I saw White House Down.
And oh.good.gracious was this movie good. My mom invited my dad but he couldn’t go. So she invited me, and despite the fact that I didn’t think I would like it, I went. I mean, Channing Tatum… some people think he’s cute..
So I go. And I sit. And I’m blown away. This movie was funny, it was intense, it was terrifying and captivating and all kinds of wonderful.
I actually almost cried in the end. You have to see it. Yes, each and every one of you who (graciously) reads my blog, I am talking to you. Go. Go and see this movie. It’s worth it. Big screen, people. It’s a must.
Okay, enough about bombs and presidents and movies (but seriously? could that happen?? because that’s terrifying), let’s talk about tofu. I am here to persuade you not only to see a great movie, but to eat some tofu. Protein, baby. For all you vegheads out there, you need protein.
And for all you non-vegheads, this is a recipe that will convert you. Or at least turn you on to tofu.
This tofu is delicious. It is baked to perfection, dusted with lemon pepper, and then smothered in a dreamy, fruity salsa.
Lemon Pepper Tofu with Peach Blackberry Salsa
1 package tofu, drained, pressed, and sliced
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp lemon pepper
1 peach, finely chopped
1/4 c blackberries
2 tbsp cilantro
Juice of 1/2 lemon
1. Set oven to 400°F.
2. Place tofu strips on aluminum foil on baking sheet.
3. Combine olive oil and vinegar, and brush onto tofu strips. Turn tofu over and brush the other side.
4. Sprinkle lemon pepper on both sides of tofu, then bake for 30 minutes, flipping tofu over after 15 minutes.
5. For the salsa, combine the blackberries, peaches, cilantro and lemon juice. Using a fork, mash to form a salsa texture.
6. Spoon the salsa over the tofu and enjoy!