Hey there. How's it going?
Me? Well, I'm feeling better. Yeah, I ate a lunch on Friday that sent me down a shame spiral. It involved cheese and queso (the liquid kind) if that gives you an idea. I spent the rest of Friday, and most of Saturday, seeping guilt from my pores. I smelled like onions and poor adult decision making. Saturday night I decided that eating something healthful was a good idea. I needed to reset my internal compass. Luckily I had some stuff at home that was perfect for the task at hand. Bar-b-que tofu, wild rice and a kale/zucchini steamer...
It set me right. I actually felt good following dinner (imagine that) and my Sunday wasn't spent groaning and wondering why I do terrible things to my body. And I paired it with a Fat Tire, because, jeepers, the beer payed a great compliment to the meal. And whatever, in moderation, beer is very good for you.
So, on to the recipe:
The greens. Easy here, slice the zucchini, throw it into a hot pan. Then chop the kale after removing the spines, throw it into the same pan. Pour a quarter cup of water on it and cover. Let the greens steam for a few minutes with the lid on, stirring occasionally, and add a pinch of salt when everything's done.
The rice. Follow the directions on the box/jug. I use Royal Blend.
The tofu. Freeze it ahead a time, then thaw it (for some reason (probably science) this changes the consistency of the tofu, making it even more delicious-er). Once thawed squeeze as much water out as possible. Mix together some peanut butter and some Bragg's Liquid Aminos (or soy sauce, whatever) with a bit of water until it's the consistency of a creamy soup. Slice the tofu however you think is best, and then marinate it in the peanut butter/Braggs/water for an hour or so. Then put it on a baking sheet and cook it at 350 for 40 minutes (flipping halfway through). Once baked, pour some of your favorite bar-b-que sauce on top and enjoy. I would tell you what sauce I put on top, but I can't remember what it was. I bought it at the Co-op and it was really good.
The Fat Tire pairing worked pretty well here. To be honest I might/should pair it with something a bit hoppier next time, but Fat Tire was all I had in the fridge. The sauce wasn't super spicy so the balanced sweetness in FT was good, but any spicier and the hops of an IPA would have been the perfect compliment.
Anyway, cook this, it's very good.