Category: baking

roasted broccoli

and brussels sprouts caramelize

with crispy tofu

source, 5 servings

2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder

roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts

bluejays knock the seeds

down to the patio where

the chickens eat them

source, 3 servings

1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze

dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings