I have the soybean equivalent of Mexican jumping beans on my hands here...

On tonight's menu:  Baby spinach and strawberry salad with tofu croutons and raspberry merlot vinaigrette.  Okay, so the dressing was not my doing, I'll humbly admit that I bought it in a bottle, but it was worth every penny (especially since it meant I didn't have to do any mixing).

First off, about the croutons.  I could have sworn that the recipe called for pan frying them.  I had that damn pan piping hot by the time I found the recipe and realized that I needed to bake them.  For an hour.  Dinner immediately following work?  Yeah, postponed approximately one hour.  Whoops.  Still protein packed and deliciously worth the wait, though.

But, I also learned a fascinating lesson.  Get as much of the water out of the tofu cubes before you bake them.  Otherwise, once that stuff started boiling in there (meaning inside the tofu), I basically had tofu popcorn flying off the sheet pan.  Whilst entertaining, piping hot flying tofu cubes can be potentially dangerous.  Press your tofu, people!

And yeah, the salad equals delicious.  You should be jealous of my healthy right now.  Mmhm, healthy, I haz it.