MOFO TOFU

Mao Po Tofu this is not (although that is my favorite...MMM PF CHANG'S RIGHT NOW PLEASE!)

But MoFo Tofu is just as fun to say. And, so that is what I am naming it! 

This is a simple recipe that you can pretty much add or take away anything you want to. I canola oil spray the bottom of the pan and season with salt and pepper. When the scrumptious goodness starts to sizzle I add olive oil because I love the taste and it helps the tofu not stick when you flip! Let it brown on each side. I add Bragg's and organic horseradish for a hot tasty bite! Look at those babies lightly goldening..

AND THEN THE GOOD STUFF! I added cabbage, olives, peppers, artichokes, tomatoes, mushrooms etc. etc. etc. I usually add a bit more of salt (I heart salt, although when cooking for my anti-salt mother I try to omit as much as possible. What a good daughter I am!) a bit more pepper and a healthy amount of really good balsamic vinegar. I let it cook down for a bit...the amount of time to make a cocktail and munch on some nuts to relax before dinner.
SCRUMPTIOUS, quick and easy MOFO TOFU!

One more thing for today: I am the model at Amherst College for all of the Art/Art History classes in the Fine Arts Dept. When I am errr "extremely exposed" (for lack of a better word) for 3 hour classes in contorting poses with all of those fine intellects drawing me, I try to keep myself entertained by playing what I have deemed the "alphabet game" in my head. 

I go through the whole ABC's with movies, musicians, celebrities, television shows, designers, countries...ok get the point? What on earth does this have to do with veganism you ask?

Today, I was doing FRUITS AND VEGGIES in this crazy head of mine, Yay! Now I have a challenge for you! What is a better "I" then iceberg lettuce, and what is an X or Q one?

Now wouldn't that make for some great conversation at that celebrity dinner I want to have! Of course you are all invited, and Katie already said she's bringing the donuts! Saweet!

Rock On MoFos!