I had some tofu in the fridge and was intrigued when I saw this recipe that uses freshly grated horseradish as a crust for roasted tofu. It seems like I’m always looking for a great recipe for a marinated tofu. This was okay, probably not something I’ll make again. While I was at it, I decided to make wasabi mashed potatoes and some kale (we’ve got an everlasting supply, it seems, from our farm share). We really liked the potatoes and the kale. Then I realized, hey, this is all vegan food, we should have Mark and Lisa over! And good sports that they are, they said yes and brought delicious wine to boot.
- Horseradish- and Coriander-Crusted Tofu (Vegan with a Vengeance, p. 151)
- Garlicky Kale with Tahini Dressing (Vegan with a Vengeance, p. 120)
- Wasabi Mashed Potatoes (Vegan with a Vengeance, p. 110)
