#CVG #ConstantlyVariedGear #TTSL #ThickThighs Save Lives
I’m so excited! I won this darling hoodie for healthy recipe contributions for the month of August from my favorite active wear and crossfit programming company, Constantly Varied Gear. Silky soft, lighweight, warm, and cozy! I’m ready for leggings, hoodies, fire pit time, and warm mugs of deliciousness!
I post two or three meals a day on there. Certainly keeps me busy! Right now, we’re in the middle of an 800 gram per day produce challenge. I saw a few people worrying out loud about budgetary concerns with the 800 gram challenge. This should totally be for everybody. So, I thought I’d focus on really pocket friendly produce plates for a few days. Tofu, carrots, and celery are way cheaper than McDonald’s! 😀 Buffalo wing tofu and veggies with homemade gorgonzola dip and roasted sweet potatoes. Yummy as heck and there’s 574 grams of produce on that plate.
Jen’s Buffalo Wing Tofu and Gorgonzola Dip
Serves 4 in our house, but that depends on your tribe
2 tubs of extra firm tofu – I like the extra firm for the higher protein content
First we need to drain that tofu. I like to use my panini press to cook the tofu, so I just go ahead and use it to drain it, too. It’s super effective, and keeps me from using up a ton of paper towel. Here’s a link to another post where I do the paper towel and weights method to drain. Let it continue to drain while you get everything else ready. After it’s fully drained, cut it across into 8 slices for each block.
3/4 cup Greek yogurt – you could use sour cream here, but the other flavors are so strong that you might as well go for the healthier option. Check the protein content – it should be nice and high. If the protein content is low, it has thickeners in it.
1 clove garlic – pressed
1 Tablespoon lemon juice
1/4 buttermilk (or regular)
4 oz gorgonzola, or whatever blue cheese you have in the fridge
Salt and pepper
Combine, season, and let the flavors hang out and become friends while you do the rest.
1 big sweet potato
Seasoned Salt (I use Penzey’s Northwoods)
Cut the potato into thin fries, and toss in olive oil and season with seasoned salt. Roast in a 425 degree oven til they get a little color and a knife tip goes right through, about 20 minutes.
While those roast, back to the tofu….
Heat your panini press to 400 degrees F. Or heat a skillet over medium when you’re almost ready to cook.
Combine corn starch with about a Tablespoon each of garlic powder and onion powder and dredge the tofu slices through, gently patting off the excess. I’m wearing dark leggings while I coat and pat things down with cornstarch. You’ll make better choices.
Spray the press or skillet with nonstick spray, and do the same to the tofu. Place tofu in a single layer and let it sizzle away. It was a total of about 12 minutes in the panini. If you use a skillet, flip it when it crisps up and starts to color. If they touch, they are really inseparable friends, and you’ll have to use your spatula to nudge them back apart.
Splash on your favorite buffalo wing sauce. I like to use a pastry brush to make sure it’s all coated. Let it set up for a minute.
Serve with carrot and celery sticks.
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This is my panini press. It’s fabulous for sandwiches, faux grilling, and it’s the best tofu press.
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.