I got a little saucy with the menu this week, using a couple of my favorite "go to" sauces to accompany some tofu and tempeh. Every vegan needs to have a good repertoire of sauces, gravies, and dressings to really boost the elegance, flavor profile, and interest of a dish. Kick the standard fare up a notch!
Take bechamel, for instance. Sure, the vegan version made with creamy cashews is pretty delicious on its own, but why not try something a little different by adding some zingy horseradish, Dijon mustard or Sriracha? These are some of the combinations I played with this week.
Crispy Tofu with Harissa Sauce, Mashed Potatoes, and Green Beans
Southwestern Tofu Scramble with Daiya Pepper Jack and Homefried Potatoes
Pan-fried Tempeh with Smoked Paprika Cashew Creme,
Quinoa, and Zucchini Spears