Grilled Romaine & Tofu in Spicy Tomato/Raspberry/Avocado Sauce

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I’m getting in the habit of repurposing food as the spirit moves me.  The other night I made a delectable cappellini dish in cashew cheese alfredo with grilled mushrooms.  Not wanting to eat the same thing two nights in a row, I decided to experiment with using the leftover pasta as a base for something altogether different.  I noticed some romaine lettuce in the fridge that needed to be eaten, so I used this as an excuse to grill it up.  The sauce began with the remnants of a raspberry/blackberry/avocado smoothie I’d made that morning.  Instead of washing out the Vitamix, I used the repurposed the remaining smoothie by adding a tomato, balsamic vinegar, garlic, a little Worcestershire sauce and whatever else I could find that would yummify it. The fact that the noodles were bathed in cashew cheese and nutmeg meant that the dish was quite rich and savory.

One thing that I’m learning is that I actually enjoy tofu better when it’s chopped nice and small. I noticed this while eating out at a Thai restaurant last week.  There were these tiny bits of something or other in my salad – they tasted so good but I didn’t know what they were.  When the server told me it was tofu, I resolved to cut mine up as small as possible the next time I cooked it up at home.  I think smaller pieces are more enjoyable because they maximize taste.  Being the Condiment Queen I am, I need my tofu to serve as the most efficient delivery system for my sauce as possible.

Happy Veganisting!

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