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I came home to smelly tofu, which I was not entirely surprised about when I checked it this evening. I had bought it over the weekend, if not beforehand, and was keeping it in water. I was planning on making a Soy Vay stir fry, but instead I disposed of the fu and made pasta. Super quick capellini, broccoli and spinach sauteed in oil and garlic and a wee bit of red pepper flakes, and balsamic vinegar roasted cremini mushrooms. I spooned some Muir Glen Fire Roasted tomato sauce on top, with a small shake of nutrional yeast. I was inspired by vegan-friendly pizza places in Portland (Pizza-a-go-go & Hot Lips) to keep some of mine in a handy shaker).
3 comments:
Looks good, though!
why, thank you! I think I've overdone it on the garlic lately though, : )
Hi,
I found you via Harmonia and wanted to say "hello".
Your pasta looks awesome.Pasta with broccoli is one of my favourites. I just throw them in water with pasta, then drain them. Then I add some olive oil in the pan, add the pasta+ broccoli and sprinkle some black sesame seeds. Yummy!
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