Today we have Peanut Crusted Tofu with mashed Sweet Potatoes and Cauliflower with golden raisins and currants. Mmmmm
Its not the most colorful but it sure is alot of great fall flavors!!
Ingredients for Tofu:
1 (14-ounce) package firm Tofu- Drained, pressed and Cut into 1/2 slices and then cut diagonally to create triangles
1 teaspoon salt, divided
1 teaspoon water
1 large egg white
1/3 cup dry-roasted peanuts
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
2 teaspoons peanut oil, divided
Directions: Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with the mashed sweet potatoes and cauliflower.
Ingredients for Mashed Sweet Potatoes:
2 Sweet potatoes peeled and cubed
salt and pepper
Boil cubes in a pot of water covered for about 20 mins or until tender. Pour in a little apple cider and small amount of butter. Mash up. Add more apple cider as needed depending on thickness. Add cinnamon, nutmeg salt and pepper to your tastes.
Ingredients for Cauliflower:
Cauliflower- cut into bite size pieces
2-3 tbsp balsamic Vinaigrette
1/2 cup of golden raisins
Steam Cauliflower, throw a splash of cooking sherry into a frying pan and add raisins and currents. Let them heat and soak up the sherry. Then add the cauliflower and Vinaigrette to pan. Stir to coat everything. Add salt and pepper. Heat on medium for about 5 mins. Add more Vinaigrette and salt and pepper to taste. Serve.