VEGETABLES AND TOFU BRAISED IN BALSAMIC VINEGAR or TOFU E VERDURE BRASATI CON ACETO BALSAMICO

There are certain aspects of getting older that I like, first of all I really like that I am less inclined to think that everyone is looking at me and cares about what I am doing. I will never forget the relief I felt when I realized that people aren't actually standing in their windows watching me if you know what I mean. And then I really like that I dare to do more things that I never would have thought myself capable of when I was younger. A part of me sits there inside me, gaping with surprise and a little with admiration of this new daring person that has emerged. I'm talking about the professional side of myself now, on the personal side I never really been shy or afraid of showing myself. I can't help feeling though that this confidence would have been helpful years ago. Or am I really talking about something else here, is it the capacity to take initiatives and not care too much about what happens, the important thing is to know that I tried my best that I mean? It's probably that all this is about, I feel that I don't mind if I haven't managed to accomplish big things in my life but I want to know that I at least tried to make my ideas or 'dreams' come true, that I made the effort and believed enough in myself to try. To be able to respect myself. I used to be extremely sensitive to whether people respected me or not, nowadays I seem to be more sensitive to if I respect myself and what I do. So in the end I'm still centred on myself but from a different perspective maybe. How imprisoned we are.





VEGETABLES AND TOFU BRAISED IN BALSAMIC VINEGAR or TOFU E VERDURE BRASATI CON ACETO BALSAMICO

Tofu, I used a really nice type with sesame seeds
Carrots
Zucchini
Onion
Sage
Balsamic vinegar
Salt
Extra-virgin olive oil

- Slice or cut the vegetables into pieces, chop the sage and dice the tofu.
- Start braising the vegetables, the sage and the tofu in a skillet in some olive oil, add some salt and cook until the vegetables are soft and 'golden'.
- Add a dash of balsamic vinegar and go on braising for 3-4 minutes and then serve!