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Who knew???!

Who knew that you could make croutons out of tofu?? Well, Mark Bittman does apparently. Which is very good news for me (as I sit here munching on my big spinach salad topped with my new protein-rich croutons). Truth be told, I don’t eat salads very often. I’m sure this is a shocker, being a vegetarian and all – people probably think that I eat salads everyday. But I don’t. I think they’re kinda boring, and I never seem to be able to buy the variety of ingredients I want and use them all up by myself before they spoil. Plus…. croutons are my favorite part of the salad, so I end up consuming a lot of bread in that meal. 

So of course I was excited to hear about this recipe that involves baking tofu cubes (seasoned with only olive oil and salt) at 400 degrees until they’re crunchy, just like croutons. Skeptical? Yes, I was. I’ll admit that I haven’t mastered tofu completely yet. I have a few marvelous recipes and a few tried and true preparation methods, but I’m always nervous about trying something new, in case it doesn’t work out. But, here me when I say that these little guys taste just the same as bread croutons! And obviously a great source of protein to add to my salad. So yay! Interested in a recipe?

15 oz block of firm tofu, cut into half inch cubes and pressed/drained
1 Tbsp olive oil
sprinkle of salt

Toss tofu cubes with oil and salt on baking dish and bake at 400 degrees F. Mark says to bake for 60 mins, but I only did about 35 minutes and found that they had already shrunk and gotten nice and crispy. So just keep an eye on them!

 In other food news…. my birthday is this Saturday, and I’ve chosen to make Ina Garten’s Orange Chocolate Chunk Cake. It’s always a huge decision for me to choose a birthday cake recipe. And I know what you’re thinking… “Why on earth is she making her own birthday cake?”… but I hate having just a storebought sheet cake, or box-mix throw together cake for my birthday. I want something special. And unfortunately, I haven’t had a lot of close friends who really knew their way around a kitchen-aid mixer, so I chose to bake it myself. 2 years ago I made a fabulous flourless chocolate hazlenut torte (my favorite flavor combination!) which was divine. This year I went with the chocolate-orange combo, and I think it should turn out a success :)

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