Archive for Month: December 2010
How to cook with tofu: Basic tips to create the perfect dish
Before I get to the tofu, let me share a tempeh story. On Wednesday I attended the faculty / staff holiday luncheon on campus. I knew that my only vegan option would be a salad so I diced some leftover grilled tempeh—marinated in maple syrup, sesame oil, rice vinegar, garlic, tamari sauce and cayenne pepper—and chopped a few cashews and stored in small plastic container with a spoonful of sunflower seeds. I took some homemade vegan sour cream, added sesame oil and rice vinegar and blended to make a salad dressing, which I poured into another small plastic container. Before […]
