Sofritas Copycat (Seasoned Tofu)

Yield: 4 servings


  • 1 medium green bell pepper
  • 1 medium tomato
  • 1/2 medium onion
  • 1/2 cup water
  • 2 chipotle chilies, along with 2 tbsp adobo sauce from container
  • 2 cloves garlic
  • 1 tsp red wine vinegar
  • 1 tsp ancho chile powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano (Preferably Mexican or South American, but any will work)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil or similar
  • 1 (14-16 oz) package of extra firm tofu


  1. Begin by pressing your tofu. To do this, place paper towels on a plate and then place your unpackaged tofu on top of the paper towels. Place another set of paper towels on top, along with another plate. Place some sort of heavy object atop the second plate. Leave alone for approximately 30 minutes.
  2. While the tofu is being pressed, begin to make your marinade. If you have a very strong food processor, you can kip cutting your vegetables, but if it slightly older, quarter the pepper, onion, and tomato
  3. Place all of the ingredients except the oil and tofu into a blender or food processor and process on the highest setting until you have a slightly chunky marinade
  4. Once your tofu is pressed, put your oil in a medium sized pan over medium-high heat.
  5. Cut the tofu into 8 even slices and place it into the pan. Allow the tofu to brown, cooking it until slightly golden on each side
  6. Process or chop up your tofu until it is in pieces approximately 1/4 inch large
  7. Place the marinade and tofu into a container and mix together. Allow the mixture to sit for at least 30 minutes. This can be left in the fridge overnight.
  8. Once you are ready to eat your Sofritas, place the marinated tofu and extra marinade in a pan with a dash of water and warm over medium heat.

Note: I enjoy eating this in a knock-off burrito bowl with black beans, lime-rice, tomato salsa, and lettuce, but this delicacy is amazing on its own!

Citations page

Simple, Quick-Rise Pizza Dough

Yield: One pizza


  • 280 g (2.5 cups) bread flour or all-purpose flour
  • 10 g (2 tsp) sugar
  • 6 g (1.25 tsp) salt
  • 3/4 tsp instant yeast
  • 1 cup water


  1. Combined the flours, sugar, and salt in a large bowl
  2. Heat the water until about 110° F (warm, but not hot enough to hurt you if you put your finger in it)
  3. Place the yeast into the warm water and wait 2-10 minutes to see if it blooms (bubbles). Once it has bloomed, add it to the dry mixture and combine
  4. Knead until smooth and shape into a round ball. Cover with a clean dish towel or plastic wrap and let sit for 45 minutes
  5. Carefully stretch to the thickness and size you would like and enjoy with sauces and toppings of your choice

Note: typically, when I cook these crusts it takes about 8-9 minutes on a pizza stone, but it also can be placed on a metal tray and cooked that way. Do not place the dough directly on the rack because it will fall through and it will break your heart.


Garbanzo and Potato Curry


  • 4 potatoes, peeled and cubed
  • 2 tbsp vegetable oil (I prefer coconut)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 4 tsp curry powder
  • 2 tsp garam masala, or similar
  • 1, 1 inch, piece of fresh ginger, peeled and minced
  • 2 tsp salt
  • 14.5 oz can of diced tomatoes
  • 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup of frozen peas
  • 14 oz of canned coconut milk

(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)


  1. Prepare ingredients as instructed above
  2. Place the potatoes into a large pot or frying pan and cover with salted water
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes
  4. Drain and allow to steam dry for a couple of minutes
  5. Heat the vegetable oil in a large skillet over medium heat
  6. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent (about 5 minutes)
  7. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
  8. Cook for 2 minutes and then add the remaining ingredients
  9. Bring the mixture to a simmer for 5 to 10 minutes and then serve

(Original recipe from allrecipes found on citations page)


Lemon Greek Potatoes


  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)


  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve

Mac N’ Cheese Sauce

Makes approximately 2 servings


  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (any kind)
  • Nutmeg, to taste
  • Cheese- any kind, to taste (I choose to use about a cup of cheddar)


  1. Melt butter in a medium saucepan. Once melted, add the flour to create a roux and let cook until the mixture begins to turn golden.
  2. Once golden, add the cup of milk and whisk together until there are no clumps of roux left. Add nutmeg, if desire, and allow the milk to heat until lightly boiling.
  3. Add in the desired amount of cheese and mix until incorporated. The sauce should be thick, but note that it will thicken as it cools down or extra cheese is added

To serve, simply mix with your pasta of choice and enjoy! If you would like to make a vegan version, simply use a plant-based milk of your choice (I like almond milk for this recipe) and a vegan cheese substitute.