This is another not-Bento post. Ages ago, I used to bake tofu cubes on Sunday in hopes of getting 2-3 meals out of it during the week, but then we would just eat them all up right out of the oven. But, then I read the tofu crouton recipe from Flexitarian Menu. I decided tofu salad would be mine. I took a whole block of tofu, tossed it with turmeric and ras el hanout. After spreading them evenly onto a silpat, and giving them a quick spritz with olive oil, they went into the oven for an unspecified amount of time. (A couple segments of useless television at least.) During the same period, I diced some celery, carrots, red onions, steamed sunchokes. For the dressing, we used some grape seed veganaise, rice wine vinegar, and plenty of cilantro. I served it with cherry tomatoes and pita. Oh, was this so delicious. . . I wished I had some right now.
7 comments:
What a great idea! The key to making tofu yummy is to get rid of the water - usually by pressing. A low oven should have the same effect.
What is ras el hanout?
So do I...but I do have all I need in the house right now.
And that so rarely happens.
looks great
What a great great great idea!! I'm heading back to school in about a month and will be insanely busy-- and this is the perfect idea. I could make up several batches of tofu croutons for salads later in the week. Assuming I don't eat them all first...
That looks SO good! I do the same thing; bake tofu planning on eating over several days and then nibble on it right out of the oven until it's all gone.
It is yum!
Nancy Heller, I do like pressed tofu, frozen, but also steamed. Frankly I like it all ways. And, ras el hanout is a spice mix from Morocco. If I can find it, there was a wonderful write up included in an old Weekend Herb Blogging.
Lucy, do tell…
Holly, it is a breeze and easy to have in the fridge when you are under slept.
Cookinpanda, thanks. Two heads, eh?
Maggie, they are addictive.
glamah16, nice to find a like-minded person.
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