Shockingly Excellent Tofu
1/2 cup olive oil
1 1/2 (or 2) tablespoons balsamic (more or less to Preference)
1 box, (extra) firm tofu (to preference)
1 bunch asparagus
1/2 cup sun dried tomatoes
1 tablespoon garlic, minced (more to preference)
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegan parmesan (or vegan equiv to preference)
This is my first, "original" recipe so go easy. :)
As a quick note, I'd like to mention that this is the first time I've ever enjoyed tofu. I hope you will as well. :) ---Prep your zucchini and asparagus how you wish, however, I chose moderately thin slices on the zuc and 1" long cuts on the asparagus. Get those cooking on the stove top and move on to the rest of your prep. I had them in the same pot for cooking ease, your call. ;)
Go ahead and start your olive oil in a medium to large sized pan on a lower temp to heat it up.
I sliced my tofu into roughly 1"x1" cubes though I think I might have gone smaller if I was to do it again, not sure.
Gather your remaining ingredients and tofu together and add them to the heated olive oil, however, hold the sun dried tomatoes aside for now as they tend to cook faster and you won't want to burn them.
Once you've let the blend simmer for a few minutes, your zuc/asparagus should be moving along nicely. If they're looking soft, go ahead and lower the temp and let them simmer. You're almost ready to add them to the mix.
At the point in which the zuc/asparagus start to look ready, add the sun dried tomato and stir it up a bit. Give them another minute to cook while you drain your zuc/asparagus.
Once drained, add your zuc/asparagus to the mix, stir ensuring that everything has been mixed thoroughly and cover. Lower the heat a tad more and let rest on the heat for another 5 minutes or perhaps longer as you feel needed. Stir occasionally and that's that. You're done.
I "dumped" all this into a larger Tupperware container and shook it all up a bit more, just to be sure.
You can do with it what you will, however, I let everything sit overnight in the container and it really let the tofu soak up the flavor that surrounded it. It was absolutely amazing served cold.
Please leave some feedback if you happen to make this recipe as I'd really love to hear what you all think. Suggestions will be welcomed. I'm still learning. ;)