Elotes - Pizza Version

 

As a child growing up on the East Coast, summer did not officially arrive until my mom made fresh corn on the cob. My sisters and I pretended that our mouths were like typewriters, furiously munching through each row of corn, and returning to the beginning to start anew, like the return cartridge of an electric typewriter, similar to the one that my mom typed my father’s handwritten novels on. 

Since it was the 1970’s and home cooking was less globalized than today, I had never heard of elotes AKA Mexican street corn. Not until I arrived in California more than 15 years ago did I learn of this magical recipe. When I found it deconstructed in a pizza, I knew I had to try it.

The Berkeley Cheese Board sold me this version back in 2008 and I have been making it at home ever since.

Tofu Chix Salad with Dill and Tarragon Dressing

 

Whenever I want an old fashioned mayonnaise-y like salad, this is my go to recipe. If you keep tofu in the fridge like a pantry staple, this comes together in no time.

Crumbled tofu is tossed with a little bit of olive oil, poultry seasoning, and baked for 15 minutes to absorb the flavors. Then you toss it with an easy mayonnaise dressing and add a few crunchy vegetables, and voila! Craving met!

You really need to use extra or even super firm tofu for this recipe; high protein tofu also works since it is also super dense. If you only have firm tofu, I recommend pressing the tofu to remove more water, but then it is no longer a quick meal.