A full dinner.
First, prepare tofu. Cube and marinate with choice sauce. I cubed, soaked, covered, and placed it in the fridge for three hours.
Dish One: Roasted Rosemary and Garlic Potatoes
Fresh Rosemary.
Potatoes.
Quarter and put in mixing bowl. I don't use measurements that often anymore, however I will add estimate amounts in parenthesis. Add olive oil (couple tablespoons, enough to thinly coat), rosemary (about two sprigs), minced garlic (about 3 cloves worth), salt and pepper to taste. Toss.
Place in dish and spread evenly. Cover with foil and put in oven at 350° for 30-35 minutes.
Dish 2: Balsamic Brussel Sprouts and Red Cabbage
Wash and prepare brussel sprouts (about half pound).
Cut stems and half. Put in mixing bowl.
Half a head of cabbage, chopped.
Tomatoes. Preferably, cherry. I didn't have any so I just quartered the ones I had. Add to mixing bowl. Salt and pepper to taste, oil to lightly coat. Mix.
Lay mixture as flat onto a baking sheet. Cook for 10-15 minutes at 425. Next, stir contents, add some balsamic vinegar and bake for another 10-15 minutes.
Dish 3:
Stir fry pre-marinated tofu.
If your home is anything like mine, or you are anything like me in the kitchen, cover it. Protect that toddler from splatter!
Nicely golden brown.
As a last minute request from the upper management (aka my father whom is healing from major back surgery), I quickly fried up some Tofurky kielbasa, sliced it, and added with the tofu.
El Fin. Careful, it is HOT!
I loaded the plate up for my dear Daddio and he loved it. Maybe you will too?
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