Chef Rick
 

For this easy seared Tofu recipe, you will need extra firm tofu.



INGREDIENTS:
14oz block of firm or extra firm tofu (drained weight = 4oz)
2 Tbs Rick’s Rub Fish & Seafood seasoning
2 Tbs olive or grapeseed oil
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

 
METHOD:

1. Place drained tofu slices in a shallow dish
2. Rub tofu with Rick’s Rub Fish & Seafood seasoning. Let sit for 10 mins
3. Add oil to a large, preheated non-stick skillet and allow the oil to get hot, about 1 min
4. Add seasoned tofu to the pan and sear for 1 to 2 mins or until golden brown. Flip tofu and repeat on other side.

NOTE: ensure tofu slices are dry when adding to the skillet, as wet tofu does not sear well
Serve with side green salad
Serves 2

Try this easy scrambled eggs recipe with extra flavour.






 
INGREDIENTS:
4 eggs
Splash of milk
½ tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. In a bowl, whisk eggs, Rick’s Rub Lamb seasoning, and milk to combine
2. Pour mixture into hot pan or onto griddle
3. As eggs begin to set, gently move spatula across bottom and side of pan to form large, soft curds
4. Cook until eggs are thickened, no visible liquid egg remains, but eggs are not dry

 
Serve with bacon or sausage, and toast.
Serves 2

A healthy side dish with tons of flavour. Try this simple vegetable side at your next BBQ.




 
INGREDIENTS:
4 cups broccoli and cauliflower florets
1 Tbs olive oil
½ tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. Preheat grill to medium heat
2. In a large mixing bowl, toss broccoli and cauliflower florets with olive oil and Rick’s Rub Lamb seasoning until coated evenly
3. Transfer seasoned vegetables to an aluminum BBQ pan or grill cage
4. Grill over medium heat until tender, flipping periodically

 
Serve with Rick’s Rub Azteca grilled steak and a garden salad.
Serves 2

Make your own bagel spread with this super simple recipe!



INGREDIENTS:
250mL plain cream cheese
1 tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. Mix cream cheese and Rick’s Rub Lamb seasoning together until smooth and blended evenly. Season to taste, if necessary

 
Serve on a hot bagel or spread on crackers for a quick snack
Serves 6

Make this fresh dip to accompany cut vegetables, potato chips, tortilla chips, or pita chips.





 
INGREDIENTS:
500mL sour cream or plain yogurt
1 tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. Mix the sour cream and Rick’s Rub Lamb seasoning together until well blended

 
Serve with vegetables, chips, or crackers
Serves 6

This recipe for Tuscan Braided Bread makes a lovely addition to your holiday table and smells amazing as it bakes!




​

INGREDIENTS:
1 ½ tsp Rick’s Rub Tuscan seasoning
2 ¼ tsp (1 package) yeast
1 tsp salt
1 ¼ cup warm water
½ Tbs olive oil
3 cups all-purpose flour
1 large egg white
 
METHOD:

1. In a large bowl, add Rick’s Rub Tuscan seasoning, yeast, salt, water, and olive oil. Stir until yeast is dissolved
2. Mix in 2 cups of flour. Add enough remaining flour until the dough is soft, but not sticky
3. Knead dough in mixer for 8 mins or by hand on a lightly floured surface. Place kneaded dough in a greased medium-sized bowl. Let rise for 1 hour in a warm, draft-free place
4. Punch down dough and turn out onto lightly floured surface. Knead for 5 mins
5. Divide dough into 3 equal parts. Allow to sit for 10 mins to relax the dough
6. Grease baking sheet. Roll each piece of dough into an 18 inch long rope. On greased baking sheet, braid ropes and pinch ends together
7. Let rise for 45 mins or until doubled in size, in a warm, draft-free place
8. Preheat oven to 400F
9. In a small bowl, lightly beat egg white and 1 Tbs of water. Brush mixture on braided loaf
10. Bake for 25 mins or until bread sounds hollow when tapped
11. Let cool on baking rack

 
Serve with homemade soup.
Serves 6

This easy hummus recipe is better than any store bought hummus and takes only 10 minutes!  Customize with the seasoning to get the flavour that you enjoy.
 



INGREDIENTS:
1 can chickpeas or garbanzo beans, drained and rinsed
¼ cup fresh lemon juice, about 1 large lemon
¼ cup tahini
1 garlic clove, minced
2 Tbs olive oil, plus more for serving
½ tsp salt, to taste
2-3 Tbs water
1-2 tsp Rick’s Rub Moroccan
Rick’s Rub Heat, to taste
 
METHOD:

1. In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds.
2. Add the olive oil, minced garlic, Rick’s Rub Moroccan and Rick’s Rub Heat, and salt. Process for 30 seconds, scrape down sides and bottom of bowl, then process for another 30 seconds.
3. Add ½ of the chickpeas and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
4. With the food processor turned on, slowly add 2 to 3 Tbs of water until the consistency is smooth. Season to taste.
5. Scrape the hummus into a bowl and drizzle with olive oil

 
Serve with pita wedges or cut vegetables
Serves 4 to 6

Need an alternative to chips? Try roasting chickpeas with your favourite Rick’s Rub seasoning for a snack that is full of protein and fibre.
 






INGREDIENTS:
1 can chickpeas, drained and rinsed
Splash of olive oil
1-2 tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. In a large mixing bowl, toss chickpeas with the olive oil and Rick’s Rub Moroccan seasoning until evenly coated
3. Transfer to a baking sheet and bake for 30 to 45 mins or until golden brown and crispy

 
Enjoy as a snack at home, at school, or at work.
Serves 2

Have extra pumpkin seeds from your latest fall recipe? Try roasting for a delightful autumn snack.
 

INGREDIENTS:
Seeds from 1 large pumpkin, cleaned
1 tsp Rick’s Rub Moroccan seasoning
Oil to coat
 
METHOD:

1. Boil cleaned pumpkin seeds in water for 10 mins to cook
2. Drain and allow to dry
3. Preheat oven to 375F
4. Coat dry pumpkin seeds with oil and toss with 1 tsp Rick’s Rub Moroccan seasoning
5. Spread seasoned pumpkin seeds evenly on a baking sheet and bake in oven for 10-15 mins or until golden brown

 
Enjoy as a healthy, high protein snack
Serves 2

Chef Rick
 
For this easy grilled tofu dinner, you will need extra firm tofu.
 
INGREDIENTS:
14 oz block of firm or extra firm tofu (drained weight = 4oz)
2 Tbs Rick’s Rub Original seasoning
½ lemon
1 Tbs cooking oil
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

 
METHOD:
 

1. Place drained tofu slices in a shallow dish and rub evenly with 2 Tbs Rick’s Rub Original
2. Lightly oil preheated grill rack or pan
3. Grill seasoned tofu over medium-high heat until lightly browned, 3 to 4 mins per side
4. Squeeze juice from lemon over cooked tofu and serve immediately, topped with salsa

 
Serves 2