whirlwind

Hey guys,

So again, I apologize for the length of time it's been since I last posted. Life's been a little busy to say the least (not that I'm complaining). I've been cooking less often then usual and documenting what I cook even less than that. I finally took Monday night to myself and even went running to work up an appetite (it wasn't my only goal, believe it or not, but it definitely worked!).

I've been on a quest to cook tofu since I decided to try this whole vegetarian thing (speaking of which, I'll be at 7 weeks on Sunday and I can honestly say that 1) I haven't slipped once yet, and 2) I don't miss meat as much as I thought I would at all). Anyway, besides tofu moose I haven't made any epic tofu recipes, but this one is definitely places second.

So now I present to you: Honey Mustard Marinated Tofu

*I adjusted the recipe for 12.3 oz of tofu

Ingredients:

 I feel like this would have worked with 6 TBSP of honey musterd instead of 3 TBSP each of honey and Dijon. Did I hike to IGA to get honey because for the first time since moving into this apartment we were out? Of course. Next time.

My unconventional tofu press (the bullet was already out on the counter, I'm not that obsessed). And the marinade..

My 8 x 8 pan is mysteriously missing (it's a gift how easily I lose things...). So instead I used a pie plate. Covered in foil, of course (because really, scrapping marinate off any pan is just obnoxious).

Before the oven:

After the oven:

To round out my meal I decided another smitten kitten recipe was in order. Asparagus is by and far my favorite vegetable..and I think this might be my favorite way to eat it. Just shear, toss, and enjoy!

Eaten in front of That 70's Show reruns. it was a perfect way to end a stressful Monday. The salad was as spectacular as the first time I made it back in May. I'm still unsure how I like the consistency of tofu marinated and baked, but it was a huge improvement from the last time I made it. I'm addicted to the almost crispy edges that I only seem to get when I saute it in lots of oil. The flavor was fantastic, however.

Nick and I were supposed to cook Cajun black bean burgers...but the world has not been on our side lately. That post is coming soon, promise!

Anyone have any tofu cooking tips? Or recipes to try?