Yesterday I had my ease of leisure and went spelunking amid humans at Mugg and Bean for coffee and other beverages with some of the gals from work. Whilst there I made my usual pilgrimage into Dischem and lo and behold, I found not only nutritional yeast but also agar agar powder! Now the serious business can begin! I cannot express how chuffed I am about these delicious treasures- I can now finally make vegan cheese as well as all sorts of tasty desserts and puddings. om nom!
For lunch today, I decided to try my hand at baking tofu, having had a little squish left in the tub. Needless to say nothing I make at this stage involving tofu comes out as I assume it should, but it’s still helluva tasty nonetheless!
Firstly, I marinated the tofu (after squishy it somewhat less soggy in paper towels) with soy sauce, a smidge of jam and some squashed gooseberries I got at the boeremark this weekend.
Next time I’ll marinate it for less time, but I quite like the combo- still, could be spicier!
I baked it on a baking sheet sprayed with cook n spray at 200 celcius for 35 mins, turning once. Once I’d turned the tofu I shook some sesame seeds over the body of the goodness.
Meanwhile, I decided to make some tortillas to go with the whole thing.
For two medium sized tortillas I used 1 cup flour and 80ml water and squished it all together.
On a floury surface, fluff the mixture in some more flour, split in two and roll each out.
Fry on a non-stick pan for a few minutes a side and wrap in a tea towel to keep it fresh.
While that was going on, I made a sauce using chopped tomatoes, the bits of gooseberry, cayenne pepper and nutritional yeast. Plonked everything together with some veggies and then:
I usually magnetize my plans for the week on the fridge- today’s dinner: lentil bredie!