[donotprint] The temptation to through in a bit of alliteration is just too….well alluring. You know when you’re feeling super positive and it only seems right that things should rhyme, or maybe that’s just me! Smile

In yesterday’s What I Ate Wednesday post I shared a few pics of some tremendous tofu (there it is, I’ve gotten it out of me) which I was eager to share. If you’ve been visiting lately or perhaps browsing through the recipage you are likely to have noticed my enthusiasm for all things tofu. In an effort to not have too much of a good thing I’m trying to limit it to twice a week…which ain’t easy let me tell you!

Last week the highlight was blackened tofu…and this week I went with another pan seared variation. Seared Orange and Maple Steaks serve on a bed of steamed pak choy and orange salad with a sprinkling of sesame seeds and some lightly toasted and orangey coated cashew nuts.

Another protein loaded midday meal to feed my muscles. I do find the protein heavier meals a little easier to digest before a run (though I had an amazing amaranth salad yesterday which went down particularly well; recipe to come soon!)

The tofu was slightly crisp on the outside, sealed just nicely, soft in the middle, tender if you will! The combination of the orange, soy and maple marinade was incredible. A little ginger, garlic and a twist or two of black pepper, in the 4 triangle shaped tofu steaks went in to the pan. Four minutes later they were ready to be devoured.

While they cooked I steamed some pak choy, tossed it with some soy, orange juice, lightly sautéed sliced red onion,  laid down some orange slices and rested my tofu on top. Just before serving I tossed some cashews in the tofu pan allowing them to pick up the residual juices and slightly sticky coating remaining. Tossed over the top, along with some sesame seeds and I was ready to dig in.

I used the red onion trick again to bring the red pigment back to life!

I couldn’t possibly pick a favourite. The blackened tofu was incredibly different, each are cherished platefuls!

In other news I also had my first protein muffin the other night using Chelsey’s recipe. I used butternut squash puree instead of the pumpkin puree (only because canned pumpkin puree isn’t so easy to find in these parts!). It was incredible! The texture, taste…I loved everything about it, especially the fact that it’s loaded with protein.  I will definitely be making more of them. Soft, doughy, I would go as far as calling it a pudding or cake as opposed to a muffin seen as it was so good. Yum!

What’s your favourite tofu cooking method?

Do you have protein muffin recipe using Sunwarrior that I simply must try? [/donotprint]

Pan Seared Orange & Maple Tofu Steaks


Servings – 1

Preparation Time – 10 minutes

Cooking Time – 5 minutes



  • 1/2 block pressed firm tofu
  • 2 tbsp orange juice
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 clove of garlic minced
  • 1 tsp minced ginger
  • 1/4 tsp black pepper
  • 1 tbsp cashew nuts
  • 1/2 tbsp olive oil
  • 1 tsp sesame seeds
  • 2 spring onions finely sliced

Pak Choy

  • 2 small pak choy
  • 1/2 red onion
  • 1 tsp olive oil
  • 1 clove of garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp orange juice
  • 1 small orange peeled and sliced


  1. Slice tofu in to two rectangles about half an inch thick. Slice each again diagonally so that you’re left with four scalene triangles.
  2. Mix together orange juice, soy sauce, garlic, ginger and black pepper. Place in wide shallow bowl. Lay tofu in the liquid for 2-3 minutes, turning over half way through.
  3. Heat the olive oil in a non stick pan. Lay tofu pieces flat and press down, cooking on each side for 2 minutes.
  4. Meanwhile add red onion and olive oil to a pan and cook for 2 –3 minutes. Sprinkle in a little lemon juice to bring back the red pigment. Add in pak choy and garlic and toss for 2 minutes. Add in 1 tbsp water, cover and steam for 2 minutes.
  5. Add soy sauce and orange juice to the pan and toss to combine. Lay pak choy on a plate, orange slices on top. Place cooked tofu on the bed of greens and sprinkle with sesame seeds. Just before serving add cashews to the tofu pan and toast for 2 minutes. Toss over around the tofu, sprinkled with spring onions…and dig in!

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