gastronoms:

After the turkey coma I slipped into almost immediately after Thanksgiving dinner, and the one I found myself indulging in after the next day’s leftover turkey sandwich, I decided I could stand to go meat free for the next few days.

However, with just the right spices and a little finesse, you can make tofu taste almost as good as any fried meat you’ve had recently. To make this a vegan dish, I added corn starch to the marinade - it serves as a thickener, which allows the breadcrumbs to stick to the marinated tofu without the aid of eggs. To cut down on grease, I chose to bake the tofu instead of frying it directly in oil - you get the same satisfying crunch with way less calories!

This warm tomato compote is something I like to whip together when I have a bunch of leftover items in the vegetable crisper and need something to go over fish, chicken, or anything else that tastes better with a light, tomato-y sauce. I managed to catch mini heirloom tomatoes at the very, very end of their season (actually, it’s past heirloom tomato season, but these were still good), and this sauce is a wonderful salute to the end of the year!

This dish serves 2.

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I just made this tonight.