Here’s a handful of things my husband and I often do together: watch True Blood, go shopping, and eat goat cheese. Here are some things we rarely do together: listen to classical music, work on the yard, and drink really muddy looking beers. Can you tell he enjoys my hobbies more than I like his? Not only does he put up with the the things I like, he’s come to love a lot of them himself. You might call him a copy-cat; I like to think of him as easily-pleased.
Of course it’s important to keep your “me time” in your relationship and keep up with whatever it is that you enjoy, even if your significant other doesn’t. But when it comes to food, it works out really well if you like a lot of the same things. The best is when you can’t decide what to order in a restaurant. Just convince your SO to order your second choice so you can share!
It’s pretty convenient at home too.
Need Want to make that tofu dish again less than a week later so you can take another picture for the blog because you can’t get over how good it was? No worries, because he loves that stuff. No joke. He almost fought me when I called the leftovers for my lunch the next day. Maybe it wouldn’t be such a bad thing to have some me food to enjoy all to myself!
2 tablespoons + 1 teaspoon olive oil
1 block firm tofu
2 tablespoons (15gm) flour
2 tablespoons (8gm) cornstarch
salt & pepper
1 small onion, thinly sliced
1 10oz package baby bella mushrooms, sliced
1 teaspoon Italian seasoning blend
1/2 cup marsala wine
1 tablespoon tomato paste
1 cup reduced sodium, fat free chicken broth
Preheat oven to 300F.
Drain the tofu and wrap in paper towels or a dishcloth. Place the wrapped tofu on a plate, and set another heavy plate on top of it. Weight it down with a heavy can or two. Press the tofu for at least 20 minutes, or up to a day in the refrigerator (I like to do this ahead of time.)
Slice the tofu crosswise into 6 even slices, and then cut each of those in half. Lay the 12 pieces out on a baking sheet or cutting board.
Heat the 2 tablespoons of oil in a large skillet over medium-high heat.
Combine the flour, cornstarch, salt and pepper and gently sift half of it over the tofu; turn the pieces and coat the other side. Add the tofu pieces to the skillet and cook for 3-5 minutes on each side, until golden. Transfer to a baking sheet and keep warm in the preheated oven.
Add the remaining 1 teaspoon of olive oil to the skillet, reduce heat to medium-low;and cook the onions until slightly softened, about 5 minutes. Add the mushrooms and Italian seasoning and cook until tender and lightly browned, about 5 more minutes. Stir in the marsala, increase heat, and cook, stirring, until most of the liquid is evaporated, a few minutes.
Whisk in the tomato paste and chicken broth, and continue to cook on high, until sauce thickens. Divide the tofu cutlets among plates and top with the mushroom mixture.
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 16.7 g
Cholesterol: 0.0 mg
Sodium: 243.5 mg
Total Carbs: 23.8 g
Dietary Fiber: 3.6 g
Protein: 16.1 g