As I like to tell my husband, he has created a “high maintenance” woman; not only do I get my toenails made all pretty every month, but my fingernails are now also getting in on the act.
I use to feel guilty spending money for such luxuries, but one night while paying the children’s master card bill, he pointed out that if we could afford three children, we certainly could afford for me to have nice looking fingernails and toenails. I haven’t looked back since. (Even though I’m not quite sure we can afford three college age children. But, it’s too late now. Sometimes it’s best not to ask questions.)
Last Friday was MANI and PEDI day for me. Pure bliss. And much needed. I can now display both my hands and feet in public without the fear of sending small children running for their mothers.
Anyway…vegan food is often a topic of conversation while getting pampered. People are curious, and I am always happy to share information. This past Friday, Katie, the pedicurist, made the comment that she could never become vegan because she would tire of eating the same food all the time.
That got me thinking.
In essence, it is the same food–vegetables, fruit, legumes, nuts, seeds, and whole grains, but I never get bored! And I think the reason why, is that there are so many delicious sauces, dressings, and marinades to make the “same old food” taste radically different.
Here is my most recent addiction: Thug Kitchen’s Smoky Maple Marinade! Now, if you love tofu, you need to try this. If you’ve never had tofu, you need to try this. If you think you don’t like tofu, you need to try this. It’s just that life changing. Plus, it’s super easy to whip together. The hardest part is to remember to plan far enough in advance so the marinade can do it’s thing!
Press tofu by first wrapping it in paper towels, and then a dish towel. Next, place the wrapped tofu between two plates and place (balance) a couple of heavy books on top. Sometimes this is challenging, but I have faith in you. The key is to squeeze out as much moisture possible, so it will soak up the marinade. Minimally, I press my tofu for 30 minutes.
Next, I slice it into chunks. I don’t think there is a right way or a wrong way. Just personal preference. My slices are between 1/4″ and 1/2″ inch thick. I think. I didn’t really measure.
Then, I place the tofu in a glass baking dish…
and douse it in the marinade.
Finally, it gets grilled. This doesn’t take long at all…maybe about 5-10 minutes on each side. This smells so good while cooking! And it tastes even better than it smells! Trust me.
Thug Kitchen’s Smoky Maple Marinade
1/4 c. tamari
1/4 c. vegetable broth
2 T. maple syrup
1 T. liquid smoke
1 T. lemon juice
1 T. tomato paste
1 T. olive oil
2 garlic cloves ( I pressed mine)
You will also need 14 oz. extra firm tofu. Unless, of course, you like drinking marinade. It is really good, but I don’t think that would be your best option.
Anyway, whisk all ingredients together. Pour over tofu slices. (I pressed, and then cut 14 oz. of extra firm tofu into 16 slices.) I typically let the tofu marinate overnight, but marinating the morning of worked well also.
Give this a try!