Tuesday, January 16, 2007

Cashew encrusted Tofu & Spinach

Originally Posted Sunday, November 05, 2006

Red Wine Reduction

Tofu encrusted with ground cashews, nutritional yeast and spices lightly fried in olive oil with "creamed" spinach made with a red wine & balsamic reduction with soymilk, sauteed garlic and shallots, ground cashews, nutritional yeast, a smidge of cornstarch and spices.

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The Tofu came out yummy. I sliced it much thinner than normal, so it was crispy, not mushy. The spinach had a sweetness that I attribute to the wine and balsamic reduction.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni