I went to Trader Joe’s on Sunday because I was craving tofu and I like theirs the best. While I was there, I also picked up a cauliflower and a bag of “Southern Greens.” I was craving kale but they didn't have any. Instead, I got a mix of mustard, collard, turnip, and spinach greens, pre-cut and ready to cook. Finally, I got a boxed mix of cornbread. I hate to admit it but cornbread is one thing for me that never turns out right if I don’t use a mix. The TJ’s stuff is really good, though, light and just sweet enough.
I roasted the cauliflower in the oven after I brought out the bread. The cauliflower was just tossed with canola oil and salt. This has become one of our favorite vegetables.
I did the greens like before: put in a large pot with about a cup of broth, some salt, and some oil. Cook about 10 minutes until wilted, then finish with some cider vinegar.
I pressed the tofu before rubbing it with spices. I’ve found the Trader Joe’s tofu doesn’t require freezing the way other brands do. So I wrapped it in a dish towel and placed it between two plates, topped with a cast iron skillet to weigh it down, and left it there about half an hour. Then I sliced it in thirds and rubbed some spices on it. I used “Texas Grill” from a spice blend shaker. (I know, cheater!) It’s mainly black pepper, paprika, onion, and garlic. I just grilled this on a grill pan.
This is the kind of food I missed while eating so much quick food while moving. And don’t worry – I have plenty of new recipes ready to try! We actually moved the items in the garage to the new place after work, so this was still a quick meal between other obligations. Even so, it was so much more satisfying!