perfect baked tofu


  • 1 pound firm or extra firm tofu, drained and water pressed out
  • 1 cup breadcrumbs
  • 1/4 cup sesame seeds
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Olive oil
  • Sesame oil

Make sure and get extra firm tofu, the kind in water.  Pressed the water out.  Then freeze it.  Finally, thaw it and press out remaining water.  (I know this sounds like a lot of work, but it's worth it.  And it's a process that can happen over a few days.)

Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, sesame seeds, nutritional yeast, onion powder, garlic powder and salt, mix well.

Brush a baking sheet with olive oil. Take one tofu slice and brush the sides and edges with sesame oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.

Bake tofu slices for about 30 minutes until light golden brown and crispy, turning them over halfway through.


spaghetti squash casserole

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375ยบ for 15 – 20 minutes until golden brown on top.


pulled pork recipe


 For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water

Step 2 8 oz Coke zero 6 oz can sliced green chilies 8 oz tomato sauce 1 chipotle chile in adobo sauce 1/8 tsp garlic powder 1/8 tsp cumin 1/8 tsp chipotle chili powder (to taste) salt and pepper to taste 1/3 cup brown sugar (unpacked) Directions: Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks. Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.