Holy Mole Tofu, Warm Potato & Veggie Salad with Feta, and Honeydew Melon.

I rubbed the extra-firm tofu slices with Holy Mole Chef Salt and refrigerated them in a marinade of the following:

• Sesame Oil
• Lime infused Oil
• Black Currant Vinegar
• Bragg Liquid Aminos
• Honey
• and Organic Minced Ginger

Then I fried the tofu in coconut oil.

For the warm potato and veggie salad, I fried gold potatoes in butter with cracked pepper and Himalayan pink salt. Sautéed the zucchini and red pepper in olive oil with cracked pepper and the same salt. I combined the potatoes, zucchini, red pepper, and a can of organic sweet corn. I let the salad rest and cool a bit then drizzled it with melted butter and lemon juice and added tomato-basil feta and tossed. I served the tofu and salad with honeydew melon.

My husband said, “this tofu is the bomb!”. Always a good thing to hear about tofu. ;-) He suggested that I make the same marinade for chicken to put on the grill.

The warm salad was an adaptation from a recipe that my friend Amy found on FoodGawker. That recipe called for green beans, fresh corn, and potatoes with feta. I gave it a shot with what I had and it worked! Yummy. :D

• Organic
• Holy Mole Chef Salt
• Tofu
• potatoes
• zucchini
• red bell pepper
• feta
• organic butter
• sweet corn
• honeydew melon

Wasabi & Cilantro Cod Cakes with Organic Yukon Gold Mashers and Horseradish-Sour Cream and some Organic Sweet Corn

• organic
• cod cakes
• mashers
• sweet corn
• left-overs