I’ve recently discovered tofu for two and made their three-pepper tofu for dinner the other night. I breaded and baked the tofu at 350 degrees for about 25 minutes, flipping the slices half-way through. Maybe less crispy than if I’d fried the slices, but still yummy. I had it alongside some cucumber, Grated Carrot and Daikon Salad from Vegan Express and brown rice. A very satisfying meal. Just to prove that I eat healthy savoury things too (not just sweets, I swear!).
The next night I made baked paprika yam sticks from Extraveganza to serve with some of the leftover baked tofu, and, inspired by some of the yogurt dipping sauces described in tofu for two, I devised one of my own:
Impromptu Yogurt Chili Dipping Sauce
Ingredients:
½ cup soy yogurt
1 clove garlic, minced
1 teaspoon chili powder
1 pinch cayenne
¼ teaspoon salt
1 pinch cane sugar
Blend all ingredients until smooth. Makes about ½ a cup.
Sorry, no photos, but you can imagine it, right?
