Peanut BBQ Tofu
1/2 cup peanut butter
1/2 cup BBQ sauce
2 tsp soy sauce
1 Tbsp toasted sesame oil
1 tsp curry powder
1-2 tsp hot sauce (optional)
1 lb. extra firm tofu, cut into 1/4-inch thick slices
Mix all the sauce ingredients together and whisk until incorporated. Smear the tofu slices on all sides and marinate for at least 20 minutes (overnight is best).
Lay the slices in a baking dish, smear with any extra sauce and bake, covered, at 400 degrees for 30 minutes.
***
Orangey Roasted Squash & Sweet Potatoes
1 largish sweet potato, peeled and cut into 1/2-inch chunks
1 medium butternut squash, peeled, seeded and cut into 1/2-inch chunks
1/2 yellow onion, diced
4 garlic cloves, roughly chopped
salt & pepper to taste
a drizzle of olive oil
1/4 cup orange juice
2 Tbsp agave nectar
Combine all ingredients in a baking dish. Bake, covered, for 40 minutes at 400 degrees, or until the squash chunks are fork-tender. Taste and adjust seasonings to your preference.
***
Kale & Black-Eyed Peas
1 Tbsp olive oil
1/2 yellow onion, diced
1 tsp Cajun/Creole seasoning
a dash of liquid smoke (optional)
2-3 cups finely chopped frozen kale (or 1 bunch fresh)
1 can black-eyed peas, drained
2 Tbsp salsa
1/4 cup water
Heat the olive oil over medium-high heat. Add the onion and saute for 5 minutes, or until translucent. Add the liquid smoke and Cajun seasoning, followed by the kale. Cook for 2 minutes or so, then add the black-eyed peas and salsa and stir well. Add the water, cover, and cook on medium-low for 10 minutes, or until the kale is tender.
