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!