Roasted Tofu & Asparagus

After many moons off I am returning to my clean eating blogging. I'm kicking things off by a simple but adventurous recipe - roasted tofu! I got this idea from some tofu I saw at the salad bar at Fresh Thyme, one of my new favorite grocery haunts. 

A clean eater's dream - Fresh Thyme has a great bulk foods section, lots of organics, and an amazing selection in groceries. As long as you stick with what's in season and what's currently on sale you won't have to pay hefty prices (which is why I ended up abandoning Whole Foods). I drove my brother in law to work this morning while his van was in the shop which meant I had a little extra time to kill before work. No place better to go then Fresh Thyme. 

I like tofu because it's bland - I can flavor it however I want. It's high in protein, low in fat, and low in carbs. It's not for everyone though, so you can substitute with chicken breast if you like. 

For this super simple dinner, I used the tried & true method of throwing lots of my favorite things in a pot and roasting them. 

1 pkg extra firm organic tofu, chopped

2 tbsp teriyaki sauce

2 tbsp Worcestershire sauce

1/2 tbsp browning sauce

1/2 tbsp soy sauce

1/2 tbsp pure maple syrup

1/2 tbsp extra virgin olive oil

Dash of ginger 

Palmful of garlic powder (to taste)

Dash of turmeric

Dash of red pepper

Dash of ground gloves

1. Mix all the spices & oil together with maple syrup and whisk together. 

2. Add to chopped tofu and mix to coat. 

3. Begin tofu baking in an oven preheated to 350, for about 10 minutes. Then switch to broiling for 10-20 minutes more until you get desired doneness. 

I also had a hankering for some asparagus. It's getting to be the right time of year for it. & as long as I had the oven set for roasting why not throw in a pan of asparagus? The key to good roasted vegetables for me is using kosher salt. When you have a nice char on the outside of the vegetable, the inside is soft and sweet, and there is just a perfect bite of seasoning from the kosher salt, it's better than dessert. 

For any roasted veggie the recipe is the same - drizzle lightly extra virgin olive oil and sprinkle with kosher salt, then stick it under the broiler.