This was from last week when we had again bought some beautiful fresh organic local asparagus. Also, you can see homemade mashed potatoes made with red potatoes, skin on. The gravy on the potatoes is the vegetable gravy from Vegan Lunchbox's pot roast. I added a few raw cashews to thicken it a little more. And, there's the "barbecued" tofu. This recipe is a hit with my kids lately and it takes less than ten minutes start to finish. My two year old goes wild for tofu, absolutely loves it. I think she would eat tofu and pasta every day if given the choice.
One block extra-firm water packed tofu, drained
3 cloves medium fresh garlic, crushed and finely minced
1- 1/4 cup barbecue sauce of choice
1/4 cup soy sauce
2 tbsp olive oil
Cut tofu into thin slices and lay in a shallow dish. Whisk all other ingredients together and then pour over tofu, rotating to cover all surfaces well. Place olive oil in a pan and then add tofu, pouring excess sauce over it. Cook on each side until it begins to carmelize in the pan.