Rice Cooker Butter Tofu
+ progress on Reset Bar
IN THIS NEWSLETTER:
Inner monologue: Progress on Reset Bar (my new snack brand)
Recipe: Rice Cooker Butter Tofu
REMINDER:
- I am running a daily meditation challenge in my Discord community. Come join! It’s free!
- We are also doing weekly cooking challenges. This week’s theme is Pantry Cleanout! The link to join is here.
- You can get 30% off your order at goodprotein.ca using the code SERENA30!
Updates on my upcoming snack brand.
Creating a product is hard! I’ve been thinking about Reset Bar 24/7, but of course I don’t have 24/7 to work on it. The past 2 weeks I’ve shared/sent samples to about 7 people (it’s $3 per small 30g package to mail with Canada Post… I don’t see how this can scale??). But! The great thing is, 5/7 people said they like it so much they want to buy some!! This is so exciting.
Also! If you’re based in Canada (it costs $14 to ship out of the country) and would like a free sample of the bar, reply to this email or comment on Substack! I’d love to send some to you. If you’re in Toronto, I’ll drop it off personally.
If you want discounts, more behind the scenes, or are just morbidly curious about whether or not I succeed, then subscribe to my new Substack:
Recipe time! I’ve been using ChatGPT a lot to help me plan for Reset Bar, but also to help me figure out my content pillars for Friendly Veg: Lazy Vegan Cooking, Frugal Vegan Living, Vegan Life Reality. Thanks, ChatGPT. I mean, it works. My recipes are low effort, I try to save money where I can, and I try to keep it real.
Anyways, here’s the latest recipe.
It’s lazy: using a rice cooker makes this incredibly low effort.
It’s frugal ish: It’s about $19 to make, yields 145 g protein for the full recipe, and makes 4 -6 servings. $19 feels high, but this recipe does include 3 packs of tofu, which cost $3.99 each
It’s real because this is what I actually eat. Yay!
Rice Cooker Butter Tofu
Serves: 4-6
Prep time: 5 minutes
Cook time: 60 minutes
Tools:
Ingredients
1 x 400 mL oz can of coconut milk
2 cups crushed tomatoes (about 2/3 of a 28 oz can)
1.5 tbsp cumin
1 tsp cinnamon
1/2 tsp nutmeg
2 teaspoon ground ginger (sub 1 tsp fresh)
1 teaspoon chilli powder
1 teaspoon ground black pepper
2 teaspoon curry powder
1/2 onion, diced finely
2 teaspoons sea salt
2 tsp white sugar
2 tsp vinegar (optional, but I like to add vinegar to everything)
3 x 350 g packs of firm tofu, cubed to the size of your liking
Method:
Prep: dice your onion, and then cube your tofu.
Add all the ingredients to your rice cooker in the order mentioned above. You’ll need to add the tofu in several rounds. As I was making this, I started to get worried it wouldn’t all fit. It fit!
Link to printer version.
This has a ton of protein! 145 g in total. So for 4 servings, that’s 36g per serving, if you count that sort of thing.
This keeps well in the fridge, but I wouldn’t recommend putting it in the freezer. Unless you’re ok with the texture of the tofu changing. In fact, it could make it better, as the sauce would then penetrate the tofu even more??
Can I make this in an instant pot? Yes! Cook like you would cook rice.
Can I make this on the stove? Sure, you could. You could also make it in the oven. The rice cooker really lets this be a lazy dish, but it doesn’t have to be that way.
Coconut milk: You could use any non-dairy creamer here. Cashew cream could be delicious here.
Vinegar: Feel free to omit, but I do think the acidity does something here. You could sub for lemon juice or any acid.
White sugar: Sub for your sweetener of choice.
Also note! My rice cooker is the 5.5 cup Zojirushi, so you may need to adjust the recipe based on the size of your rice cooker / pot.