In my last post, I mentioned that I had a new camera. I have almost no sunlight in my kitchen any time of day, so I either have to take the pictures outside, not practical most of the year, or use a flash inside. Since October, I’ve been borrowing my son’s Canon XSi and using with a 20-year-old flash, bouncing the light off the ceiling. This flash unit isn’t controllable through the camera, nor does it have a way to turn it down manually, so the light is pretty intense. Even though I got exactly the same model of camera, all of my photos with my new camera have been overexposed. There’s only so much you can do in Photoshop and I have not been happy with any of them! So last week, I dumped all of the change from our change jar into a Coinstar machine and bought this Opteka flash, which just arrived. Here’s a preview of what I can now capture. Juicy!
16 ounces firm or extra-firm tofu
1/4 teaspoon salt
2/3 cup diced celery
1 green onion, including green part, sliced (optional)
2 tablespoons walnut pieces
1/3 cup Vegenaise
3/4 to 1 teaspoon curry powder
Preheat oven to 350 F. Drain tofu. Coarsely crumble tofu with a fork, pat dry with a paper towel or two, and pile on the middle of an oiled baking sheet. Bake tofu for 25-30 minutes, until golden. Once or twice, turn the tofu pile with a spatula, chop it up some, and pile it back together.
Put tofu into a medium bowl and stir in remaining ingredients.
Makes 4 sandwiches or salads.