I woke up this morning totally refreshed and feeling good. Maybe it’s because we’ve had two days straight of abundant sunshine. Maybe it’s because we had a great cooking class yesterday that filled with me with encouragement and positivity. Maybe it’s just the cycle of life–some days are good, some days aren’t. But I have a hunch, it may be due (at least in part) to this book on compassion I’m re-reading. Do you read books you’ve read before? Well, I do, because they breathe new life depending on the stage of your own life you’re in. I haven’t picked up this particular book since 2003 and I know for a fact that I’m getting something new and fresh out of it now, that I didn’t get out of it before.
Compassion. Empathy. Seemingly easy concepts to grasp. Incredibly difficult to engage in consistently. At least for me. As the book mentions, it’s easy to show compassion to those who treat you well. But compassion for the others? Ay vey. Not easy. But with practice, my friends… almost anything is possible.
Ok, enough musing for today. On this sunny day before inauguration I leave you with a tofu recipe. But not just any tofu. Chai roasted tofu. Subtle and fragrant. This tofu is a great way to switch it up and the perfect accompaniment to winter side dishes (hint, hint for the next post!). Have a great day… and enjoy the sunshine if it’s shining in your part of the world!
Masala Chai Roasted Tofu
Ingredients:
- 1 16 oz. block extra firm tofu—drained and pressed
- 1 cup double strength brewed masala chai
- 4 cardamom pods
- 1 tablespoon agave
- 1 teaspoon Braggs liquid aminos
- 1/8 teaspoon cayenne pepper
- Olive oil
- Salt
- Pepper
Method:
*Preheat oven to 400 degrees F. Drain and press tofu.
*Mix brewed chai, cardamom pods, agave, Braggs, and cayenne in medium sauce pan. Bring to boil. Reduce liquid to 1/3 cup. Remove cardamom pods, discard.
*Add tofu to baking dish. Drizzle with 1-2 tablespoons olive oil. Sprinkle with salt and pepper. Massage oil and seasoning into tofu. Pour reduced chai over the tofu. Mix. Roast 30 minutes, turning the tofu around in the sauce every 10 minutes. Serve warm. Enjoy!