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When The Cat’s Away…

The mouse (me!) will play! By play, I mean make a vegetarian dinner! My carnivore husband is out of town (that’s a long story) so I decided to take advantage of the opportunity and try out a vegetarian entree. I was flipping through an issue of Self magazine and found a recipe for coconut walnut crusted tofu! Yum! You know how I feel about coconut these days so I pounced on it!

Here are the ingredients for the tofu:

Walnut and Coconut Crusted Tofu

  • 2 tbsp chopped walnuts
  • 1tbsp shredded coconut
  • dash of salt
  • dash of pepper
  • dash of cayenne pepper
  • 1/2 cup cubed, firm tofu
  • drizzle olive oil

First, I cut up the tofu and placed the pieces on a paper towel to soak up the water.

big ol' tofu block

soakin up the tofu water

Next, I chopped up the walnuts and added them along with coconut, salt, pepper, olive oil, and cayenne pepper to the tofu.

Once all the tofu was coated, I cooked it at 350 degrees for about 20 minutes.

mmm coconuty

Along with the tofu, I roasted some cauliflower. I tossed a small head of cauliflower with some olive oil, 1/4 tsp curry powder, salt, and pepper. I roasted the cauliflower at 350 degrees for about 30 minutes.

I also served some bulgar with the cauliflower and tofu. I actually managed to cook it right tonight, it was delicious! Luckily, I made way too much so I have plenty of leftovers!

This was really good! I liked the tofu with the bulgar, it worked really well together. The cauliflower was pretty yummy too!

I thought this was really good! I’ve never actually roasted tofu before-only stir fried. I had all the ingredients too, well not the main one: tofu. But everything else, I had!┬áIt was pretty delicious and easy. Would definitely recommend it!

 

 

 

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