Losing my mind.

Yep, I have pretty much lost my mind. Now, I have said it before, and I will say it again, I am not a vegetarian or a vegan. However, there are times when I do find myself eating vegan foods and not even realizing it. When you have had a vegan dish prepared for you by culinary kings or queens, it is easy to get hooked on the vegan lifestyle. For example, I sometimes find myself craving tofu. This is where I have lost my mind. Yep, in particular, a cilantro-ginger tofu that a particular Whole Foods Market carries.  Well, they only carry it occasionally, mainly, whenever the feel like it. 
So, I decided that instead of waiting on Whole Foods to make up their mind on when they feel like making that yummy tofu (again, never though I’d say those words), I just made it myself. Yesterday. 
Tofu. Success. Now, I didn’t try to force feed tofu down any one’s throat in my family. In fact, my parents just might be reading this and thinking to themselves…”if she thinks she is feeding us tofu she is (insert expletive here).” Seriously, do you honestly think that I would eat something without flavor? Think again. 
This tofu is all about flavor.

The use of fresh cilantro gives this dish an earthy quality, while the fresh ginger adds a subtle lemony sweetness.
Oh Lawd.

Now I should probably go sit in a corner and really think about what I just posted.
Now, Friday’s are not about tofu, they are about margaritas…so make tofu next week :).
Cilantro-Ginger Pesto Tofu (GF/V):
Ingredients:
10 oz. firm, organic, tofu 
2 bunches of fresh cilantro
3-4 big chunks of fresh ginger
1 T. extra-virgin olive oil
salt and pepper, to taste
Instructions:
1. Drain the tofu and place the block of tofu on a small plate, cover the tofu with a paper towel and place another plate over the tofu. Gently press the plate down on top of the tofu to squeeze out the excess liquid. Let sit for about 30 minutes.
2. Using a large serrated knife, slice the block of tofu into 4 large chunks, then slice each chunk into smaller chunks. 
3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the tofu on the baking sheet and bake for 20-22 minutes, or until slightly golden on the edges.
4. Meanwhile, to make the pesto, in the bowl of a food processor, pulse the cilantro and ginger together until just broken down.
5. With the machine running, stream in the evoo until the pesto is smooth.
6. Stop the machine, season with salt and pepper.
7. Let the tofu cool completely on the baking sheet.
8. Once cooled, place the tofu in a large mixing bowl and toss with the pesto.
9. Serve.
Makes about 28 squares of tofu.
MANGIA!!!