Quick Herby Tofu

Okay. This one is for RyMo. A quick and easy dinner for a sinle Angeleno. Lemon, herbs, and tofu is a pretty classic nosh. Stick to these dried herbs if they sound good or venture beyond if you want. No rules as long as you are putting stuff you love in this dish. Awesome served over a bowl of quinoa. Also, delicious with some steamed brocolli.

1. 4 tbsp lemon juice (probably equal to one large lemon or two medium; give 'em some rough love by rubbing them around the counter to get the "juices flowing")
2. 2 tbsp soy
3. 2.5 tbsp extra-virgin olive oil
FOR THE FOLLOWING HERBS, EITHER USE THE FIRST ONE LISTED FOR EACH NUMBER OR THE SECOND. JUST KEEP IT CONSISTENT FOR A GREAT TASTE.
4. 1.5 tsp dried oregano or rosemary
5. 1 tsp dried thyme
6. 1⁄2 tsp dried basil or garlic powder
7. 1⁄2 tsp honey, maple syrup, agave
8. salt and pepper to taste
9. Extra Firm Tofu (put onto a plate with tall walls--place something heavy, and sanitary, on top to drain some liquid off; drain the liquid; cut into 5 even slices)

A. Preheat oven to 375°F
B. In a baking dish, mix 1-8 until it looks like a nice even dressing.
C. Add #8 and toss around to blend.
D. Cover with foil and bake for about 15 minutes.
E. Turn it over and bake uncovered for 15 more minutes.
F. Most of the liquid should be gone. If not, turn and coat again bake a few more minutes. If the liquid is gone, then you are golden.
G. Let it cool for a minute. Toss it on top of some quinoa, alongside some steamed veg, or just start munching.

Quick Quinoa

1. Add two cups of water and 1 cup of quinoa.
2. Bring to boil.
3. Turn down heat to low-medium and cover.
4. Continue like this until all the water is gone.
5. Top it with tofu and nosh.

Leftoverpalooza

On Sunday, I was feeling the need for crunch so I made a red cabbage asian-esque slaw/salad with apples and a bunch of yummy veg. But I was left with a bag of local apples, half of a yellow onion, and half of the head of red cabbage. Tonight being a cool and autumnal evening, I decided to braise some cabbage.

Yummy Fall Braised Cabbage

1. 1/2 head of red cabbage; chopped unevenly into 1/2" chunks
2. 1/2 yellow onion; diced into little pieces
3. 1/2 TBLS fennel seed
4. 2 tennis ball-sized apples; diced into little chunks
5. 1/4 cup balsamic
6. 1 TBLS brown sugar
7. Salt (start with 1/2 TBLS)

A. Heat up a pan
B. Add olive oil
C. Sauté 2 and 3 until onions are translucent
D. Add 4 and cook for about 30 seconds
E. Add 1 and allow to soften; stir
F. With heat still on med high, add 5, 6, and 7; stir
G. Once 5 has started to bubble slightly, turn down heat, cover, and let sit for about 1 hour
H. It's done when the cabbage is nice and sticky and most of 5 has cooked off

Other stuff:
1. Add some chunks of goat cheese at service
2. Would be good with pork if you are into that kind of thing
3. Toss in 1/4 cup of red wine at step F if you happen to be drinking some while cooking--and why wouldn't you be?