Dinner Plate #76

 

I found a recipe for baked tofu with mushrooms that seemed easy on a day I needed things to be easy, so I tried it. I veganized this from Sandra's Easy Cooking using non-dairy cheese. To go with it, I made some root vegetable mash with spinach (Yukon gold potatoes, sweet potatoes, and carrots are the root veggies in question) and steamed brussels sprouts.

I'm not sure I'd make this tofu recipe again, but it was fine. It used up a jar of pasta sauce and did its thing in the oven while I made the sides. I might try it with a different sauce, though; that might be the issue here. I tend to buy the store brand vegan pasta sauce, which limits me to tomato basil.

The veggies, though? Those were delicious. They made the meal something special.