Vegetarian Challenge - Day 7 (Sesame-Crusted Tofu)

So maybe tofu isn't my thing. I decided a while ago I would definitely try it at the end of this experiment; I wasn't sure if I would like it, but I believe at least a taste is a crucial part of understanding alternatives to current dietary habits. Well, I can now say that after hours of research, a week of meatless eating, and a bite of tofu, I fully comprehend both the environmental and nutritional impact of eating vegetarian.

Though I didn't particularly like the tofu, my dad ate it all. Personally, I loved the breading. It was the jiggly, spongy texture of the tofu itself that made the dish less than appealing. However, people who like tofu (namely my dad) seemed to love it. It takes about 90 minutes to make, but most of that is spent pressing the tofu. All you have to do is slice a brick of extra-firm tofu, sandwich it between a few layers of paper towels, and leave something heavy on top (I used a glass baking dish) to squeeze out the water. Pressing the tofu improves the texture and prevents it from falling apart while cooking. Then, just dip the slices in an egg wash and the breading and cook until crispy. I use a combination of panko crumbs and sesame seeds to make an exceptionally crunchy crust. In addition, the panko gets rich and buttery with only a tiny bit of oil; you get deep-fried texture and taste without all the calories.

Nevertheless, I'm honestly not so sure I'll be eating too much of this tofu. There is no denying soy's environmental superiority (animal protein requires 12 times more land, 13 times more fossil fuel, and 15 times more water), but this week has taught me that there are many ways to help the environment through altering my diet, and not all of them include tofu. Just eliminating meat from one more meal a week can have a huge impact, and I learned that I am capable of doing more than just one fewer meal. While I may not go another whole week at a time, I can cut down my meat consumption significantly to reduce pollution, emissions, resource consumption, and animal cruelty. I hope you make the decision to cut down on the amount of meat you eat, even if just by a meal, so that you can make an impact, too.

1 14oz Block Extra Firm Tofu
2 T Flour
1 Egg
1 T Soy Sauce
1 T Sriracha
1/3 Cup Panko Crumbs
2 T Sesame Seeds

Cut the tofu into 1/2" thick squares. Place in a single layer on top of a few sheets of paper towels; top with more paper towels and place a heavy object (like a cutting board or pan) on top. Let sit for an hour.

Combine the egg, soy sauce, and sriracha. Combine the panko and sesame seeds. Toss the tofu in the flour, dip into the egg wash, and press into the panko mixture.

Heat some oil on a griddle or skillet. Cook the tofu until golden and crisp, about 3 minutes on each side. Serve with more sriracha.

Serves 3-4
Recipe Adapted from Love & Olive Oil

Vegetarian Challenge - Day 6 (Cornmeal-Crusted Catfish)

As evidenced by the stolen tartlet yesterday, my grandpa is in town. Even though he's from New York (which isn't exactly the south), he loves catfish. I do, too, and one of my main sources of protein this week is fish. So I made some catfish. It tastes just like the crispy fried catfish from his favorite Cajun restaurant, but it's much healthier because it's baked. The cornmeal crust keeps it crunchy and moist; you won't miss the grease or the oil splatters.

Now let's talk resources. The final component of the various impacts eating vegetarian has on the environment is the reduction of resource consumption. 70% of US grain and 80% of US corn is fed to farmed animals. The amount of grain alone could feed about 800 million people. Granted, grain has much less protein than meat, but it's still a significant amount of food. In fact, the ratio of the amount of food used to produce meat to the amount of meat produced is 5:1, though the ratio is closer to 1.4:1 if you only include the amount of food fit for human consumption since many animals, particularly pigs, eat waste or food inedible to humans.

Luckily, this catfish is delicious enough to make you forget about meat, at least temporarily. I must admit I really want a cheeseburger right now, but it has been almost a week since I've had any sort of meat, so I'm allowed to crave some. But I just have to survive Tofu Monday (is that a thing?) and I can have whatever I want, though that will certainly include this catfish and all the other dishes I've made this week.

1lb Catfish
1 Egg
1/3 Cup Buttermilk
1/2 tsp Hot Sauce
1/2 Cup Cornmeal
2 T Flour
2 tsp Season Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Paprika

Heat oven to 400F and grease a cookie sheet.

Whisk the season salt, garlic powder, onion powder, and paprika together. Combine the egg, buttermilk, hot sauce, and a third of the spice mixture. Combine the cornmeal, flour, and remaining spice mixture. Dip the catfish in the egg mixture and then the cornmeal mixture, shaking off the excess.

Place the catfish on the prepared tray and bake for 12 minutes or until cooked through.

Serves 4

Vegetarian Challenge - Days 4-5 (Chocolate Coffee Tart)

I finally had time to bake something this weekend. I've been making all these fish recipes and cheesy dishes as well as practically drinking bowls of queso dip at Mexican restaurants, but I finally had a chance to make some dessert. I decided to make a chocolate coffee tart, which was sent off to my dad. Luckily, I had enough pie crust dough and chocolate filling to make a tartlet for myself, which was promptly stolen by my grandpa, who decided it needed some alcohol. That addition is up to you, but the base recipe is included below.

You may be wondering what I've been eating for the past two days besides queso dip. I had some pasta and macaroni and cheese, but I also went out to dinner, where I had a quesadilla one night and a giant stromboli on the other. Strombolis are like calzones; they are full of mozzarella cheese, tomato sauce, and whatever else you want to add. I have a picture of mine below. Try not to get too jealous. The garlic rolls were pretty fantastic, too, so I just had to photograph them.

I didn't even miss meat while I was stuffing myself with copious amounts of various cheeses. I certainly didn't miss all the antibiotics found in meat, since 50% of antibiotics produced are used for animals to speed growth and reduce disease. Though the number is a little shocking, the goal is reasonable; however, those antibiotics create antibiotic-resistant bacteria that are more difficult to treat in humans. In addition to antibiotics, humans also consume trace amounts of pesticides, growth hormones, drugs, and other chemicals used in the process of raising and processing meat. Furthermore, charring meat can produce carcinogens.

But back to the tart. I use my basic pie crust recipe and fill it with the same chocolate fudge filling I use in my chocolate truffle tartlets, which is just a combination of milk, cream, chocolate, and egg yolks. It does need to be baked, but just until set. The filling should be fudgy and rich without oozing everywhere. I top it all off with some fresh whipped cream; I add some instant coffee powder, since it is a chocolate coffee tart. As per my grandpa's suggestion, you can always add a splash of Kahlua or other coffee liqueur when the cream is almost stiff. If you aren't a coffee person, you can omit the coffee entirely and replace it with another extract, like vanilla, peppermint, or coconut. Maybe I'll actually get to eat some if I try a new flavor.

1 Recipe Sweet Pie Crust, Baked (See Below)
1 2/3 Cup + 1 T Cream
1/3 Cup Milk
1 Cup Chocolate Chips
2 T Butter
2 Egg Yolks
1 1/3 tsp Instant Coffee
1/3 Cup Powdered Sugar


Preheat oven to 300F.

Combine 1/3 cup cream and the milk in a small saucepan. Heat to a simmer. Place the chocolate and butter in a medium bowl and pour the hot cream over it. Whisk until smooth. Combine the egg yolks and 1T cream, then add to the chocolate mixture. Pour into the prepared tart shells and bake for 10 minutes for tartlets or 15 minutes for a tart or until bubbly and set.

Meanwhile, whisk the coffee into the cream. Whip until it holds stiff peaks, then beat in the powdered sugar. Spoon onto the cooled tart(s).

Pie Crust:
1 1/4 Cups Flour
1/4 Cup Sugar
1/4 tsp Salt
1 Stick Butter, Chilled
1 Egg Yolk


Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until small pieces remain. Combine the egg yolk with a tablespoon of cold water and add in. Pulse until it begins to form a ball, adding more water as necessary. Chill.

Preheat oven to 375F. 

Roll the dough out to fit a 9-11" tart pan or 8 4" tartlet pans. Grease a sheet of foil, then press onto the tart pan(s). Fill with pie weights and bake until firm, 10-20 minutes. Remove the foil and weights, then bake until golden, about 5 minutes. Cool.


Makes 1 9-11" Tart or 8 4" Tartlets
Pie Crust Recipe Courtesy Bon Appetit