Wednesday, April 9
Salt & Pepper Tofu, Broccoli and Salad
I’d done a terrible job of meal planning this week and needed to come up with something that didn’t need a lot of prep. One of my favorite recipes is the Salt & Pepper Tofu recipe in Color Me Vegan. It’s fast, easy, and delicious. The recipe calls for frying the tofu, but our friend Becky from Glue and Glitter suggested baking it, which turned out to be a genius suggestion. All I do is spray the tofu with olive oil after it’s cut into cubes, toss it with the spice mixture, and bake it at 375 for about 25-30 minutes, stirring it around a couple of times. Once it’s baked, I add it to a skillet with the green onions, garlic, and about 1-2 teaspoons of olive oil. The original recipe calls for a lot more oil, but we like this lower fat method. I always make the Scallion-Ginger sauce recipe to go with it. I add about half of it to the skillet when the tofu, onions, and garlic are just about done and let everything get nicely caramelized. I use less brown sugar than the recipe suggests, but only because we prefer it a little less sweet. I use about half of the sauce in the skillet and reserve the rest for dipping. For the broccoli, all I did was lightly pan-steam it and splash it with some tamari and a little tiny squit of sesame oil (yes, squit is an actual measurement). We’ve been getting tons of lettuce in our weekly Vegetable Husband basket, so we’ve been eating tons of salads. I made a typical one, but with extra cucumber and carrots. I wish I’d had some snow peas or pea shoots to add to it, but alas. For the dressing, all I did was make extra of the sauce for the tofu and add about half a teaspoon of sesame oil to it. Ta da! A simple dinner with lots of veggies.
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