Super-easy Baked Tofu

Week two of my re-initiation in the kitchen went quite well today, thanks to sweet Molly who responded to my call for recipes last week.

Baked Tofu

Mind you: she was the only one.*

Anyway, this one will DEFinitely be going into the regular rotation, ’cause shy of making ramen for dinner, it really doesn’t get much easier, and unlike ramen, this actually had some nutrition.

What you need:

  • 1 container extra firm tofu
  • 1/4 cup soy sauce (low sodium recommended)
  • Juice from 1 orange
  • 2 tbsp miso paste
  • 2 tbsp sesame oil
  • 3 tsp minced ginger
  • 1/4 cup thinly sliced scallions

What you have to do:

Pre-heat the oven to 350. Rinse the block of tofu, wrap it in a paper towel, and press it to remove the extra water (I put my cast-iron skillet on top and let it sit for 15-20 minutes). In the meantime, whisk the soy sauce, orange juice, miso paste, sesame oil, ginger, and scallions together. Once the tofu is dry-ish, slice it into 1/4 – 1/2 inch thick pieces – like you’d slice a loaf of bread. Line the bottom of a baking dish with the tofu pieces (no overlap) and pour the sauce over them, making sure they all get equal sauce-love.** Bake uncovered at 350 for around 30 minutes until the sauce has thickened and the tofu has begun to brown, then serve over rice with veggies (we did sauteed broccoli).

Baked Tofu

Additional notes: I’m told prepping everything ahead of time and marinating the tofu makes it extra yum, and I totally believe it. Keep an eye on the sauce, though… it can easily get pretty salty. The only thing I’m going to be changing next time I make this is doubling the recipe and tripling or quadrupling the sauce… one can never have too much sauce, eh?

Baked Tofu
Double thumbs-up from the boys… this was a big hit and a total clean-plate club night. Matt gives it double thumbs-up too :D  (but I didn’t take his picture  :(). Cheers!



*Send me recipes! Please… I beg of you!! I fill your computer screens with pretty pictures… now it’s your turn to help me fill my brain with ideas and my children’s tiny bellies with food.

**Don’t we all deserve equal rights to love? Hmmmm? North Carolina, I’m looking at YOU. That is all.

Molly - Oh shoot! One of us forgot the rice vinegar – that’s essential.

Here’s the original recipe from Oprah magazine:

The original is really skimpy on the sauce so I always make more and add lots more ginger. Check out the Miso-butter variation too. XO

Amanda - These days my schedule is also crazy. If I ever get back in the kitchen again, I’ll send along some ideas…

Annemie - @Molly – so weird, I totally didn’t feel like it was missing anything, but I’m excited to try it again! :) @Amanda – please do… and also give me a ring when you have the chance – we need to catch up! XO

Lucky in Light | Carrboro Family Photographer

Most of my business comes from referrals. I’ve talked on the blog about my referral program before – you know, the one that allows you to build print credit without lifting a finger? Well, it is alive and strong, and nearly every time I book a session I mail out a little certificate to someone… whether they’re expecting it or not. And when Melissa booked her family’s session with me, that certificate went to Mandy & Mike, whose session she had seen linked on Facebook. Referral program success: everyone wins!

The only problem was all this crazy weather we’ve been having… Melissa really loved Mandy & Mike’s sun-drenched session in particular, but the morning we were scheduled to have our session was super gray. Now don’t get me wrong… gray skies can make for beautiful portraits, and some photographers actually prefer to shoot when it’s overcast, but I knew that wasn’t what Melissa had in mind, and that’s the beauty of the custom photography experience: it’s tailored to you. So despite Melissa’s crazy schedule (not to mention mine!), we found a time a few days later, and this time, Mother nature smiled on us with that same dreamy, glowy sun:

Carrboro Children
Just a little sneak peek… many more to come soon!

Carrboro Children



 P.S. Want to schedule your own session? Drop me a line at for more information!

Bert - Greeaaat photo of the boy in the meadow. Beautiful light.

One Night a Week

Once upon a time, I could cook. In fact, there was a period in my life where food was something of an obsession – reading about it, preparing it, talking about it, and – of course – eating it. At the time, Matt and I were both working in the schmancy restaurant scene in New York City, and it wasn’t uncommon for us to get off of work at 1 or 2am and head to SoHo for a four-hour, six-course tasting menu, or devote an entire day to planning and preparing some off-the-wall dinner… even if it was just for the two of us.

It has now been – let’s see, how old is Oliver now? – over six years since I’ve even THOUGHT about spending that kind of energy, time, or money on a meal. In fact, I essentially gave up cooking too, based on both my husband’s talent and love for it and what became my crazy, erratic schedule. But after years of doing nearly 100% of the meal planning, preparation, and cleanup, Matt has finally asked for a break, to the tune of one night a week.

And y’all… I’m feeling a bit intimidated.

So I thought: what better way to hold myself to it than to share my trials and tribulations in public on the blog? My goal is to go beyond our usual menu and try a different recipe each week – ideally one that is both relatively healthy and appealing to both the adults and the kids. Also, I don’t have time to do a bunch of prep or cleanup, so I’m keeping it simple… and by publishing it here, I’m hoping you’ll help me out with recommendations, encouragement, and/or wine pairing suggestions… ’cause I’m thinking I’m going to be needing a lot of wine :D

This week’s attempt: Lentil Tacos

Lentil Tacos


  • Plenty of olive oil
  • 1 cup diced red onion
  • 2 cloves minced garlic
  • 1 cup dried french lentils
  • 2-ish tbsp adobo seasoning (or plain old taco seasoning, if you are too lazy to drive to Asheville for your spices)
  • 2.5 cups water
  • 8 corn tortillas
  • 1.5 cups crumbled (good) feta
  • 2 cups shredded green cabbage
  • 3 chopped scallions
  • 1-2 cups diced tomato
  • 1 lime

Lentil Tacos
Heat 1-2 tablespoons oil in large skillet over medium-high heat. Cook onion until it begins to soften (3 to 4 minutes), then add garlic for another minute. Add lentils and taco seasoning and cook until spices are fragrant and lentils are dry, about 1 minute. Add the water and bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. In the meantime, lightly fry individual tortillas in a tsp (each) of olive oil over medium heat and put in a warm oven (or toaster oven) to keep warm. Once lentils have thickened, salt and pepper to taste, then spoon 1/4 cup into each taco shell and top with cabbage, scallions, feta, tomato, lime juice, hot sauce, etc., etc.


And from the peanut gallery:

Lentil Tacos



beth - looks great- I look forward to next week!

Molly - I sent you 2 recipes by email. Hope the boys approve of them!

Meg - Did your boys have to have two nights of tacos in a row?? come over again… that was fun!

Annemie - Molly – you are AWESOME! Thanks so much for those… they look fantastic :) And Beth, I’m pretty sure you’re the one who should be blogging about this stuff… domestic goddess that you are!