Lemon Dill Tofu

Has it really been 3 months!?

Actually, the last blog post coincided with when I started my new job. Now on top of the whole "PhD thing" I have a full time job, a part time job, and 3 hrs/wk at the co-op. Cooking has gotten interesting since I don't get home until 8pm 3 nights a week, and at that point, I don't really feel like cooking much. I've been experimenting a bunch with the crock pot and making casseroles ahead of time that the boy can put in the oven when he gets home. I need to find where I jotted down the recipes to a bunch of stuff I made up... but I did find the scrap of paper for this one, which is Lemon Dill Tofu. It is SERIOUSLY lemony, but in a good way. I served this with vegetable fritters from 500 Vegan Recipes. It's a good recipe, but instead of making 6 that all fit in one pan, like the recipe said -- it yielded more like 15 and took over an hour to cook them all. I wonder how big of a pan the author was using... Anyway, this is the recipe for my lemon dill tofu marinade. I marinated my tofu overnight, then baked it, and it was good.



Lemon Dill Tofu Marinade
1 tsp lemon zest
1/4 cup fresh lemon juice
1 tbsp apple cider vinegar
2 tbsp tamari
1 clove garlic, grated or pressed
1/2 tsp black pepper
2 tbsp chopped fresh dill
1 tbsp olive oil.

Mix all the ingredients together and use to marinate 1 lbs of tofu.

Pineapple Miso Marinade

Let me begin this entry by saying I don't have a pretty picture of this. You can barely even see any tofu for all the veggies, but it was delicious.

I invented this tofu marinade out of things I had around, and my desire to eat tofu in some sort of marinated fashion. This pineapple-miso marinade has some nice sweet and sour action going on. I marinated tofu cubes in it for 24 hrs, then I baked them in about a 400 degree oven for 40 minutes or so until they were firm and chewy and golden, then I tossed them in a stir fry made with the leftover marinade, thickened with some cornstarch. Of course you could do whatever you like with the tofu... I won't stop you!


Pineapple Miso Marinade

1 cup hot water
2 tsp miso
1/4 cup tamari
1/2 cup pineapple juice
2 tsp fresh ginger, grated
2 gloves of garlic, pressed or grated
2 tsp sesame oil

Add the miso to the water and stir until dissolved. Add everything else, and mix it well, then add about 1 lbs of tofu to marinate. The longer the better!