Baked tofu

Here's the thing about eating salad every day when you live alone: you have to scale down your prep or there will be a lot of leftovers, and they will spoil. Even after living alone for a little over two years, now that my nest is empty, I still make enough food for two (or four) when I cook.  Before I make anything new, I must make sure these do not go bad: 2 cooked beets, a large bowl of raw mushrooms, cooked beet greens, salmon that needs to be cooked today, the rest of those beans I cooked in the slow cooker, the last serving of kale salad. On top of that, in the fridge I have: lots of carrots, too much daikon, parsley, a napa cabbage, green onions, fingerling potatoes, oranges and lemons, tofu, fresh ginger.
I will make a napa cabbage salad, and something groovy with the tofu.  I have not done much cooking with tofu, so I will explore some of these marinade suggestions for baked tofu to add to my salads.


For the last two days, my breakfast has been an egg fried in olive oil. Even though I am working on losing weight (and feeling energetic from my shift to a mostly veggie diet of about 1200 calories), I need a good shot of protein in the morning, so I don't get the blood-sugar-drop shakies at 11AM.