“My boss told me to have a good day so I went home.”

I thought I’d better post a food entry soon before there was a rebellion from my followers.  Both of them.  I know I did mention that robin parents feed their hatchlings 40 times a day but I did not specifically mention worms or grubs so that cannot officially qualify as a recipe.  Onward.

I was looking for a way to put a little variety into my meals without actually exerting too much effort, when I came upon a huge block of tofu at the market.  The tofu was non-GMO, organic, and cheap.  Also, I had about a month until the use by date.

Of course I was going to turn a goodly chunk of it into the chili hash with black beans, but I wanted a bit of variety.  I decided to cut it into sticks and roast it.  Roasted tofu is yummy.


Tofu, cut into strips


Bragg liquid amino

coconut amino

olive oil

tamari or soy sauce


Place the tofu strips into a baking pan in a single layer.  Combine two or more of the liquid ingredients in a jar and whip them with a magic wand, also known as an immersible something or other.  This will create a marinade.  I used some of each.

You’re probably wondering why I didn’t give amounts.  You’ll need enough to almost cover the tofu.  If you use only two ingredients (make sure that one of them is oil) you’ll need a bit more of each in order to make a large enough quantity.  This, however, is not rocket surgery.  Whatever you choose to do, it’s going to be OK.

Pour the blended concoction over the tofu and allow the strips to marinate, in the fridge, for about a day or more or less.  After a few hours turn the strip so they marinate evenly.  My strips marinated for two days because at the end of day one, as I was getting into bed, I said, “Oh, no …!”  But it wasn’t until the end of the second day that I actually got them into the oven.

Preheat oven to about 390 degrees.  Drain the strips.  Put them back into the same pan with most of the marinade drained off and roast for about 10 minutes.  Turn the strips.  Roast for another 10 minutes.  At this point I turned mine again and did another 10 minutes because I like roasted tofu dark and firm.


Just out of the oven.

These make a great snack, as is, or you can lovingly cut some of the strips into squares and toss them with roasted  veggies.  Or, you can plate them up with that special parsley garnish, serve them, and have your guests wonder if you’ve been off your meds.


My lunch today will consist of the tofu, lovingly cut, and tossed with veggies.  On the side I’m going to have some fermented red cabbage along with garlic stuffed olives.


Do I know how to live, or what!

Loveya – The Grandma




Grandma Pat Cooks Starters

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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