I must have been craving tofu earlier in the week, when I planned our meals for this weekend. (Not a terrible thing to crave, in the end!)
Dinner Saturday night:
Curried Tofu from VCON, (baked in the oven this time instead of pan-frying -- and I definitely prefer the pan-fry method,) garlicky kale with balsamic vinegar, sliced fresh tomato, and garlic mashed potatoes with gravy.
Easiest veg gravy on the planet? Heat 1 tablespoon Earth Balance in a small saucepan until spattery. Whisk in 2 tablespoons all-purpose flour. Continue whisking and cooking until your roux turns a dark golden brown color. Whisk in 1 cup vegetable broth, and cook until thick. Salt and pepper to taste, and voila!
I hate to admit it, but I may never make Punk Rock Chickpea Gravy again. Sorry, Isa.
Thai curry based on somebody's blog, based on a Cooking Light recipe. I added a wee bit of agave (because, in my opinion, Thai food should be sweet, salty, spicy, and sour all at the same time,) and a big spoonfull of peanut butter. Because all coconut curries need MORE fat, right?? We both also dribbled on a considerable amount of sriracha at the table.
I look forward to a four-day work week this week!! Woot for Fridays off!