Recipe: drunken tofu, two ways (because I wanted to open a bottle of wine)

Sunday. 5:05 p.m. I want to get into the wine. It’s after what would be called “afternoon cocktails” and before “a glass or two of wine at night.”

What to do?

COOK WITH WINE! Genius!

It’s the entirely classy way to continue the weekend on a sleepy Sunday, ignoring Monday’s looming cloud and enjoying dinner way more than one should.

Try! Try! Try!

tofu, wine

tofu + wine

I promptly let myself into a bottle of wine and made some dinner, preparing enough tofu for the next evening. I like to double up with preparing food. Even though I inevitably make some tweaks to my original idea for the next dinner, there’s something comforting about already prepared food in my fridge. It makes me excited to eat, which is the goal, I think.

So, drunken tofu, two ways:

tofu, red wine

drunken tofu dinner x 2

Night one:

  • Heat mushroom broth and an unchopped garlic clove until lightly smoking.
  • Saute onion, asparagus until very lightly browned.
  • Deglaze the pan with red wine, picking up brown bits.
  • Reduce slightly and sear tofu on both sides (three to four minutes on either side).
  • Remove tofu.
  • Add mushrooms, bell pepper and cook two minutes.
  • Remove garlic clove.
  • Douse in marinara and heat through.
  • Top with half reserved (purple) tofu.
  • Drink wine with dinner.

Night two:

  • Bake spaghetti squash 375, one hour. (You may want to make this previously and refrigerate until ready to eat.)
  • Lightly saute asparagus and add spaghetti squash and marinara.
  • Top with leftover tofu. (I heated mine in the toaster oven while I made the vegetable mixture.)
  • Drink wine with dinner.

Brought to you by:

red wine

This wine is tasty and $7.

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2 thoughts on “Recipe: drunken tofu, two ways (because I wanted to open a bottle of wine)

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