NOTE: Though no complimentary product was sent by Kraft/Christie for the purpose of review, compensation was received to post. The author’s recipe ideas are purely hers and was in no way influenced by Kraft/Christie or other companies involved.
Sometimes, you just want a night in with your significant other with a nice, romantic meal that doesn’t require picking up the telephone and waiting for the delivery guy. At the same time, you don’t want to spend a great deal of effort creating something fancy. Why not just make something that you would typically make, but give it a twist, perhaps with Kraft Triscuit? Recently, I did just that, starting with simple hors d’oeuvres featuring the cracker with a little bit of hummus and cherry tomatoes or salsa. This is, of course, an old favourite (though a bit boring) of many a Triscuit fan!
Standard apps with Triscuit Crackers
For the main course, I decided to create something vegetarian and multicultural: “Breaded” baked tofu with a side of quinoa tabouli (I first made this very tabouli for Easter/Passover dinner, but no recipe was given). The tofu recipe is very easy, and was based on something I found online. All you need is the following:
- Firm tofu – 1 package
- Garlic powder – 1/2 teaspoon
- Onion powder (optional) – 1/2 teaspoon
- Curry powder – 1/2 teaspoon
- Cumin – sprinkle
- Basil – 1/2 teaspoon
- Oregano – 1/2 teaspoon
- Olive oil
- Triscuit crumbs (doesn’t matter what kind you use – just take a few crackers and crumble them!) – 3/4 to 1 cup
- Mix the dry ingredients (garlic powder, Triscuit crumbs, cumin, etc…) in a plastic bag. Squeeze the bag until the crackers are very small.
- Cut tofu into slices (you can cut then further into smaller pieces if you want – this will, of course, change the cooking time), about 1/4″ in thickness
- Brush olive oil onto the sliced tofu, place tofu into bag with the crumbs and spices. Shake until tofu is coated.
- Repeat until tofu is done
- Bake the tofu at 350 F for about 25 minutes
“Breaded” baked tofu made with Triscuit Cracker crumbs and spices
The crispy tofu is great served with ketchup, barbecue sauce or even salad dressing (we used the Fire Roasted Tomato with Basil from the Kraft Pourables Salad Dressing line). Though we ate this as a main, it can also be a great appetizer at a cocktail party if the tofu is cut into skinny strips.
For the quinoa tabouli (parsley salad), you will need:
- Quinoa (I used rainbow quinoa, but regular quinoa will do) – 3/4 cup
- Flat leaf parsley – 3/4 bunch, chopped or ripped
- Cherry tomatoes – 8, quartered
- Chopped garlic – 2 tablespoons
- Black pepper – pinch
- Juice of one lemon
- Extra virgin olive oil – 1/6 to 1/4 cup
- Cook quinoa as per directions with garlic, add pepper and set aside to cool.
- Once cooled, mix quinoa with the ripped parsley and tomatoes
- Add in the lemon juice and extra virgin olive oil and mix further
- Optional: Serve the tabouli with some Triscuit crackers
Both my husband and I really enjoyed the meal, and hope that you will too.
