Yields: A pint or so
Simple tofu prep with a simple Asian dressing. Like revenge, this is a dish best served cold.
Get this: Dressing
1/2 cup onions or scallions, minced
1/2 cup soy sauce
1/2 cup rice vinegar
2 cloves garlic, minced
2 T brown sugar
1 T lime juice
A squirt or two of Sriracha
Tofu A brick of tofu, cubed and baked (Baked Tofu )
Do This: Eat more plants. Eat more tofu. Eat more Asian-ey.
No pictures of this recipe, so instead, enjoy these pictures of Aaron dancing with a pig at the 2014 DC Veg Fest.
Go pig.
Go Aaron.
Dance party.
Yield: 2 meals for 2 people
If you struggle with frying your tofu, try baking it. It’s super simple. If you love the texture of tofu at the Whole Foods salad bar or at most restaurants, it’s because they bake it, refrigerate it, and then cook it to order. So take 3-4 bricks on a Sunday and bake them for the week.
Get This:
A cookie sheet, lightly oiled
2 bricks of drained tofu, cubed (How to Cook Tofu )
S&P
Do This:
Preheat oven to 450 degrees.
Place the cubed tofu on the sheet and season with S&P.
Bake for 20 mins, flip, and then 20 more mins.
Let the tofu cool before putting it in the fridge.
Baked tofu demands that you make it because it’s so easy. Don’t be proud. Bake your fu.
Here’s your fu.
Slice it like bread.
Make carrot sticks
Turn.
Chop into cubes.
Spicy Sriracha Baked Tofu w/ Tangy Kale
We Three Kings be Stealing the Fu.
Foil or oil to keep it from sticking.
Space the tofu so it cooks quicker.
Vegetarian & Vegan Lifestyle in Virginia
Vegetarian Virginia 