Vegan MoFo! Panko-crusted tofu with roasted-garlic Guajillo quinoa and acorn squash
Dinner, Friday October 16.
This time I was smart and started preparing things for this dinner in advance the evening before. I roasted the two pretty acorn squashes from the CSA, and also two heads of garlic, so they’d be ready to go for Friday evening and preparing dinner wouldn’t take two hours.
I also marinated some tofu overnight so it was nice and flavorful by Friday evening. The marinade consists of soy sauce, vermouth, water, horseradish, mustard, salt, pepper, chile relish, agave nectar, sage, and seven secrets chile oil.
I’ve only recently figured out that baking tofu works as well as if not better than frying it. And it’s certainly less greasy. Plus you can just pop it in the oven and get to work on other things! I breaded the tofu with soymilk, flour, and panko breadcrumbs seasoned with salt, pepper, sage, paprika, and nutritional yeast, then baked it until it was golden and crispy.
While the tofu was baking I also baked the squash pieces some more just to roast them a bit more. They were already entirely cooked the night before. I also sauteed some spinach with olive oil and roasted garlic, and made quinoa with a veggie broth, roasted garlic, and a Guajillo chile. And a simple sauce with mustard, agave nectar, and hot Hungarian paprika.
Here’s everything all plated. I decided it was awfully brown/yellow, so I sauteed some tomatos in olive oil to add a little color.
Oh my – that all looks so delicious. I must make your baked tofu it looks so crunchy and awesome.