I employed the Grit's tofu preparation (press and cube tofu, brown in oiled skillet, sprinkle with soy sauce, wheat-free even!, brown some more, remove. clean and re-oil skillet, up the heat, put tofu back in, sprinkle with more soy sauce, cook a few min, add nutritional yeast and shake while browning for a few seconds before serving).This was served over a bed of brown rice and perfectly boiled kale, all smothered in my guilt and allergen-free gravy.
SUPER. YUM.honestly, i've even had a heckuva time picking just one photo. every one is just a reminder of just how delicious and nutritious this meal is!
5 comments:
Wow, that meal looks incredible. Comforting yet summery with the pretty kale peeking out. Here's to gluten gravy independence!
SUPER. YUM. That says all that needs to be said!
The tofu and greens look YUM! I've got to try that gravy. Can I just finely chop shiitake mushrooms instead of using powdered?
-Teresa
maybepigscanfly- i don't see why not! i just have a crock of shiitake powder i made for bryanna's vegan oyster sauce. 'd love to hear what you think when tried that way. bet it's just as yummy. ;)
this looking amazing!! I LOVE kale - this looks like a great dish to incorporate it in!!
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