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 love roasted Cauliflower.

Cauliflower is a vegetable that is (or was) largely overlooked in my diet. My memory of cauliflower is from relish trays at family gatherings where I dip it into ranch alongside carrots, radishes and broccoli florets. It never occurred to me to use it in any other way until recently. Maybe that is because the all-white coloring of this veggie betrays its nutritional value. Cauliflower, in fact, is not devoid of nutrients! It is a nice source of protein as well as a champion of Vitamin C and other daily essentials. Who knew?

Because I am an aspiring Fancy Person, I tried to slice the cauliflower in a cross-section to show its nice "branches". I got about two good pieces in and the rest became popcorn-sized bites. Oh well. My favorite seasoning to date is olive oil, salt and pepper, and lots of nutritional yeast. (un)Fortunately for you, I am not including the one ugly photo of this meal that I took right before my camera ran out of batteries.

Roasting cauliflower takes 10-15 minutes and it is a great addition to a meal. Continuing with my cheating theme for busy days, I added cauliflower to sauteed kale, long grain brown rice and a prepackaged chana masala.