Italian Baked Tofu, Roasted Cauliflower, Tuscano Kale and Oven Roasted

Italian Baked Tofu, Roasted Cauliflower, Tuscano Kale and Oven Roasted Tomatoes

The photo came out a little blurry, but you get the general idea.

The italian baked tofu from VwaV was really tasty. It had a chewier texture than the baked tofu I usually make, which was much appreciated. The flavor was light, but that turned out great because my kale/tomato side dish was pretty strong. The next time I make it I might add a touch more tamari, but it was definitely very good. And it didn’t stick to the tinfoil I baked it on! Amazing!

The cauliflower was really nice – I dipped the pieces in the leftover tofu marinade and let them bake on the other half of the cookie sheet, right along with the tofu. Quite tasty, and I have some leftover fresh cauliflower that I’m looking forward to using tomorrow night.

The tomatoes were simply halved cherry tomatoes, drizzled with olive oil, sprinkled with salt, pepper, and italian herbs and baked in a low oven for a couple hours. They were pretty acidic making for a very punchy tomato when the flavors concentrated in the oven.

The kale was de-stemed and quickly stir-fried with the last drops of the tofu marinade and some earth balance. I used Toscano kale – I had never heard of it before this summer when we got it in our CSA share one week, but it’s a really nice variety. You should try it next time you see it!