Monday, April 30, 2012

Macadamia Nut Crusted Tofu and Seventeen Years of Wedded Bliss

They say time flies when you are having fun and if the last seventeen years are not proof of that fact I don't know what is!  On Sunday Mr. Meat and Potatoes and I celebrated seventeen years of wedded bliss.  They say marriage is hard work but I don't know... I am still waiting for the hard work part. So far it has been pretty great.

We decided to celebrate we would rather stay home, forgo some sort of fancy restaurant meal in favor of a quiet dinner with just the two of us. While we both enjoy a fancy upscale meal, more and more we prefer that in our own kitchen as opposed to a restaurant.

We spent a wonderful day outside- it was the same gorgeous weather we had seventeen years ago. And though we did no spend it in a fancy gown and tuxedo sipping champagne we did get our vegetable garden planted as well as some flowers.  I really couldn't think of a better way to spend the day!

In a rare moment of organization somehow we were able to get the kids fed and settled upstairs so we could have that quiet dinner. 

My husband, who I lovingly refer to as Mr. Meat and Potatoes, did not have the exact same meal as me -- he opted for a similarly prepared piece of tilapia.  I think one of the things that have made the last seventeen years "easy" is that we respect one another and support one another.

He is surpportive of my lifestyle, and he eats and enjoys (most) of what I make. Food is not something I ever want to make a battleground in my house. I don't prepare dishes like that often, especially since my kids have gone vegetarian, but he not vegan, probably never will be vegan and I am not going to try to "make"  him vegan. I love him for who he is- meat and potatoes included.

Plus, if the next seventeen years are anything like the first I am one very lucky gal!

Macadamia Nut Crusted Tofu

1/2 block tofu sliced about 1/4 inch thick (I used WildWood Organics Hi-Protein SprouTofu*)
10 oz mcadamia nuts
1 tbsp tamari sauce
2 cloves garlic
1 tsp hot sauce (I used Frank's Red Hot)
1 tbsp brown sugar
1 tbsp olive oil
1 tsp black pepper

Preheat the oven to 450 degrees.

Line a baking sheet with aluminum foil.

In a food processor blend nuts, tamari, garlic, hot sauce, brown sugar, olive oil and black pepper until a thick paste is formed.

Slather a thick layer of the mixture onto the tofu and place on the prepared baking sheet.  Bake in the oven for about 15 minutes or until the macadamia mixture is golden brown and the tofu cooked through.

**The WildWood Organics SprouTofu I used was vacuum packed and not packed in water and required little to no pressing. While I am not ordinarily a big tofu fan I found it to be very good and am looking forward to using it in other preparations.


  1. Aww I am so sad you have no amazing comments on this post. Congrats on 17 years. We have our 4 year anni on Thursday. This tofu recipe looks so good! I am saving this.

    1. You are so sweet! Thank you and congratulations on four years! I can honestly say it just keeps getting better and better!