Today we ate:
- Breakfast: Green smoothies for Dad and LP (yay for Dad being back in town!) We also ate the last of the yummy bagels and tofu cream cheese from Auntie A.
- Lunch: Leftover garlic and greens pasta and the last of the falafel patties.
- After naptime LP had a bit more chocolate cream pie leftover from our “treat” from Veggie Galaxy. Mom polished off the last bit of chocolate peanut butter cake.
- Dinner: Sushi with avocado, cucumber and a spicy tempeh filling. Mom also had teh last little bit of soy yogurt with some chocolate chips.
Today we spent the following:
- 67.90 on sheets and a pillow for LP. We are getting ready for him to get his own twin bed and start sleeping in the “big” room!
Monday Munchies: Recipe of the Week
This summer I got really into baked tofu. It was the perfect accompaniment to our very veggie-based dinners after we started getting our CSA box. It was also super simply, and there are always a ton of flavoring options. When we were grilling veggies (like corn, squash, etc.) it was nice to have something chewy to go alongside. Enter BBQ baked tofu! I made a variation of the BBQ sauce from Vegan Soul kitchen, but you could use any bottled sauce that was vegan – just check the ingredient label. Or, better yet, make your own by checking out some recipes online and adapting to your own taste!
Baked BBQ Tofu
- 2 blocks of tofu (about 14 oz each)
- 2 TB olive oil
- 1 ½ TB tamari/soy sauce
- 1 cup of vegan BBQ sauce. I made the BBQ sauce from Vegan Soul Kitchen, but there are also many store-bought BBQ sauces that are vegan. Just read some labels to find one that works. Or browse the internet. There are some great recipes out there, and you can always adapt to your own tastes.
1) Press both blocks of tofu for at least 15 minutes, but really for as long as possible. An hour is great if you have the time. This link shows a person using a book to press the tofu. I usually use a 28 oz can of tomatoes and another jar/can of something (artichokes, canned soup, etc.) to weigh down the tofu.
2) Preheat the oven to 425.
3) Turn each block of tofu onto it’s side. Slice each block of tofu into four wide slabs.
4) Pour the olive oil and tamari into a 9×13 baking dish. Put the slabs of tofu in the baking dish and flip them over so that all sides are coated with the oil and tamari.
5) Put the tofu in the oven for 20 minutes. Then, pull it out and coat the tofu with ½ of the BBQ sauce. Flip the slabs over and coat the other side with the remaining sauce.
6) Bake for another 20-30 minutes, until the tofu is the chewiness you want!