Broccoli and Grilled Tofu

Thanks for the potluck dinner suggestions yesterday.

Here's a post of a different sort. This one is about grilled tofu and all that broccoli I have harvested from my garden. Fortunately it is coming to an end, but I have enough to get me through the winter months to. Whenever I look at my work I start seeing $ figures saying, 1 lb frozen organic broccoli $3.29.... 15 packages. Well, the point is I always feel I am getting paid well for my work.

Grilled Tofu... I slice a 1 lb block of x-firm regular tofu into 5 slabs. Marinate in Bryanna "Brest of Tofu" marinade recipe. ... this recipe comes from her free recipe archives, check her page out it's linked on my side bar.

“BREST OF TOFU” MARINADE
This takes the place of chicken breast in sandwiches, stir-fries, salads, and many other dishes. Prepare marinade by combining in a 2 quart bowl:
1 ½ C water
1/4 C soy sauce
3 Tbsp nutritional yeast flakes
2 tsp crumbled sage leaves
½ tsp dried rosemary
½ tsp dried thyme
½ tsp onion powder
Cut into ½ - inch thick slices:
2 lb’s firm or medium firm regular tofu
Marinate the tofu slices for as little as a few hours or as long as a few days in the refrigerator. Turn the slices or spoon the marinade from time to time, or store in a tightly lidded container and shake.

FEEDING OPTIONS:
Slice or dice and chop on any wonderful fresh veggie salad. Notice the broccoli. :)
Salad one I topped with a ginger garlic hoison dressing from Dreena's book. Salad two I used a sweet cider vinegar dressing, the pasta is organic brown rice shells. Then I mixed the cider vinegar dressing with Bryanna's veggienaise (recipe in free archives mixed) and made my leftover pasta broccoli salad into a good lunch.
And while we are on the topic of broccoli, a stirfry to present. This one was called Sichuan "b**f" and broccoli from Bryanna's Authentic Chinese Cuisine Cookbook. Sichuan is my favorite! I love the chili garlic paste-yness. I served this with brown rice and two peices of candies ginger on the side to finish.