Sesame Seed Crusted Tofu

I LOVE TOFU. I seriously love it and can eat it every day. When I was on my diet obsession, tofu was my main protein and the food that made me full longer. It has little calories, little fat, and also high in iron. I love how you can do anything with it: eat it raw, dried, fried, sauteed, baked, marinated, pan-fried, sweet, spicy, you name it! The possibilites are endless! Some silly facts: Tofu originated in China, according to wiki, some 2000 years ago! Who invented it? Well nobody really knows- its sort of like where cheese and butter came from for other cultures. Silly uses? Apparently, in China, tofu is used as a food offering when visiting graves because the dead people did not have teeth anymore, or any bones for that matter, to chew the food you offer them. I personally have never presented tofu to my ancestors so I don’t know if this is actually or not for more real Chinese people. How do you make it? It is made by soaking, grinding, boiling, straining soy beans and then pressing it together. Wonder why tofu is so watery when it comes out of a package? The water is to maintain its moisture content! For my dish, I had to dry out most of the moisture by straining it and wrapping it in paper towels overnight.

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Balsamic Brussels Sprouts!

I LOVE BRUSSELS SPROUTS!!! They are the most amazing little veggies- they have the texture of cabbage, anti-cancer components like broccoli, and the perfect side dish or meal any day! They are believed to be of Brussels, Belgium origin, having been found to grow there since the 13th century. I frankly like them a lot better than broccoli. And there is so much more you can do with these little veggies. I love mine cooked in balsamic vinegar, some onions, and garlic for a quick meal. They are also very very filling so if you are on a diet, substitute bread for some of these delicious brussels sprouts!

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