Spiced Tofu Nuggets w/ Orange Chili Aioli

Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers The only consolation that summer is pretty much gone is that football season is here. And by football season I mean tailgating season. And by tailgating season I mean stuffing-my-face-with-ridiculous-amounts-of-insanely-delicious-and-absurdly-bad-for-you-food season. While I love to catch parts of Chiefs games (Go Chiefs!), and I worked as the football team manager for my college, I just don’t have the attention span to watch an entire football game (hence why I failed miserable at my team manager job). But eating, now that is a sport I have the attention span for. Let me assure you that if eating was truly a game, I would score a bazillion touchdowns every single time. I’m not even sure how you score a touchdown in eating, but I just know I would. So while everyone else is focused on the football game, I’m focused on the tailgate game, plotting my next play to score a touchdown at the food table. My biggest concern? Protecting my waistline. Now don’t get me wrong I love a good plate of nachos, french fries dipped in ranch, and I would probably kill for some good boneless buffalo wings, but a diet like that won’t get me very far in the game so I like to mix in a few healthy treats or modified takes on unhealthier favorites every time there’s a tailgate spread. These spiced tofu nuggets are just one example. I know, I know, you’re probably thinking “Tofu?! Gross!” but believe it or not these actually taste almost exactly like chicken nuggets. They can be served alone with the orange chili dipping sauce or dressed up with a little orange coleslaw and a tortilla chip (almost like a mini taco) for a completely delicious guilt-free treat (or as guilt-free as something that is fried and covered with a mayonnaise sauce can be).

fried tofu nugget spiced fried tofu nuggets fried tofu nuggets Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers

Spiced Tofu Nuggets with Orange Chili Aioli
Serves 2
A spicy tofu take on the chicken nugget served either alone with a orange chili dipping sauce or mini taco style
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
For the tofu
  1. 1/4 cup of cornmeal
  2. 1/4 cup of flour
  3. 2 teaspoons garlic powder
  4. 1 teaspoon paprika
  5. 1 1/2 teaspoons of chili powder
  6. 2 teaspoons salt
  7. 1 teaspoon of a smokey seasoning mix (optional)
  8. 8 ounces of tofu
  9. Oil
For the aioli sauce
  1. 2 tablespoons of mayonnaise
  2. 2 tablespoons of sweet chili sauce
  3. 1 teaspoon of sriracha
  4. 3 tablespoons of orange juice
For serving (optional)
  1. Corn chips (I used sweet potato ones from Trader Joe's)
  2. Coleslaw (shredded cabbage mixed with a few tablespoons of OJ, mayo & apple cider vinegar & sprinkled with salt and pepper)
  3. JalapeƱos
  4. Avocado or guacamole
Instructions
  1. Begin by making your breading mixture. Combine all the dry ingredients in a small bowl. Stir until well mixed. Set aside.
  2. Add about 1/4" of oil to a medium-sized skillet and begin heating it over medium heat. Then cut the tofu into thick cubes. Begin rolling them in the flour mixture until they are well coated. Once the oil is nice and hot and sizzling, begin dropping the tofu cubes in. Cook until crispy and golden brown, turning it every few minutes until you have cooked it on each side (this should take about 10-12 minutes total). Remove the cubes from the oil and drain on a paper towel. Repeat this process until all the cubes have been cooked.
  3. To make the aioli, combine all the ingredients in a small bowl and stir until well combined and smooth. Feel free to adjust the amounts of ingredients based on flavor preference.
  4. To serve the tofu nuggets, either leave them as is or assemble them into mini tacos by layering a chip with some coleslaw adding a nugget and then topping it with the aioli.
  5. Serve immediately. If there are any nuggets leftover, store in an airtight container then reheat in the oven at 350 degrees for about 10 minutes (although be warned that they will not be as crispy). Also do not store any of the mini tacos assembled as they will get soggy.
Notes
  1. This recipe can easily be doubled or tripled for a larger group of people.
Runway Chef http://www.runwaychef.com/
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Iced Coffee 5 Ways

Iced Coffee 5 Ways @runwaychef I used to think I was an iced coffee addict….until I met this girl. This girl is the true definition of an iced coffee addict. She would definitely drink me under the table if the drink of choice was iced coffee. Compared to her, I’m simply an iced coffee drinker, not an addict. But nonetheless, I still love my iced coffee. This past summer I decided to experiment and switch up my daily cold brew in a few new ways. Below are my 5 favorites-

Iced Coffee 5 Ways- Coffee Granita @runwaychef Iced Coffee Granita// Use a ratio of 4 parts cold-brew coffee concentrate to 1 part condensed milk (i.e. to make this batch I used 2 cups of coffee and 1/2 a cup of condensed milk). Whisk together until well combined and there are no clumps of condensed milk left. Pour into a medium-sized baking dish and freeze until solid, about 2 hours. Scrape with a fork and serve. Store in an airtight container in the freezer for up to a month.

Iced Coffee 5 Ways- Coffee Granita @runwaychef Iced Coffee 5 Ways- Vietnamese Ice Coffee @runwaychef Vietnamese Iced Coffee// Use a ratio of 1 part condensed milk + 2 parts coffee. Pour condensed milk into the bottom of a glass (I like to use a mason jar) then top with hot coffee. Stir to combine (if you’re using a mason jar put the lid on then shake). Top with ice and serve.

Iced Coffee 5 Ways- Vietnamese Ice Coffee @runwaychef Iced Coffee 5 Ways- coffee & cream ice cubes @runwaychef Coffee & Cream Ice Cubes// Freeze coffee into one ice cube tray then fill another tray with either cream, milk, coconut or almond milk or a mixture of any of those and freeze until set. Add a few to a glass of cold brew. 

Iced Coffee 5 Ways- coffee & cream ice cubes @runwaychef Iced Coffee 5 Ways- coffee over ice cream @runwaychef Coffee Affogato// Add a scoop or two of ice cream to a serving bowl or glass. Top with cold brew coffee.

Iced Coffee 5 Ways- coffee over ice cream @runwaychef Iced Coffee 5 Ways- coffee over ice cream @runwaychef Iced Coffee 5 Ways- Cappuccino Popsicles @runwaychef Cappuccino Popsicles// Layer cream (or a milk mixture) with coffee and freeze. Get the full directions on how to make these here.

Cappuccino Popsicles @runwaychef

Grilled Vegetable Salad

Grilled Vegetable Salad @runwaychef #vegan #glutenfree From here until the end of time (ok, just the end of summer) don’t be surprised if I talk about how sad I am that summer is basically over in every single post. Guys, I’m so sad! Like, how did this even happen?! Can’t deal. Summertime sadness aside, there is one thing that I won’t be sad to see go- eating in swimsuits. I know that sounds weird, but I have to be totally honest, there is nothing that I dislike more than being dripping wet in a bikini for a cook-out at someone’s pool/beach/lake. I always feel weird, gross, and judged 10 times more than usual for eating that second cheeseburger….with bacon….with potato salad (it’s ok, I know you’re just jealous because you want to be eating that too!). Also, I find it highly comical that girls won’t eat to fit into bikinis to wear to places where they’re going to be eating. Anyone else with me on this? Obviously, barbecues in bikinis are nearly unavoidable so this grilled vegetable salad is part of my solution. It’s quite possibly one of the easiest salads you can make as it is simply grilled vegetables chopped up then topped with a light dressing made from hummus (a great base for creamy dressings when you don’t want to use mayonnaise). This salad is healthy, light and fresh and definitely swimsuit approved! And since swimsuit season is almost over, don’t worry, this salad is also clothing approved!

P.S. This would make a healthy side dish for this coming Labor Day weekend’s barbecue and cookout festivities! Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree

 

Grilled Vegetable Salad
A vegan, gluten-free and dairy-free vegetarian salad that's perfect on it's own or as a healthy side dish
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Ingredients
  1. 1 large zucchini
  2. 2 large summer squash
  3. 1 large eggplant
  4. 1 cup cherry tomatoes, cut in half
  5. 2 cups corn
  6. 1/2 cup hummus
  7. Juice of 1 1/2 lemons
  8. 2 tablespoons of olive oil
  9. 1 teaspoon of apple cider vinegar
  10. A handful of dill
Instructions
  1. First, wash and slice your squash, zucchini, and eggplant. Toss it with a little olive oil and proceed to grill as you normally would. The vegetables should take about 5-7 minutes per side. Once they're done, remove from the grill and set aside to cool.
  2. To "grill" the corn, add a dash of olive oil to a medium-sized skillet set over medium heat. Add the corn and cook for 10-12 minutes, or until it begins to char, making sure to stir every few minutes. Remove the corn from the pan then toss the tomatoes in and cook for a few minutes.
  3. Once the grilled vegetables have cooled, chop them into small pieces. Add to a serving bowl and toss with the corn and tomatoes.
  4. To make the dressing mix the hummus, olive oil, vinegar and lemon juice together. Stir until well combined.
  5. Drizzle the dressing over the salad, sprinkle with salt and pepper and finish with shredded dill on top. Toss right before serving. Store any leftovers in an airtight container for up to a week.
Notes
  1. This salad is tasty on it's own for a lighter meal, but it would also be good with a nice crusty bread (almost like a bruschetta), served alongside fish or steak, topped with grilled tofu, or sprinkled with some goat or feta cheese.
  2. This recipe can easily be doubled or cut in half. The vegetables can also be substituted based on preference.
  3. The vegetables can be grilled the night before and stored in the fridge until you are ready to use them the next day.
  4. If you do not have a grill, or it's too cold outside, you could also use a grill pan or roast the vegetables in the oven.
Runway Chef http://www.runwaychef.com/
 

Great Yellow Cake with Chocolate Frosting

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef I’m pretty positive there is no better pairing in the world than wine and chocolate. Except for maybe wine, chocolate AND cake. I mean my head can’t even wrap itself around that combination (#isthisreallife). And then there’s this cake…..are you ready for your mind to be blown? Because it will be. Because this cake is made with wine and chocolate. Like as in wine, chocolate and cake all together in one delicious masterpiece. Game. Over.  Basically, way back, when I was a wee little thing, my Mom would make this yellow cake on a frequent basis. While I wish I could say I was a smart little tyke whose flavor palette begged for me to sneak some of the wine, I was only after the chocolate frosting. Wine cake? Forget about it! Ever since Luci posted her wine cake, though, I haven’t been able to get my Mom’s favorite cake out of my mind and I knew I was long overdue for a Great Yellow Cake fix (also, I came to my senses and realized “What idiot doesn’t like wine and cake together?! Or just plain wine for that matter?!”). Now, the only difference between me making this cake and my Mom making this cake, is that I’m sneaking samples of both frosting AND wine!

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef

Great Yellow Cake with Chocolate Frosting
A moist yellow cake made with white wine and frosted in rich chocolate frosting
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
For the cake
  1. 1 1/2 cups sugar
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 1 cup dry white wine
  5. 2 1/2 cups all-purpose flour
  6. 1/2 teaspoon salt
  7. 2 1/4 teaspoons baking powder
  8. 1 teaspoon vanilla
For the frosting
  1. 1 1/2 cups semisweet chocolate chips
  2. 8 tablespoons butter, unsalted (1 stick)
  3. 2/3 cup milk
  4. 1 teaspoon vanilla extract
  5. 1 cup confectioners sugar
Instructions
  1. To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and set aside.
  2. In the bowl of a stand mixer, add the sugar and eggs and beat on medium speed for 30 minutes. Next, add in the oil and wine and beat for another 30 seconds. Add the dry ingredients and vanilla, and beat until mixed, about 1 minute.
  3. Divide the batter between the two pans. Place the pans on the middle rack of the oven and bake for 20-30 minutes, or until the cake starts to pull away from the sides of the pan and a knife inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn them onto cooling racks and let them cool for at least 2 hours before frosting.
  4. To make the frosting: Combine chocolate and butter in small saucepan and melt over low heat, stirring constantly.
  5. Remove the pan from the heat then stir in the milk and vanilla and transfer mixture to a mixing bowl.
  6. Add the sugar gradually, beating the mixture on medium speed until it's smooth (it will be runny).
  7. Refrigerate the mixture for 1 hour, beating it every 15 minutes (the icing will stiffen). If you won't be around to beat it every 15 minutes, simply refrigerate it, then when you're ready to beat the mixture, remove the bowl from the fridge, let it sit out for 15 minutes and then beat the mixture.
  8. To assemble the cake: After the cake has cooled, place the first layer on a cake stand or serving plate. Spread on about 1/3 of the frosting. Place the second cake on top and cover with the remaining frosting.
  9. To store the cake: Cover with plastic wrap. The cake will keep well for 2 days out of the fridge and 5 days in the fridge.
Runway Chef http://www.runwaychef.com/
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Orangeberry Smoothie + Florida OJ Tailgate Party

Orangeberry Smoothie via @runwaychef #breakfast #healthy #fruit I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Florida Department of Citrus. I received a promotional item to thank me for participating.

Growing up, I’d watch everyone in my family start their morning with a glass of orange juice. At the time, pulp wasn’t quite my thing, so my Mom would sneak my OJ (always 100% Florida) to me in the form of a fruit smoothie, and boy am I glad she did. Do you know how much vitamin C is in just one 8-ounce glass of 100% Florida Orange Juice? Let me tell you…it’s a lot, as in ‘more than 100% of your daily value’ a lot. It also counts as one serving of fruit, serves as a good source of folate, thiamin and potassium, and is free of sodium, cholesterol, fat, and, something that is hard to find in most juices today, it is free of added sugar. Obviously I wisened up and now drink loads of OJ (pulp, no pulp, I’ll drink it all), but I still love adding it to my morning smoothies, and even more so, I love cooking with it (one of my favorite things to do is add it it to pork chops with apples and onions). The Florida Department of Citrus is working to help people (like my 5-year-old pulp hating self) to understand just how wonderful, healthy, delicious, and versatile Florida OJ is and I’ve teamed up with them to help them spread the message.

In honor of working with FDOC I wanted to share the recipe for their Orangeberry Smoothie, along with the healthy adjustments I make to it when I’m drinking it as my morning smoothie.

orange juice smoothie via @runwaychef

Orangeberry Smoothie
Serves 1
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Ingredients
  1. 4 ounces Florida orange juice
  2. 1/4 cup fresh Florida strawberries, sliced (I also like using a mix of berries, including blueberries, raspberries, blackberries and cherries)
  3. 1 frozen banana
Instructions
  1. In a blender combine all ingredients and blend until smooth. Pour into a glass and serve.
Notes
  1. To make this a more decadent treat for dessert add a 1/2 cup of ice cream (or frozen non-dairy product for vegans) in place of the frozen banana, and also add in 1 cup of ice.
Adapted from Florida Orange Juice
Runway Chef http://www.runwaychef.com/

OJ also makes a splash when added to sauces, salad dressings, and even soups. With tailgating season coming up, there will also be plenty of opportunities for you to sneak some healthy OJ into all those game time apps. And speaking of game time, Florida OJ is throwing a tailgating event in New York City on Tuesday, Aug. 19. Come check it out! Special guest and sports broadcaster Erin Andrews will stop by to share her top tailgating tips. You can find out all the deets and RSVP here. Not going to be in the area? Follow along on my Facebook, Twitter and Instagram as I share live updates from the event with the hashtags #OJTailgate and #OJSelfie. Also make sure you’re following Florida Orange Juice on Twitter and Facebook for more event fun, OJ facts, and recipe ideas.

I’d love to know, what’s your favorite way to have orange juice?