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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, November 03, 2011

Scraps and Snippets ~Italian Cheezy Toflets w/ Garlic Tomato Sauce ~




Italian CheezyToflets with Garlic Tomato Sauce

1 pkge extra firm Tofu

Other veggies if desired. I used tiny, chopped up eggplant.
Marinade:

1 tsp garlic powder
1 1/2 TBSP lemon juice
3 TBSP olive oil
1 tsp Italian seasoning

Breading:

4 TBSP nutritional yeast
2 tsp garlic powder
2 tsp Italian seasoning

Sauce:
2 cloves garlic, minced
1 tsp olive oil
4 diced tomatoes
salt to taste

Drain and press tofu. Slice into cutlets (1/4-1/2" thickness, I got about 14). Drizzle or brush marinade on both sides of tofu. Let sit a few hours (overnight would be great but mine didn't sit very long.) Dip tofu slices in dry breading mix. Heat skillet and brown/crisp tofu slices. Lay in bottom of 9 x 13 casserole dish. If you have extra breading dump it over the top of the slices, or mix it with the other veggies you might be using. Put the veggie layer, if using, on top of the tofu. Let it sit. Mince the garlic and let it sit a few minutes. Heat the tsp of olive oil, toss garlic and saute until golden. Add chopped tomatoes. Dump garlic tomato mixture over the tofu slices. At this point I'd shake some sea salt over the whole dealio. Mine needed salt. Bake at 350 for approx 25-30 minutes. Serve with bread, salad, and whatever else sounds good. Serves 4-5