Cornmeal crusted tofu

Sort of discovered this a few weeks ago and have been refining the recipe a bit. It still uses the "to-taste" method of seasoning.

2 blocks of extra firm tofu (I've done up to four and that fits comfortably on two cookie sheets)

coating mix of 2/3 cornmeal and 1/3 flour

Umami seasoning *

Garlic powder

Oil

1. Cut your blocks of tofu and dredge liberally in the cornmeal mix.
2. Place on a cookie sheet or on parchment paper on the sheet.
3. Pour about 3 tablespoons of oil over the tofu.
4. Bake for 25 min at 375, flip and bake another 25 min.
5. Turn off oven and wait 10 more minutes to serve immediately.
6. Leave remaining tofu in the oven for up to 20 more minutes to dry some more.

* You can substitute a nice spice mix like Vegesal or other vegetarian friendly mixes. This seasoning is a bit of a story in itself. I call it umami seasoning or mushroom powder as it is more commonly where we get it at the Eden Center in Falls Church. This is used pretty much anywhere MSG is used mainly because it does the same thing - bring up food flavors without adding salt. Not that I'm opposed to MSG but I suppose some people prefer not to use MSG. Some brands of this seasoning label their packages Vegetarian Seasoning which makes me wonder if MSG is not vegetarian.

[picture to be added next time I whip up a batch]

MENU - week of October 5

MONDAY
lunch: black beans and spinach with quinoa shells
dinner: stir fry of tempeh and beans on rice

TUESDAY
lunch: red peppers, cucumber, and quinoa shells with fresh dill
dinner: golden rice cakes with sweet potato and ginger sauce

WEDNESDAY
lunch: vegan mac 'n cheese with broccoli
dinner: baked potato with tomato sauce and nutritional yeast

THURSDAY
lunch: spinach salad with tomato, avocado, and corn served with crackers and fruit
dinner: "trio of three small dishes" -- 1. roasted garlic with corn and tomato; 2. carrots and cabbage (clow-slaw style); 3. roasted eggplant with carmalized onions and tamarino sauce. Dessert: brownies

FRIDAY
lunch: black bean soup with homemade bread
dinner: butternut squash soup, poached cod on israeli couscous and brocholic

SATURDAY
brunch: in celebration of K's first birthday - menu to be posted soon
dinner: red bell pepper and ravioli in black bean soup with toast and snow peas
dessert: roasted plums in better and brown sugar with soy ice-cream

MENU - week of September 28

MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)

TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous

WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa

THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream

FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato

SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice

SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice