Yesterday was a dreary, rainy day here in Seattle, but instead of spending time in the kitchen, I ended up doing a deep scrub of my apartment. All those nooks and crannies that get ignored. It's winter in Seattle, so there are plenty of rainy days to come! I decided to make mushroom bacon another day, because as I was cleaning I developed a serious craving for tofu.This is one of the many reasons I am horrible with menu planning. I baked some tofu my regular way with a little coconut oil in the oven, but this time halfway through cooking I stirred in about two tablespoons of the Mapo sauce I had, and let that bake in. That was a good decision, it made the tofu nice and spicy.
I made a super easy dipping sauce by mixing two tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon of agave, 1 teaspoon of sriracha, and a pinch of crushed red pepper. It was a super easy and satisfying dinner. It felt both indulgent and healthy.
I was thinking last night how funny it is when people question vegan food and feel like it must be so restrictive, but I find it to be the opposite. I feel like my food world opened after going vegan. I feel like I eat fruits and vegetables that I never ate before, and also I really started improving my own cooking skills. I don't think I ever ate lettuce wraps before, and that's too bad. I never feel bored as a vegan, and as a matter of fact I can't keep up with all of the new vegan foods on the market!
Before I sign off for the day, I want to show you a picture of some Portobello mushrooms lounging in a pool of delicious, smoky marinade! I just took a break from this post because inspiration struck for a marinade!