Monday, August 24, 2020

Esme’s sauce, baked tofu, cupcakes.

 An oldie but goodie, esme’s sauce with pasta. It is a tahini and miso based sauce. It’s equal parts: tahini, miso, Dijon, nutritional yeast, lemon juice, soy sauce and garlic. I always go easy on the mustard and soy sauce. Soooo good.
Lemon gem cupcakes from vegan with a vengeance.

The baked tofu was so good. Marinade was olive oil, soy sauce, whole grain mustard, garlic, bouquet garni, chili flakes, salt, pepper. Baked for 15 to 20 minutes per side at 400 F.

On salad. 

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