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The other night I had big plans to make a beet and goat cheese salad for dinner when I realized that my beets had gone bad! I needed a plan B. I had tofu and potatoes on hand and figured I could turn that into something filling and yummy. I love the flavor combination of lemon and Dijon mustard. Seeing it coating tofu and potatoes called out to me.
It is seriously filling and makes a complete dinner with something green like a salad or sauteed vegetables to go alongside it. As a side note I am trying to be more conscious of gluten-free dietary restrictions and know so little that I was surprised to find that potatoes are celiac-friendly! In my opinion it is nicer looking from the outset and is also much easier to customize. Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.
Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper. Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside.
Stir occasionally. Remove from the oven and allow to cool slightly before serving. I really love the flavor of this recipe. Thank you Nami! And I think you will like cooking tofu in the oven!
Oooo this looks awesome. Im loving these new tofu recipes we are coming up with. I will have to try this next! Also coming up soon: tofu satay with the most amazing dipping sauce. I love tofu and use it a lot. This sounds like a nice recipe and I will definately make this. I have all the ingredients for this yummy looking recipe, so I guess this dish will make it to our dinner table tonight! Thanks for the inspiration, and also for swinging by my site today Way to think on the fly with this one!