Hope all of you enjoyed my crazy cat lady moment. It is something that can be used against me if anyone needs proof of insanity 🙂 Here is the promised recipe that would have been posted thursday had I not jumped off the deep end. This will actually be two lovely recipes, but when put together they are like peanut butter and jelly. I think I have used that analogy before. But I love PB&J!
You will want to start this recipe the night before or earlier in the day. That way the tofu soaks in all the flavors. And the peach salsa has time to party 🙂 Also another note is to make sure you use pretty ripe peaches. That way they are perfectly sweet.
Ingredients: Yields 4-5 servings
- 1 package of tofu, sliced in 1/4 in slices length wise. *please see note below*
- 1/4c Low Sodium Tamari
- 2T of pure maple syrup
- 2t of minced garlic
Directions: Mix all ingredients together minus the tofu, add sauce to sliced tofu and coat. Refrigerate and toss every couple hours. Leave in refrigerator for 6-8 hours, or over night. Preheat BBQ and grill for about 2-3min on each side. Be careful not to over cook or charcoal the tofu, it will become very dry. Also, if pieces of tofu are cut too small this will also cause it to dry out on the BBQ.
Alternate cooking method: Fry in skillet on medium-high with some EVVO(Extra-Virgin-Olive-Oil).
These were actually a little too cooked and ends were a little dry, so avoid getting that charcoal look *my bad*. The ones I didn’t use in this photo that weren’t like that tasted amazing.
- 1 ripe peach, pitted and sliced into cubes
- 1-2T of cilantro (depending on how you favor cilantro)
- 1T of Agave Nector or Honey
- 1T of minced jalapenos
- Half of a fresh juice of a squeezed lemon
- Sea Salt
Directions: Mix all ingredients together, put aside and let mingle 🙂
My Friday evening was full of baking and getting ready for my Mom’s birthday bonfire today. It’s a surprise what I am making so I will share with you guys next week!
Have a fantastic weekend 🙂 See you tomorrow with my Weekend Update