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Coming in with a #tofutuesday dish, since it’s been a while! You guys know how I love tofu, so went simple and tasty with this nourishing, lower carb meal. ????
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Simply roasted trimmed asparagus for 15 min at 400 degrees Fahrenheit with bit of oil, salt and pepper ?
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Massaged kale (trimmed off the stems) with bit of olive oil and lemon juice + black pepper ?
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And saute @housefoodsamerica tofu (drained and pressed dry with towels). You can lightly coat the tofu in bit of cornstarch before pan frying, or leave plain. Let the tofu cook for several minutes before moving the pieces…prevents too much sticking that way. Brown on a few sides ??
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Then combine 1/4 cup ketchup, 1 T brown sugar, and 1 T low-sodium soy sauce, 1/2 t garlic powder and cook in a small saucepan for around 3 minutes until lightly bubbling, adding a bit if water if needed, for a sauce consistency. Toss the tofu in this sauce ???
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#wellandgoodeats #letscookvegan #thefeedfeed #food52grams #veganfood #whatsonmyplate #eattherainbow #thefeedfeedvegan #healthylifestyle #dairyfree #simplerecipes #plantbasedfood #veganinspo #foodblogfeed #asparagus #seasonalveggies #healthyvegan #plantpowered #housefoods #bestofvegan #contemporaryvegan #forksoverknives #glutenfreevegan #bonappetit #vegansrecipe #thrivemags #tofu #veganbombs #vegangotgame
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