rainy days and mondays always get me down.

i heart sundays.

A Simple Marinade

A simple marinade for tofu made from plenty of fresh herbs. marinate your tofu as long as you'd like - even overnight - and then grill it to perfection. Use bamboo skewers if you have them on hand.

Ingredients:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh chopped basil
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped tarragon
• 1 tsp fresh chopped rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 block firm or extra firm tofu, well pressed
• Optional veggies: bell peppers, mushrooms, eggplant, tomatoes, etc.

Preparation:

Press tofu well and slice into desired shapes - either 1-inch cubes for skewers or 1/2 inch thick slabs to go directly on the grill. Whisk together the remaining ingredients and place in a shallow pan or zip-lock bag. Add tofu and any additional veggies you'd like. Allow to marinate, making sure tofu is well coated, for at least one hour, and up to overnight.
Place tofu and veggies on bamboo skewers and grill for about 4-5 minutes on each side.

crystal.death.forest.castle.

crazy?? you betcha!!

the crazy amazingness.
that is one.
courtney love.

lunch??

I'm thinking of making this for lunch tomorrow.

TLT (Tofu, Lettuce and Tomato)

Ingredients

1 tablespoon  Dijon mustard

1 tablespoon  reduced-sodium soy sauce

1 teaspoon  adobo sauce from canned chipotle peppers, (see Ingredient note), divided

14 ounces  water-packed extra-firm tofu, drained and rinsed

4 tablespoons  reduced-fat mayonnaise

8 slices  crusty whole-wheat bread, toasted

4 pieces  green-leaf lettuce

2   medium tomatoes, sliced

 

Directions

1. Preheat oven to 475 degrees F. Coat a baking sheet with cooking spray.

2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.

3. Bake the tofu for 20 minutes.

4. Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.

the forest. a few weeks ago.

this is what i made for lunch.

Brown Rice Stir-Fry with Tofu and Vegetables

 Ingredients

Makes 4 Servings

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 piece (3 inches) fresh ginger, peeled and finely chopped
• 2 cups broccoli, chopped
• 1 medium yellow bell pepper, cut into 1-inch chunks
• 3 cups cooked brown rice
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• Coarse salt and pepper to taste
• 8 ounces baked, flavored tofu, cut into 1-inch cubes

Directions

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
2. Add tofu; stir-fry until golden brown, about 2 minutes. Add broccoli and yellow peppers; cook, stirring, until crisp-tender, about 3 minutes.
3. Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper.

today's inspirations.