Back to School

I think I would be more disappointed that school was starting up again if I hadn’t been busting my butt taking 4 classes this summer. To be honest, every time new classes start, I get a little excited. I love school supplies. I almost actually wish I was going to normal school (as opposed to online) So I could buy fun notebooks and folders and such. I’ll probably end up buying some regardless.

I think I saw some One Direction folders at Target that are calling my name. Haha, just kidding. (Would you think I was lame if that was actually true? It might be.)

I have had a few weeks of vacation at least though, so tomorrow I’ll be getting back into the grind of it all. Work, school, Internship, so much to do.

Because the fun starts, and since I’m the one who cooks most of the dinners in my house, I resort to a few quick, simple, but delicious recipes that don’t take much time at all.

One particular favorite of my families is Roasted tomatoes and tofu. Yum!

I serve it over brown or white rice normally, brown for the madre, and white for me. I used to love love love brown rice, but for some reason, when I got slammed with the stomach flu a couple months back, I can’t even look at it without feeling a little queasy. So white rice it is.

To be honest, I don’t have an exact recipe for this marinade, but it’s simple enough.

I call it my “Everything but the Kitchen Sink Marinade” Because I literally throw a bazillion different things in it. Here are some things that have gone into it:

Olive oil
Balsamic Vinegar
Red Wine Vinegar
Apple Lingonberry Vinegar
Salt and Pepper
Everyday Seasoning (From Trader Joes)
Vegetable Broth
Salad dressings (Different vinaigrettes mostly)
Garlic
Paprika
Chili Powder
Lemon Juice
Agave nectar
Brown Sugar
Liquid Smoke
GF Soy Sauce

…..See what I mean about everything but the kitchen sink? The key to it is just tasting as you make it.

So here is what you need for this dish:
1 block of tofu, pressed, and sliced into 8 pieces
1 cup marinade
1 cup cherry tomatoes, cut in half
1/4 cup onions or green onions, chopped/sliced- optional

(I normally double this recipe- Hello leftovers!!)

Spray a 9×13 inch pan, and pour the marinade in. Dredge the tofu in it, flipping it over. Add the tomatoes and onions. Let sit for 30 minutes, flip the tofu then flip and let rest another 30 minutes.

Bake at 375 degrees for 30-45 minutes, flipping the tofu at least once during cooking. Serve over your favorite grain.

om nom nom!

Easy peasy lemon squeezy! I even got my dad to eat some of it. Ok, so he just ate the tomatoes, but that’s good enough for me.

Are you starting school up soon? Are you excited, or do you wish summer could last a little longer?

Tags: cooking, dairy-free, dinner, egg-free, food, gluten-free, healthy, lactose-free, marinade, marinate, meal, onions, recipe, roasted, roasting, tofu, tomatoes, vegan, vegetarian, wheat-free