The Spicy Spatula

Many many moons ago when I first joined the land of cruelty-free living, life was simple but relatively bland. Okay it was never bland because one of the things my grannies both taught me that has always stuck with me is the importance of herbs & spices to the art of cooking. But let’s just say that back then I wasn’t a big fan of tofu because, well it just had that tofu-y flavor.

But then as the years passed and more vegans joined the tribe, the recipes seemed to crazy AF. Remember back in those days when we were all making seitan sausages and steaks and seitan gyros? It was a wonderful skill to have but holy moly was it time-consuming!

And now that life has returned to some semblance of normal, we’re (read: I’m) always looking for ways to eat delicious and nutritious without a ton of effort. Don’t get me wrong, I do love to cook and I don’t mind spending time in the kitchen, at all. However when life gets busy, as it often does, I want to eat right and good whether I have thirty minutes or three hours to dedicate to meal time.

Today’s easy vegan recipe is the best of both worlds. It has just a few ingredients (not including herbs & spices) and it’s incredibly easy to make. And even better? It doesn’t require to press tofu or do anything fancy…other than season it, of course.

What’s your go-to weeknight vegan meal?

Kitchen Tools:

*Baking sheets
*Cutting board
*Mixing bowls

Ingredients:

*Firm tofu, diced
*Onion, sliced
*Oyster mushrooms
*Couscous
*Seasoning
*Vegan Worcestershire

Instructions:

*Lay out two baking sheets and set aside.

*Pre-heat oven to 185C/375F

*Start with the tofu because you’ll want to give it at least a few minutes to let the flavors sink into each little cube. I chose bite-sized cubes because it’s easiest to eat and because they are the perfect size to cook about the same time it takes to cook the mushrooms and onions in the oven.

*Take whatever flavor profile you want, lightly seasoned, curry, Asian, Mexican, Southern US, whatever you want, and toss the tofu with the combination of herbs & spices you desire. Add some vegan Worcestershire with it and set aside.

*Slice the onions and place them on a baking sheet next to the tofu.

*Shred the mushrooms with your fingers, season them and place them on a separate baking sheet.

*Cook the couscous according to package instructions. It’ll only take about 5 minutes.

*Add the mushrooms to the oven first, cook about 10 to 15 minutes, then add the other tray and cook another 15 minutes. Test the consistency of all the foods at this point and when you get the crispiness you desire, remove from the heat.

*Plate up all of your ingredients and enjoy.

I also made a vegan yogurt sauce to go on the side. It was just yogurt, lime juice, salt & pepper along with hot sauce and cumin. Easy, peasy. This sauce is totally option but it adds a nice touch.

And if you’re short on veggies for the day, feel free to add an easy vegan salad to the mix!

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