Oh, hiii. I’m sneaking this blog post in before we pack up and fly down to San Diego early tomorrow morning.
So, what am I loving this month? One word. Summer!
Read on to hear about some of the very summery things that have been going on over here.
Who doesn’t love a good backyard pool party with the fam? During the first weekend of the month we all got together and enjoyed a BBQ and some fun in the pool. Including baby bro’s first little dip in the water.
Barenaked Ladies concert
Mike and I went to a Barenaked Ladies concert mid month at (I think) the best venue in the Bay Area; the Mountain Winery. Omg this place is pretty!
Better Than Ezra opened for them. I hadn’t heard of them before but their music was catchy and they were funny. Which makes live shows way better.
Barenaked Ladies were also really funny and just generally great to see live. Such a good night in a gorgeous setting! We spilt a bottle of wine and chilled out listening to the music. Talk about a perfect summers night.
We’ve started to get a few engagement gifts (always fun) and this week we came home to a pretty good one. A wine cooler!! It fits perfectly beside our bar and I can’t wait to have a chilled glass of wine soon. I’m looking at you, Barb!
Crispy Tofu Strips
I don’t think there is a single tofu recipe on veg-vibes. Although I avoid cooking meat at home, tofu isn’t a staple in my kitchen. I guess it’s just never been my jam. And while I doubt tofu will be in the regular rotation, I did like this recipe for baked crispy tofu strips.
- 1 package extra firm tofu
- 1 cup milk (nut or regular)
- 1 cup breadcrumbs
- 2 Tbs corn starch
- 2 Tbs onion salt
- 1 Tbs cumin
- 1/2 tbs chili powder
- Wrap tofu in a clean dishtowel and place under cookbooks for about 20 minutes to get most of the water out
- While your tofu is sitting, mix together breadcrumbs, corn starch, and spices + pour milk into a bowl
- After your tofu is dry, cut it into ~1 inch strips
- Coat strips with milk and then place them into the breadcrumb and spice mixture
- After coated, place on a baking sheet lined with parchment paper and bake at 350 degrees for 30 minutes
- Serve with a veg and dipping sauce 🙂