Tag Archives: CEGEP

When i was 18…

15 Mar

The past week has brought about a wave of nostalgia to my daily life. I’ve spent time with High School friends, spent lots of time with family members I absolutely adore, and recently reconnected with an old friend from my very early 20s. This old friend and i have been talking music, and he helped me rediscover some awesome bands from my youth; bands that i completly forgot existed, bands whose music would make the hairs of my arms stand straight. Music that would send butterflies straight to my stomach as i listened to their CD in my discman, hanging out in the halls of CEGEP. These songs, these lyrics, bring me back to a period where music was associated with first kisses, nights out at punk rock shows, meeting cute boys, and spending countless hours on mIRC. Listening to a certain song reminds me of my first pair of Etnies, or a specifc moment where nothing in the world mattered except getting tickets to the Less than Jake show.

This wave of nostalgia has brought on an urge to cook my favorite comfort foods from that period of my life. When i was in CEGEP, my mom was still making my lunches. (Props to the SUZE!!) She would make these delicious veal cutlets battered in italian bread crumbs, and then fried to crisp perfection. She would then layer 2 pieces in between italian bread, with a bit of lettuce. It was the sandwich of champions, it was so good. In my house, we called it Fattini. When i knew i was getting fattini for lunch, i would anticipate biting into the delicious fresh bread, and tasting the crispy, perfectly cooked goodness of those fried pieces of heaven. Now that i’m a vegan, veal is not part of my diet. Therefore, i have successfully recreated the awesomeness that is fattini with tofu. Sa-weeeet!

Now before all you carnivores quickly dismiss this blog with a look of disgust and a roll of the eyes, let me assure you that even my meat-eater friends and family have devoured breaded tofu, proclaiming: “wow, this is incredible!” I swear, it tastes awesome, especially layered in sandwiches, with a little hummus spread on the bread. It’s also super easy to make, and lends itself well to dipping.

First, take your block of tofu. Rinse it well, and wrap it in a tea towel. Find the heaviest book you have and put it over the tofu to press out all the water. (That encyclopedia i used to pretend to use in College really comes in handy here…)Press the tofu for 30 minutes-1 hour. Once it is sufficiently pressed, cut it into slices width wise, so the slices resemble rectangles.

Prepare a bowl with tamari, and a dish with bread crumbs. First, dip the tofu in tamari, letting it sak for a couple of seconds. Then, dip it in breadcrumbs, coating both sides. Place the tofu on an oiled or parchement paper covered baking sheet, and place in oven. Set your oven to 375, and bake for 30 mins on each side. The result is a crispy, delicious slab of tofu. Great for sammies, dipping in hot sauce, slicing on salads, the choices are endless!

As i sit in my living room, listening to the Ataris, Thrice and Fenix TX, devouring my breaded tofu, i realize that i have come a long way from 18-year-old me. However, i’ll always have the music to remind me of those nights at Hatter’s where my biggest worry was if i had the guts to buy the cute boy sitting next to me a beer…