Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Tofu Stack


7.5 oz. Extra firm sprouted tofu 2 T. Soy sauce 2 T. White vinegar 1/2 t. Chili oil Slice tofu into 1/2” thick slices.  Add the ingredients in a bowl and mix together until well combined.  Place the tofu in a casserole dish and pour the vinaigrette over the tofu.  Marinate the tofu while preparing the rest of the ingredients. When the rice cake is all finished cooking, pan fry the tofu until crispy on both sides. Zucchini Hash 1 Small zucchini 1 c. Broccoli slaw 1 T. Olive oil 1 T. Thick soy 1 T. White vinegar Black pepper Dice zucchini and set aside. In a fry pan, heat to medium and add olive oil.  Sauté slaw and zucchini for a couple of minutes and then add the rest of the ingredients.  Continue to cook for a few minutes and then drain.  The veggies will have excess liquid when cooked.  Set aside. Rice Cake 1/2 c. Dry brown rice 1/4 c. cooked wheat berries 1/4 c. Chopped scallions 1 Clove of garlic, minced 1 T. Soy sauce 1 T. Sriaccha 1/2 t. Onion powder 1 Egg Olive oil Cook rice and allow it to cool to room temperature.  Once the rice has cooled, mix all ingredients together until well combined.  The texture will be gooey and loose.  You will not be able to form a patty with your hands.  Instead, take a handful and add it to a pan that is heated to medium heat with olive oil.  Then take the spatula and press down to create a patty.  Crisp on each side. Take one rice patty and top with tofu steak and then top with zucchini hash.  Add cilantro for garnish. Enjoy Serving Size: 3 (2 per person) Cook Time: 1.5 hours (Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr:

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Written by 24471382 — February 07, 2013

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