Saturday, August 21, 2010

Grilled Tofu, Wilted Arugula, Panzanella

Dinner 8/21

Grilled Tofu

Wilted Arugula


It's been a very busy summer -- and another busy weekend -- so, a quick meal tonight.

The arugula (olive oil, garlic, pepper, tamari) acted as the base for the grilled tofu. We used our standard marinade for the tofu, turning every 3-4 minutes to get the nice grill marks.

The crutons were toasted in the cast-iron pan (earth balance, nutritional yeast, pepper) and were tossed with the cherry tomatoes (which couldn't have been much sweeter if they had tried) and a red wine vinaigrette.

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