Old & New
Dinner tonight was a mix of some of my favorite dishes growing up along with a new favorite dish. I started off by bringing a pot of red kidney beans to a boil (forgot to soak these overnight — oops!) Since I knew the beans were going to take quite a while, I took my time creating a marinade for my tofu as well as some extra for dipping the finished product in.
BBQ tofu marinade:
- 2 tbsp teriyaki sauce
- 4 tbsp ketchup
- 2 tsp Texas Pete hot sauce
- 1 tsp molasses
- dash garlic powder
- dash black pepper
I baked the tofu for about 15 minutes on one side and 20 minutes on the other at 450. Maybe I did something wrong though because I totally burned the bottom of the pan which is currently soaking in my sink. 😦 Am I not supposed to leave the marinade mixture in the bottom of the pan when I bake it? And how do you get a crunchy/crisp exterior of the tofu – marinate it longer? add vinegar??
Anyway, on the side I had a big bowl of Spicy Rice & Beans. My mom used to make this alll the time when I was little and I love it! I used the cooked red kidney beans and some of my pre-cooked brown rice.
Spicy Rice & Beans:
- 5 oz cooked brown rice
- 2 oz cooked red kidney beans (from dried)
- 1/4 cup reduced-fat Mexican cheese mix (mozzarella & cheddar)
- 1/8 tsp cayenne pepper
- dash Texas Pete hot sauce
- 1/8 tsp salt (plus more to taste)
Just heat up the rice and beans, stir in the cheese and spices and enjoy!! I like hot foods – can you tell?? 😛
I also had the last of my pureed butternut squash with some salt sprinkled on top, and some spicy baked squash seeds. I enjoyed everything while catching up on last night’s Heroes and Gossip Girl with the brother… the latter of which has gotten really cheesy recently.