Buttermilk Spice Cake w/ Cream Cheese Frosting

Now, provided that Elizabeth doesn't, for some mysterious reason, check this from work (unlikely), she and Aaron will have a pleasant surprise when they get back: two-layer buttermilk spice cake with cream cheese frosting that was mixed with a small amount of cinnamon sugar, recipe from the Moosewood Dessert Cookbook.

Peach-Marinated Tofu

I made dinner for Elizabeth and Aaron (and me!) tonight. I made a very good Confetti Rice from the Vegetarian Times and also made a marinated tofu, whose recipe I invented and made as follows:

Peach Marinade (for Tofu)

1/2 cup maple syrup
1/4 cup rice vinegar
3 tbs peach jam

Heat maple syrup and rice vinegar in microwave for about thirty seconds or until warm. Stir in peach jam.


Peach-Marinated Tofu

Slice tofu horizontally, then vertically into several slices. Place in a large baking pan and pour half of glaze (see above) over tofu. Refrigerate for at least an hour, preferably more, turning occasionally.

When ready to cook, add a tablespoon of olive oil into a pan and the rest of the glaze. Heat for five minutes, then add tofu to the pan. Cook for 10-20 minutes as desired, stirring often.