬†Since we went the sweet route last¬†Monday, we decided to make a more savoury blueberry dish this time around. ¬†We still had a big bunch of cilantro left over from our salsa-making expeditions, and had just bought some fresh tomatoes at the grocery store, so when we saw Lindsay’s blueberry salsa¬†we knew it was meant to be!

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What a fabulous recipe! ¬†It had just the right amount of balance between sweet and savoury, and the perfect level of heat- and it came just in time since we had just run out of our own salsa ūüôā ¬†Thanks Lindsay!

And of course don’t forget to head on over to visit Heather at Better With Veggies¬†to check out what everyone else has been up to this week!

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Now on to the other half of this post! Which is, if you haven’t already deduced from the title, more granola!

Now when you read this recipe some of you might think¬†“wait a second- this recipe is almost the exact same as their banana tahini granola recipe!” ¬†And you’re right. ¬†It¬†is¬†basically the exact same, just with a few ingredient swaps. ¬†So yes, we admit it, this is a bit of a cop-out recipe, but when you find a formula that works, why change it, right?

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To be honest, we weren’t planning on giving you this recipe so soon after posting about our banana-tahini granola¬†(in hopes that you wouldn’t notice how similar they are ;)) but after mentioning it in yesterday’s post¬†and then¬†tantalizing¬†you with pictures of such a pretty-looking parfait, we felt we couldn’t hold out on you any longer…

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So yes, this granola is basically a copy-cat of our last granola recipe, but we think it’s equally as delicious, so we’re not too upset about that ūüôā

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So there you have it, folks- granola version 2.0- perfect for layering in an apple parfait, or just for eating by the handful ūüėČ

Apple Cinnamon Granola

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Prep Time: 10 minutes
Bake Time: 30 minutes
Makes: ~5 cups

Ingredients:

3 c. large-flake rolled oats
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 c. unsweetened almond butter
2/3 c. unsweetened apple sauce
2 tbsp maple syrup
1 egg white
1/2 c. raisins

Directions:

Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, walnuts, almonds, cinnamon and nutmeg.  Stir until evenly mixed.

In another smaller bowl, whisk the apple sauce and almond butter together until smooth.  Add the maple syrup and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).

~twosaucysisters

Do you have a go-to base recipe for anything that you like to use to make variations?

 

Meatless Monday: Blueberries!

Some of you might remember that we participated in Heather’s Meatless Monday link-up last summer. ¬†We loved participating, but we sort of fell off the band wagon after a while. ¬†Well, she’s started up round two, and we’ve decided to join in again! ¬†This time around she’s running things a little differently. ¬†Heather has it operating it on a two-week cycle- the first week we create a recipe, the second week we re-make someone else’s recipe! ¬†That’s good for us because it gives us a one-week grace period to get our act together and make a recipe ūüôā

So by now you’ve probably noticed that we’re starting with the letter B. ¬†That’s because we’re really awesome and we already missed the first week… oops. :S

But we’re ready this time and we’d like to start off by thanking Heather for making the theme for this week blueberries- conveniently right when blueberries went on sale at the grocery store ūüôā Such good timing!

Now let’s talk about blueberries…

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But really, what is there to say? ¬†They’re like little blue gems bursting with flavour with every bite! ¬†And would you just look at that colour? ¬†A hue like that just screams of the cancer-fighting antioxidant power contained in every berry!

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It’s no secret that we¬†love¬†blueberries, and we’ve made our fair share of recipes that feature them as a main ingredient! ¬†We’ve made pancakes, crepes, overnight oats parfaits, jam, muffins, french toast, and even a rice pilaf, and that’s just to name a few ūüôā

But if you remember about a million years ago we made these blue velvet pancakes. ¬†Well, just the other day we received a request from Kellie to make a pancake-in-a-jar version! Of course, we could never pass up the opportunity to make one of our all-time favourite breakfasts! And what perfect timing, just in time for Heather’s Meatless Monday!

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So here you go, Kellie, as per request! ūüôā

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Of course, a blue velvet cake  pancake would not be right without icing!  So if you have no dietary restrictions (the icing is not vegan) we highly recommend that you include it!

DSCN5622¬†It’s tastes like cream cheese frosting, but there’s no cream cheese! Sneaky, sneaky…

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So we hope you all give this recipe a try- but if having blueberry-filled chocolate cake with “cream cheese” frosting for breakfast isn’t your thing… well you must be crazy ūüėČ

But before we give you the recipe, we want to remind you to head on over to visit Heather at Better with Veggies and check out all the other great recipes everyone else has come up with!

Blue Velvet Pancake in a Jar

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Prep: 5 min
Cook: 5 min
Serves: 2

Ingredients:

1 c. whole wheat flour
1 tbsp baking powder
1 tbsp cocoa powder
1/2 c. frozen blueberries + 1/3 c. for each jar
1 tbsp maple syrup
1 tbsp vegan butter or margarine (or almond butter would work here, too)
2/3 c. Milk or non-dairy milk
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
Fresh blueberries for topping

For the Icing:

1 tsp coconut butter, melted
1/2 tsp honey
2 tbsp plain yogurt (or non-dairy yogurt)
1/4 tsp vanilla extract

Directions:

Combine the flour, baking powder and cocoa powder and whisk together with a wire whisk.  In a microwave-safe dish, microwave the blueberries until they are no longer frozen and mash with a fork until there are very few whole berries left.  Add the butter or margarine, milk and extracts to the blueberries and mix well.  Add the blueberry mixture to the flour mixture and stir just until combined
Place 1/3 c. of blueberries in the bottom of each jar.  Divide the batter evenly among the two jars and microwave for 5 minutes, or until the batter is firm.  Top with blueberries and frosting.

For the Frosting:

Combine all the ingredients in a small dish and serve on top of your pancake-in-a-jar.

~twosaucysisters

Do you like blueberries?  What is your favourite way to eat them?

WIAW: Blueberries!

Let’s talk Blueberries.

Tiny little bites of sweet, juicy deliciousness that you can pop into your mouth one by one shovel into your face by the handful.  And of course, a quintessential summer staple.  Perfect for this months What I Ate Wednesday theme!

Blueberries in the summer are like no other. ¬†The ones you buy in the store in the middle of January that come from who knows where and are the size of your thumb do not even compare. ¬†Not that we don’t ever buy blueberries in the winter (you can’t just eat apples and pears all the time!), but when they’re in season here in Ontario, we just can’t seem to get enough! ¬†They’ve been popping up everywhere in our meals, both in sweet and savoury dishes.

Like this parfait we had for breakfast.

Lemon bluberry: A-MA-ZING.

Ok so we’re sorry if you’re getting tired of breakfast parfait recipes, we realize we’ve given you a fair number of them. ¬†But honestly if you haven’t tried one yet, take this as your not-so-subtle hint that you really MUST try one. ¬†Now.

But back to this parfait: lemon and blueberry is an unreal combination. ¬†In our opinions, lemon and blueberry were meant to be together. ¬†Like peanut butter and jelly, Timon and Pumba, tomato sauce and stained shirts… you get the point.

And while we’re on the topic of blueberries, here’s a little round-up of all of our blueberry-containing recipes:

Blue Velvet Cheesecake Pancakes

Chocolate Blueberry Tofu Mousse Overnight Oats Parfait

Chai-Spiced Blueberry Jam

Blueberry Banana Pancakes

Peach Blueberry Banana Overnight Oats Parfait

Blueberry Wild Rice Pilaf

So we’ve just realized now how many blueberry recipes we’ve actually made, and we’ve realized that there are a fair number of them! ¬†Sorry if you don’t like blueberries.

Happy What I Ate Wednesday everybody!

Lemon Blueberry Overnight Oats Parfait

Time: 5 min + overnight

Serves: 1

Ingredients:

1/2 c. rolled oats

1 tbsp chia seeds (or 2 tbsp ground flax)

1-2 tbsp lemon juice

3/4 c (less 1-2 tbsp!) milk or milk alternative

1-2 tsp grated lemon rind

1 tsp honey

1 banana, peeled and frozen

1/2 c. blueberries, frozen

more blueberries for layering/garnish

Directions:

The night before, stir the oats, chia seeds, and milk together in a bowl.  Place in the fridge and allow to sit overnight.

In the morning, add lemon juice, lemon zest and honey to the oat mixture and stir.

Place frozen banana and blueberries in a food processor and blend until smooth. ¬†Spoon a couple of spoonfuls of oats into the bottom of a jar or glass. ¬†Top with fresh blueberries and a couple spoonfuls of the blueberry “soft serve”. ¬†Continue layering until you’ve run out of everything. ¬†Top with more blueberries and serve.

Don’t forget to head on over to see Jen and have a look at what everyone else has been eating this wednesday!

~twosaucysisters

Do you like blueberries?  What is your favourite way to eat them?

Another Breakfast Parfait…

When we were at school, Brit and I ate tofu all the time! Pretty much every weekly grocery trip involved us buying a package of tofu. We grilled it, we baked it, we ate it cold with nothing on it (yes, we’re sort of weird like that – we actually like plain tofu!). ¬†Then when we came home for the summer, somehow tofu didn’t make it into the grocery cart for the entire first month of the holidays.

Not acceptable!

Then we were reading our good friend Meg’s blog, specifically her chocolate orange tofu mousse, and decided that we had to have tofu. NOW!

So the next grocery trip, not one, but  two packages of tofu! And for us, 2 packages of tofu= 4 meals. A win, in my books!

After our Peach Blueberry Banana Overnight Oats Parfait from a few days ago, Brit and I found ourselves craving them! With the temperatures here in Southern Ontario on the rise, what’s better than cool and refreshing overnight oats?

It was then that Brittany had the most amazing idea: Overnight oats + Tofu Mousse.

Why didn’t we think of this before?!?

Chocolate-Blueberry Tofu Mousse Overnight Oats Parfait. This was seriously so creamy and refreshing and satisfying. They were sweet without being overtly so, and an excellent protein boost in the morning. Parfait-tion. ūüôā

Chocolate Blueberry Tofu Mousse Overnight Oats Parfait

Serves: 1

Ingredients:

Oats:

1/2 c. rolled oats

1 tbsp. buckwheat groats (optional)

1 tbsp chia seeds (or 1 1/2 tbsp flax seed)

1 tbsp cocoa powder

3/4 c. milk of coice

1/2 tsp vanilla extract

2 tsp. maple syrup

1 tbsp walnuts

Tofu Mousse:

1/4 block firm tofu, pressed

1/2 c. blueberries + extra for layering (we used frozen wild, but fresh will work too!)

1/4 tsp almond extract

1/4 c. dates, softened

1/2 tbsp maple syrup

Greek Yogurt

Directions:

The night before, mix together oats, groats, chia seeds and cocoa powder.  Stir in vanilla and milk and let sit in the fridge overnight.  Place your tofu on a paper towel between two plates and put something moderately heavy on top to squeeze out the excess water.

In the morning, stir the maple syrup and walnuts into the oats. ¬†In the food processor, crumble the tofu, add blueberries, softened dates (put dates in a bowl with 1 tbsp water and microwave for 30 sec.), almond extract, and maple syrup. Process until creamy, or ‘mousse like’.

Layer a jar/glass/parfait glass with alternating layers of oats and mousse, sprinkling in extra blueberries as desired.  Top with extra blueberries, walnuts, and a blob of greek yogurt and serve!

– Julie

Do you like tofu? What is one of your favourite ways to eat tofu?