It’s national sandwich day!

I found out this afternoon that it’s national sandwich day. Wayne loves sandwiches almost as much as he loves me. Put some food in between two slices of bread, and this man is HAPPY. And then I can take advantage of his giddiness by asking him to clean something. Tonight’s dinner was supposed to be barbecue baked tofu with veggies. Add six slices of bread and we have a sandwich dinner. Now I’m HAPPY because this is one of the easiest meals around. Tee hee….

Baked Tofu

  • 1 lb extra firm tofu, pressed
  • 1/2-1 bottle of your favorite barbecue sauce

Cut tofu into 1/4 inch “cutlets.” In a large Pyrex dish, pour a small amount of the barbecue sauce, just enough to coat the bottom. Lay tofu slices down in a single layer and pour more sauce over the top. Use a basting brush to make sure each piece is well coated. Bake at 350-375 degrees until the tofu gets a little more firm and the sauce starts to thicken. Turn over, baste again, and bake a bit longer.

And since you’ve got the oven on anyway, why not roast some sweet potatoes?

Simple Roasted Sweet Potatoes

Some folks love to add more sweetness to sweet potatoes. I find they’re sweet enough as-is just by roasting them and they will taste perfectly balanced with a few pinches of savory herbs.

  • 3-5 sweet potatoes, cut into 1-1 1/2″ pieces (no need to peel if they are organic)
  • olive oil
  • sea salt or kosher salt
  • freshly ground black pepper
  • dry thyme
  • herbs de Provençe (optional)

Put sweet potato pieces on a large baking sheet. Drizzle with olive oil. Sprinkle with small amounts of salt, pepper, and herbs and toss lightly and coat well. Roast at 350-375 degrees, stirring occasionally, for 30-60 minutes or until tender and slightly caramelized.

Hint: when adding dry herbs, crush them slightly in your hands. This will help release flavor and help prevent that twiggy texture once the vegetables are done roasting.

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