For as long as I’ve been vegan I’ve hoped and wished for a perfect, tasteful marinade that bled all the way through my tofu and stayed there, instead of just soaking the outside and losing flavor. Last week, my dreams came true. This marinade is what you’re looking for. I drained my tofu, cut it into slabs and let it sit overnight smothered in the marinade with my finger’s crossed. I breaded it, lightly fried it, and placed it on a bun with some light coleslaw and my favorite BBQ sauce. The first bite was so good, Justin and I looked at each other with a big smile and damn near cried it was so flavorful. Finally, after over a year, the wait was over.
I have always failed at making lasagna. The first time I made it, it was a huge watery mess with mushy spinach. The second time, it was rock hard. I read up a little about lasagna, and found out some interesting things that I had been doing wrong. First off, I didn’t make sure to cover all of the pasta, so it was turning out super crunchy in some places on top. Second, I was using frozen spinach like many recipes suggested. Ugh. I found that fresh spinach is much better, and will leave you with a thick, lasagna like sauce instead of a watery tomato juice. Lastly, make your own sauce. Why not? You can personalize it and add a little spice if you really want. Now that lasagna and I are at peace, I’d like to share.
Those of you who have a busy weekend ahead, or just do not feel like cooking a lot this week, this is your new hero. This jambalaya is simple, and makes a ton of food. You can also add in absolutely anything you want (even those vegetables you forgot about, or that meat substitute that has been lingering in your freezer.)