![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktSKI4y-joSW_NAvygTiQBYe42DABU9Va8h03Uf45fwLwAcaDe8v-0fA50PZU4aBUKM63qsG5HRemGBI3EVIdUVRjNeZtw5Qz-BL70DHlNWO4aETf204CdyvzWQsXyPwIok82/s400/veganMoFo.jpg)
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!
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!
5 comments:
Great idea to use almond meal as a coating!
Mmm, almond crusted tofu. Great idea! I want to try that sometime, but I don't have tapioca starch at the time. :( Could you use something else instead?
wow looks great
almond meal coating? wow. interesting. i may try that!
Ooh, that looks perfect! Just look at those little guys! So expertly breaded! Mmmmm!
Post a Comment