Over the last weekend, while doing our weekly clean, my husband and I finally put away our winter boots. April had been so cold and wet, I just kept holding off on putting away the boots, but it seems like now, maybe, just maybe it's time to pack it all away.
Yesterday's pesto got me thinking. Along with the winter boots, mitts and jackets, it also feels like it's time to put away the cast iron dutch oven and to get out the salad spinner.
It's spring and I feel like eating my weight in vegetables.
Also, I'm in a wedding this summer AND going back to Hawaii and a man wished me a happy mother's day as an expectant mother last Saturday, which tells me that the belly fat has got to go because I'm not even vaguely pregnant.
And, what better way of plowing through some delicious greens than doing that than another gigantic vegetable-noodle bowl?
Tamari Marinated Tofu
1 block tofu, cut horizontally into 8 pieces, each piece then cut diagonally into triangles.
3/4 cup tamari
½ cup apple cider vinegar (I love the Eden organics brand)
¼ cup water
1½ tsp canola oil
1. Mix together all liquid ingredients in a non-reactive container (I used a glass container with a lid), then layer in the tofu. Cover and refridgerate for at least 1 hour and up to 5 days. Obviously, the longer you let it sit, the more marinade the tofu will absorb.
2. Grill tofu for 1-2 minutes per side.
Easy as pie... erm... tofu.
I like this served with soba noodles that have been tossed with the Cilantro-Cashew-Coconut pesto, topped with steamed broccoli, rainbow chard, bok choi and bean sprouts. A tablespoon each of cashews and toasted pumpkin seeds pumps up the crunch.