Fajita baked tofu

I got this recipe online for a marinade for "fajita" tofu or vegetables. I feel a little weird calling my creation fajitas, though, because I ended up a) baking the tofu and b) making a veggie bowl with baked cauliflower. Most definitely not fajitas.

Marinades make me feel like a cooking genius! They flavor my food so well and I feel like I don't even try. I get to watch 30 Rock or Fringe then put a dish (or two in this case) in the oven and, bam! dinner is awesome. Today I also tried out a new kitchen gadget: The Misto. It's a pump-action oil sprayer that I purchased in order to reduce the amount of oil I use to cook. The teacher in me gives it a check plus, plus.

Fajita marinade:

1/4 cup water
1/8 cup lemon juice

1 clove garlic, minced

1 tsp. Worcestershire sauce
~1/4 tsp. Oregano
~1/4 tsp. ground Cumin
~2 tsp. sugar
1-3 tsp. of Tapatío
1/8 tsp. Liquid Smoke

I prepared my tofu as I normally do, then marinated it for maybe 20 minutes on each side. While all that marinating was going on I cut the cauliflower into popcorn-sized florets and seasoned them with olive oil, s&p and nutritional yeast. I put the tofu in the oven for 20 minutes and when I flipped them I put in the cauliflower as well for 20-30 until the tofu looked browned and the florets were soft.

Everything was thrown together with some sauteed onion and fresh cilantro. I am extremely pleased with this meal. At the last second I had a thought to add a cilantro-garlic dressing I made a couple days ago. Here's another photo with the added dressing.

I had to stop myself from being ridiculous and finishing off the tofu and califlower because they tasted so good with the dressing. It's a good thing, too, because a) I would have then eaten an entire package of tofu and b) I would have eaten an entire head of cauliflower and (most importantly) c) I would have not had room for ice cream.