Last night’s dinner. Today’s lunch. And I just love the bright colors of both plates. I feel healthy just looking at it! This mustard dressing is great on a big salad too.
1 package extra firm organic tofu
2 cups dried almond pulp (or almond flour)
1 cup vegan milk (I like soy or rice for this recipe)
1 tablespoon stoneground mustard
3 sweet potatoes
1 head of broccoli
Poke the sweet potatoes with a fork and bake in a 400 oven for 45 minutes to an hour, until soft. Take the skins off and mash the sweet potatoes. No need to add anything.
Press the tofu just to get the water out. Slice into rectangles. Line a baking sheet with parchment paper.
Pour milk into a bowl and whisk the mustard in. Pour the almond pulp/flour on a separate plate. Dip each piece of tofu into the milk mixture and then into the flour. Place on the baking sheet and cook for the last 15 minutes of the potato cooking time.
Break the broccoli into florets and steam until bright green and soft.
Tangy Mustard Dressing
1/2 cup raw cashews *
1/2 cup water
2 tablespoons stoneground mustard
1 tablespoon agave
1 tablespoon white wine vinegar
* If you don’t have a Vitamix, soak the cashews for 4 hours. If you don’t have time for that, boil them for a few minutes.
Place all ingredients into the blender or Vitamix and process until completely smooth. (Save leftover dressing in a container in the refrigerator.)
Plate it up and serve with sauce on the side. Enjoy!
Bonus Leftover Recipe
I had leftovers for lunch so I boiled up a cup of gluten-free pasta. To top it, I took the leftover sweet potatoes and placed them in a saucepan. I mixed in some homemade cashew milk until it I achieved a saucy consistency. Then I added the broccoli and tossed to coat.
When the pasta was ready, I drained it and added it to the saucepan. I tossed the whole thing together and topped it with freshly ground pepper. Gourmet lunch in 10 minutes.