Sunday, March 27, 2011

"Honey" Mustard Tofu with Kale and Yams = Yum

I've been slacking on cooking properly, especially in terms of making new things, and documenting them for your viewing and possibly also cooking pleasure.

My new friend and former neighbor David (<--- click that, he is quite the renowned artist) helped me to finally attempt this delicious recipe for Honey Mustard Tofu with Kale and Butternut Squash I've been meaning to try after spying it on Made Just Right, which is Earth Balance's blog of deliciousness. Earth Balance - you know, they're the ones who make the best vegan butter, and have recently started making other things too, like soymilk and peanut butter (it's the healthy kind but it tastes like JIF, sweet.)

Instead of butternut squash, we used sweet potatoes/yams. I substituted the honey with dark raw agave nectar, which worked nicely. Instead of 1/2 a TBSP of chili powder, I used 1/2 tsp of cayenne pepper. We used extra garlic. And be careful if you follow that recipe, it doesn't list vegetable stock as an ingredient until it mentions it in the directions.

I served it over quinoa, made simply with just a dash of Cajun seasoning, and later dressed a little bit with Braggs Aminos. Voila!

For dessert, we melted some chocolate chips and dipped these incredibly fresh, sweet strawberries in them. It was a success:

All photos courtesy of David Newman.

1 comment:

  1. I love butternut squash... and sweet potato... and yams! So I think this recipe was made for me. :P We'll definitely have to give it a try.