Soft marinated tofu \\ Tofu soyeux mariné

When I shared my quinoa bowl featuring this soft marinated tofu on Instagram, someone asked for the recipe, and I shared it there. However, this is so good, it really deserves its own blog post. I updated the recipe a bit, but it’s still terribly easy and delicious.

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Here is what you need:

  • 250g soft tofu
  • 2 tbs light tamari sauce or light soy saue
  • 2 tbs vegan Worcestershire sauce
  • 1 clove of garlic, minced
  • 2 tbs sesame seeds
  • 1 tbs wakame flakes
  • 1 tsp maple syrup
  • pepper or red chili flakes to taste
  1. Cut the soft tofu in medium size cubes. Make sure not to cut the tofu in small pieces as this tofu is very tender and will break during the cooking process. Place your tofu in a saucepan.
  2. In a small bowl, mix the rest of the ingredients and add to the tofu. Gently mix until each piece of tofu is well coated.
  3. Let simmer on medium heat until the tofu is warm all the way through. This should take less than 10 minutes. Remove from the stove and enjoy!

This is so quick to prepare and so delicious! It’s really good with some quinoa and even better with some rice and grilled veggies. The sauce is savory and has something from the sea with the wakame which is really good. It’s a great way to prepare tofu if you’re out of time. Let me know if you try this out!


Lorsque j’ai partagé un de mes bols de quinoa avec du tofu soyeux sur Instagram, quelqu’un m’a demandé la recette que j’ai postée en commentaire. Cependant, cette recette est tellement bonne qu’elle mérite vraiment son propre post. J’ai un peu retravaillé la recette, mais elle est toujours terriblement facile et délicieuse.

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Voici ce dont vous avez besoin:

  • 250g de tofu soyeux
  • 2 c. à soupe de sauce tamari légère (moins de sel) ou de sauce soja légère
  • 2 c. à soupe de sauce Worcestershire végane
  • 1 gousse d’ail émincée
  • 2 c. à soupe de graines de sésame
  • 1 c. à soupe de flocons de wakame
  • 1 c. à thé de sirop d’érable
  • poivre ou flocons de piment au goût
  1. Découpez le tofu en cube de grosseur moyenne. Tenez compte du fait que parce que ce tofu est très mou, il se désagrégera un peu durant la cuisson. Placez le tofu dans une petite casserole.
  2. Dans un petit bol, mélanger le reste des ingrédients pour former la sauce. Incorporez-la au tofu et mélangez doucement jusqu’à ce que chaque morceau soit bien nappé de sauce.
  3. Laissez mijoter sur feu moyen jusqu’à ce que le tofu soit bien chaud. Cela prend moins de 10 minutes. Retirez du feu et savourez!

C’est tellement facile et rapide à préparer! Ce tofu est délicieux avec du quinoa et encore meilleur avec du riz et des légumes grillés. La sauce est savoureuse et légèrement océane grace aux flocons de wakame. C’est vraiment une façon délicieuse de préparer du tofu alors j’espère que vous allez l’essayer!

What I’ve been eating for the last 2 months!

When I work on my blog, I like to experiment with new recipes, try out new products, invent new ways to eat ordinary foods. This worked for me for the last year or so. However, about two months ago, I started craving the same dish. Over and over again. So much in fact, that it’s starting to be a running gag in our house. My boyfriend will come home from work and say things like: “Can’t wait for my quinoa-tofu-broccoli tonight!” Yeah. That’s what I have been craving every day for two months now. Not chocolate cake (although I’ve had my days), not fancy and exotic fruits, not my mom’s food. Nope. Just quinoa, tofu and some kind of grilled veggies (it’s not my fault broccoli is so cheap), or salad greens if I want something fresh.

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Now, here’s the issue. I have been feeling completely satisfied eating those quinoa bowls every day. There is something reassuring and structuring in preparing big batches of food and just having to plate your daily servings. No fuss, no rush. However, it’s difficult to blog about the exact same bowl you’ve been having. Now that the temperatures have been going up (finally), I’m hoping to crave something else and to hopefully have some variety back in my kitchen. I’m sure grilled broccoli, tofu and quinoa will stay in my heart for long though! Here’s a few tips if you are stuck in the same rut as me.

For your grilled veggies:

  1. I’ve been loving using infused olive oils to add an extra kick of flavour. Try lemon or rosemary infused oils for a fresh taste, or go for the classic chili oil. I usually rub about 1 tbs onto the vegetables before placing them in the oven. Yum!
  2. I’ve also like sprinkling some freshly ground pepper on the baked veggies. I know, it’s nothing groundbreaking (you see what I’ve done here, right?), but it’s a classic for a reason. Why not go crazy and try different types of peppers? I love white pepper for its spiciness, but pink pepper brings a whole different range of flavours. Experiment with kitchen staples!
  3. Add some lemon juice and lemon zest! Fresh lemon zest gives such a nice aroma to the most simple dishes. Plus, it makes me feel like a fancy chef when I zest lemons. You zest have to try it out!

For your tofu:

  1. Vary the type and bite size: I tend to go for extra firm tofu because I like how it crips up when you pan fry it. The smaller the pieces, the crispier they will be. If you feel like having some bacon, you can cut your tofu into small cubes and add a few drops of liquid smoke to your marinade or sauce. Soft tofu can also be a great option to mix things up a little. I love to gently cooking soft tofu in some soy sauce. Very simple, but so good.
  2. If you really don’t feel like cooking, you can simple cube your firm tofu and mix it with the vegetables. Put everything in the oven, and that’s it! Bing, bang, boom.
  3. If you really, really don’t feel like cooking, you can also substitute the tofu for canned beans. Rinse them well, and they are ready to go, but you can also cook them in some tomato sauce or curry spices for something a bit more elaborate.

For your quinoa:

  1. Make sure that you cook it in enough water. I usually use 4.5 cups of water for 2 cups of quinoa. I place everything in a pot on high heat. I then reduce the heat to medium once it starts boiling. I put a lid on the pot and let everything simmer for 15 minutes. Then, turn off the heat and let it sit until you are ready to eat. The result: light and fluffy quinoa! Yum.
  2. Add some stuff: I like adding some corn, chopped carrots or peas to the quinoa as it is cooking. It adds some bite to it and makes it extra yummy. Plus it adds a touch of colour to the mix.
  3. Make sure that you don’t add salt to the cooking water as it will harden the quinoa.

That’s it! This is perfect for meal prepping because you can prepare big quantities of everything and save your food in the fridge. It’s so quick to plate up and makes for great lunches to bring at work. Plus, you can add fresh veggies or sauces according to your daily cravings. So, yeah, that’s what has been going on in my kitchen lately. And guess what? I’m now heating up some quinoa, broccoli and tofu for lunch. Cannot wait!

Two Quick Stir Fry Dinners \\\ Deux Dîner Sautés et Rapides

These two recipes share a lot of ingredients and are super simple to prepare. They are current favourites, and I just love that I can easily make enough for dinner and for lunches. They are delicious, cheap and full of protein to give you energy and make you feel full. I served these with rice, pasta, and even rice cakes, and all three options were great!

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Here is what you need for the carrot option:

  • 1 onion
  • 4 carrots
  • 1 cup shimeji mushrooms
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you need for the zucchini option:

  • 1 onion
  • 3 zucchini squashes
  • 4 shiitake mushrooms
  • 1 tbs wakame flakes
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups of chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you do:

  1. Spiralize or cut the carrots or zucchini in julienne strips. Set aside.
  2. Chop the onion in small pieces. Add it to a large pan with a few tablespoons of water. Set the heat on medium and stir until the onion is translucent.
  3. Slice the mushrooms and add them to the pan. Stir until they have lost most of their water.
  4. Add the carrots or the zucchini and stir until they start to get soft.
  5. Add in the edamame beans, the tofu, the wakame flakes (for the zucchini option), salt, pepper, red pepper flakes and maple syrup. Mix everything well and let simmer on medium heat until all the vegetables are soft.
  6. Remove from the heat and stir in the kale. Serve hot and enjoy!

This is so good! The maple syrup adds a hint of sweetness which is quite nice. Balance it out with some red pepper flakes, and it’s amazing! I love the texture of the vegetable noodles: the carrots stay a bit crunchy and the zucchini is pasta-like. Delicious! Let me know if you try it out!


Ces deux recettes partagent plusieurs ingrédients et sont supers faciles à préparer. Ce sont mes recettes fétiches du moment, et j’adore que je peux facilement les préparer pour dîner et pour les lunchs du lendemain. Ces deux sautés sont délicieux et pleins de protéines pour vous donner tout plein d’énergie. Je les ai servis avec du riz, des pâtes et même des galettes de riz, et ces trois options sont délicieuses!

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Voici ce dont vous aurez besoin pour l’option aux carottes:

  • 1 oignon
  • 4 carottes
  • 1 tasse de champignons shimeji
  • 2 tasses de fèves edamame décortiquées
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable
  • Graines de sésame pour garnir

Voici ce dont vous aurez besoin pour l’option aux courgettes:

  • 1 oignon
  • 3 courgettes
  • 4 champignons shiitake
  • 2 tasses de fèves edamame décortiquées
  • 1 c. à soupe de flocons de wakame
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable

Voici ce qu’il faut faire:

  1. Spiralizer ou couper les carottes ou les courgettes en julienne. Réserver.
  2. Couper l’oignon en petit morceaux. Utiliser une grande poêle et faire revenir l’oignon avec quelques cuillères d’eau. Régler à feu doux. Faire revenir jusqu’à ce que l’oignon soit translucide.
  3. Couper les champignons en fines tranches et les ajouter à la poêle. Bien mélanger jusqu’à ce qu’ils aient perdu presque toute leur eau.
  4. Ajouter les carottes ou les courgettes et faire revenir le tout jusqu’à ce que les légumes commencent à s’attendrir.
  5. Ajouter les fèves edamame, le tofu, les flocons de wakame (pour l’option courgette), le sel, le poivre, les flocons de piment et le sirop d’érable. Mélanger le tout et laisser mijoter jusqu’à ce que les légumes soient cuits.
  6. Retirer du feu et ajouter le kale. Bien mélanger, servir chaud et savourer!

My favourite fancy bowl combinations

I love fancy bowls! They are colourful, yummy, nutritious and so simple to prepare, especially if you food prep like I do. Here are my favourite ingredients to get you inspired, but really, you can make your own version of these by combining your choice of:

grain + protein + greens/raw veggies + cooked veggies + sauce

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  1. Grains:
    • Wild rice: a classic for a reason! This will fill you up for long hours and it’s delicious on it’s own.
    • Creamy rice
    • Quinoa: packed with extra proteins
    • Polenta: because why not?
  2. Proteins:
  3. Greens/Raw veggies:
    • Lettuce
    • Kale
    • Avocado slices
    • Cucumber
    • Beets
    • Carrots
    • Celery
    • Bell Pepper
  4. Cooked Veggies:
    • Asparagus
    • Green beans
    • Sweet potatoes
    • Roasted potatoes
    • Mushrooms
  5. Sauce:

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The possibilities are endless! I love that most of these things can be prepared ahead of time giving you a chance to take a break from cooking while still having an amazing meal. Also, if you prepare different ingredients, you can turn your meal into a DIY bowl where everyone can choose what they want to eat. Perfect and fun! Finally, this is the perfect option if you are on a cooking rut: this will keep you statisfied until you find something even more exciting! Let me know what your favourite fancy bowl is! Cheers!

Maple Glazed Tempeh

I really don’t like tempeh: there is something about its aftertaste that just grosses me out. However, this recipe will really make it more than palatable: it is quite amazing! No aftertaste, great sauce, fun textures and superb flavours. Yup, it is all good!

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Here is what you need:

  • One large yellow onion, chopped thinly
  • 1 tsp oil (I used pistachio because I was feeling fancy, but any oil will do!)
  • 2 tbs maple syrup
  • 2 tbs tamari or soy sauce
  • 2 tbs sesame seeds
  • 1 tsp sriracha sauce
  • 1/3 cup water
  • 1 cup chopped nuts (I used pecans and walnuts)
  • 1 block of tempeh, cubed

Here is what you do:

  1. In a sauce pan, sauté the onions and nuts with the oil until the onions are translucent. Adjust the stove to medium heat.
  2. Meanwhile, in a large dish, mix the maple syrup, tamari, sesame seeds, sriracha and water. Add the tempeh cubes and stir until each piece is well coated. Let sit until the onions are ready.
  3. Add the tempeh and all the sauce in the sauce pan, and give a quick stir. Put on a lid and let sit until the tempeh is cooked through. Give a final stir and serve with warm rice and some greens. I used sprouts.

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This is great! The nuts add a nice bite to this comforting stir fry. The maple syrup flavour is subtle, but definitively there and makes the entire thing scrumptious. The sesame seeds also add their thing to the mix, which is always a good thing.

Let me know if you try this out or what you do with your tempeh!

Fancy (but easy) Mushroom Nest

This week-end I went to Blanc de Gris which is an urban farm specialized in oyster mushrooms. How fun! I was so excited I actually did a cooking test before cooking the whole batch to make sure I would do it right… Well, I’m glad I did because this looked really nice, and it was delicious!

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Look at all these colors! This dish was fresh, savoury, filling and really let the mushrooms be the stars of the show. The grapefruit and clementine salad was so flavourful and brings a really nice texture to the entire plate. It could really make a meal of its own. As for the purple potato mash, well, I’m completely biased about purple sweet potatoes, so let’s just say it was amazing.

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But really, the mushrooms were incredible! So firm, tender and so not mushy. Unlike any mushrooms I have bought before these have a flavour of their own and are not watery at all.

Here is what you need for the strawberry-grapefruit dressing:

  • 1/2 cup grapefruit flesh
  • 3 strawberries
  • 3 tbs sesame oil
  • 1 tsp sriracha (adjust to taste)
  • salt and pepper to taste

Here is what you do for the dressing:

  1. Just put everything in your blender and blend until the strawberries are completely pureed.
  2. Keep this is an air-tight container in the fridge. This will stay fresh for about a week.

Here is what I put in the salad:

  • romaine and butter lettuce
  • grapefruit flesh
  • clementine chunks
  • capers
  • avocado
  • shredded carrots

Here is what you need for the purple mash:

  • 2 normal white potatoes (I really need to pay more attention to varieties of potatoes…), about 4 cups once diced
  • 2-3 purple sweet potatoes, about 4 cups once diced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 laurel leaf
  • 1/3 cup almond milk
  • salt and pepper to taste

Here is what you do for the mash:

  1. Wash and peel the potatoes. Dice them in small chunks.
  2. Boil in water with the laurel leaf until the potatoes are tender and cooked through.
  3. Strain and transfer to a big bowl. With a potato masher or a fork, mash the potatoes. Add the milk a little at a time until you get the consistency you like.
  4. Add the dried herbs, give a good mix and season to your own taste.

Here is what you need for the mushrooms:

  • 350g fresh oyster mushrooms
  • 1 tsp olive oil
  • 2 cloves of garlic
  • salt to taste

Here is what you do:

  1. Crush and mince the garlic and set aside. Separate and cut the mushrooms if they are not bite-sized.
  2. In a large pan, heat the oil on medium-high heat. When the oil is hot, add the mushrooms and sauté until they have a nice golden color.
  3. Add the garlic and salt and stir well until cooked through.

To assemble the plate, add lettuce first then all the other salad ingredients around the plate. Add a few spoonfuls of mash in the center and flatten it with the back of a spoon. Arrange the mushrooms in the center and add some dressing on the salad before serving.

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Be ready to impress anyone you are serving this too, including yourself! This is such a fancy-looking plate, so why not try it out?

Let me know what you think and if you try it out!