oven baked tofu

This afternoon I am headed to Northern Virginia to stay the night with my partner in crime and traveling buddy. We’ll wake up early to catch our flight and about 5 hours later will be in the sunny Cayman Islands and hopefully soon thereafter we’ll be relaxing on the beach.

Since I want some way to contact Isaac while I’m gone (it would cost $1.40 per minute to chat via cell) I offically decided that I am going to take my computer with me. But I’ve also decided I’m not going to post on EBF. I want to make the most of my trip by exploring, relaxing, reading, chatting, and disconnecting. I spend way too much of my time on the computer. I’m glued to the screen for 8 hours at work, then what do I do when I get home? Get on the computer. So I think it’s time to take a break. I’ll probably check my email once a day, but that’s about all.

Don’t fret I will be back with a ton of pictures and an awesome recap of the trip. With that said, here’s your last dose of EBF eats for a little while.

And it’s a good one, because last night’s dinner was amazing!! I was a starvin marvin when I got home from work so I quickly fixed up a baby romaine salad with home grown tomatoes, 1/2 of an avocado, honey mustard dressing, sea salt, and ground pepper. I also added my latest salad topping obsession – goji berries.

Call me crazy but goji berries reminds me of bacon bits when I eat them on salad. Of course they don’t taste like bacon bits, however the texture is certainly there. Plus they’re the only tiny red things that I’ve ever put on salad besides bacon bits, so maybe that’s it??

I ate my salad while some Oven Baked Tofu got crispy and made my whole apartment smell delicious. I told you all I was determined to recreate Ellwood’s oven “fried” tofu – the infamous fu that is in the bomb wrap. Well Jessy used to work at Ellwood’s and although I don’t think she ever found out the exact recipe from the store, she did come up with a recipe that replicates it well. Very well. I followed her recipe, however I had to make a few modifications because I didn’t have all the ingredients and didn’t have willingness nor the time to go to the store. Improvising I used bread crumbs instead of cornmeal and omitted the miso paste and stone ground mustard. Despite the slight changes, The tofu still turned out lovely!

The best part- I have some left for today’s lunch. If you interested in some delicious tasting tofu I would highly recommend checking out the recipe. Actually you’re sure to have a happy face after trying any of Jessy’s recipes – she’s a vegan culinary queen.

Well, I’m off for now, but know that I will miss you all! See you next week!