Breakfast: Soy Yogurt with Almonds
Lunch: Leftover Vegetarian Shepard's Pie
Dinner: Barbecued Tofu with Whipped Cauliflower and Spinach Salad
Dessert: Grapes
The barbecued tofu was a bit of a process (pressing for 30 minutes, pan cooking for almost 20 minutes, then baking in the oven for an hour) but it came out really great. I subbed in some agave nectar for the maple syrup but I imagine with the syrup the bbq sauce, which was already really tasty, would be even better.
Lessons Learned:
1) "Pressing" Tofu really makes a difference in it's texture and how it holds together through cooking. You just put your sliced tofu on a clean dish towel, put another clean dish towel on top and cover that with a cookie sheet. Stack canned goods on top and let sit for a 1/2 hour. It really drains it well and gives it an even firmer texture. I approve!
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