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I’ve been working lots of hours lately and trying to make a healthy dinner when  I get home most nights isn’t always easy.  One night in exercise class someone mentioned baked tofu.  I love the stuff you get at the market that’s already baked but it is kinda spendy for what you get.  Kristin mentioned she had written about it awhile ago on her blog, so I looked there for guidance and inspiration.

I bought extra firm tofu to start.  I  put it on a plate with another plate on top, then topped with a couple heavy cans of whatever I grabbed to help it drain.  I let it sit for 5-10 minutes, then sliced into 1-2″ pieces.  While my tofu was draining, I preheated the oven to 375* with my cast iron skillet in there getting good and hot.

I tossed the sliced tofu with a drizzle of olive oil, a few drips of sesame oil, cumin, curry powder, and a splash of soy sauce.  I then tossed all of this in my hot skillet and put this in the oven for about 30, turning occasionally.

I thin sliced cabbage and made a nice slaw tossed with my new favorite ginger miso dressing and topped this with my baked tofu for a quick and easy dinner bowl.  I didn’t take a picture of the assembled bowl because I was too hungry and it was gone too quickly!  But be assured it was yummy and it will be repeated!

But here is a picture of my baked tofu when I pulled it out of the oven, lightly browned and firm.

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