When I find a food I like, I usually make some variation of that food over and over again until I move onto the next thing. And right now, I’m fixating on tofu sandwiches. I could have them for breakfast, lunch, and dinner. They are so easy to do and they’re a great way to make tofu more palatable to people who are picky about it (like me).
Here’s what I ate this week:
Grilled Tofu Sandwiches with Stout Sriracha Beer Barbecue Sauce // I had been wanting to make this sauce ever since I first saw it on The Beeroness a few weeks ago. How is it possible for a barbecue sauce to be so rich in flavor? I don’t know! How in the world does sriracha work well with stout? I have no idea, but it does! Best barbecue sauce ever.
Grilled Corn, Mint & Scallion Salad // I’m obsessed with eating as much corn as I possibly can before it’s out of season. Mint is not an herb I would think to pair with corn, but this salad was really tasty. And easy too!
Cajun Roasted Cauliflower Steaks // We make roasted cauliflower all the time, but I’ve never tried doing this steak thing. It’s harder than it looks! Mine kind of crumbled to pieces and I only got 2 1/2 actual steaks, but looks aside, this recipe is definitely one I’ll be making again. I know I’ve said this before, but if you think you don’t like cauliflower, try it roasted. Seriously.
Pesto-Stuffed Little Finger Eggplant // These look hideous, I know. I almost didn’t include them in this post. But they were so good! I used Skinnytaste’s Skinny Basil Pesto as the stuffing and roasted them at 400 degrees for about 20 minutes. (Oh, and have you noticed all the photos I take on baking sheets? Those are the days when I’m tired and hungry and just want to slop our food onto cheap melamine plates and eat. Sorry!)
Rosemary Parmesan Polenta Fries // I couldn’t find the fun quinoa polenta that the original recipe calls for, but regular polenta works well too, even if it does have a little bit less nutritional value. I’ve never baked polenta for such a long time, so I was a little bit worried about it burning, but it didn’t. The fries had a wonderfully crispy exterior and they were delicious both with and without the topping.
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