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.

Roasted Vegetables

This is a nice, easy, healthy, and filling meal. It is also a vegetarian recipe.  It's colorful and fun and delicious, too!  You could serve these veggies with a protein, a salad, quinoa, rice, or just have them on their own.  Any way you serve them, you will love them!!

Ingredients:
2 zucchini, cut into coin pieces

5 white, button mushrooms, quatered
1 fennel bulb, cut into 1/2 inch pieces (save the herb top and finely chop)
2 white new potatoes (medium), quartered
2 red new potatoes (medium), quartered
2 purple new potatoes (medium), quartered 
3 parsnips, peeled and cut into coin pieces
2 Tbsp grape seed oil
1 gallon sized ziplock bag
cracked pepper to taste

Prepare a baking sheet by covering in foil and giving it a light spray so the veggies won't stick. Preheat the oven to 450 F.  Put all cut veggies into the ziplock bag, pour in the grape seed oil, close tightly and  shake gently until the veggies are coated.  

Spread the veggies out into a single layer onto the baking sheet. Sprinkle on the fennel herb top and

the cracked pepper.

Bake at 425 for 30 minutes. Serve.