sunday dinner - vegetarian style

I think I like tofu more and more. Every time I make it, it keeps getting better - chewier, crispier outside - definitely a work in progress, but it's improving!

Balsamic Agave Tofu

1/2 cup balsamic vinegar

2 tablespoon agave syrup

2-3 tablespoons soy

1 teaspoon dijon mustard

pinch of herbs de Provence

2 garlic cloved, minced

1 package tofu, pressed so the moisture comes out

1/3 cup white flour

1 tablespoon butter

Preheat oven to 325 degrees. Whisk first 6 ingredients together and set aside. After pressing liquid out of tofu (I wrapped mine in paper towels with a weight on top for about 2 hours), slice into 8 long pieces. Lightly dredge each piece in flour and then dip in marinade. Place pieces on a well-misted baking sheet. Pour leftover marinade in a small sauce pan and heat. Bake for 30 minutes, then adjust oven to broil - broil each side of tofu for about 2 minutes. Keep an eye on it so it doesn't burn! Remove tofu to plates and top with balsamic sauce. Sauce note - marinade will thicken slightly as it heats - just before serving, give it a good shot of heat and stir in about a tablespoon of butter.

Amazing Shredded Brussel Sprouts

1 bag of brussel sprouts

1/3 cup dry white wine

3 tablespoons butter

2 cloves garlic, minced

S&P

Peel the outer layer of the brussel sprouts and remove stems, rinse and dry well. Pulse brussels in the food processor until shredded.In a large saute pan, melt butter and saute garlic until it gets a little color, add sprouts to pan. Saute for about 5 minutes, pour in white wine, reduce to medium-low heat and cook for about 15 minutes or until sprouts are all tender and delicious smelling. S&P to taste and serve.
This tofu would also be delicious in a wrap. Enjoy!