Shake and bake tofu

I know just what you're thinking.... 'really Dori, shake and bake tofu???'. Oh yes my friends. And it's glorious. Our attempt at shake and bake tofu actually came out of a sort of conundrum to figure out if it would work and boy did it! This is the perfect side dish to the upcoming Lowfat Mac and Cheese. For days that you're just craving comfort food you cant go wrong here!

Ingredients

1 package of extra crispy shake and bake

1 block extra firm tofu

Optional:

Marinade- I used honey and a little cider vinegar mixed together, but feel free to go crazy!

Directions

** although you're using 'shake and bake', you risk having very mushy tofu of you actually shake it. I recommend dumping the bread-crumbs into a flat plate or bowl to create more of a dredging station.

Oven to 500.

Remove tofu from package and press. Slice pressed tofu into 1/2 inch squares.

If marinading, dip individual tofu pieces into the marinade and immediately place into dredging bowl to cover with bread-crumbs. Arrange in a single layer on a large baking sheet.

If you're not marinading, just place individual tofu pieces into the breadcrumbs for a quick roll around. Arrange in a single layer on a large baking sheet.

Bake for approximately 30 minutes, until nice and crispy, flipping every 10 minutes or so.

Enjoy!

Sesame tofu with wilted spinach and rice

The hubs got home from his big run yesterday and is trying to recover with a bit of a light appetite. We went through all of the recipes I could make with our stuff on hand and this was his choice. It was very good, very light and a nice way to get in some protein without being heavy. We'd definitely do it again! Adapted from the Moosewood Restaurant Simple Suppers book.

Ingredients

1/2 block firm tofu

1/4 cup sesame seeds

2 tbl dark sesame oil

2 tbl soy sauce

2 tsp olive oil

3 chopped garlic cloves

a few handfuls of fresh baby spinach

1 cup of minute rice

salt and pepper

Directions

Cut tofu in half height wise, like a biscuit. Press the tofu for 5-10 minutes. Cut each tofu slab into 4-8 pieces, depending on preferred size.

Spread the sesame seeds on a flat plate. Press each side of the tofu into the sesame seeds, to coat evenly.

Heat the sesame oil in a large skillet or wok on medium heat 1-2 minutes. Arrange the tofu squares in a single layer on the skillet and cook for 5 minutes. With a spatula or tongs, carefully turn them over and cook for another 5 minutes.

Lower the heat, and carefully add the soy sauce and a few drops of tabasco. Raise the heat to medium, and cook for another minute or so until most of the liquid is absorbed. Transfer tofu to a plate.

Add the oil and garlic to the skillet and sauté for about 30 seconds until golden. Add the baby spinach and cook for a minute or two, stirring constantly until the spinach is wilted.

Heat the rice.

Plate the rice and spinach. Top with squares of tofu.

Nutrition

This recipe makes 2 servings, amount per serving:

Estimated ww points: 13

Calories: 546

Fat: 34

Cholesterol: 0

Sodium: 933

Carbs: 56 g

Fiber: 4.5 g

Sugars: .4 g

Protein: 23 g

Enjoy!