Sunday, November 4 Tandoori Tofu (Vegan Eats World) with Spinach (Indian Vegan Kitchen) Rating: 4

So I almost exploded with glee when I got a copy of Vegan Eats World, the latest from one of my cookbook heroes, Terry Hope Romero. We have Viva Vegan (her other solo book) and it’s one of my favorites, which is evinced by the stains, splatters and yes, the pages that are all wavy from the beer I spilled on it while cooking one day. Anyway. I had been planning to make tandoori tofu this day anyway, but was just going to try to find a premade marinade or look up a recipe on the web, because oddly, with all the books I have, there was not one in the bunch. Until now. I may or may not have squealed when I found this in the book. I love her tofu recipes so I knew it would be a good one. The marinade comes together easily and I let my tofu sit for a couple of hours, but you can do it a full 2 days before you cook it if you prefer. The marinade was delicious. I think my baked result didn’t quite get the nice crust on it described in the book because I crowded the pan. I should have cooked the onions in a separate pan since mine isn’t as big as the one called for in the recipe. Mine also wasn’t as golden as it should have been since I was a little short on turmeric. It was still delicious and we will definitely make it again. The spinach recipe is actually a modified recipe for Palak Paneer, Spinach with Tofu from The Indian Vegan Kitchen. I just left out the tofu and called it spinach. I’ve made it before with the tofu and it’s really quite good. I think I was a little heavy handed with the ginger this time. We get the naan from Sevananda. I smear it with vegan butter and pressed garlic before I bake it for a few minutes. Easy peasy.