Skip Navigation

You're viewing a single thread.

31 comments

  • Tofu with spicy peanut sauce. Here's the recipe I use for the peanut sauce: ::: spoiler spoiler 1 1/2 cups vegetable broth
    1 tablespoon light brown sugar
    2 tablespoons fresh lime juice
    2 tablespoons sweet chili sauce/sriracha (or to taste)
    2 tablespoons creamy peanut butter
    1 tablespoon lite soy sauce
    1 teaspoon grated fresh ginger
    3/4 teaspoon cornstarch

    Combine all ingredients, bring to a simmer until thickened :::

    Also, while not traditionally vegan, saag paneer can be made with tofu and it is good.

    • Thanks for the recipe, love peanut sauce! And it's been forever since I've had saag paneer, may need to do as you suggest and make saag tofu!

      • One other thing while I'm thinking about it: cashew cream actually works pretty well as a cream replacement for richer dishes if you haven't tried it yet. The only challenge is that you end up with little cashew oorts unless you have a powerful blender or pass it through a sieve. I did a white bean soup with Italian herbs and kale and it made a nice addition. It'd probably help with the saag paneer too, I should give that a shot. I've also used it along with impossible sausage (sliced rather than crumbled) in this sausage pasta recipe.

31 comments