Tofu Bake

As most of my readers know, I was vegan for many years, and this was one of my favorite comfort food dishes I invented about 7 years ago.  Meat lover or not...this is simply good food that's pretty good for you.  It's a great dish to keep in your arsenal if you need to provide a dish for your veggy / vegan friends.

INGREDIENTS:

1 BLOCK OF EXTRA FIRM TOFU CUBED
2 CUPS OF BROCCOLI FLORETS
1-1.5 CUPS OF MUSHROOMS QUARTERED
1-1.5 CUPS OF QUARTERED SMALL RED POTATOES

Ingredients

1 CUP OF ASPARAGUS CHOPPED
3 TABLESPOONS OF PEANUT BUTTER
3 TABLESPOONS OF TAHINI
1 TABLESPOON OF KOREAN CHILI PASTE
1 TABLESPOON OF CHILI PASTE / SRIRACHA
1 TABLESPOON OF SESAME OIL
3 TABLESPOONS OF SOY SAUCE OR BRAGGS
WATER TO THIN AS DESIRED

First step is to chop all your ingredients.  What I listed as my veggies is what I like, but feel free to change it up and add or subtract what you like.  When using potatoes as I do, it's important to cook it longer so the potatoes get done!

Mix in a large bowl

In a large bowl add the peanut butter, tahini, Korean chili paste, sriracha, sesame oil soys sauce and some water.  You want a consistency that is somewhat like the thickness of a good paint.  Once this is mixed, toss in all your prepared veggies and toss to coat everything in the sauce.

Pour entire mixture into a baking dish and cover with foil.  Bake at a 350 degree oven for 40 minutes.  Remove foil and cook for a while longer until you see a bit of color on the top of the bake.

Serve this over brown rice with a nice glass of white wine....it's YUMMY.