Sometimes I forget about the easiest dishes when it comes to deciding what's for dinner. Like spaghetti with marinara sauce. I seriously almost ordered spaghetti with "veggie balls" from Pizza Luce last week when I already had all the ingredients to make my own at home. Whoa. Time to slow down and plan some meals, Liz.
So tonight we sat down to some gluten free (Tinkyada brand) spaghetti with homemade marinara sauce. The sauce included my usual recipe for canning, plus a giant handful of roasted & pickled red peppers, oil cured olives and spinach.
I wasn't planning on having tofu with the pasta, but I happened to find some tomato-y vinaigrette in the back of the fridge that told me it wanted to become tofu marinade. [Want to know a secret? That tomato vinaigrette happened because I accidentally poured twice as much vinegar into my salsa recipe when I was canning a couple weeks ago. So I bailed out 1/2 the amount of tomato-y, onion-y vinegar and mixed it with olive oil to use as salad dressing. A happy accident.]
I only had time to marinate the tofu for about 15 minutes, but I sprinkled it with nutritional yeast and salt while it was browning on my grill pan and that crusted up really nicely and helped seal in the bright, vinegary, tomato flavor.
We ate this by candlelight outside on the deck. Faawwnnncy!