Hope you all are having a wonderful weekend.
Our days of 80 degree weather seem to be over. We are no longer enjoying our meals outside in the sun.
The party is moving back indoors.
Nothing like cuddling on the couch with a warm hat and a furry dog to keep warm.
We are definitely cooking up some comfort food tonight. I am eyeing one of my last butternut squash from the season. Any ideas?
As promised I have the recipe for the tofu curry salad. It is definitely more of a warm weather meal. But it was really tasty. I am not much of a tofu fan, but the texture really worked well in this light and healthy dish.
Here is what you will need for two people.
1 honey crisp apple. Chopped into bite sized pieces
2 celery sticks. Diced
a couple of handfuls of purple grapes. sliced in half
1/3 of a red onion, diced
1/4 of a block of extra firm tofu, chopped into 1/2 inch squares. sautéed until slightly browned on both sides. Then set aside to cool.
1-2 tbs of vegan mayonnaise or regular
1 to 1 1/2 tbs curry powder
1 handful of diced cilantro
Mix the curry powder and mayonnaise together. Mix well with all other ingredients and adjust seasonings if need be. Chill in the refrigerator for a couple of hours and enjoy!
I’ll be back after dinner with a butternut squash recipe hopefully! Enjoy the rest of your Sunday.