Chef_Beast’s BodyBlog

I think this was a quite satisfying combo to make a nutritionally quite balanced meal Kind of a low-cal high-protein "comfort-food" dish… already made the combo again this weekend!

Tuna salad for a starter dish was a mix of 1 can tuna drained, one minced onion, 2 diced/minced stalks of celery, spoon of garlic aioli, one spoon of mustard, dollop of whipped herb lowfat cream cheese, and fresh ground pepper, spread onto baby lettuce leaves. (The type I used here is relatively analogous to baby Romaine lettuce hearts)

I used a *very* firm tofu–gave a good texture, sliced 500g into 4 patties..could have done 5 for thinner (hence more flavored) ones. I slightly marinated the slices with a bit of salt, garlic powder, and a dash of Worcesterschire sauce (or really any other light marinade to give them some flavor would do). Then I coated them in some seasoned ground soybeans, still with some crunchy grains to it. The first time I made it spicy by including chili pepper flakes in the coating–also tasty! Seared them for a couple minutes per side in a spoon of olive oil till the soybean coating was golden. Served them over rice prepared with boullion, garlic and herbs, and topped with some thick mushroom sauce with plentiful fresh basil straight from my balcony.

It was already decently flavorful from especially the flavor-rich mushroom sauce, also the soybean coating, and the light flavor to the tofu from the garlic and sauce, but next time I think I will plan ahead and marinate the tofu longer in some other seasonings to get an even more penetrant juicy flavor to the whole "steak".

This entry was posted on Sunday, June 21st, 2009 at 1:40 am and is filed under Training, Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.