Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
1-1/2 lb extra-firm tofu 3 tablespoons olive oil, separated 1 tablespoon soya sauce salt pepper 1 large onion, chopped 1 teaspoon thyme 1 teaspoon rosemary 4 garlic cloves, sliced 2 carrots, chopped 1 large celery stick, sliced 8 cups water 8 rounded teaspoons (for 8 cups) vegetable bouillon powder 2 tablespoons lemon juice 2 bay leaves 3/4 cup pearl couscous (or use leftover, cooked rice like I did in the photo) 1 cup corn (fresh, frozen or canned) nutritional yeast to taste 8 sprigs fresh thyme Preheat oven to 400ºF. Break the tofu into pieces onto a parchment-paper-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and the soya sauce. Season with salt and pepper to taste then toss to fully coat the tofu. Bake for 30 min. until golden and a little crispy. Meanwhile, in a large pot, heat the remaining olive oil over medium heat and sauté the onion for 2 min., until softened. Add the herbs and cook for another 4 min., until the onion starts to brow...