Often when people find out that I’m vegan their first question is “do you weave clothing with your own hair?”
Yes, I say. Yes I do.
If they don’t slowly slink away after that, their second question is usually “how do you get enough protein?”
Ah, the old protein question. Vegetarians and vegans all encounter it. I am pretty sure that I actually eat more protein (and *better* protein) than I did as an omnivore because I am much more conscious about it now. Some of my favorite plant sources are: avocados, broccoli, spinach, kale, sweet potatoes, lentils, chickpeas (!!), black beans, almonds, cashews, nut butters, quinoa, oatmeal, and non-dairy milk such as soy or almond. I don’t consume a ton of soy, but when I do, I look for non-GMO and organic stuff whenever possible.
When I do choose to eat tofu, I make this recipe. It’s a knock out, and whenever I make it I always wish I had about five times as much to nom. This tofu is known to change the minds and hearts of even the swarthiest of carnivorous bachelors, midwestern moms, and Chilean miners.
Rosemary-Balsamic Baked Tofu
- 1 Tablespoon Balsamic vinegar
- 1 Tablespoon maple syrup
- 1/2 cup water
- 1 Tablespoon nutritional yeast
- 2 teaspoons extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon chopped fresh rosemary (fresh is fantastic but dried works too!)
Baked Tofu with Sweet Crispy Onions
- 1 package (14 oz) Extra firm tofu, pressed
- Rosemary-Balsamic Marinade
- 1 onion, sliced into rounds
- salt and pepper to taste
1. Whisk together the marinade ingredients. Slice tofu into about 6 blocks lengthwise. Press the tofu into the marinade, coating each piece thoroughly. Place tofu and marinade in a sealed container in the fridge for several hours or overnight.
2. Once the tofu is rull good and marinated, preheat oven to 400º. Line a cookie sheet with aluminum foil and place tofu and onions on the sheet, pouring excess marinade on top. Bake at 400º for 40 minutes or until the tofu is crispy and the marinade is bubbling.