On the Fourth night of Hanukkah

Good forbid the holidays go by without a food related post. We celebrate both Christmas and Hanukkah in my family, but when Hanukkah is so close and overlapping with Christmas, it often gets over shadowed. So we decided to have our two best friends over (the baby’s aunties) and have a delicious Hanukkah meal. We also had a lot of vegetables that I had bought at Costco that we needed to get rid of. Enter the best roasted vegetable meal ever! There is nothing traditional about this dinner, except for the fact that we also had latkes.

First, back to the topic of tofu. I rediscovered this marinade from Mollie Katzen. It is so delicious (this is the second time we have made this recipe in a week). You can do it baked, just tossed in with a salad, however you want. Make it now!

Amazing Tofu Marinade (Enchanted Broccoli Forest)

First, cube a pound of tofu and boil it in water for 10 minutes. This makes the tofu firm and the texture better.

In a bowl combine:

3-4 Tablespoons of soy sauce

2 tsp of grated fresh ginger

2 minced cloves of garlic

1 Tablespoon of sesame oil

1 Tablespoon of rice vinegar

Pour this over the tofu and let sit for many hours, or over night.

Then we like to bake it at 400 for about 15-20 minutes, or until most of the liquid is gone. Make sure you stir so it doesn’t get stuck to the bottom and burn.

We also made these Roasted Tomatoes and these Roasted Mushrooms. The mushrooms are especially wonderful. The butter sauce that forms in the bottom of the pan is unreal. We forgot to add the basil to the tomatoes but they were still delicious. The onions were so soft and caramelized.

Enjoy and happy holidays!

-Rachel

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This entry was posted in Cooking.

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