Are you tired of eating winter foods? I am. Enter this food challenge.
As my daughter, Devin, and I were parting ways knowing it would be a few months before we would be together again, we were eager to support each other to stay positive and productive.
Inspired by the food at Fogo de Chao, we brainstormed how to recreate their upscale salad bar at home. At the top of our list is their vinaigrette. From there we chatted about how we should make a new food a week to keep the food blahs away.
As I type, I’m pressing tofu. This will be my new food for the week because I don’t have all the ingredients for the vinaigrette. And although I have baked tofu once before, I’m ignoring that lackluster attempt.
From my handy-dandy Pocket, here are two helpful links: How to Make Tofu Taste Good:6 Easy Tofu Cooking Tips and How to Make Baked Tofu for Salads, Sandwiches, & Snacks.
Verdict: Thumbs Up
I’ll need to increase the marinade flavor but in the mean time I drizzled mango coconut dip over the tofu and served it with a simple romaine leaf salad.
Having been diagnosed as protein depleted and deficient, I’m grateful to have another high protein food to add to my meals. And since I abstain from meat on Fridays, baked tofu is a wonderful meatless option.
You are cordially invited to join our Spring New Food Challenge. What are you cooking, making, eating? We’re all…tastebuds 😀 .
Mangia! ~~~~~~~~ Angie Mc
I’ll spare you the picture of my baked tofu. The pretty one above is from PBS Food.