baked tofu.

Today I had my first day off in what seems like an eternity, and I used it to finally try out a recipe that I found a few months ago. The combination of peanuts and pineapple offered a wonderful balance of sweet and savoury, and the steamed kale really complimented the nutty astringency. At first, the recipe seemed daunting, and a bit time consuming, but I was pleasantly surprised at the ease in which it all came together. Although the recipe called for both kale and bokchoy, I used only what I had on hand: broccoli and green kale, and was definitely happy with the results. I'm always happy with the discovery of recipes for vegan entrees, so that I can make things a little bit more exciting when my friends come for dinner.

Baked Tofu with Pineapple and Steamed Greens:

2 large bunches of steamed kale and bokchoy
1 Tbsp rice vinegar
1 tsp old bay seasoning
1 can pineapple rings
1/4 c crushed peanuts or cashews
Extra firm tofu, cut in rectangles
3/4 c pineapple juice
1/4 c tamari (i used gluten-free)
3 Tbsp peanut oil

Mix pineapple juice, vinegar, tamari and peanut oil with the seasoning in a baking dish. Add tofu and bake in a preheated oven at 400 degrees for 20 minutes. Flip after 10. Sear pineapple rings, and then sautee the greens. Mix together and serve.