Another weekend flew by too fast after a long week. But there have been some great eats this week including a creamy soy curl and sweet potato turmeric sauté, sesame ginger tofu stir fry using more zucchini from our garden, a huge salad with tempeh, sprouts, sauerkraut, and Trader Joe’s Creamy Vegan Dill Dressing. Oh, and another soy curl stir fry using zucchini, haha.
I also turned Trader Joes Squiggly Knife Cut Style Noodles into a wonderful soup with veggies and soy curls.
And got the Super Salad from Amy’s Drive Thru with Miso dressing for lunch one day and made a simple potato and chickpea curry sauté with colorful carrots.
I also tried a new vegan soup find – Bare Bones Plant Based Lentil Curry soup. Super simple to cook, 90 seconds in the microwave.
And under 200 calories for a pretty large serving. The soup had a daring level of spice which I liked and a good amount of veggies and lentils.
I am still having a great time with Naked Nutrition’s Organic Naked PB powder and decided to try it with fried tofu. I mixed 1/2 cup of the powder with red pepper flakes, garlic powder, and salt and pepper for the dry ingredients and vegan broth, tamari, and chili sauce for the wet ingredients to batter firm tofu cubes before deep frying for 5 minutes.
The tofu came out crispy with a savory and kicky peanut flavor perfect for dipping into chili sauce.
It was a fun treat and a recipe I need to perfect more. But for now I’m focusing on a good week ahead starting with the list.
Interesting ideas using all the soy products. I use tofu occasionally but mostly my vegan food is from beans, lentils, and fruit and vegetables. The tofu cubes with the PB look really good.
Thanks, the tofu cubes came out good.
I love using peanut butter powder as a coating for tofu! Foolproof method for adding flavor and even more protein. That just gave me a great idea for trying that with crunchy roasted chickpeas; maybe add a pinch of sugar to make them a sweet snack.
Yes, that sounds like a wonderful idea and I know you’ll make it awesome!