Good Ol' Fashioned Home Cookin'

As I transition from vegetarianism to veganism, I battle cravings for comfort foods that most would assume off-limits. But I've got skillz and manage to satisfy the cravings sans caving. Here's one of my dude's favorite meals because, well, it includes gravy.

Pan Fried Tofu with Quinoa & Vegan Gravy

1 package extra firm/firm tofu (drained well and blotted with paper towels to remove excess water)

1 1/2 cups quinoa

4 1/2 cups vegetable broth (I'm lazy & cheap and make mine with Rapunzel Vegan Bullion with Sea Salt & Herbs)

1 tbs vegan butter

1tbs unbleached or whole wheat flour

salt & pepper to taste

Chopped herbs (depending on what you're serving it with


Pan fry to tofu in a little olive oil and be sure to use a good non-stick pan. Don't flip until the tofu is nice and crispy on the first side.

Cook the quinoa just like you would rice with a 1:2 grain to veggie broth ratio.

After the tofu is done, remove it from the pan and use the pan to start the gravy. Brown the flour in the butter until toasty in color and whisk in the veggie broth. Whisking constantly is important to prevent lumps. Continue cooking until the gravy thicken - then add salt, pepper & herbs to taste. Add the tofu back into the pan with the gravy and cook together for just another couple of minutes. Serve the tofu & gravy over the quinoa with a seasonal veggie on the side and you have a better version of a classic.