I have two pieces of food related news to share with you all.
First, I spotted this at the grocery store today:
Is this really what Americans feed their children? Gross.
Second, I figured out a way to make tofu not taste, well, like tofu*. At least not as much.
*aka maggot-like, as described by Libb.
I don’t have a recipe, as it was a what’s in the fridge? type situation.
In the mix:
Baby Bella mushrooms
I thew the above into a heated pan with some olive oil. I reduced the pan with some Sauv Blanc, and added the following goodies:
Meanwhile I cooked up some brown rice and roasted a block of pressed and diced tofu (marinated in the same goodies pictured above) for 30 minutes at 350. After the tofu finished I added it to the veggies, stirred em up, let em sit for a few minutes to soak up the juices and then topped my brown rice.
Not too shabby.
What is your favorite way to prepare tofu?