Fourteen hours and counting. Fourteen hours until I begin my journey to Germany, fourteen hours for me to remember all the items I’m forgetting to pack, and fourteen hours to eat all the food in my house! Luckily, I have a fool-proof system for transforming lonely bottom-of-the-drawer ingredients into delicious, ready-to-eat plates. It’s (generally) the closest you will see me come to “baking”, and is a quick, simple, and tasty method for lazy (or leaving-the-country-at-5am busy) cooks like myself.
Baked Goodness Ingredients:
- Whatever vegetables you can find (I used butternut squash, pearl onions & asparagus, other time-tested favorites include: brussel sprouts, bell peppers, and broccoli)
- 1/4-1/2 block Firm, organic tofu
- Non-stick pan spray (or olive oil)
- 1 Tbsp. Liquid Amino Acids (I use Braggs)
- Salt, pepper, garlic powder, organic kelp granules* to taste
- Prep veggies, drain and cube tofu
- Spray pan, add veggies/tofu, spray veggies/tofu lightly (or toss with olive oil)
- Sprinkle seasonings on top
- Bake at 410 F for 10-20 minutes (until toasty looking)
- Remove from oven, douse with liquid aminos, let sit ~2 min.
- Plate, eat, enjoy!
*Organic Kelp Granules are an excellent source of iodine (a commonly deficient micronutrient in vegan diets) as well as a low sodium salt replacement for those requiring such alternatives – though in this example the Braggs would negate any chance at a low-sodium recipe. As always, do your research to ensure your sea vegetable ingredients of choice are sustainably sourced!
BONUS Baked Goodness Nutritional Stats (per MyFitnessPal):