Tofu & Squash Soup, Salad

>Roasted Tofu Squares
>Squash chunk soup
>Pomegranate & Arugula Salad

If there's anything having this blog has achieved is getting me to make more soups. Which is kind of the purpose, right? I really disliked soups and don't ever make them, but now I have somewhat of a new-found appreciation for them. Yay me!

And squash- The produce that keeps on giving. These babies keep for MONNTHSSS. We have squashes that we got in October still holding us down in March, April, May... Whoa!

Oven-Baked Tofu Scramble

I love gas-powered cooking ranges. I love my oven. I love cast iron pans.

I swear with the combination of these two things, I can't go wrong with meals I make. They are a magic team.

On days when I am lazy, or busy, or making a lot of things at once (like brunch or dinner parties), my oven and cast iron pans are my best friends.

Almost like a crock pot. You can just toss everything in, turn over to anywhere between 350-450 degrees, depending on what you're cooking. Check back in 15 min-1hr later and your meal is ready.

I usually make tofu scrambles over a stove top, but sometimes I remember I can just toss it in the oven to create effortless magic. The good thing about this is that it also saves it from becoming to mashed up (unless that's what you want. I sometimes do).

For this
Cube some Extra Firm Tofu
Chop some Bell pepper, onions (and other veggies you like)
Add oil, salt, peppers, and other spices and herbs you like
Throw into oven at 400 degrees

Cook for about 30 mins, check and turn over, cook for longer if you want browner.
Ready!

Pan-Grilled Tofu, Sauteed Greens & Potatoes

>Extra-Firm Tofu seasoned with salt and spices and grilled in a cast iron pan
>Mixed Greens sauteed in onions and olive oils with apples to cut the bitter
>Cubed potatoes loaded with herbs & spices and cooked with bell peppers and onions, simmered in a pan.
>Spring Greens Salad