Still here!

And...still not doing a whole lot of cooking sadly, and probably won't be getting a food post in in the next few weeks.  It's nearly time for us to start working on the nursery--so I'll attempt to hold you over with a survey.  Sound good?  I found this survey on vegan soapbox, it was posted during Veganmofo last year--I missed veganmofo this year too, but next year be prepared!  I'm not missing out again!

1. What was the most recent tea you drank?
Jasmine tea when we went out for Chinese food--I can't wait to have the baby so I can have lots of teas again!

2. What vegan forums do you post/lurk on? If so, what is your username? Spill!
I actually don't really post on any vegan boards, I should hop to that shouldn't I? lol

3. You have to have tofu for dinner, and it has be an Italian dish. What comes to mind first?
Tofu Parmigiana--I'm not sure how I'd make it exactly, but I'd pull it off.

4. How many vegan blogs do you read on an average day?
4 or 5 a day, but I have many more in my list--I just have to wait for updates to read 'em.

5. Besides your own, what is the most recent one you’ve read?
Vegan Dad--he's a fave of both of us, especially knowing that he's going through the fun of raising vegan kids like we soon will be.

6. If you could hang out with a vegan blogger that you haven’t met, who would it be, and what would you do?
Hmmm...Probably Isa from PPK--we use her cookbooks like crazy and she seems like she'd be a lot of fun.  Of course, I'm kind of shy, so I'd rather avoid most people.

7. If you had to base your dinners for a week around one of the holy trilogy – tofu, seitan or tempeh, which would it be?
Probably tofu because it's easier to find, but if I had a good supply of seitan....oh yeah, that texture wins.

8. If you had to use one in a fight, which would it be?
Frozen Tofu--great for bludgeoning people with.

9. Name 3 meals you’d realistically make with that tough protein of choice!
Hmmm....likely a tofu stir-fry, it's easy enough to do...followed up with a baked tofu smothered in gravy with some collards on the side--maybe mashed potatos too(I think I might have tonights dinner figured out), and lastly...a spinach quiche made with silken tofu!

10. What’s a recipe in vegan blogland that you’ve been eyeing?
Ask me to list the recipes in vegan blogland I haven't been eyeing, it's far shorter.

11. Do you own any clothing with vegan messages/brands on them?
No, but I'd love to, just haven't gotten around to it I suppose.  I'm pretty sure I'll end up putting some vegan messages on onesies for the baby though.

12. Have you made your pilgrimage to the ‘vegan mecca’ yet? (Portland, duh)
No.  What I wouldn't give to be able to honeymoon there though.  We WILL go someday, and then we will go back.

13. What age did you first go vegan? Did it stick?
First vegan...17.  Vegetarian at 14.  It didn't "stick" either time because I have family *coughdadcough* that is not too understanding of my eating habits.  I was pretty much given an "Eat meat or starve ultimatium at one point, and well...I do have a bit of a will to live.  He's gotten much better about it, and even eats a bit of tofu or polenta himself at times now.

14. What is the worst vegan meal you’ve had? Who cooked it?
The worst?  I'm not sure I can decide that.  It was likely cooked by me though, I've gone through some...interesting experimental phases when it comes to food.

15. What made you decide to blog?
I think a big part of it is my love of cooking and a desire to share my semi-healthy habits with others.  Also, I love to write, why not combine my love of food and that love to make something that could be quite tasty/beautiful?



16. What are three of your favorite meals to make?
Pasta--quick, cheap, and easy.
Burritos--quick, cheap, easy, and beany.
Waffles--with these I can let my imagination run wild and put in a whole array of interesting things.

17. What dish would you bring to a vegan Thanksgiving-themed potluck?
Ooh I wish one of those would exist around here.  Likely a dessert, or perhaps the sweet potato apple muffins I first made not too long ago.  They have just a hint of sweetness, loads of good healthy vibes, and are quite satisfying.

18. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?
An appetizer combo at the Casbah in Jacksonville, FL--with food items such as Dolmas(stuffed grape leaves), falafels, hummus, taboleh salad, and imjaddarah.  I can't count how many times I went out and ordered a combination(or all of) these and a hookah with a sweet mint tea and just enjoyed the zen-out period of relaxation it brings.

19. What do you think the best chain to dine as a vegan is?
Hmm...maybe a Mama Fu's or Moe's...but since I don't live anywhere near those anymore--Subway or Quizno's is going to win it.

20. My kitchen needs ………
A decent food processor...I guess that's all it really NEEDS...and the list of wants is far too long to write down.


21. This vegetable is not allowed in my kitchen…..!
I can't imagine not allowing a certain veggie in my kitchen, I seriously can't even think of one I don't like!

22. What’s for dinner tonight?
That's the million dollar question isn't it?

23. Compose your perfect vegan sandwich, right now.
Roasted red pepper hummus, avacado, tomato, cucumber, and bean sprouts in a whole wheat pita--maybe with some black olives too.

24. Add a question here!
To the readers, what do you wish more vegan blogs discussed? (I'm keeping this question, it's a good one!)

Pumpkin Rice Pudding

I love fall.  The air smells crisp and clean with a hint of new beginnings in it.  The leaves change colors and the world suddenly becomes far more bright and interesting.  What I love most about fall though, is the flavors.  Hot apple cider, sweet potatos, freshly picked apples...and pumpkin.  I will put pumpkin in anything if you'll let me--breads, muffins, pies...a gravy someday perhaps?  Today though, I just have a very easy rice pudding for you.

Pumpkin Rice Pudding
Makes 4 servings

Ingredients:

• 3 cups vanilla soymilk (add 1 tbsp vanilla extract if you use non-vanilla)
• 1 cup short grain rice
• 1 1/2 tbsp Vegan Margarine (I used Earth Balance)
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 cup cooked pumpkin (you can used the canned stuff, but fresh is best)

Method:

1. Combine soymilk, margarine, brown sugar, cinnamon, nutmeg, and ginger in a pot.
2. Stir frequently, make sure brown sugar is dissolved and margarine is melted while bringing to a boil.
3. Once boiling, add rice, stir thoroughly into mixture, reduce heat to low, and cover pot.
4. Cook on low for approximately 20 minutes, stirring briefly about halfway through this time.
5. Once liquid is mostly absorbed and rice is soft, stir in pumpkin and remove from heat.
6. Let sit covered for about five minutes.
7. Serve.

I know some people like to let their rice pudding sit overnight so the flavor sets in better and reheat it the next day--that's fine.  I can't wait that long myself though, the aroma entices me to eat it ASAP.

Sweet Potato and Apple Muffins

I know it's been a long time since I've updated this blog, and I assure you that I have a very good excuse for it. Shortly after the last entry was posted I found out I was on the journey to becoming a veggie mama. In not time at all I found myself experiencing the joys of morning sickness and fatigue. The joys of impending motherhood left me with a distinct desire to skip out on cooking, and to spend all my time curled up in bed with a bottle of ginger tabs at my side.

Now though, I'm 20 weeks along(halfway there) and feeling far better, so I'm starting to remember why I love cooking so much. Yesterday I was struck by a desire to bake again. After rummaging around the house for something to make, I invented these lovelies. They're wonderful hot or cold, with hot apple cider, or a frosty cup of soymilk. Not to mention, these muffins are saturated with the lovely flavor of fall. I hope you enjoy them.

Sweet Potato and Apple Muffins
makes 12

For muffins:

• 1 1/4 cup whole wheat flour
• 1 cup oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup maple syrup
• 1 cup mashed sweet potato
• 1/2 cup silken tofu(the vanilla flavored worked out great in these)
• 1/2 cup oil
• 1/3 cup soymilk
• 1 cup peeled, cored, and chopped apple(I used a nice green apple because I like the tang)

For topping:

• 2 parts finely chopped apple
• 2 parts oats
• 1 part maple syrup

Method:

1. Preheat oven to 400 degrees.
2. Combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Mix.
3. Stir in maple syrup, sweet potato, tofu, oil, and soymilk until mixture is moist(but it should still be a little lumpy).
4. Finally, fold in the 1 cup of apples until distributed evenly throughout.
5. Fill muffin cups almost to the top with mixture.
6. In a seperate bowl, combine the ingredients for the topping.
7. Top muffins with topping mixture. (this isn't an exact science, this part is all personal preference)
8. Bake for 16-20 mins, or until a toothpick comes out clean.

*Note: These muffins come out very soft and moist, but are not very sweet. If you want a sweeter muffin I'd probably use 1/2 cup sugar instead of the maple syrup(I liked the idea of making them sugar free though, thus the maple syrup).

Hmmm...I think my recipe writing technique has improved.

Random Happy Thought

For those of you living in the city who have access to a huge range of fresh organic produce, restaurants with vegan options, heath food stores, and oriental grocers galore:

I'm sure you think that there aren't many advantages to living outside the city and away from things. Having grown up a city girl myself, I didn't either. I hate to disappoint you by telling you this, but I have one huge advantage here...my water doesn't come in bottles.

It comes from here:

Stick It In (A Tortilla)

Last time we went grocery shopping, Mike picked up a pack of good ol' flour tortillas. They're the small ones and came in a pack of 20. When I say them staring me down from the kitchen table I couldn't help but salivate and knew I needed an excuse to eat some. Usually I'd just scramble some tofu to put in them, it's quick, easy, and delish...but we'd just had scrambled tofu the night before (not that that matters to me, but it might bore him at some point). So I got to thinking. I could make fajitas. I could make burritos. I had two avacados in the veggie drawer that were getting a bit ripe... So I figured, why not make a few things and just mix and match as we wished. I ended up making guacamole, fajita filling, spanish rice, and refried beans.

The refried beans were easiest. I took a can of Amy's brand refried beans, and added in some vegan pepperjack that we'd picked up on sale for $1 at Kroger(it was actually good stuff melted into the beans--the brand was just called "Veggie"), I did add a little water to thin them out so that everything melted well.

Fajita Filling:

• Yellow bell pepper cut into 3" strips
• Red bell pepper cut into 3" strips
• Orange bell pepper cut into 3" strips
• 1/2 large onion cut into 3" strips
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 tsp cilantro
• 1/4 tsp cayenne

Method:

1. In a large saute pan combine all ingredients.
2. On medium heat, stir frequently until onions are translucent and peppers begin to brown (the onions may start to brown too).
3. Immediately remove from heat and serve.

Too many people think guacamole is just mashed avocado--or even worse, try to over complicate it with too many ingredients. Keep it simple and your taste buds will thank you.


Guacamole:

• 2 avocados; peeled
  
• 1/2 tomato; diced
• 1/4 large onion; diced
• 1 tsp dried cilantro (or 2 tsp fresh)
• 1 tbsp lime juice
• salt and pepper to taste

Method:

1. In a medium sized bowl, mash avocado with the back of a fork. (Or if you are lazy or prefer a smoother texture and have a food processor, use that)
2. Add remaining ingredients and mix.
3. Refrigerate for at least 2 hours for optimum flavor.

This is one of a million way that I make Spanish rice--the one I use when I'm feeling lazy, but it still comes out incredibly edible. And spicy.

Spanish Rice:

• 1 cup uncooked brown rice
• 1 3/4 cup water
• 1 can diced tomatoes (don't drain it!)
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne
• 2 tsp dried cilantro
• salt and pepper to taste
  

Method:

1. Combine everything in a medium sized pot; mix thoroughly and bring to a boil.
2. Cover and reduce heat to low.
3. Cook for 15-20 minutes or until all liquid is absorbed.
4. Fluff rice and serve.

I think my favorite combination was Spanish rice, refried beans, and guacamole. Any way I mixed them up though, it still came out good. The only thing I wish I'd done differently is added some of the baby portobellos we have in the fridge to the fajita mix. Oh well, there's always next time.

Breakfast for Dinner

To the right you see...not last nights dinner, but my constant blogging companion. As I laboriously type and try to bring you the yummiest of ideas he lays next to me purring and being his usual annoying self. Meet Parry (a nickname coming from Parrot--because he loves to sit on people's shoulder). He's young, handsome, Seal point Siamese, and a sort of rescue--he was destined for the humane society this past spring, and everyone knows spring is the worst season for an animal at the humane society. From right after Christmas up until the summer months more animals than we'd care to think have to be put down. So I snuck him into my apartment (where I wasn't allowed pets) for a few days until Mike took him. Now I'm lucky enough to get to live with both of them.

Yesterday was my birthday (the big 2-5) so I was feeling rather lazy, the only thing I made from scratch was the scrambled tofu. For the waffles I used a mix(adding a dash of cinnamon though--I can never resist putting my own touch into things)and the sausage was leftover from the vegan bbq we had Sunday(hopefully Mike will be posting on that soon--he did most of the work so that entry is his).

I take pride in my scrambled tofu though, I've been making it since I was about fifteen years old, tweaking the recipe here and there--most of the time ignoring the recipe altogether and just cooking. However...

Ingredients:

• 1 lb tofu; drained and crumbled
• 2 tbsp margarine
• 1/3 red bell pepper; diced
• 1/3 orange bell pepper; diced
• 1/3 yellow bell pepper; diced
• 1/4 cup diced onion
• 1 clove garlic; minced
• 1 tbsp nutritional yeast
  
• 1 tsp turmeric
  
• Salt; to taste
• Fresh ground pepper; to taste
• Cayenne; to taste

Method:

1. In a large pan, melt margarine on a medium-high heat.
   
2. Add all three kinds of bell pepper and onion and saute until onion is translucent.
3. Add mushroom and garlic, stir in and saute for a few seconds until mushrooms start to soften.
4. Add in tofu, nutritional yeast, turmeric, salt, pepper, and cayenne and stir gently for about 15 minutes or so.

**Note: If tofu starts to get dry and stick to the pan, add a little water for moisture to sort things out.

Breakfast for dinner is something we did a lot when I was a kid, that and pizza for breakfast. There's something very delicious about mixing up your meals.

Chocolate Turtle Brownies

Even vegans need to eat junk food sometimes right? I personally can't think of a junk food that I like more than these brownies. Their fudge-like texture and heavenly aroma take me back to the days of my childhood and my grandma's kitchen. No one can bake like a grandma does.

Ingredients:

• 3/4 cup oil (I like peanut best, canola or veggie oil work fine too)
• 2 cups sugar
• 1 tbsp ground flax seed
• 1/2 soymilk (chocolate soymilk gives it that little something extra for the chocoholics)
• 2 cups flour
• 3/4 tsp baking soda
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup pecans (I guess most people would go with walnuts--not me!)

Method:

1. Preheat oven to 350* F
2. Mix soymilk and ground flax seed. Set aside for about five minutes.
   
3. Sift together flour, cocoa, baking soda, and salt.
4. In a separate bowl; cream together oil and sugar.
   
5. Add flax/soy mixture to oil and sugar. Mix well. Add vanilla.
6. Fold in dry ingredients in batches.
7. Add pecans. (By this point, unless you have an electric mixer, you're likely to be mixing by hand because of the fudge-like batter. No worries, it's supposed to be this way.)
8. Spread evenly into ungreased 8x10 pan. (I use a sort of dump it all in and press it out evenly method--it works pretty well)
9. Bake for 15-20 minutes or until a toothpick comes out clean.

Now, the real reason I like to use pecans is because...I like to make chocolate turtle brownies by drizzling a bit of that insignificant looking caramel sauce to the left over the top of them. Chocolate turtles were my favorite candy back in my non-vegan days, and these create a kind of nostalgic taste for me. This caramel sauce is great for anything, I especially like to dip pieces of fruit from the fruit kebabs (which will be in the next entry) into it.


Ingredients:

• 1 cup sugar
• 6 tbsp vegan margarine (Earth Balance works best)
• 1/2 cup creamer (I like to use Silk French Vanilla creamer)

**A couple of notes before I begin:
*Use a pan with high sides--this mixture will bubble up.
*Sugar boils at a higher temperature than water, and worse, it sticks to your skin. It can and will cause nasty burns to those who aren't careful.

Method:

1. Make sure your sugar, butter, and cream are premeasured and within easy reach while you are working at the stove.
2. Using a heavy bottomed pan, heat sugar at a medium-high heat.
3. As the sugar begins to melt, vigorously stir using either a whisk or wooden spoon.
4. As soon as the sugar comes to a boil, stop stirring. You may swirl the pan a bit from here on if you wish(it will help prevent the sugar from burning).
5. Once all the sugar crystals have melted(the liquid sugar should be a dark amber in color), immediately add margarine to the pan.
6. Whisk until the margarine has melted then immediately remove from heat.
7. Wait for about a count of five, then slowly begin to whisk in the creamer until it's all added and the mixture is smooth.
8. Let cool in the pan for a few minutes.
9. Pour caramel sauce into a glass container (a mason jar works well) and let cool to room temperature.

After it has cooled to room temperature you can store the sauce in the refrigerator for about two weeks. I tend to pour it over the brownies at or just a little above room temperature. It's best to warm the sauce before using as a dip; whether you use it for pieces of fruit or come up with a more brilliant and original use.

• 
  

Vegan Sushi. Need I Say More?

This is Mike. I have taken the name FurryNinja on here because, I am furry and ninjas are the shit. Thus, the name begat itself. Introductions aside, here is a quick simple recipe for a few types of vegan sushi.

To the right, er left you will see a plate of recently made goodness. I have two sauces, one regular soy, and the other a slightly modified version that I just threw together. You can also see 3 types of rolls on there.



Baked Tofu goodness roll (6 pieces, top 2 rows first 3)

- Tofu marinated in veggie broth for ~2 days, then baked 20 mins prior to roll
- Green onions cut into matchsticks
- Avocado cut into matchsticks

Basic Cucumber Avocado roll (6 pieces, bottom 2 rows first 3)

- Cucumber cut into matchsticks
- Avocado cut into matchsticks
- Toasted sesame seeds

Green Onion Spread roll (far left column)

- Cucumber cut into matchsticks
- Avocado cut into matchsticks
- 1/8 cup Green onion spread

To anyone who has ever rolled sushi, it's fairly easy. If not, here are some basics for these rolls. Prepare your rice of choice and have it cooled before making sushi. You need to get a large sheet of nori to spread the rice on. You should put a thin layer of rice across the sheet of nori but leave a small line about 1/2 inch wide across the end of one sheet after the rice has been applied. On the end where rice is to the edge, put the ingrediants on the edge and start rolling it inward across. You should have a mixture of Rice Wine Vingar and water on the side to spread across the free end of the nori to seal the roll. When finished just let sit for about 10 minutes and then cut into pieces 1/2 inch thick. The only exception is for the Green Onion spread rolls. You should distribute the spread over the entire roll prior to adding the other veggies and rolling. The spread is easy to make and the recipe follows.


Green Onion spread

- 1/8 cup plain Tofutti cream cheese
- 1 diced green onion
- 2 tbsp Turmeric
- ground peppercorn to taste

Just mix for about 3 minutes by spoon and should be ready.


Okay, signing out. peace.

Pizza

Pizza is a comfort food, a food from childhood, and usually something quick and easy to make--unless you're me and you insist on making every last bit of it from scratch. In this case, it's usually a time consuming undertaking, but tasty and well worth the work.

You can top your pizza with a ready made sauce and buy premade dough to make it quick and easy. This pizza is a homemade crust and sauce topped with onions, orange and yellow peppers, mushrooms, roma tomato slices, and faux feta cheese(and was so tasty that the two of us finished it off by ourselves in one night).

Pizza Dough:

Ingredients:

• 3 cups whole wheat flour
• 1 package active dry yeast
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tsp sugar
• 1 to 1 1/2 cups warm water
  

Method:

1. Combine water, yeast, and sugar and wait about five minutes until the mixture gets bubbly.
2. Add in oil, salt, and about half the flour--stir with a spoon until the mixture is smooth.
3. Add the rest of the flour in small batches until a slightly sticky dough is formed.
4. Oil a large bowl, moving the dough ball around until it's coated.
5. Cover the bowl with a kitchen towel or plastic wrap and put in a warm draft free place to rise until it doubles in size. (about an hour)
   
6. Roll out dough on a lightly floured surface to fit your pizza pan.
7. Lightly sprinkle the pan with cornmeal and place dough on it.
8. Top with your favorite toppings and bake at 375 degrees for 15-20 minutes or until done.

Pizza sauce with a kick:

Ingredients:

• 1 small can of tomato paste
• 1 large can of crushed tomatoes
• 1 tsp of oregano
• 1 1/2 tsp of basil
• 1 clove of minced garlic
• 2 tsp sugar
• 1/2 tsp ground cayenne
• sea salt(to taste)
• ground black pepper(to taste)

The method with this is simple: Mix all of your ingredients together until you have it tasting how you want, then spread it over the pizza crust.

Faux Feta Cheese:

Ingredients:

• 1/2 lb firm or extra firm tofu; crumbled
  
• 1 tsp apple cider vinegar
• 2 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp nutritional yeast
  

Mix all of your ingredients together, place in a small dish, cover(with a lid or plastic wrap) and refrigerate overnight.

Mmm...I want pizza again now.

Veggie Burgers! (and purple potato fries)

This was one of the nights that I was feeling rather lazy and also around the time we had some rather large hamburger buns that would likely start to mold within a couple of days.

I got to work quickly, slicing up some purple potatoes that we have into a nice shoestring fry size. I spread them over a very lightly greased cookie sheet, sprayed them over with a bit of olive oil and sprinkled a bit of sea salt and fresh ground black pepper over them. After that, it's a simple matter of baking at 400 degrees for 10-15 minutes. This is probably pointless, everyone knows how to make french fries right? Ahh, you never know though, so it doesn't hurt right?
At this point, I pull out my secret weapon. I'm sorry to say, there is no awesome veggie burger recipe waiting in the wings. Instead there is the most awesome veggie burger mix I've ever had. I discovered it a few years ago at Food Fight Grocery and have been a hardcore advocate ever since. You can just follow the instructions on the package--though I tend to use a bit less water than what it calls for. With the size of the buns we had, I divided the mix into two parts and made massive veggie burgers, about 3/4 inch thick each. I fried these in a bit of olive oil on the stovetop until they were lightly browned on the outside.

And what's a veggie burger without topping? For these I sliced up some avocado, yellow onion, roma tomatoes, and added some shredded lettuce leftover from nacho night. This is a really good combination with a little salsa instead of the traditional ketchup, mustard, or mayo.

General Tso's Tofu

While this is the first entry in the blog, over the next few days I'm also going to get you caught up on old news, things that we've had over the past week or so.

We also got two new cookbooks in the mail today: "Vegan Brunch" and "Vegetarian Sushi". The latter is a book that I used to have and loved, but it mysteriously never returned from my stepmom once she got ahold of it--I hope she's enjoying it! Anyway, onward with the food based entry!

Yesterday I was hunting through the kitchen, unsure of what I could make with the few ingredients we had--I was starting to get a bit worried when I stopped and thought for a moment and realized we had most of the stuff I needed to make General Tso's sauce. So a few substitutions later and I'm blessed with this slightly more spicy than normal version that left us happily full and shocked me with it's tastiness.

Sauce:

• 1 cup veggie broth
• 3 green onions, sliced thin
• 3 tbsp soy sauce
• 4 tbsp sugar
• 1 tsp minced ginger
• 1/2 tsp powdered garlic
• 1 tbsp rice wine vinegar
• 2 tsp sake
  
• about 2 tbsp arrowroot powder(enough to thicken sauce)
• 2 tsp ground red cayenne(if you don't like things spicy, I suggest you use less)
  

Mix everything together thoroughly and heat on medium high heat until the green onion has softened and the sauce has thickened.

And that's the hard part done, the rest is simple. I didn't want to deal with the grease of frying, so invented a way to bake the tofu that gave me just the texture I wanted.

1. Preheat oven to 450 degrees
2. Drain and pat 1lb of extra firm tofu(if you like the texture a little more tough, freeze it overnight and start it thawing in the morning), be sure to leave the tofu with a little moisture.
   
3. Cut tofu into 1 inch cubes.
4. Roll each cube in flour, completely coating it.
5. Lightly grease a baking sheet and place the tofu cubes on it in a single layer.
6. Bake for about 25 mins.
7. Add baked tofu into the General Tso sauce and cook for about fifteen minutes more--long enough for all that good goopy flavor to soak in.

You can serve yours with or without veggies and over rice or noodles of your choice. Personally, I went with brown rice and a side of steamed broccoli. This is probably going to get made again next week, it was that good.