The afternoon flew by and soon enough it was time to think about dinner. I knew tofu was on the menu and that we were low on vegetables, but I didn’t have much more planned. We decided to hike to the grocery store in search of something fresh.
On our 30 minute walk, we brainstormed recipe ideas (which was really me making suggestions and Matt giving his opinion – he doesn’t like being forced to brainstorm on the spot).
We settled on a Tofu Caprese Salad – only the tofu took the place of the mozzarella.
I sipped on a mocktail while I cooked.
I baked a block of firm tofu in the oven (coated only in cooking spray for maximum crisp) at 425* for about 30 minutes, adding a sliced zucchini for the last 10.
Then I layered heirloom tomato, tofu, balsamic vinegar (the good syrupy kind from Williams-Sonoma!), EVOO, zucchini, basic and more vinegar + oil into two towers.
Finally, we cut a toasted slice of Dakota bread into cubes for a panzanella twist.
It was light and delicious!! I pointed out that while this dinner was perfectly filling, it would just be an appetizer in a restaurant.
I found a hard copy of Breathe at the YMCA. So cool that’s my article in there!
And here’s my snacks for the next few months! Thank you LaraBar! STOCK UP NATE!
Going to watch TV while the Baker prepares for an early morning of Sponge and Dough. He’s going to be working a few Saturdays for the next few weeks/months 🙁