Often go awry.
So there we were, all ready to cook our way through Appetite for Reduction, when Terry started testing for her upcoming international cookbook: Vegan Eats World (working title). So I told my mother I'd like to incorporate some of Terry's new recipes into our plan and if she was disappointed by the idea of supplementing her diet of Low Fat Healthy Vegan Food with dishes from the person who brought her Sancocho and Quinoa Roasted Pumpkin Risotto, she hid it well.
At this point, we'd already had the AFR Sanctuary Dressing (kind of like ranch, but better), Spinach Lasagna with Roasted Cauliflower Ricotta (delicious, but my mother thought the dressing was too thymey), and the Quinoa, White Bean and Kale Stew (perfect for a chilly fall night). The Ginger Bok Choy Soba was up next, so we topped it with Terry's Pressed Baked Tofu.
Terry suggests pressing the tofu after slicing, which is way faster than doing it before. 35 minutes was more than enough for perfect firm, chewy tofu. The marinade was delicious, too. It was a bit too spicy for me to eat the tofu alone (I'm a huge baby), but it was perfect over noodles and on toast with a bit of Veganaise (so perfect that I wanted to make another sandwich today, but didn't want to hog all the tofu because my mother really liked it).
In other news, my tester copy of Vegan Pie in the Sky arrived this weekend. It's beautiful. Lowfatcookingwhat?