January 5, 2017
1 (14-ounce; 400g) block firm (non-silken) tofu, cut into 1- by 2- by 1/2-inch squares
5 tablespoons (75ml) extra-virgin olive oil, divided
3/4 ounce (about 1/4 cup; 20g) za'atar, divided
1 large grapefruit, cut into segments, juice reserv...
For the Tofu:
1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note above)
2 tablespoons minced fresh lemongrass
2 tablespoons low-sodium soy sauce
2 tablespoons vegan honey
2 tablespoons Asian vegan fish sauce
1 tablespoon vegetable or cano...
I'm busy working on my blog posts. Watch this space!
Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing
Banh Mi Panzanella
January 2017 (2)