Sweet Harvest Pumpkin Tofu

in All Posts

Happy Friday!


I hope you had a great week and have a fabulous weekend planned.  I had an amazing week – after too many weeks packed with travel or projects or sickness, the last five days were very calm and fun.  I got a few assignments done, but I tried to focus more on spending time with Henry during the day, with Kristien at night, and all by myself whenever possible.  Life is about to get craaaaazy.  Gotta relax while I can!


(As the sun moves across the sky, they inch closer and closer to the corner to follow the sunny spot – they end up squashed up together against the wall every. single. day. Hah!)


One thing that I’ve been doing LESS OF is spending time in the kitchen – but I’ve been eating MORE VEGGIES.  Kristien and I made a new rule – if one of us is cooking vegetables, you have to cook the whole thing.  Meaning – no half bags of broccoli steamed or just one of the three zucchinis sautéed.  We now have a ton of Tupperwares of veggies in the fridge, but I am much more likely to actually eat green things if they are already prepared.


All I had to cook for this lunch was the tofu – the asparagus and potatoes were already done. 


I’ve also been playing with cooking with tea.  This tofu is encrusted with Sweet Harvest Pumpkin, which is a black tea.  So I also got a caffeine dose – winning!


To make the tofu, I first pressed it between a few dish towels to remove all the extra moisture.  Then I cut it into chunks.  I heated a wok to medium high and added about 2 tablespoons of olive oil plus the contents of two tea bags.  Then I added the tofu in, gave it a good stir, and cooked it for about 10 minutes until golden on all sides.  Right before I took it off the stove, I added a sprinkle of salt and a generous squeeze of honey.  It was really good! I think the key to using tea in this way (I originally saw it used on shrimp) is to make sure the tea is finely ground – it’s more like a flavoring that way as opposed to big ol’ tea leaves.


Whatever you’ve got planned this weekend, I hope it’s a good one.  I hope I get at least one more weekend with Little One baking inside of me!  But you never know…




  • Stephanie @ Whole Health Dork November 21, 2014, 7:59 am

    I have the same “rule” at our house, though the husband doesn’t always follow it. I figure, if you’re already cutting the veggie, just cut it all up. Even if you don’t cook it, at least cut it so it can be thrown in salads or a quick omelet.
    I hope you get another weekend in, too, before the little one arrives. It’s good you’re spending time with your husband, Henry, and just yourself. As you point out, it won’t be like that for much longer! Enjoy it (and the weekend-it’s been a long week over here!).

  • Emily November 21, 2014, 8:35 am

    I second the cook all the vegetables rule! The LAST thing I want to do when I’m preparing lunch is wait for a bunch of vegetables to cook, so leftovers are a must.

  • Kaila @healthyhelperblog! November 21, 2014, 8:49 am

    I LOVE that tea! Never thought of using it in such a unique way! Must try.

  • Lindsey @ Simply Lindsey November 21, 2014, 9:03 am

    My husband and I need to come up with the same veggie rule! That’s such a good idea to minimize food waste, especially for veggies.

  • Casey @ Camo Tails November 21, 2014, 9:28 am

    Interesting! Never thought of using tea to add flavor – must try. The only veggie my husband makes on his own is usually spinach (probably because it takes 4 seconds to make) – but when there are prepped veggies you BEST believe he’s all about them. Never thought we would be fighting over who finished the roasted brussel sprouts 🙂

  • Tammy Root November 21, 2014, 10:07 am

    Caitlin — you need to use the tofu press I got you!! So much easier and quicker than pressing between dish towels. 🙂

    This recipe looks yummy!

    • Caitlin November 21, 2014, 10:09 am

      haha it was dirty 🙂 we use it a lot!!!

  • Laura @SheEatsWell November 21, 2014, 10:44 am

    I love the idea of cooking with tea! I am totally gonna try this recipe…it’s unintimidating which I appreciate!

  • Erin @ Her Heartland Soul November 21, 2014, 10:59 am

    I really want to try that tea! They seem like they have some awesome flavors!

  • Monica November 21, 2014, 11:28 am

    I would never have thought to use teabags to make tofu. That is a very interesting idea!

    My Abbey (beagle-mix) lays in the sun every chance she gets. So cute! 🙂

  • Julie November 21, 2014, 11:46 am

    The pic/story of the dogs cracks me up!
    I’ve never just cut up half a veggie – veggie leftovers are a must!

  • Aja November 21, 2014, 6:48 pm

    That tofu looks delicious. And so does that tea! I’ve never thought of cooking with tea. That sounds amazing.

  • omlet November 23, 2014, 5:54 pm

    Looks amazing!

Healthy Tipping Point