Om Nom Nom: Tofu Cutlets
Baked Tofu, take 2: Italian-style this time. I had about 9 ounces left of a package of the ordinary water-packed Firm tofu, which I sliced horizontally into three flat rectangles. It wasn't as solid as the previous Concrete Tofu, so I blotted it dry; in retrospect, pressing it wouldn't have been the worst idea in the world. I basted it with a paste of chopped garlic, olive oil, mixed Italian herbs, and fennel seed and baked it for about 40 minutes at 400.
Today's lunch was pretty good: a couple of cutlets warmed in the oven on a whole-wheat ciabatta thinly spread with mayo. (What? Ever since reading that it's pretty common in Spain and Portugal to make fish gratins with mayonnaise, I've copped to liking hot mayonnaise.)
But what was REALLY good was dinner last night: I made a bechamel kicked up with paprika and nutritional yeast, cubed one of the cutlets, warmed it up in the bechamel, and served it over whole wheat spaghetti with some shredded parmesan. I'm not hard-core enough to put nutritional yeast in *everything* but I like occasionally to bolster savory/cheesy flavors.
Not that I'm ever efficient enough to carry out my plans, but maybe if I can get it organized, I can make Bread Day = Baked Tofu Day. I'd like to try some baked with just olive oil, lemon juice, and lemon pepper, for subsequent scalloppi-ing. (Scalloppination?)
Today's lunch was pretty good: a couple of cutlets warmed in the oven on a whole-wheat ciabatta thinly spread with mayo. (What? Ever since reading that it's pretty common in Spain and Portugal to make fish gratins with mayonnaise, I've copped to liking hot mayonnaise.)
But what was REALLY good was dinner last night: I made a bechamel kicked up with paprika and nutritional yeast, cubed one of the cutlets, warmed it up in the bechamel, and served it over whole wheat spaghetti with some shredded parmesan. I'm not hard-core enough to put nutritional yeast in *everything* but I like occasionally to bolster savory/cheesy flavors.
Not that I'm ever efficient enough to carry out my plans, but maybe if I can get it organized, I can make Bread Day = Baked Tofu Day. I'd like to try some baked with just olive oil, lemon juice, and lemon pepper, for subsequent scalloppi-ing. (Scalloppination?)