Yet here I am writing about food again. Have I mentioned that I’m a bit of a chocoholic before? Thought so.
Since trying out vegan food I’ve become interested in vegan chocolate and baking vegan chocolate goodies. My latest creation, the chocolate mud pie, is capital A for Awesome! A sure fire hit with anyone, vegan or otherwise.
To end veganuary with style I chose a main course of baked sesame tofu with julienne vegetables and satay noodles. Now I admit tofu isn’t everyone’s favourite protein source and to be honest I’m not sure I like it in all recipes, however, baked tofu is definitely nicer than squishy tofu. Hang on a minute wasn’t this about making really delicious vegan food? Yes, and I’m certain the satay sauce will more than make up for any dislike of tofu.
To make the baked sesame tofu: drain a block of tofu (I used Cauldron Foods) and press to remove excess liquid. Cut into fairly chunky pieces, I cut into eight or twelve as there are four of us. Mix roughly equal amounts of sesame oil and soy sauce, brush liberally over all sides of the tofu, sprinkle sesame seeds on one side, and bake until it’s a bit crispy.
The star of the show is the satay sauce though, this is seriously good enough to just eat with a spoon!
Ingredients: one small onion, garlic, soy sauce, juice of one lime, ginger puree, chilli puree and two huge spoonfuls of peanut butter.
Put all ingredients except the peanut butter in a blender/food processor/mini chopper – I used a mini chopper – blitz until it looks smooth. Mix in the peanut butter – I use crunchy, but smooth is fine.
Stir fry the veg, add the cooked noodles and as much of the satay sauce as you like.
Serve topped with baked tofu… Enjoy!
And then treat yourself to a big slice of vegan dessert.
And of course the chocolate mud pie