As mentioned in my previous post, her cookbook is organized into seasons. While we are a couple days away from the Winter Solstice, I'm already cooking winter-esque meals! I cut this recipe in half, and used what I had on hand. 14 oz. firm tofu cubed, 5 garlic gloves (peeled and pressed - my garlic was a little "young"), 1 and 1/4 lbs of fresh green beans (ends trimmed), 8 ounces of baby portabello mushrooms (didn't have cremini).
I placed the above items into a 9x13 baking pan, and chopped one leek into 1/4 slices (which was then added to pan). I created the "marinade / dressing": 1 1/2 tbsp of grapeseed oil (it calls for EVOO), 2 tbsp of tamari (I don't have Bragg's), and as I don't have all purpose seasoning - I added sea salt, ground pepper, and herbs de provence.
Stir mixture to evenly coat, and into a 375 degree oven for 1 hour, stirring every 20 minutes. The final result:
Between the leek, garlic and marinade, the flavors created a savory yet not overwhelming dish. I was worried about the tofu being slimy, and it was not - it just the right amount of tender. I'm also really glad I cut this in half - and it will definitely serve me three or four times (the cookbook said the full recipe serves four!?!).
Coming up: Food & Fitness Tuesday