Baked Tofu

How to Make Baked Tofu for Salads, Sandwiches & Snacks
http://www.thekitchn.com/how-to-make-baked-tofu-74358

Ingredients
1 (16-ounce) container extra-firm tofu

Marinade (optional):
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
Other marinade ideas: minced ginger, minced garlic, lemon or lime juice, hot sauce, Worcestershire sauce, barbecue sauce (thinned with water)

1 tablespoon cornstarch, optional for crispy tofu


Instructions
Press the tofu: Remove the tofu from its packaging and pat dry with paper towels or a dish cloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.
Cut the tofu into pieces: Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
Marinate the tofu (optional): To give the tofu extra flavor, marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a shallow container. Gently toss the cubes until coated with the marinate. Place in the fridge for at least 30 minutes. If marinating longer, toss the tofu occasionally to marinate evenly.
Heat the oven: When ready to bake the tofu, heat the oven to 350°F. Line a baking sheet with parchment or a Silpat.
Toss with cornstarch (optional): If you'll be serving the tofu right away, tossing the cubes with cornstarch will make them crispier. (The corn starch doesn't make a difference once the cubes are cooled and refrigerated.) Transfer the tofu to a bowl with a slotted spoon and sprinkle with corn starch. Gently toss until the outside of the tofu is sticky and coated.
Bake the tofu: Arrange the tofu on the baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. The tofu will shrink as it bakes. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.
Cool and store: If serving immediately, serve while still warm. If saving the tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.

Recipe Notes:
• Toaster Oven Version: This recipe can also be made in a toaster oven heated to 350°F

Gluten-Free Flatbread

From Lizette Marx, Natural Chef Instructor

Use for wraps, as pizza base, or as crackers (if cut and baked again).

Yield: 1 flat bread

Dry Ingredients
1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup garbanzo flour
1 Tbs palm sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
dried herbs, optional

Wet Ingredients
1 cup water
6 Tbs ground flaxseeds
1 Tbs olive oil
1 tsp apple cider vinegar

Directions
1. Preheat oven to 350 degrees.  Mix dry ingredients together.
2. Add wet ingredients to dry ingredients and stir until well-combined.
3. Press dough onto greased, parchment-lined sheet pan.  Use damp spoon or spatula to spread dough evenly.  Sprinkle a little coarse sea salt or herbs/spices/seeds on top, if desired.
4. Bake for ~15 mins.
5. Cool for a few minutes and serve.

Teff Porridge with Apples, Dates, and Pecans

http://www.pbs.org/food/recipes/teff-porridge-with-apples-dates-and-pecans/

Ingredients
1/2 cup teff
1 1/2 cup water
1 tbsp butter (optional)
6 mejdool dates, pitted and chopped
1 apple, cubed small
One small handful of pecans, chopped
1/2 teaspoon cinnamon
1/4 cup cream or milk of choice


Directions
Place a small heavy saucepan on medium-low heat, and add the teff.
Toast it, stirring frequently to make sure it doesn't burn. After about 5 to 10 minutes, the grains will make little crackling sounds as they start to pop.
Add the water, butter, cinnamon, half of the dates and stir well.
Bring to a gentle boil, cover, and cook for about 15 to 20 minutes. If the porridge becomes too thick, you can add a little water.
Once the porridge is thickened to your liking and the grains are soft (about 15 to 20 minutes), remove from heat. Stir in the cream or milk, ladle into bowls and top with chopped apple, pecans, and remaining chopped dates.
Sweeten with honey or maple syrup if you wish, though the dates already lend a sweetness.
Dust with a little cinnamon and serve.