Round one of birthday weekend food started with Thursday night sushi.
Sweet potato, grilled tofu, green onion, avocado, cucumber, sesame seeds. Served with sweet-hot pepper jelly. I love hot pepper jelly.
Grilled tofu, sriracha, cucumber, daikon, avocado, sesame seeds, cilantro leaves.
On Friday night we made homemade pizza with a lot of improvisation. First, I ran out of semolina flour for my usual crust recipe, so I substituted garbanzo bean flour. It worked! Then I ran out of Daiya mozzarella, so I decided to make a Mexican pizza and use the cheddar I had.
It’s topped with smoky oaxaca salsa, seitan chorizo, onions, portabella mushrooms, avocado, cilantro, and Daiya cheddar. It was delicious.
We celebrated with sushi.
hoisin glazed tofu
toasted sesame seeds
I am recovering from the noro virus that’s been going around lately. Now that I’m back among The Chewing, I felt like some baked tofu. Because I’m tired (and lazy?) I just threw some random things into a bowl for a marinade, swirled it around a few times, and poured it over some sliced lite firm tofu. Results? Chew-riffic.
Nice mild flavor, if a bit salty. I think I baked them at 375 degrees for about 45 minutes, on a lightly-oiled glass casserole dish. I sliced half of the brick into 3 pieces, and the other half into 4 pieces. Thinner slices turned out chewier, a texture that I prefer.
A rough list of ingredients:
- soy sauce
- splash of seasoned rice vinegar
- squirt of agave nectar
- few drops of dark sesame oil
- few dashes of garlic powder
- pinch of crushed red pepper
Slice tofu, press, and marinate for about 1/2 hour. Bake at 375 degrees on a lightly oiled, foil-lined baking sheet or until brown and crisp on the edges, turning at least once.
The tofu was great by itself, but even better in a sushi roll (with shiitake mushroom, cucumber, and cilantro).