Italian Tofu

Today I move into a house.

This is real world, people. Okay. Not real real world. But getting there. We have a lawn that has to be mowed and we get mail sent to the house and we have cable. Luxury! My freshman and sophomore year I had a plant instead of a TV. And clearly lots of friends.

…Right. Food. So, this is tofu. Obviously. Now, I understand that I just shared the best tofu recipe with you, and how can this compare? Well, honestly? It doesn’t. But it’s also good. And it’s easy, which is nice. This is more flexible for things like stir fries because it’s crispy instead of breaded.

Honestly? That’s all I’ve got for ya, people. My brain is about to explode between the end of organic chemistry (!!) and the excessive packing I have smashed into the last few hours. Elon, here I come!

Italian Tofu
From Garden of Vegan

1/4 c Chardonnay
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tbsp soy sauce
1 tbsp lemon juice
1 clove garlic, minced
Pinch dried basil
Pinch dried thyme
Pinch dried oregano

1. Press tofu.
2. Marinade tofu for 30-60 minutes.
3. Brown tofu over medium-high heat in a saute pan, using 1-2 tbsp olive oil and cooking about 4-6 minutes per side or until brown

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