jack-and-the-spooky-kids

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cats be like damn we are cuddling 😳 what if I bit you for no reason

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Guess who's back, bitches! Don't change yourself for others it's a fucking trap!

#punk #beautiful #goth aesthetic #grunge #alternative hair styles #short hair #pastel #pastel goth #piercings #pierced girls #tattoos #tattoo girl

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Click here to find me on pinterest

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Star Wars lock screens requested by @kenocbi (◠‿◠✿) [do not repost, like or reblog if you use♥] [buy at my redbubble]

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REQUEST

Feelings - Hayley Kiyoko

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• Backgrounds • • Reblog or fav if used or saved • • Free so be honest • • New Segment •

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Of Mice & Men // The Hunger

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someone: it’s okay! you tried your best!!

me, with no idea of what my best even looks like anymore:

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New Leggings from LovelyMojo!

NO YES / MANDALA

COLORFUL WEED / SKULL & CATS

POLKA DOT / ROSE PRINT

GREY WEED / WEED

CUTE KITTY / TROPICAL

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if anyone ever tells you that english isn’t ridiculous remember that the reason why we have a silent b in debt is because a group of guys got together to standardise english spelling and got to the word debt, which at the time was primarily spelled either ‘dett’ or ‘det’. so they basically went:

‘everyone speaks latin, right? so let’s put a silent b in debt. like debitum, which is latin for debt. problem solved.’

also the reason why there is a h in ghost is because when the printing press first came to england the only people trained to operate it were flemmish speaking, and they put a h after g because that’s what you do in flemmish. they put shit like ghirl and ghoose, but the only reason why ghost stuck is because people saw ‘the holy ghost’ in the bible and were like ‘well, that MUST be right’.

so yeah english is a really stupid language with some of the most ridiculous spelling

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INGREDIENTS

½ cup firm tofu

1 cup vanilla soy milk

1 banana

1 packet stevia

½ tbsp peanutbutter

INSTRUCTIONS

This smoothie is absolutely delicious, vegan and packed with protein! Just mix it all together and sip.  

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Delicious Ways to Serve Tofu

If you’re new to tofu, it can be intimidating to try it out.  Some people get freaked out by the taste, or overwhelmed by the options at the supermarket.  Remember, tofu takes on whatever flavour it is cooked with. The texture of the tofu is important for what you intend to use it for.  Soft tofu goes great in smoothies or as a vegan scrambled egg, but firm or extra firm is what we see in most dishes.  It’s a matter of personal preference, but I always go with firm. I find that it absorbs the flavour of whatever I’m cooking with more easily and the texture is much nicer.  Try both out and see what you like!

With both firm and extra firm tofu, it is important to remove as much water from it before cooking. This is done by pressing the tofu. Place the tofu on a couple paper towels or a cooling rack and put a heavy weight on top. An easy option is a small casserole dish filled with water.  Leave it for at least 20 minutes, but the longer it is pressed the less water.  This is important because if the tofu is saturated with water, it will not be able to absorb the flavour of whatever it is cooked in as well!  After it is pressed, you can marinate it in various sauces or herbs.  Remember that tofu is far more absorbent than meat, so it does not need to be marinated nearly as long.

Stir Fry – tofu is an excellent addition to any stir fry. Pan fry veggies, such as carrots, onions, celery, bok choy, peppers, and whatever else you like.  When these are nearly cooked through, add cubed tofu.  Tofu can be very delicate so be careful when stirring it. Once the tofu is browned, turn the heat to low and add the desired sauce.  Serve over brown rice.

Baked with hummus – for a meal full of protein, bake tofu with hummus.  After the tofu has been pressed, cube then marinate it in some rosemary, thyme, and sage, with a small amount of apple cider vinegar.  Set aside for twenty or so minutes.  Preheat the oven for 350 degrees F.  Then evenly distrubute the tofu in a small casserole or baking dish.  Using either homemade or store-bought hummus, slather on a thick layer over the top of the tofu.  Be sure each piece is covered by stirring it around, then simply stick it in the oven for 30 minutes.  Serve over brown rice or with a side salad.

Barbecue tofu sandwiches – something I really missed after making the switch to vegetarianism was barbecue chicken sandwiches, but the tofu version is even more delicious.  For this, I prefer to cut the tofu into small steaks.  Allow them to marinate for about 10-20 minutes in the barbecue sauce, then bake in the oven at 350 degrees F for 20-30 minutes (30 minutes will give a crispier result).  I like to chop some onions and put them in the oven with the tofu as well. Meanwhile, prepare whole wheat buns with mayo or vegan mayo, sliced tomatoes, sliced avocado, and romaine lettuce.  When the tofu is cooked, place the steaks and onions on the sandwich and serve.  Remember napkins! This one can get messy.

Tofu burritos – This is a dish that takes advantage of tofu’s delicate nature.  Either soft or firm can work for this, depending on the texture you would like to achieve.  Simply prepare your preferred burrito ingredients as normal (brown rice, black beans, avocado, diced tomatoes, and chopped romaine are some of my favorite ingredients).  Meanwhile, fry the tofu in a small pan with olive oil (if using firm, cut into small cubes).  Add taco seasoning, either store-bought or homemade (chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper).  Once it is browned to your preference, simply combine all your elements on a tortilla and serve!

Remember, tofu can be added to almost any dish, as it takes on the flavour of what it is cooked with.  While it is important to get protein from more than just soy sources, tofu is a delicious and easy meat substitute for many meals.  Once you get comfortable with it, you will be able to recreate any dish you like! What is your favorite tofu dish?

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Lazy tips for Tofu

Tofu gets a bad rap, and really it’s undeserved. 

Yes, tofu tastes bad when you cook it badly, but then so does just about anything else. It’s just that we’re much more conditioned to be forgiving of bad chicken, bad cheese, etc. And at least tofu is unlikely to give you food poisoning if it’s under cooked.

Yes tofu takes some prep. But then, so do a lot of other foods. You pay more for convenience foods of many kinds because some of the work is done for you. But as far as a ‘raw ingredient’ goes, tofu is cheaper than many animal products, and when you compare it to the work involved with preparing any ‘raw ingredient’ it’s really not much different.

That being said, here’s a few ways to make dealing with tofu less effort

Pressing

Pressing tofu is kind of an art - convincing the water to come out of the soy sponge without mushing it. This is an art I refuse to master. It’s up there with the art of eating gracefully, and ironing collars.

So I just freeze the tofu I buy. If I’m planning on using it in the next two days, I move it to the fridge. Somehow, some weird magical thing happens that makes recently defrosted tofu stronger, so you can basically squeeze out almost all the water in your hands without mushing it. This doesn’t work for silken tofu though - seriously. Don’t make the same mistake I did.

Another option, if you don’t care about the tofu being mushed up, is a clean tea towel, stick the tofu in there, wrap it up, and squeeze it that way.

Or don’t press it at all. This makes it less likely to absorb other flavours, but so long as you cook it enough it still tastes good.

Marinating

To be honest, I almost never bother marinating tofu for any length of time. My idea of a marinade is to throw random stuff in a bowl, then stir in some cubes of tofu. If I’m really patient, I might last a couple of hours. Usually it’s a couple of minutes. If you want to marinate tofu to make it taste like something specific, like the ham component of a hawaiian pizza, you can make the flavours soak in a lot faster by immersing the cubes/chunks/whatever in the marinate and baking it for about ten minutes. Shallow frying with about 1cm of oil in a pot also works (avoid marinades that have a strong powder component).

Super easy marinades

Vinegar, Salt, Soy sauce

Brewers yeast (sometimes called nutritional yeast), salt, tumeric, garlic, cumin, lemon juice, oil (if you’re feeling like reaching for the spice rack)

Mustard, Soy sauce, Sugar, Sesame seed oil or tahini (optional, because expensive)

Veggie stock

Basically any stir fry or pasta sauce you have lying around will do

Cooking

The ways to cook tofu are pretty much endless. You can even have it raw if it works with the recipes. My favourite quick ways are;

Deep frying - It’s not really deep frying since you only need about a cm of oil in a pot. You want it to be pretty hot (but not smoking). You don’t even really need to press tofu if you’re cooking it like this, just squeeze it a bit over the sink. It’ll be crispier if you go hotter, softer if you go cooler. I often don’t flavour tofu before frying like this, I just have it with salt and maybe a little vinegar (seriously, it’s good) after. I’ve found it takes less than ten minutes to cook a bowl of nommy tofu bites. Probably not so healthy, but I’m prone to the odd treat now and then. I’ve found this also is a fast way to cook tofu that’s going to go in other things - like curries and stirfries.

Baking - If you don’t mind waiting for noms to cook (I go surf the net while I wait), you can just put whatever flavourings you want on the tofu (immersing it in veggie broth and baking is awesome too - thank you @theveganzombie), and throw it in the oven.

Shallow frying - I’ve found this takes a bit longer than I personally like, but it has its uses. If you’re frying tofu to go with other stuff, put it in first, even ahead of onions, and don’t be afraid to let it sit in the pan without being turned constantly, it’ll cook quicker if you only turn it every so often. If you want the tofu to still be crispy when you eat and you’re using a sauce, cook the tofu separately and add it at the end.

Pre-cooking

If you want nommy soy goodness straight from the fridge for sandwiches, salads, world domination, noodles, whatever, then you can make it up ahead of time, and see how long it lasts. 

I pretty much never bother to do this. The last time I made tofu bites to go on a pizza, it took all my willpower to allow even two thirds of them to actually make it to the pizza. Cooked tofu does not last long when it’s within my reach.

But if you have more self control than me it’s a good way to have teh noms on hand.

Storing

Fridge - Tofu has a long shelf life, it usually comes sealed. You can keep it in the fridge for a few days after opening so long as you immerse it in fresh water and keep it sealed. For tofu that’s been cooked, just keep it sealed.

Freezer - Unless I have reason to want the tofu soft and mushy, I tend to just freeze it, and take it out when I need it. If I need to defrost it fast I just stick it in a bowl of hot water, then add more hot water when it starts to cool. This is enough to get it to the point where I can cut it without any trouble.

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