Tofu Vegetable Bake

If I had a vegan cooking show (or, you know, YouTube channel) one of the things I would advocate to my viewers would be to learn how to cook without recipes. Not everyone has luck with this. In fact, it's taken me years to be able to go into the kitchen with leftovers or this and that and whip something up. There are still times when the end result isn't fantastic, but I haven't made anything inedible in a long, long time. But I digress. One great technique Chris and I use regularly is what we call the "tofu bake." Chris started making tofu bakes months ago as part of her weight loss journey. I fondly recollect coming home from work at 10 o'clock many evenings this past summer to leftover combinations of tofu and vegetables that she creatively and lovingly prepared. It makes me sigh with contentment. It's pretty easy to make a tofu bake, and even if your concoction doesn't end up being perfect, you'll still have a satisfying meal that's healthy and tastes good. Notice in the following recipe I mention using pineapple balsamic vinegar. This is something Chris and I picked up at the 6701 Burnet Road Market two weekends ago (cost us $17!). It gave the bake a very neat flavor, especially where the tomatoes are concerned. If you can find it, I highly recommend it.