As I write this, I have yet to learn how to make the proper curry. I like to think that there are two types of curries: Indian and East Asian. Both types are always on our weekly menu since they are easy to make and can use so many vegetables. I’ve been meaning to share a recipe for ages since I make it regularly but never thought that it was the right time. However, I had leftover… Continue reading
And I’m back again with another Ice cream recipe, and no, I have yet to get a brain freeze. My consumption of iced desserts soars in the summers but I try to make my own, knowing that I can control the ingredients that are used. Some ice creams are your classic recipes with sugar, eggs, and milk. However, I’ve lately been making banana ice cream more often. Continue reading
Ice cream is one of the few desserts that is universally loved. Not only do the flavors vary but the ways that it can be served is also interchangeable. My preference will always be any ice cream sandwich: sandwiches between … Continue reading
My mother has long had a weakness for Trader Joe’s; a shopping trip there is destined to end with a cart full of goodies that, I argue, we do not need. In her defense, I do not need to eat … Continue reading
My mornings have become nothing less than a continuous pattern: wake up, make a smoothie, eat, check my phone, get ready. When I had school, my mornings were the following: I had 30 minutes to make breakfast, eat and make … Continue reading
Tis the season to have cookies, fa-la-la-la-la-la-la-la-la! (That is how the song goes, right?)
Way back when, I learned a song that went along the lines of “On the 4th of July, flags are flying high, everybody goes to see from show show show on the birthday of our nation” (15 years later and I … Continue reading
Bon Appétit, -Stephanie
Throughout the summer, I’ve been eyeing aubergines. Commonly known as eggplants, these purple pear-egg-shaped vegetables are usually harvested from mid summer to late fall. So when you go to the market, you can now find tons of them and purchase them, … Continue reading
At some point in their life, most people have, or will, try tofu. Many people, including me, don’t like it at first but that’s because they try it in its natural form as a white, jelly-like block. It took me a long time until I started to enjoy tofu but that was simply because I couldn’t find a way to cook it in a way that was appealing to me.
Since September, I have not had a lot of meat. Instead, I’ve been eating more tofu. Eventually, my mom started whipping up batches of baked tofu. With this recipe, I started to see why some people love tofu.
Baked tofu can be served in many ways. It can be eaten as your protein, added on top of salads or served like a kabob with other veggies. If you are not a fan of tofu, give this recipe a try. Who knows, maybe you’ll start eating more tofu or even consider going vegan/vegetarian?
- 1 14oz package drained/firm tofu
- 2 tablespoons tamari
- 1.5 tablespoons olive oil
- salt and pepper, to taste
Press the tofu for 20 minutes.
Slice the tofu into 1/4 inch thick slabs
In a wide dish, mix together the tamari and olive oil.
Lay the slabs of tofu in the dressing. Let sit for 10 minutes and rotate. Let sit for another 10 minutes.
Preheat the oven to 350F.
Place tofu on a lined baking sheet. Bake for 10 minutes. Flip and bake for another 20 minutes.
Serve in any fashion you desire.