Last night, I decided to try using a new method to cook my tofu. I usually cook my tofu in a pan. Last night’s method = baking in the oven.
The ingredients:
- Organic extra firm tofu
- Teriyaki sauce
- Annie’s Gingerly Vinaigrette
I cut the tofu into about 1/4 inch thick strips, pressed out some of the water with paper towels, placed on a baking sheet with aluminum foil, and brushed with a mixture of the teriyaki sauce and Anne’s Gingerly Vinaigrette.
before baking
Then I baked the tofu in the over at 375, flipped them over after 15 minutes and then cooked for another 15 minutes.
Turned out slightly crispy on the edges but soft in the middle. Perfect! However, the teriyaki ginger flavor was very subtle, so next time I would marinate the tofu for a while instead of just brushing it on right before baking.
The tofu was awesome in my sandwich today for lunch.
sorry for the bites taken out of it...I forgot to take a pic before I started eating 
I made a tofu, almond butter, red pepper, and spinach sandwich. These flavors actually went really well together. Yum!
Check out this nut butter galore we have in our fridge right now:
HUGE tubs of cashew butter and almond butter!!!! My roomie got them at the Dekalb Farmer’s Market when she went to Atlanta this weekend. I started jumping up and down when she brought them back .
Also, today I got a surprise package in the mail from Megan (Healthy on the Run).
She sent me a white chocolate macadamia nut Clif bar and Luna bar! The WCMN Clif bar is one of my favorites, but I had never tried the Luna version before. I was very curious, so I ripped the Luna bar open immediately after taking this picture. It was delicious!! Definitely superior to most Luna bars I’ve tried.
She also gave me this sweet note:
Thanks Megan!!
A Note on Spelt Flour:
A commenter pointed out to me today that my raspberry spelt scones are actually not gluten free because spelt flour has just as much gluten as wheat flour does. Because of this, spelt flour is not a good wheat substitute for those with Celiacs disease (gluten intolerance). However, I just looked up spelt flour and Celiacs disease, and I found that while spelt flour does contain gluten, some people with Celiacs may tolerate spelt better than wheat.
For those without gluten sensitivity, spelt flour is a healthy flour you can use in baking instead of wheat flour. Spelt flour is a good source of B vitamins and fiber, and it actually has 25% more protein than wheat! Sounds good to me .
This is my last Monday of classes in my undergrad career!! The countdown: 13 days until graduation. I’m excited for summer, but scared about whatever comes next…
