Monday, October 26, 2009

Vegan Feast; Baked Tofu and Vegetable Medley

Luis and I are by no means vegan but every once in a while I forget to defrost meat and have to make due. More and more of my friends seem to be discovering they have food allergies or just want to try to go vegan for awhile, so this meal is for you.

I recently discovered a recipe for Oven-Baked Tofu that is incredibly easy and tasty. Preheat the oven to 350 degrees. Take a typical package of tofu, remove from water and pat dry with paper towels. Place block of tofu on a pie dish (or something oven safe with sides) and brush with soy sauce. (If you don't have soy sauce you can just salt the block.) Let bake for 1 hour; then slice to serve.

A good accompanying dish is a variety of vegetables - also baked. For this combination, I used the following;
  • 3 medium zucchinis, sliced
  • 3 small summer squash, sliced
  • 1 cup of cherry tomatoes
  • 2 green peppers, sliced
  • half large onion, sliced
  • 10 cloves garlic, cut in half
  • 1 teaspoon celery flakes
  • salt and pepper to taste

Coat the bottom of the baking dish with 2 tablespoons of olive oil, add the vegetables, spinkle with herbs, salt and pepper and toss with 2 TBLS to 1/4 cup of olive oil. (Use more or less olive oil per your preference.) Place in an oven pre-heated to 350 degrees and bake for an hour.

You can use any combination of vegetables and herbs you want here. It is all about what you have around and want to mix.

Finally, I cooked up some quinoa - which a grain-like seed that is high in protein and has a pleasant, nutty flavor. It's easy to cook; boil 2 cups of water or stock, add 1 cup of quinoa, lower temperature and simmer for 10 minutes or until all the liquid is gone.

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