In trying to change up my meal routine, I’ve noticed something – I tend to change my mind a lot. This is especially true when I’m making up random recipes.
My thought process usually goes a little something like this – check what needs to be used up in the fridge, think of a way to make it work, then change it up until it’s good. We’ll call it the no-plan plan.
So, what did I have that needed to be used? A cucumber. Chickpeas and tofu leftover from dinner a few nights ago. And a tub of Fage Greek yogurt that was on its last leg.
My first thought? Cucumber, yogurt, and chickpea dressing. I mean, hey, cucumber yogurt sauce is pretty common. We’ll just say that the chickpeas were my “new” addition – since this is a change it up challenge.
Once it was all blended up, I realized that the dressing was a bit too runny. Rather than trying to add another ingredient to thicken it up, I thought – well, hey now this would work better as a tofu marinade.
So I dumped my leftover tofu + more chopped cucumber + all the dressing in a bowl and stashed it in the fridge to marinate.
And with one rash decision, there went the dressing. The question was – will this marinade lead to delicious baked tofu? I certainly had my doubts.
So in addition to preparing tofu, I also roasted vegetables for a base.
Butternut squash, Brussels sprouts, and kohlrabi. Kohlrabi (a German turnip) is the vegetable that makes these roasted vegetables unique. See? I’m adding new ingredients to my usual rotation.
To be honest, the stems that connect the kohlrabi root to the leaves kind of freak me out.
So I made certain to cut off every little bit before chopping it up. Yes, I’m weird. It’s okay.
After the vegetables were all chopped, I tossed them in the usual – olive oil, oregano, salt, and pepper.
While the veggies roasted, I worked out and cleaned up the kitchen.
When it was finally time to pop the tofu in the oven to do a little roasting of it’s own, I was starving. So I did what everyone does when they’re starving – I took a bite of the raw tofu in the cucumber yogurt sauce.
And you know what? It was delicious! And so, a chilled cucumber yogurt soup (with chickpeas) was born.
Chilled Cucumber Tofu Soup (or dressing or marinade)
- 1/2 C. plain Greek yogurt
- 1/3 C. chickpeas (drained and rinsed)
- 1/2 C. cucumber
- 1/4 C. unsweetened plain almond milk
- 1/8-1/4 C. water
Add water as needed. Don’t add too much at the beginning or the dressing will be a bit too runny (like mine was).
- juice of half a lemon
- 2 t. oregano
- 2 T. nutritional yeast
- salt & pepper
- drained, pressed, and cubed tofu (about 1/3 of a block)
- extra chopped cucumber
Blend all of the ingredients except the tofu and chopped cucumber in a high speed blender. Add the tofu + extra chopped cucumber and refrigerate for at least 30 minutes.
So, I really wasn’t joking when I said I change my mind a lot. I guess that’s what happens when you don’t really have a concrete plan to begin with. But hey, this time it turned out surprisingly well.
Say hello to what may be my most random meal yet.
[chilled cuke tofu soup + roasted vegetables + hummus and apple cranberry sauce for dipping]
This was actually my first time having a cold soup, but I’m thinking that it would be more appropriate when the weather is above 5 degrees. Don’t you?
All right, I’m off to be productive on my day off! See you guys tomorrow for Sweat it out Saturday!