15 oz block extra firm tofu; use organic to avoid GMOs
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 cup fresh pressed lime juice (or apple cider vinegar)
1/4 cup maple syrup (or brown sugar)
1/4 cup ketchup
2 Tablespoons extra virgin olive oil
1-2 cloves garlic; crushed
**Prepare several hours in advance or overnight to allow flavors to marinate into the tofu.**
Drain tofu and cut into desired shape and size. Place in a glass or ceramic container. Sprinkle the top of the tofu with herbs and spices. Combine the lime juice, maple syrup, ketchup, extra virgin olive oil and garlic in a small bowl and pour over the tofu pieces. Cover and refrigerate until ready to bake.
Preheat oven to 375. Pour the tofu and marinade onto a small (9×10″) roasting pan or large cast iron skillet, arrange in a single layer and bake for 20 minutes. You may finish the baking under the broiler for a few minutes (I considered it but the rest of the meal was ready to go).
GLUTEN FREE PASTA WITH ZUCCHINI AND PESTO
14-16 oz (gluten free) pasta
4 Tablespoons extra virgin olive oil
1 onion; quartered and thinly sliced
1/2 teaspoon sea salt
2 zucchini (I used 1 green and 1 yellow- a cross between summer squash and zucchini); cut into bite sized pieces
pinch-1/8 teaspoon freshly ground black pepper
4 cloves garlic
1 1/2 cups fresh basil leaves
1 cup grated pecorino Romano (optional for vegans)
Preheat a wide bottom pot or large skillet with a lid over medium heat. Add olive oil and onion sprinkle with the sea salt and sauté for 5 minutes.
Meanwhile bring a large pot of water to boil for the pasta.
Add the prepared zucchini to the sautéed onions, stir, cover and allow to cook over medium heat for 5-10 minutes until starting to get tender. Stir occasionally to cook evenly.
Meanwhile, Cook the pasta according to package directions.
Then place the garlic in a food processor and finely chop. Scrape down sides, add the basil and process till finely chopped.
Drain the pasta and return to the large pot. Add the grated Romano cheese, sautéed vegetables, black pepper and chopped garlic and basil. Mix well and serve.