I declared this a night for trying something new - namely, baking tofu. But that sounded pretty disgusting by itself as I didn't want to marinate it. I had the grandiose idea of baking tofu into something you could put on a pizza, but I quickly pared this down to simply making bruschetta.
With baked tofu.
Yes, it turned out fine. No, I don't have much of a recipe, simply an ingredient list and how I prepped everything. No, you probably don't want to cook this (but I might be wrong).
|The baked tofu bruchetta|
- Small block of tofu
- Tomato (I used grape, leftover from a past dish)
- Poblano pepper
- Grated cheese that melts (I forgot that important qualifier)
I thinly sliced the tofu into strips that were about the same size as my bread, seasoned them with some random spices, and threw them in the oven with a little olive oil at 400 for 20 minutes. I let them cool a bit, assembled the bruschetta (the order is, bottom-to-top: some cheese, dry things, things with juices, some cheese), and cooked until they looked done. Again, you can probably guess the recipe but it wasn't exactly a normal dish and came out quite dry, so you may want to hold off on making these.
- 1 pile of leftover poblano/tomato slices from above recipe
- 1 medium artichoke