even simpler tofu options

Monday, February 18, 2008

I wouldn’t want to suggest that the soup I made yesterday was complicated or challenging at all, but there are times when I want food that’s even easier to prepare.  Tonight’s version: baked tofu and sautéed brussels sprouts. 

The tofu, garlic, and brussels sprouts were all local, but the soy sauce, ginger, cayenne, and lime juice that went into the sauce/marinade for the tofu were not. 

Last week’s super-quick local lunch strategy was sandwiches on locally-made bread (my favorite Slow Rise multigrain) with Fresh Tofu, Inc.’s sesame-tofu spread and baby spinach from the farmers’ market.

The spinach didn’t really want to stay in the sandwich, so it needed the plastic wrap to be packable, but those were nice lunches.