But dinner was more exciting. For dinner, I made my delicious tofu & potato bake - YUM! I've been eating this a lot lately; it is one of the best ways I've found to prepare tofu. I have never really been a huge fan of tofu, although I LOVE the tofu at Noodles & Co. I read that they baked and then sauteed their tofu, so I decided to try baking mine. What a difference! It tastes SO much better (especially with some salt and EVOO). Baked this way, tofu could be used in a ton of dishes - not just with potatoes.
To start, I like to press the tofu between towels for a few hours (if I think of it ahead of time, I will leave it in the fridge wrapped in clean dish towels for a day or two). This helps to dry it out . If you don't have time to press it, just wrap it with a clean dish towel or some paper towels, set it in a colander, put something slightly heavy on it, and leave it for about 15 minutes.
Dice tofu into chunks (mine are around 1x1 inch). Arrange on cookie sheet, then drizzle with olive oil and sprinkle with salt. Bake at 400 degrees for 25 minutes. Flip, and bake for an additional 15-25 minutes.
Meanwhile, diced up 8-10 tiny potatoes. If using standard-size potatoes, diced 2-3. After puncturing, microwave 3 sweet potatoes for about 6 minutes, together. Peel then dice.
In a large bowl, stir both sweet and regular potatoes with olive oil and salt. Arrange on a cookie sheet. Add to lower rack of oven (below tofu) and bake for about 25 minutes. Stir, then bake for an additional 20-25 minutes.
When tofu and potatoes are finished, combine and serve. Enjoy!
Thanks so much for stopping by and have a great Friday!!!