No pictures again this week ... because it's mostly lettuce again. Lettuce, spinach, mustard greens and pea shoots, I believe. My special fare share this week is tofu! I have to admit that I was a little scared ... I mean, I love getting pad thai with tofu, but I've never actually made anything myself with tofu. Not to mention the fact that I got two large containers of it!
So, today I was hungry for a big salad and thought I would investigate this tofu situation. I looked up how to fix it on the internet, and this is what I came up with. First, I had to "drain" the tofu (it came packed in water) by squishing it in between some paper towels. I put a plate on top of the paper towel stack, and put a can of soup on top of the plate to really squish teh water out of it.
After a few minutes of squishing, I diced the tofu into little pieces. I threw it in a pan with olive oil and some chopped shiitake mushrooms that I picked up at the farmer's market this morning.
After sauteing the tofu with the mushrooms until they were a little bit brown, I added about a teaspoon of balsamic vinegar and a pinch of sugar to try and caramelize the tofu-mushroom mixture. I let it cook a bit longer.
In the meantime, I tossed some lettuce mix with spinach, cherry tomatoes, avocado and some olive oil and honey with sea salt. I added the tofu-mushroom mixture, and ... voila!
I was really skeptical about the tofu, but it was DELICIOUS. Tonight for dinner, I'm going to try making an omelet with tofu, mushrooms and spinach. Wish me luck!!!