Tofu, Broccoli, & Peanut Sauce

So I guess this is starting off as "Chinese" week...
Just so happens that's what I've stocked my fridge to produce. Tonight's dish was adapted from Carol Bullock's (from 'Zaar) "Tofu and Broccoli with Peanut Sauce" recipe.
I made a few changes to make it lower sodium and lower fat, but other than that, it's pretty much the same.

Tofu, Broccoli, & Peanut Sauce:

Sauce:
1/4 c. creamy peanut butter
1/4 c. hot water
1/8 c. apple cider vinegar
1 T. low-sodium tamari
1 T. molasses
1/4 t. cayenne pepper

Saute:
1/2 lbs. fresh broccoli, cut into small florets
2 T. expeller-pressed canola oil
4 cloves garlic, minced
1/2 lbs. tofu, cut into small cubes
dash of salt (optional)
1 c. onion, thinly sliced
1/4 c. peanuts (raw or roasted)
1-2 T. low-sodium tamari

For the sauce:
In a small saucepan, whisk together peanut butter and hot water until well incorporated, then add the rest of the ingredients, stir well, keep warm, and set aside.

For the Saute:
Heat oil in a large skillet over medium-high heat, add tofu and half of the garlic and stir-fry for about 5 minutes, add the tofu to the peanut sauce pan, stir. Using the same large skillet, add remaining oil, onions, and broccoli, quickly stir-fry until lightly cooked. Add the rest of the saute ingredients and cook another minute, add the peanut sauce/tofu mixture and lightly toss until all is mixed. Serve hot over rice.

"Tuna" Noodle Casserole & Deviled Carrots

It's been years since I had (or could eat) this dish...
Time to make a version that I can DEVOUR!!! Muahahahaha! Okay, now seriously--I was having a craving for foods that I used to enjoy when I was a little girl, and of course, my mind landed on this particular comfort dish and wouldn't budge. I used to be a BIG fan of the little Stouffer's frozen tuna noodle casserole, even though it grosses me out now to think about the mystery fish that was lurking in between the noodles, 3 slices of mushroom, and slathered cream sauce--but it was oh so good!
I decided to pair this mellow, creamy dish with a spicy carrot side (original recipe found by Jessica K located here). Anything spicy (or covered in "cheese") will always make Dane happy!

"Tuna" Noodle Casserole:

1/2 package of Fusilli, cooked
1/2 onion, chopped
1 c. celery, sliced thin
1 c. mushrooms, sliced
1/4 c. frozen baby peas
2 T. Earth Balance margarine
1 c. unsweetened soymilk
1 T. arrowroot powder
a dollop each of veganaise and vegetable broth
cubed tofu, as much as you want
2 c. crushed corn flakes
soy cheese
garlic powder
thyme
salt and pepper to taste

Preheat oven to 400 F.
In a skillet, melt margarine, saute onions and celery until soft. Add the mushrooms, peas, and let cook while you make a slurry with the soy milk and arrowroot. Add this slurry to the mixture and add veganaise and vegetable broth. Bring to a boil and reduce to a simmer. Stir in as much soy cheese and tofu as you want, add spices to taste. Pour into a foil-lined 9x13 dish and cover with corn flakes. Bake at 400 F for 20 minutes, 375 for 10. Let sit for a few minutes before slicing.

BBQ Tofu Cutlets & Spicy Collard Greens

Mmm Mmm, Barbecue--without contributing to cruel factory farming practices and the hassle of starting up a grill...
You could definitely replace the tofu cutlets with a vegan meat, but I really wanted to cut back on my sodium and fat intake today. Eclectic Americana week has been delicious but has also made me realize how much healthier I eat now that I'm vegan. I don't have to worry about clogging my arteries with saturated or trans fats, and overall, oil and fat consumption has dropped dramatically. I use a lot more veggies and spices in my cooking, and am constantly impressed with the variety of dishes I bring to the table. This week's cooking had subtle spice contributions, like most American cooking, so I can't wait to break into my spice rack(s) again next week! I highly recomend this dish be served with a side of vegan baked beans.

BBQ Tofu Cutlets:

1 package of firm tofu, frozen, thawed, pressed, sliced
vegan barbecue sauce (I used hickory smoke)
onion powder
garlic powder
black pepper

Preheat oven to 350 F.

Place sliced tofu onto a cookie sheet lined with napkins to absorb excess moisture. Blot, and sprinkle with garlic, onion, and pepper. Brush barbecue sauce onto each "cutlet" and place sauce side down onto a lightly sprayed baking sheet. Bush with more barbecue sauce. Bake for about 20-25 minutes, until tofu has slightly dried out. (Marinating the tofu overnight or for at least a few hours makes the cutlets tastier, but when pressed for time, brushing sauce on right before baking still has good results.)

Spicy Collard Greens:

collard greens, tough stems removed and cut into strips
fresh, minced garlic
cayenne
paprika
salt (optional)
black pepper
red chili pepper flakes
splash of vegetable broth
olive oil

With a tiny bit of olive oil in a skillet, add garlic and saute collards until slightly wilted. Add the rest of the ingredients (to liking) and cook until desired tenderness.