Tofu Bake

I just moved to Bloomington, IN to begin a Master's of Public Affairs at the School of Public and Environmental Affairs. Finally, I'll be able to combine my interest in politics with my passion for food as I delve into the world of food and agriculture policy. First of all, here is a glimpse of my new place.

After 4 years in a dark, tiny kitchen in Chattanooga, I now have a great spot for shooting! The pink table is older than me. My dad and I had to sand our way through 4 or 5 layers of paint to the bare wood to get a good surface for refinishing. I'm very proud of it! My roommate and I spray painted the old metal folding chairs. We are all about the DIY'ing in the Wooten family.

As I'm settling into the new town, I've found some really fantastic places to grocery shop. One of my new favorites is this tiny, cramped oriental grocery store about 1 mile from my apartment. Here I can find really inexpensive veggies like baby bok choy, ginger, and my personal favorite, Chinese egg plant. Plus, they have all of the staple Asian sauces. And so, this is where I purchased the tofu.

Tofu is kinda scary. Let's be honest. It is bouncy, gelatinous, mushy, and tasteless. So why do we eat this stuff? Well, tofu is a fantastic source of plant-based protein, and it's super versatile. Tofu is sponge-like in that it will soak up the flavor of pretty much anything. RP Tracks in Memphis, TN makes some BBQ Tofu Nachos that are to-die-for. The trick is to cook it enough so that it gets crusty and chewy. That's my opinion anyway.

The recipe I'm sharing today is super easy. I learned it from my fabulous vegetarian friend Anna. What makes this recipe so great is that you can alter it based on what veggies you have on hand. Potatoes or squash would be a great addition.

Tofu Bake
Serves 4

Ingredients:

• 1 package firm tofu, drained and cubed
• 1 onion, chopped
• 1 c cauliflower, cubed
• 1 c broccoli, cubed
• 1 c grape tomatoes, sliced in half
• 1 c baby carrots, sliced in half
• 1 c celery, sliced in 2'' pieces
• 1/4 c ketchup
• 2 T soy sauce
• 2 T hot sauce
• 1 T minced garlic

Preheat oven to  375 degrees. Lightly grease a large baking dish. Combine veggies with tofu in the dish, but be careful not to break up the tofu. In a small bowl, combine ketchup, soy sauce, hot sauce, and garlic. Pour mixture over veggies and tofu. Gently combine. Clean hands are the best way to do this! Bake for 35-40 minutes, until tofu is golden brown on edges and veggies are tender. Serve with brown rice for a hearty, nutritious meal!