Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Friday, July 11, 2014

Baked Tofu with Pesto Sauce

This is my very first try at tofu. Now, there are two types of tofu. There is the extra firm kind and the silken kind. For MOST tofu dishes, you want to use the extra firm kind.  You will need to press the excess water out of the tofu before marinating.  To do this, use a very clean cloth, a paper towel, and a heavy book or brick. Wrap the tofu in the paper towel and then the cloth like a parcel. Place the heavy object on top of the wrapped tofu and press for 1-4 hours.








Ingredients for Tofu:

1 lb High protein, organic, super firm tofu (Trader Joe's), pressed and cut into 1 inch cubes
3/4 cup organic pesto sauce (Trader Joe's)
1 Tbsp grape seed oil
2 Tbsp balsamic vinegar (Trader Joe's)
a pinch of salt and pepper to taste

Directions for Tofu:
Gently toss the tofu with the grape seed oil, balsamic vinegar, and about 6 Tbsp of the pesto sauce.
Marinate in the refrigerator, covered overnight for best results. Before baking, toss the tofu with the liquid ingredients it marinated in to make sure the cubes are evenly coated.

Arrange the tofu cubes in a single layer on the baking sheet and bake at 375 for 25-30 minutes, or until golden brown.  

Serve with veggies over a whole grain of your choice with a dollop of the remaining pesto sauce.





 Trader Joe's is a great place to shop for healthy, fresh, and organic foods.

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