In the gift package from Old Bay, I received a tattoo. Doesn’t it look great? It’s on my right ankle. Unfortunately Ted won’t take me any where until I remove it. Anyway, click on the picture to enter the GIVEAWAY for a chance to win the beach bag, towel, seasoning and lots more. 
In reading about Old Bay, I discovered it is recommended for use on any protein and not just fish. Guess I was in one of those ruts similar to the way we think of a screwdriver: It’s JUST for screwing in screws. Well not so… it makes a terrific paint can opener AND stir stick… (Yes Ted, I confess…it was me who used that screwdriver to stir that paint. It worked and I’m glad! So what if I forgot to clean it?!!!) Same applies to Old Bay Seasoning and tonight I used it on TOFU.
Old Bay Tofu and a Plethora of Vegetables, serves 4
- 1 10 oz container of FIRM tofu, drained and pressed to squeeze out moisture
- 1 TBS Old Bay
- 1 TBS mustard (your choice – I used plain yellow mustard)
- 1 tsp Tamari (or soy sauce)
- 1 TBS or so of Olive Oil
Directions: Preheat oven to 400 F.
Slice the tofu into 8 slices. Dab again with the papertowel to get as much moisture out of the tofu as possible.
Mix together the Old Bay, Mustard, and Tamari. Rub into the tofu on all sides – be careful not to crumble the tofu.
Put in a baking dish, very lightly coated with olive oil. Bake 15 minutes both sides for a total of 30 minutes.
Plethora of Vegetables
- 1 cup Snap Peas
- 2 cups Broccoli
- 14 Asparagus stalks
- About 8 Grape or Cherry Tomatoes sliced in half
- 1/2 onion, chopped
- Olive oil
- Salt and pepper
- 1 tsp Old Bay Seasoning
Preheat oven to 425 F.
Prepare all vegetables and place in large aluminum, foil lined pan (makes for easy clean up). Drizzle with olive oil, salt and pepper, and Old Bay Seasoning. Mix around and spread out so the veggies aren’t piled up. Bake for 30 to 40 minutes until vegetables are cooked to your taste.
Is there dessert tonight? If there is, this is what it will be…
Harry and David Delivery for July
