I really miss prepackaged baked tofu.
So many brands, so many flavors…so much soy sauce…so much gluten. Baked tofu could easily stand in for the protein in so many of my lunches, but being gluten free I have to take matters in to my own hands.
Last night I made a pretty easy baked tofu that was so easy in fact, that I actually surprised myself.
I started with one block of extra firm Nasoya tofu that I had pressed in my Tofu Xpress. My MOH Alex gave me one of these a while back and it is AMAZING. If you eat tofu, you need this presser!! No more sheets of paper towels, plates, and a stack of cookbooks. No sir. And this baby gets it super pressed. Perfect for baked tofu.
I sliced the tofu in long strips. Then I took my cookie cooling rack and placed it on top of my baking sheet to make my rack-sheet hybrid. This way I wouldn’t have to flip the tofu. Then I smeared Moore’s Honey BBQ sauce on each side. Bake at 350 degrees for 45 minutes.
After they cooled, I packed them up to take for lunch today.
I also made a container of mixed greens from the farmer’s market and slices of carrots and red pepper.
All together now!
I always make my lunch the night before on days when I have to work my part-time job in the morning. Making a lunch at 5:30 in the morning just doesn’t seem to work for me!
Resolution: Try one new food a month
To read about my new food for February, click here.
So I’ve decided that for my new food for March, I’m going to try dates! I have a box of Medjool Dates ready to go.
Should I eat them plain? Or stuff them?
How do you like dates?