Tonight's dinner was one of my favorites - BBQ tofu from VWAV with a side of sauteed green beans with garlic and toasted almonds and brown rice. The BBQ tofu is actually the pomegranate BBQ tofu recipe in VWAV, but without the pomegranate molasses and pomegranate seeds. I used regular molasses, and the sauce is divine.
The tofu is homemade. I've been having problems with it crumbling. I wonder what it is. The tofu wasn't pressed for tonight's dinner, so that probably contributed to it being crumbly - but even with pressing, it still has been crumbly lately. Perhaps it's the type of soybeans or the coagulator?
Total time preparing dinner start to finish - 45 minutes.
Posts coming up: I'm starting a seed culture for a wild yeast starter for sourdough bread, using the pineapple juice method. It is Day 2 that the seed culture has been brewing but it hasn't started bubbling yet. It says it may not start bubbling until Phase 2 (which starts tomorrow!) so hopefully that's not a problem. And this weekend I made a fantastic bread - cinnamon raisin swirl bread. It was made with 100% whole wheat, to boot!
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