18 hours ago
Friday, June 4, 2010
I have no idea what to call this meal, so I am not calling it anything besides, "Everyone else was having sausages and grilled veggies on buns, but Ali ate too much bread today so she was passing on the bun."
My "too much bread" came from a delicious muffin I had at lunch and I try to eat meat only once a day and had chicken in a salad, so my dinner was going to have to be quite different than the rest of the fam's.
I grilled some veggies- a summer staple: onions, peppers and portobello mushrooms and mixed it with some tofu, served with some roasted red potatoes.
Tofu was on sale this week and here's the thing about tofu: it's cheap and accommodating. I fried this tofu- gasp! But only because 1. it tastes good and 2. I have yet to research an excellent baked tofu recipe (help me out of you have one).
As this dinner has no name, I am unsure if it has a recipe either, but I'll tell you how to cook tofu and potatoes in case your cooking repertoire does not extend past mac n' cheese and PBJ sandwiches.
Roasted red potatoes:
Buy 6 red potatoes.
Preheat oven to 400.
Cut in half long way, then half again, then those quarters into chunks.
Place in a baking dish, big enough that the potatoes don't overlap. Drizzle with about a tablespoon or two, or more if you like!, of olive oil and a generous portion of rosemary, salt and pepper.
Leave in over for about 30-40 minutes- until golden brown.
Serve with ketchup, ranch and/or hot sauce.
In a LARGE skillet, heat 2-3 tablespoons of olive oil. Let it get REALLY hot, but don't burn it.
While heating, get a package of extra firm tofu and cut into cubes. Pat them dry- no excess H20, people. Place tofu in the hot skillet, leaving room for them to breathe- if your skillet is not big enough, do this in two batches.
Leave the pan on medium high and leave the darn things alone!! Let them cook on one side for about 6 minutes and then flip it when they are golden. Repeat the process. Do this to every side and place the golden pieces on a paper towel. Sprinkle with a little salt and pepper.
Posted by AB at 8:35 AM