Fourteen Hours

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.

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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

Baking Directions:

  • 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):

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