Sriracha Buffalo Cauliflower Bites

I love to Buffalo things. (Can one use Buffalo as a verb?) And, I love cauliflower.

Original recipe by Eating Well

I did not modify this recipe at all! It was super simple, and the sriracha adds just a hint of spicy sweetness to the traditional buffalo flavor. I served it with just a sprinkle of blue cheese crumbles. I think it is meant to be a snack, but I ate it as a side to my barbecued salmon. My only regret is that I didn't make more!

Fresh from roasting

Notes from Cooper: why couldn't we just order wings? Chicken goes well with salmon.

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Sesame Maple Roasted Tofu

Original Recipe by Eating Well This is the second time I've made this recipe. The first time I made it, I was shocked that I had never roasted tofu before. It was so good, and hit the sweet and savory notes I love so much. This week, the modification was adding cubed eggplant to the first roasting. More veggies and more servings! Notes from Cooper: when Mama was making stupid tofu, Auntie Casey was cooking ground chicken. Just sayin'

Szechuan Tofu with Cauliflower

Before I started my fitness journey, I loved Chinese takeout. Truth be told, I still do, I just rarely indulge now. This recipe satisfies the craving and is fun to make! Original recipe by Cooking Light As always, I start by pressing the tofu. While that is happening, I prep all the veggies and prepare the sauce. The cooking comes together quickly. The result was spicy, satisfying and healthy. I ended up freezing the portions. The freezing actually seemed to give more texture to the tofu and deepened the flavors. I'll make it again! Notes from Cooper: Mama calls this "szechuan" tofu. I think she's pronouncing "stupid" incorrectly.

Broccoli Steaks with Tofu Fries

Original recipe by Cooking Light First modification is not even a modification per se but how I always cook tofu. I like to keep tofu on hand and as soon as I get it home from the store it goes in the freezer. Freezing tofu gives it a chewier and more toothsome texture. I always press my tofu once it is thawed. I put it between two plates and weigh it down with the official household culinary brick. (pictured below) "Official Culinary Brick" Now that my tofu is sliced and getting a second pressing, I'm doing my first real modification to the recipe. It says to microwave the broccoli in water covered in plastic wrap. The real cook in our household does not allow us to keep plastic wrap on hand unless she is making Christmas cookies. So I guess we will do without and see what happens. Another procedural modification: I always line my baking sheets with foil or parchment depending on the use. For this recipe I'm using foil. A few modifications in seasoning. De...

Cooking with Cooper

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