Wednesday, April 16
Italian Marinated Tofu and Roasted Veggies with Pesto
This one is a bit of a blast from the past. We used to make it all the time, but it sort of fell by the wayside as our cookbook collection grew, and my reliance on tofu lessened. Still, it’s one of our favorites, and if you’re lucky enough to have a grill, this is a great recipe for grilling. The marinade I use on the tofu is from Veganomicon, and I’ve made it so many times, I could do it in my sleep. It’s basically wine, olive oil, tamari, balsamic vinegar, garlic, and spices. Easy peasy. When we grill this, I cut it into eight slabs, but since we were baking it and mixing it with the roasted veggies, I cut it into cubes instead. If I’m not grilling it and I remember to do it, I also like to add a dash of liquid smoke to the marinade. This tofu is very versatile and is also good with vegan tzatziki, in salads, or on sandwiches. I baked it at 400 alongside the veggies and left it in the oven for about 20-25 minutes. The veggies we used were broccoli, bell peppers, onions, and garlic - simple and reliable. I made sure to massage some of the marinade into the broccoli leaves so they wouldn’t dry out while roasting, and just tossed the rest in it to coat them. I roasted them for about 30 or 40 minutes – just until they were nice and tender, but not overdone. We had some pesto in the freezer, so I didn’t need to make any this time. I mixed the tofu and veggies together when they were done, then added a spoonful or two of the pesto and mixed it all up so everything was evenly coated. We had another big salad and some warm bread along with this for a hearty meal.
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