HAWMC: Writing About Health? Why? …And Thai Peanut Slaw & Best-Ever Baked Tofu

April 4, 2012

I write about health.

I write about food.

I write about exercise.

I write about motivating others, motivating myself, and inspiring!

But why…?

One of the first things that popped into my head when looking at the prompt, I write about health because…?, was the word passion.

I write about health because I have a true passion for health and wellness. This passion is so strong that it radiates out to whomever I talk to. I want to be the healthiest, most vibrant being I can possibly be and I want, so desperately, to carry other people along for the same ride. I want you, your neighbor, your brother, sister, mother, father, co-worker, acupuncturist, mechanic, and grocery store clerk to be healthy. I want everyone around me to be healthy and feel like they can do anything.

Because I do. I feel good. I feel healthy. I feel like I can do anything.

Because I can.

A lot of times feelings or actions can be contagious, like yawning, or laughing. Even smiling. And I believe that wellness can be contagious, too. If we allow it. And with all of the motivation out there with blogs and websites, magazines and TV shows, you’d think that everyone would be healthy.

Alas, that is not the case, is it…?

I believe that health starts with a positive state of mind. It starts with thinking, acting, and believing that you are perfect the way you are right now. There are no mistakes in life. And if you aren’t perfect in this moment, right now, then when? There is no other time then right now and believing and acting like you want to live is the key to happiness and health.

This goes into a whole different topic and post but just know, that my answer to Why I write about health, is because I have a passion for it. A passion for health is What Runs Lori.

Oh wait! Not only do I write about health… I make, eat, and photograph health, too. And…

I HAD to share.

Baked, Not Fried, Tofu (with nutritional yeast, soy sauce, and spicy paprika) AKA

Best-EVER Baked Tofu

1 16-oz package firm, extra protein tofu
1/2 cup nutritional yeast (you could do only 1/4 cup, but the more the better!)
1 tsp garlic powder
1 tsp paprika
1/2 tsp black or white pepper
1/4 cup Tamari or soy sauce
2-3 tbsp olive oil
1 tbsp lemon juice
red pepper flakes or Sriracha Sauce (optional)

Directions:

In a glass baking dish (or bowl), mix together 1/4 cup of the nutritional yeast, garlic powder, paprika, pepper, Tamari, olive oil, lemon juice, and red pepper flakes, if using. Set aside.

Slice tofu into cubes: Place your tofu onto a cutting board and slice lengthwise twice, so you have 3 strips of tofu. Then turn the tofu onto its side so that the cut side (you just made) is on its side. Again, cut the tofu twice. Lastly, cut the tofu, going perpendicular to the cuts, creating cubes.

Place tofu cubes into the Tamari/soy sauce mixture, spreading evenly, so all pieces are laying in the marinade, if possible. Let tofu sit in marinade for 10 minutes. Toss or turn all pieces of tofu and let sit another 10 minutes- making sure all pieces get covered with marinade.

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. Spoon out each piece of tofu and lay each evenly onto the parchment paper. Sprinkle with remaining 1/4 cup nutritional yeast.

Bake tofu for 10 minutes then flip each piece, returning to oven for additional 10 minutes (20-25 minutes bake time, total).

Serve alone, with extra marinade, rice, quinoa, or Thai Peanut Slaw (Oooh so good!)

Thai Peanut Slaw

1 small head of cabbage, shredded finely
juice from 1/2 lemon (about 2-3 tbsp)
juice from 1/2 orange (2-3 tbsp)
1-2 Medajool dates, extra soft or soaked for 3 minutes before using -pitted
3 tbsp peanut butter, or almond butter
6 tbsp Tamari or soy sauce
2 cloves garlic, crushed
1/2 tsp ginger powder
3 tbsp water (for thinning)
2 green onions, sliced
4 basil leaves, cut chiffonade (into thin slices)
handful fresh cilantro, roughly chopped
1/4 cup Arame seaweed (optional)
1/2 tsp red pepper flakes

Directions:

In a large bowl, combine all Thai Peanut dressing ingredients: lemon, orange, dates, peanut butter, Tamari, ginger powder, garlic, and water. Mix well, smashing the dates so there are little chunks and becomes incorporated into the dressing. Alternately, you could throw all ingredients into a blender, but why dirty another dish..?

Shred the cabbage and place into the bowl of dressing. Add the green onions, basil, cilantro, seaweed, if using, and red pepper flakes. Toss and serve!