Zizi's Adventures - Real Food, Real Stories

Roasted Tofu Sandwich with Peanut Sauce

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Peanut butter is my friend. I usually eat it straight from the jar… or I mix it with mascarpone, cane powder sugar and vanilla until smooth. This is my lifesaving dessert if I don’t have anything sweet at home! But I haven’t eaten it in a savoury dish before. So it was time to discover something new…

The something new was Megan’s vegetarian blog I found on the internet about a month ago. She is an amazing photographer and a great cook. I like her healthy, yummie recipes. This peanut sauce won my heart straight away so I gave it a try… I loved it.

What is your favourite dish made with peanut butter?

Roasted Tofu Sandwich with Peanut Sauce

Ingredients (serves 2)

For the sauce
– 1,5 cup peanut butter
– 250 ml coconut milk
– 1 onion, chopped
– 3 cloves garlic, chopped
– 2 tablespoons coriander stalks, chopped
– 1/3 cup coriander leaves, chopped
– 1 tablespoons grated fresh ginger
– 1 lemon’s freshly squeezed juice
– 1 teaspoon curry powder
– 1 teaspoon salt
– pinch of chili flakes
– 2 tablespoons coconut oil (you can use sunflower oil too)

For the roasted tofu
– 300 g firm tofu, cut into 0.5 cm thick slices
– 3 cloves garlic, chopped
– 2 tablespoons coconut oil (you can use sunflower oil too)
– salt, pepper
– 1 baguette
– sprouts

Method

Heat the coconut oil in a pan, add chopped onion and garlic and saute for 5 minutes over medium heat. Add coriander stalks, curry powder, chili flakes and grated ginger. Continue to heat in the pan for another 2 minutes. Turn the heat down to low and stir in lemon juice, coconut milk and peanut butter. Continue to stir until everything is well combined and warmed through. Season with salt and before you serve sprinkle with coriander leaves.

In a non-stick pan heat the coconut oil over medium heat. Add the tofu slices to your hot pan, add some freshly ground blackk pepper and salt. Let these sizzle over medium heat for 8 minutes. Once the bottom side is browned, go ahead and flip. Add chopped garlic and roast long enough to make sure the other side gets good colour and crispiness.

Cut the baguette in half lengthwise, spread each slice with the peanut sauce, add the tofu slices and top with sprouts and the top of the baguette.

Vegan Peanut Butter-Chocolate Oatmeal Cookies

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I’m addicted to peanut butter. I always liked it but now I’m an addict. Peanut butter is not as popular in Hungary as in the USA. It is very difficult to buy it, you can not get it in every store. And actually it is quite expensive. A month ago it was on sale in a supermarket so I bought a few jars just to make me happy. 
These cookies are very easy to make and you don’t even have to bake them!

Vegan Peanut Butter-Chocolate Oatmeal Cookies

Ingredients

– 1/2 cup peanut butter (crunchy or smooth)
– 2 cups rolled oats
– 1/2 cup coconut oil
– 1/2 cane sugar
– 1/2 cup oatmilk
– 2 tablespoons unsweetend cocoa
– 1/2 vanilla bean, split and seeded

Method

In a small pan combine oatmilk, coconut oil, cane sugar and cocoa. Heat the pan over medium-low heat until boiling while stirring continuosly. Remove from heat then quickly add peanut butter, oats and vanilla. Combine until smooth. 
Place parchment paper on a big tray. Drop spoonful portions onto the paper and flatten them with the spoon. Leave the tray in a cool place or in the fridge until the cookies begin to harden (1-2 hours). These cookies are a bit soft, moist and gooey but definitely so yum. From this quantity I made 18 cookies so I suggest you should make double portion for the first time. 🙂

Chocolate-Zucchini Cupcake with Peanut Butter Frosting

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I have already told you that I love cupcakes. Last weekend I baked a new version and nothing left of course. Because of the zucchini the dough is light. The peanut butter frosting is salty and sweet in the same time. I will definitely bake it again.
What is your favourite cupcake?
Chocolate-Zucchini Cupcake with Peanut Butter Frosting

Ingredients (makes 12)
For the cupcake
– 1 cup peeled, grated zucchini
– 1/4 cup unsweetend cocoa powder
– 1/2 cup sunflower oil
– 170 g white spelt flour
– 120 g cane sugar
– 1 organic egg
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 vanilla bean, split and seeded
For the frosting
– 150 g mascarpone
– 2-3 tablespoons peanut butter
– 2-3 teaspoons cane powder sugar
– 1/2 vanilla bean, split and seeded
Method
Preheat oven to 170C (350F). Line 12 hole muffin tray with paper cases. In a bowl stir together the egg with the cane sugar, then add oil, vanilla and zucchini. In another bowl mix together the dry ingredients: flour, cocoa, baking soda, baking powder and salt. Pour the dry mixture into the wet ones and mix until smooth. Spoon the mixture into cases, filling them about two thids full, dividing the batter evenly. Bake about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.
For the frosting in a bowl mix together the mascarpone with peanut butter, cane powder sugar, vanilla until smooth. Refrigerate about 30 minutes. Frost the cupcakes with this yum peanut butter frosting.

Vegan Peanut Butter Cookies

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I learnt this recipe at the Makifood Cookery School from Chef Maki. It is very easy to make, it only needs just a few ingredients. I always find it comforting to have cookies at home like these.

Vegan Peanut Butter Cookies

Ingredients

– 1,5-2 cups whole wheat spelt flour
– 3/4 cup peanut butter (creamy)
– 1/3 cup coconut oil
– 1/4 cup maple syrup
– 1/4 teaspoon salt

Method

In a bowl mix everything together until you get a non-sticky dough. Form little balls from dough and place them on the baking sheet lined with parchment paper.

Flatten the balls with a fork and bake them for about 15-20 minutes at 175-180C (325-350F).