Sesame Crusted Tofu by Perry Zimmerman, guest blogging

Last week, or somewhere around then, we made a sesame crusted tofu. I coated the tofu with sesame seeds that had seaweed through (gomasio) them. Then, we baked the crusted tofu in the oven at 375 degrees. While it was baking I made a dipping sauce.  It had a sweet and spicy Asian sauce and balsamic vinegar. We took the tofu out of the oven and drizzled the sauce overtop. It was really good.

My added notes:  This is a great high calcium meal if anyone thought they may be deficient...the sesame seeds contain a lot and are easily digested and tofu has calcium oth naturally in the soy and added in the processing.  But, a word of caution about tofu.  I get it at a local farmer's market in New York once in a while and I get a sort of local organic brand from Whole Foods if I need it from a store.  It is a food we eat infrequently because of the difficulty in knowing for sure the origin of the soy itself.  Avoiding genetically modified soy can be difficult and packaging must be read carefully.  Knowing the farmer is best because there is a lot of crossover and large agribusinesses are at risk for contamination of organic soy by GMO soy in the process of the plants maturing and pollen spreading.  GMO soy is probably not spreading to a small farmer growing soy beans in his backyard.