December 10, 2009

Mexican Millet with Oven-Baked Lemon-Pepper Tofu


Another Veganomicon recipe - the book was feeling neglected. I LOVED this recipe and I can't wait to make it again. Millet is a yummy (and cheap!) grain, and this is slightly spicy, slightly tomato-y mushy goodness. The tofu was marinated in lemon juice and black pepper and then baked at 350 for 30 minutes.

7 comments:

Rob Young said...

That looks soooo good!

Sal said...

i think i've neglected that book ever since i bought it, but have made a few things from it recently and they are always great. this looks really good, i'll have to try that tofu!

Diana said...

I'm not a vegan, but that looks seriously tasty.

Sophie Malek said...

Marinated for how long?? Also, made the lentil sloppy joes - amazing! I'm excited to try them tomorrow after they've been sitting.

Pomegranate said...

I think I marinated it for around 5 hours, but when you cook tofu in a marinade/sauce it takes on the flavour anyway, so you don't really have to marinated it for that long.

Sarah Edwina Rose said...

Love your blog, so creative! As a vegetarian will definitely be checking back

Mike K said...

Mexican millet sounds like a tasty way to make millet - I've had a bag on my pantry shelf for a long time. The lemon pepper tofu looks delicious!

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