Tofu is oftentimes a vegan’s best friend! I remember in my early years of being plant-based, my husband wanted to do something special for our anniversary. He planned a very fancy dinner at a 5-star restaurant. Being a thorough person, he called the restaurant beforehand and spoke directly with the chef. The chef said he was great at making plant-based dishes and not to worry, he would prepare something memorable. We sipped on our pink champagne and the waiter brought the supposedly magnificent vegan dish! An entire block of tofu, on a bed of greens, was his specialty. No dressing, no seasoning, no cooking, just plain out-of-the-carton tofu, cold!
It was beyond disappointing and also disgusting enough that it turned me away from tofu for several years. I am happy to say, however, that I now make it dozens of different ways but have been trying to master a crispy coating that would be the base for numerous seasonings. Use your imagination! Try using Mexican flavors like Cumin, Oregano, Chili Powder, Cilantro, and Salt. Or if you are feeling like something Italian, how about Garlic Powder, Onion Powder, Oregano, and Salt? Indian seasonings like Turmeric, Garam Masala, Cumin, and Coriander also work well. The possibilities are nearly endless!
I think, after much trial and error, I have come up with something spectacular.
WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy’s parade!
These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.