What a weekend! Friday was a whirl of flower arrangements and ceremony writing, Saturday a beautiful wedding and time with family, today was a day of catching up at home, and with dinner came the realization that I have already failed my Vegan MoFo pledge to post every day of October.
Nuts! So why not make dinner with some of my favorites? Tired and fairly uninspired actually led to an easy and scrumptious meal, Almond Meal Crusted Tofu over zucchini pasta and shredded carrot with peanut sauce. SO tasty!
I didn't have the time or energy to drain, soak in something flavorful, and redrain the tofu. No matter, I like a good tasting tofu just as it is anyway. To add a little som'n som'n I mixed the almond meal with tapioca starch and then a fair number of shakes of Five Spice Powder and some salt. I cut the tofu into triangles and dipped into soy milk before coating then in a hot, oiled pan to brown.
Meanwhile, zucchini was sliced in the Saladacco and carrots (I only had baby carrots in the house and shredding them on the cheese grater was a lot easier than trying to get their teeny goodness cut into ribbons with the Saladacco) and plated. I zapped the veggies in the micro for a minute while I whipped together my go-to peanut sauce.
Peanut sauce is an easy mix of peanut butter with water to desired consistency, grate a clove of garlic and about an inch of ginger into that, add a squirt or two of soy sauce and agave to taste. Done!
Quick, easy, and full of flavor. Doesn't get much better than that!