I could start out this post inserting 'tofu' into cutesy love songs that include the word 'heart', but I'm not that type of gal. Well, Blondie's 'Heart of Glass' is in my head right now but tofu just isn't fitting in.
I've done the cookie cutter tofu thing before over the past few years, and have also done so with the infamous chickpea cutlets before baking, and it just felt right the other night.
I took my block of fresh firm tofu from Ota, drained it, pressed it, carefully sliced it, whipped out the heart-shaped cookie cutter (which actually used to be a circle), put it in some VWAV/Veganomicon Italian marinade and then baked.
Sesame seeds were added during the last 10 minutes of cooking. I've been enjoying them a lot lately. The baked tofu is served with some more chickpea quinoa pilaf (with white and cranberry beans) and some kale raab I cooked in the extra Italian marinade.