I’ve been trying harder at doing the low-glycemic, low-carb. low-fat, South Beach Diet thing. I made this healthy dish from FatFree Vegan Kitchen for dinner Saturday night. It’s Thai black pepper & garlic tofu. We really enjoyed it.
I like her way of cooking the tofu. I’ve made a million stir fries with tofu over the years but I always cook the tofu in Smart Balance oil in a pan. Her instructions allow you to cook the tofu without any oil by baking it on a parchment paper covered cookie sheet. The parchment paper means you don’t have to clean another pan – extra bonus! We are not mushroom fans so I used two small yellow squash and a zucchini instead. I also substituted spinach for the kale. It’s a keeper!