I personally could eat tofu straight out of the package. Sure, it’s not too flavorful this way but I really like the texture.

But I recognize that for as much as I love tofu in its blandest form, adding some flavor makes it that much better. And it’s not overly time consuming, either. The longest part is just pressing the tofu to remove the water, which required me to walk away and do something else for 20 minutes. No sweat!

Last night I set out to try a new to flavor my tofu. I saw this recipe and decided to give it a whirl. Click over to see the recipe, which I followed pretty much to a T.

Super simple! And it smelled amazing. Will even commented that it smelled good, a rare compliment from someone who doesn’t eat anything meat-free.

It gets a beautiful crust along the bottom and the seasonings give it such a nice color.

While that cooked, I cut up some zucchini and carrots on their last legs and sautéed them in some olive oil.

Zucchini and carrots are some of my current vegetable obsessions.

All put together:

I was really impressed by this recipe. I made another crusted tofu recipe a few months ago and it was awful. So much so that I was a little apprehensive to eat this because the crust looked similar and I was afraid that a thick floury outside was going to be the result once again. One bite quickly put my mind at ease. While I don’t think this is going to win over my steak-eating boyfriend, it sure did impress me and I will definitely be adding it to the dinner rotation.

Since Will’s dad is coming into town tonight, we spent last night attempting to make an ice cream cake as a belated birthday treat. Since this cake is for Will’s dad, I let Will take the lead. Cookies and cream was decided and Will opted to make it from a box since that’s what he feels more comfortable with.

I supervised 😉

(Yes, that is a bed in our living room. Trying to find it a new owner right now.)

While Will doesn’t think he’s very capable with baking, he’s actually more knowledgeable than he thinks. As he tapped the pans on the counter, he explains, “It’s to get all the air bubbles out.” Well look at you, Mr. Chef.

After the cakes cooked and cooled, I put them in the freezer to harden and filled another 8″ round with a layer of ice cream. About midnight it hit me that there won’t be a way to get the ice cream layer out of the pan!

It was so cute, as I was leaving this morning Will, still half asleep, asked how we are going to get the ice cream out. And then went on to mumble about Hank Hill and propane lol.

I’m hoping that I can let it sit out and thaw for a bit and then pop it out with the majority still in tact? Any tips?

We may be eating a cake with ice cream on the side lol.

I’ll keep you guys updated.