i’ve been craving sesame soy green beans lately but wanted to find a way to turn it into more of a meal than a snack or a side dish. i figured the easiest way to do this would be to add more vegetables or serve it with rice or noodles but that still didn’t seem quite right.
tofu ended up being the winner that brought it all together as a meal, and it also means that i get to share with you my favorite marinade for tofu. sure its good covered in peanut sauce or grilled in teriyaki sauce, but its even better if you marinate it like this beforehand.
this marinade is actually responsible for my present love of tofu. i used to hate the stuff unless it was in miso soup (weird, huh?). granted, when i learned to love tofu it was by frying it into crispy little bites to eat as a snack, and i think anything fried has a pretty good chance of becoming a favorite.
as promised, i’m back posting now that it’s the weekend! yesterday i devoted myself fully to my new bike and today the kitchen gets my attention. yesterday i installed fenders, a bike rack, and mounted my bike lock. all i need is a water bottle holder now. sadly, the fact that i have a new bike means that my old one was stolen. from my backyard. with a 10 foot tall fence. that was locked. really? that thing was heavy, but whoever took it is now realizing that they took someone’s sole form of transportation for a 20 dollar bike. not cool. (rant over.)
back to the blog.. i’m toying with the idea of crafting multiple posts over the weekend and slowly releasing them throughout the week so posting is more even, but we’ll see what happens. i’ve resolved to prepare at least the first half of the week’s dinners today and am currently scheming on breakfast options beyond hard boiled eggs and fruit (it’s easy).
in order to get all of this done i’m having a real breakfast this morning. i discovered tempeh a couple years ago and love the stuff. i don’t eat it in sandwiches or add it to dishes and pretend its meat, but there are two ways i’ve found that i love. the first is tempeh a la carte: straight tempeh marinated in whatever goodness happens to be around. the second is (you guessed it) in this recipe.
years ago i experimented with being vegan (didn’t work.. cheese!) and my little brother got me a vegan cookbook, vegan with a vengance, to help. once in awhile i’ll check out the baking recipes when i don’t have eggs or butter on hand but want something sweet, but for some reason i can’t recall i tried a recipe for tempeh sausage crumbles and substituted the chunks of tempeh for potato in a breakfast hash (not the biggest potato fan here). this is the recipe the sausage crumbles inspired.
i think i’ve done more cooking over this long weekend than over the past two weeks. it’s been pretty lazy cooking too, but fortunately recipes like this taste like you spent a lot more time on it than you really did. plus its not the hamburger helper version of “homemade dinner!”
bruschetta at restaurants is generally caprese served on toasted crusty bread. why not call it caprese with bread? this is a hearty version of the classic bruschetta that can be made once tomatoes are out of season, mealy, or unripe. it’s meant to be served as an appetizer or for a snack at a party. that said, we ate it for dinner last night and i see no problem with that.
you’re going to kick yourself for not thinking of this first. it takes under ten minutes to prep and cook and it is deliciously simple.
however, i cannot take credit for this creation. a few years ago at the most meaty thanksgiving i have been to this was one of the only dishes i could eat, and i ate a ton of it. below is a rough recipe, though ratio is all you really need to know if you taste as you cook.