Green salad with Crispy Baked Tofu


1 block (12 to 15 ounces) of organic extra-firm tofu
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon cornstarch


Preheat the oven to 400 °F and line a rimmed baking sheet with aluminum foil.

Cut the Tofu(about 1 inch cubes).
Arrange the tofu in an even layer on the cutting board.  Put the paper towel on top of the tofu. Put another cutting board on top of the paper towels and then weigh it down with heavy cans. Let the tofu rest for at least 10 minutes.

Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine.


Sprinkle the cornstarch over the tofu, and toss the tofu until the starch is evenly coated.

Arrange the tofu on the baking sheet.


Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.


I put the crispy baked tofu on the green salad.





Rose –Arizona

A couple weeks ago, I planted roses “Arizona” in my backyard🌹🌹

Yesterday two rose flowers  opened. The flowers were deep yellow tones layered with hints of pink.  Today the colors are changed😲

Yesterday ↓


Today ↓


Yesterday ↓






Homemade Grapefruit Peel Powder


I have been keeping grapefruit skins over the months in my freezer.

Now I have enough grapefruit skins to make grapefruit peel powder 🙂

1. Place the grapefruit peels in a large saucepan and cover with water.  Set on the stove on high heat and bring to a boil.  Drain the water from the peels.

2. Place back the peels and add 4 tablespoons sugar and 2 cups water to the saucepan.  Cook until the peels are translucent.


3. Drain any remaining syrup from the peels.

4. Remove the white pith as much as you can.

5. Preheat the oven to 200 F.

6. Spread the peels in a single layer on parchment paper. Dry the peels in the oven until they are crisp and begins to curly. Let cool completely.


7. Place the cooled, dried peels in a food processor. Graind until fine powder  is formed.