bluejays knock the seeds
down to the patio where
the chickens eat them
source, 3 servings
1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze
dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings
1 thought on “baked crispy tofu with tomatoes & tiny pasta”
How do you press your tofu? I’ve read up on lots of methods (most of which use tons of paper towels and that feels wasteful). What’s your magic?