Tofu Pad Thai

Posted in Blog, Food by Persia

A Passion for Food… A Passion for Flavour – Melanie daPonte

Image courtesy Steve daPonte

This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.

I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

¼ cup Vegetable broth
2 tbsp. Lime Juice (or more, to taste)
¼ cup Tamari
2 tbsp. Sugar
2 tsp. Cornstarch
2 tbsp. Canola oil
12 ounces Firm tofu, drained and pressed
1 tsp. Red pepper flakes
1 tbsp. Ginger, fresh, minced, peeled
2 cloves Minced garlic
8 ounces Rice noodles, banh pho
4 Scallions, Cut in 1 inch…

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2May2017

Butternut Squash Tacos

Posted in Blog, Food by Persia

The OM Project!

The OM Project

I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.

Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.

Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.

Let us know what you think and what your favorite taco topper is in the comments below. 🙂

Time: 45 minutes (prep + cooking) | Serves: 2-3 peeps
Ingredients:
1 butternut squash, seeded + cubed
1/2 head of red cabbage, shredded
1 red onion, diced
1 can of black beans
1 can of…

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