Today for Vegan MoFo we're talking lunch on the go!
I couldn't think of anything more "to go" than this great picnic backpack we received as another wonderful wedding present (thank you, Gretchen!).
This awesome backpack has all you need to enjoy a picnic for two--or four!
You just need a few good dishes to go with it! Might I recommend some balsamic tofu with cherry tomatoes?
This is a super quick and easy dish--you just need a little time to let your tofu marinate. Once you've done that, you just slice your tomatoes and basil, toss and go! It's a great "lunch on the go."
Balsamic Tofu with Cherry Tomatoes
What You'll Need:
4 tbsp vegetable broth
3 tbsp balsamic vinegar
1/8 tsp garlic powder
1/8 tsp basil
1/8 tsp oregano
salt and pepper to taste (several pinches of each)
One 14 oz package extra-firm tofu
12 oz cherry tomatoes, sliced in half
1 tbsp olive oil
1/4 cup loosely packed fresh basil
What You'll Need to Do:
Press your tofu first so that it will be able to absorb the balsamic properly. Cut into 1/2" cubes and then mix with the marinade ingredients. Cover and allow to marinate for an hour or so (or in the fridge overnight).
In the meantime, chiffonade your basil and slice your tomoatoes if you haven't already. Once the tofu is done marinating, toss it with the tomatoes and basil, and add in the olive oil. Add more salt and pepper, as needed. Depending on how much of the marinade your tofu has absorbed, you may want to add another tablespoon or so of balsamic.
I paired this tofu with a nice pasta salad. I simply cooked some pasta, then added a bit of salad dressing (strawberry vinaigrette this time around). Then I threw in some spicy olives (I love Jeff's Naturals antipasto olives which are vegan!) along with the red peppers from the bottle, dried oregano, mustard powder, hearts of palm, arugula and a little bit of olive oil.
And don't forget your baguette!