(make sure to check out the poll at the end!)
Nathan and I have been eating lots of tofu lately, which is a food that I’ve only grown to love in the last three years. Can you believe we actually ate a lot of tofu in Togo?! Soy was grown by most farmers and sometime in the recent past, they were taught by missionaries or other NGOs to make tofu. We learned how to make it during training, but when I got to village, everyone already knew how. It is a great cheap source of protein, something everyone, including myself, needed more of in Togo. So I’ve continued to fix it and eat it since our return to the States. I buy organic, extra firm tofu and find it to be again a great, cheap source of protein. When I can’t afford to buy local, grassfed meat, I believe tofu to be a great alternative!
I learned this awesome baking technique from Kath three years ago and still use it. I love the taste and the firm bite. I first cut it, press it, and marinate it in the refrigerator for several hours.
Here’s the marinade I used this time. Try different ones…It makes the dish new everytime!
I then bake it for about 45 min at 375 degrees. Keep a good eye on it and flip it once or twice so it evenly cooks. And make sure to use parchment paper. It makes the clean up MUCH easier!
I then thawed some frozen organic corn and edamame and cooked two cups of brown rice.
I also had some peppers and onions in the fridge, so sauteed those as well!
Here’s the mixture coming together:
I of course added some soy sauce and when everything was cooked through, I topped it with the cubed, cooked tofu. Kinda pretty, huh?
I was quite proud of myself! And the leftovers for lunch today were DELISH!
Appalachian Appetites 