Seasoned Tofu in Electric Skillet and Roasted Autumn Vegetables. Vegan and Gluten-free

ready to go into my belly! seasoned tofu!

My mother gave me a wonderful two-parter birthday present today. GIFT ONE was a really great backpack that can lug my laptop and all my school supplies as well as provide support while I'm riding my bike around town; to give you an idea of how much I needed this backpack, in my current bag, I found a hall pass from my high school band teacher (I think it allowed me to go to the bathroom) in the front pocket a few weeks ago! GIFT TWO was an electric skillet
, which is actually something I've wanted since I was in college. My roommate back then bought one and I saw just how useful it was, but never got around to buying one. In fact, although it was something I really thought I'd use, I never actually pictured myself having one, until today, when I received this one from my mother.

I'm so excited to use it! I decided to break it in tonight for dinner. I had some tofu in the fridge and some squash I wanted to prepare, and I was in the mood for comfort food, so I put the following dishes together. My mother used to prepare the most memorable pork chops when I was younger, and, although I no longer eat pork, I do often fantasize about eating something that was prepared in the same way. In other words, something a little fried, a little salted and completely full of flavor. To make sure I got the recipe just right, I called my mother before gathering all the ingredients together. I think I nailed the method, but you'll just have to make the recipe yourself to find out!

To serve, I prepared some brown rice, then placed the tofu on top of it. I would have normally eaten the tofu with wild plum sauce, because that is what I grew up eating, but since I didn't have any of that or applesauce, I settled on a pomegranate dressing that I had in the fridge. Of course, it wasn't quite the same, but it sufficed for this one meal.

flour mix

Seasoned Tofu in Electric Skillet
2 T. coconut oil
1 container of extra firm tofu (this eliminates the need for pressing), sliced into 6-8 pieces, depending on your preference
1/2 cup corn flour
1/2 cup garbanzo bean flour
2 t. sea salt
1 t. pepper
2 t. thyme
1/4 cup sake or white wine

sliced extra firm tofu

1. Turn the skillet on a high setting and warm the coconut oil. Dip the sliced tofu tofu in flour mixture, then place into the hot skillet. Sprinkle with thyme. 
2. Brown on high, turning over to get both sides. 
3. Turn heat down to medium-low, pour in sake or white wine, and cook for one hour. 

Meanwhile, prepare the following...

Roasted Autumn Vegetables
1 delicata squash, chopped into 1" pieces
1 apple, cut up
1/2 large white onion, chopped
3 cloves of garlic, chopped
1 T. olive oil
2 t. cinnamon
1/2 t. ginger
2 t. sea salt

1. Preheat oven to 350'. Prepare the vegetables and mix with oil in a pan. Sprinkle with seasonings. 
2. Bake for 25 minutes uncovered, then bake for 15 minutes covered. Serve warm.