09.07.09: Tofu CAGE MATCH (spolier: the cage is my stomach)

I had a lot of firm tofu left over from a couple of nights ago. So, I decided to make two forms of baked tofu--a breaded type and one marinated type--and let my taste buds decide which was the winner.

THE MEAL:
-Pasta shells with "Garlic & Onion" tomato sauce. The latter was modified by my adding additional roasted garlic (2 cloves, minced) while heating it up in my best companion on this food voyage: my cast iron skillet.
-Red leaf lettuce with homemade balsamic vinaigrette
-Soy milk
-An apple... for kicks (and pectin!)

THE TOFU:
Competitor A: The Breaded Tofu. Tofu first dipped in flour, then soy milk, then a breadcrumb/oregano/salt/pepper mixture and baked at 375 degrees, 10 minutes each side.
Competitor B: The Marinated Tofu. Tofu marinated for a couple of minutes in a mixture of 2 parts soy sauce, 1 part honey, and a clove of minced garlic, then baked in the oven for about 25 minutes at 375 degrees.

THE VERDICT:
Passable, albeit a little bland (this is where a little parmesan cheese would have gone a long way). I need to find a way to add a little more cheesy flavor, perhaps with some nutritional yeast on top. Either way, the dish definitely needed more pepper/some other spice overall.
The winning tofu was a surprise for me: the marinated tofu. Though, as I expected, it didn't go well AT ALL with the pasta, it had a fantastically subtle yet sweet flavor. The baked tofu, though delicious when piled with the pasta, needed a little something else. Next time, I will put it in the cast iron skillet with the sauce as it's warming, just to get a little tomato-y flavor on it and make it less dry.

WILL REPEAT (with some slight modifications)