Are any of you out there Spotify fans? I downloaded it when it first came out a few years ago, but I didn’t really get the appeal and eventually forgot about it. Well, the other day I randomly remembered my Spotify password and logged back in, and I’m so glad I did — it got considerably cooler in the last couple of years!
In my mind, the best thing about Spotify is that you can search for playlists based on any imaginable mood, theme, or whathaveyou. Somehow I found a playlist full of all that twiddly accordion music that makes you think of Parisian cafes, which I quite liked. There are playlists for driving, for roasting marshmallows, for announcing the gender of your baby, for waiting out thunderstorms, for singing in the shower, for the indignities of unrequited love, for skipping school, for PMS, for your 3 p.m. coffee break, and much, much more.
It’s actually a little overwhelming.
And of course, there are playlists galore for cooking, eating, drinking, and baking. I’m still looking for a food photography playlist, but I suppose that’s only a matter of time.
So if you guys have any favorite Spotify playlists, send them my way! In exchange, I offer an excellent, flavorful (vegan!) dinner idea.
TOFU AND NOODLES WITH PEANUT-LIME DRESSING (recipe from Prevention RD)
1 package extra-firm tofu, cubed (with excess moisture squeezed out, see below)
salt and pepper
8 oz whole wheat spaghetti
zest and juice of 1 lime
2 tbsp peanut butter
1 tbsp low-sodium soy sauce
3 tbsp sesame oil
1/4 cup seasoned rice vinegar
1 tsp sugar
1 tbsp chili paste (such as sambal oelek)
1-inch piece ginger, grated
3 green onions, chopped
1. Preheat oven to 425. To remove excess moisture from tofu, line plate with paper towels, then place block of tofu on top. Top with more paper towels, then lay something heavy on top of tofu (I used a Le Creuset baking pan with a big jug of olive oil in it). Let sit for 30 minutes, then cut tofu into 1/2-inch cubes.
2. Add tofu cubes to baking sheet, then drizzle lightly with olive oil. Sprinkle liberally with salt and pepper, tossing to coat. Bake tofu 20-30 minutes, stirring halfway through, until crispy and browned.
3. While tofu bakes, cook pasta according to package instructions. Prepare sauce by whisking together lime juice/zest, peanut butter, sesame oil, rice vinegar, sugar, chili paste, and grated ginger. Taste and adjust seasonings if necessary.
4. Toss pasta, sauce, and baked tofu together to combine. Top with green onions.
This was awesome! The tofu preparation method was perfect — crispy and flavorful. This method would be adapted to other dishes, too. I wasn’t thinking and didn’t add any veggies to this, but this would be great with some peppers, edamame, or whathaveyou. Yum!