It feels like we’ve been eating rather too many grain-based meals of late, so I wanted to make a giant “elbow salad” for dinner this evening, and top it with our last package of baked, puffy tofu. I came across an interesting sounding marinade in Isa Does It, but, OF COURSE, I had to mess a bit with the original recipe.

Here goes!

Smoky Soy-Mustard Tofu

Blend in the bullet:

3 TBS soy sauce

1 TBS Dijon mustard

¾ cup vegetable-scrap broth

1/2 tsp Better Than Bouillon No-Chicken Base

1/2 tsp liquid smoke

2 tsp garlic powder

Marinate a brick of sliced tofu (or, in this case, a package of sliced puffy tofu) in this marinade for half an hour and then bake at 350 for 30 minutes (flipping once at the halfway mark).

I served the tofu atop a salad of….

• romaine lettuce
• mixed greens
• shredded cabbage
• chopped button mushrooms
• chopped tomatoes
• thinly sliced onions
• shredded carrots
• mung bean sprouts
• broccoli sprouts
• a sprinkling of chia, flax, sunflower, pumpkin, and sesame seeds
• a small handful of cashews

….which I dressed with Yellow Goddess Dressing.

Was it EVER yummy!!!