TOFU SKEWERS WITH SPICY PEANUT SAUCE by Pair this tofu with rice, noodles, or…

TOFU SKEWERS WITH SPICY PEANUT SAUCE by itsallgoodvegan 

Pair this tofu with rice, noodles, or veggies for a complete meal.

Ingredients:

Tofu
8 wood skewers, soaked in warm water for 20-30 minutes.
1 package of extra firm or high protein tofu, pressed with the water removed.

Tofu Marinade
2 Tbsp soy sauce, gluten free
½ Tbsp maple syrup
½ tsp garlic powder
2 tsp sriracha
1 tsp rice vinegar

Spicy Peanut Sauce
2 Tbsp creamy peanut butter
1/2 small lime, juiced
1 Tbsp of soy sauce, gluten free
1 tsp maple syrup
1 tsp sriracha, add more for a spicy sauce
½ tsp rice wine vinegar
Directions
Combine all the spicy peanut sauce ingredients in a medium bowl and mix. Set aside.
Cut your pressed tofu into 1 inch by 1 inch cubes.
Mix the tofu marinade ingredients in a medium bowl and whisk. Toss or brush the marinade onto your tofu cubes. Save the leftover marinade to spoon onto your tofu as you cook it.
Skewer your tofu leaving a little space between each piece.
Preheat your pan or grill pan to medium heat. Once warm, add the oil and tofu skewers to the pan and cook for 5 minutes. Brush additional marinade on top of the skewers, flip, and cook for 5 minutes or until the outside of the tofu is slightly crispy.
Remove skewers from the heat. Serve with the spicy peanut sauce, sesame seeds, fresh chopped cilantro, and rice.

Bowl loaded with roasted potato wedges and vegetables (broccoli florets, mushroo…

Bowl loaded with roasted potato wedges and vegetables (broccoli florets, mushrooms), fresh tomatoes and 1/2 avocado stuffed with hummus.
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By lea.bowls.your.mind
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Mashed potatoes with fried mushrooms, peas, asparagus and avocado . A very simpl…

Mashed potatoes with fried mushrooms, peas, asparagus and avocado . A very simple but freakin delicious combination. Where are the mashed potato lovers?.

By plantbased_food_and_travel
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Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta by (Serves about 3) …

Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta

by cookingforpeanuts

(Serves about 3)

Recipe:
Pesto: blend on high: 1 minced garlic clove, 1 very ripe avocado, 2 tbsp fresh lemon juice, 1/4 cup pinenuts, handful basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan (or nutritional yeast), 1/4 cup+2 tbsp water. Salt/black pepper to taste.

Cauliflower: 1.Preheat oven to 425F. 2.Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. 3.Slice cauliflower head through middle. 4.Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. 5.Rub both sides and tops of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside. 6. In medium bowl: mix 3/4 cups flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 teaspoon fine grind black pepper, 3/4 tsp salt (or to taste). Transfer to a small rimmed baking sheet/dish. 6. Add 3/4 cup non-dairy milk to small rimmed dish. 7. Dip both sides cauliflower steaks into milk. Use spoon to get into cracks and tops.8. Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. 9. Pan-sear the cauliflower steaks. Heat oil (about 1/4-inch high) in non-stick skillet and cook 3 minutes each side. Use tongs to sear tops. 10. Place steaks onto a large non-stick baking sheet (no parchment paper). Transfer the steaks to the oven and bake for 10 minutes. 11. Remove from oven and flip. Brush both sides of steaks with some of the remaining milk as needed, until no white floured parts remain. 12. Roast for about 10 to 15 minutes more, until cauliflower is fork tender. (Brush with more milk as needed.) 13. Broil steaks for 2 to 3 minutes (if desired) until very browned and crispy.
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