I want to say thank you.
Thank you to all of my readers who are here, reading and commenting, sending emails and tweets and facebook messages – keeping the communication and friendships going when I was not around, when I had no time. Readers who have blogs that I had not been commenting on as much as normal, when I had very little time for blog reading, still coming here to support and encourage and bring a smile to my day.
I appreciate it so much, more than I can ever express.
When Dad was first diagnosed, we were given a treatment plan. As of Friday, that plan is complete. Now we wait for him to heal, to regain his appetite and strength, to see what happens next. For those who continue to ask, who continue to keep us in your thoughts and prayers – you all have been a bright light on this long and dark road – you mean everything to me, and I will not forget it. I will keep you updated.
There is no smooth segue from that, right? I’m not meaning to be somber, in fact I am feeling positive and light and for the first time this year, relaxed.
So, no transition – just a damn good tofu recipe.
marcona sesame dusted tofu
gluten free, vegan
makes 6 pieces
1/2 inch ginger root, peeled and minced
1/3 cup sesame oil
1/4 cup tamari
2 tablespoons rice vinegar
1 block extra firm tofu, pressed
1/3 cup Marcona almonds, chopped
2 tablespoons black sesame seeds
pinch sea salt
Blend ginger, sesame oil, tamari and rice vinegar, transfer to a shallow bowl. Slice (pressed) tofu into two even halves, then slice those halves into three equal sized slabs. Place tofu slabs in marinade, flipping to coat completely. Allow to marinate for at least 30 minutes, to several hours.
Arrange tofu on prepared (parchment, foil, silpat) baking sheet, top with almonds, sesame and salt. Bake at 350 for 15-18 minutes.
This tofu can also be grilled on an outdoor grill, carefully.
Serve over salad, pasta or vegetables, in a sandwich or wrap.
I have shared this recipe with Healthy Vegan Fridays.