Day After Thanksgiving Dinner (aka green bean casserole and maple cider tofu)
THE BEANS:
1/4 cup onion, sliced
1/2 cup canned cut green beans
2 baby cremini mushrooms, roughly chopped
3 tbsp. prepared mushroom gravy
1 tbsp. daiya mozzarella cheese
salt and pepper to taste
Cook onions and mushrooms over medium in a skillet until soft, then toss in beans gravy and salt and pepper. Stir to combine.
Spoon into a 1 cup oven proof ramekin and top with daiya.
Broil until cheese melts and gravy starts to bubble.
THE TOFU:
1/4 block low fat extra firm tofu, cut into short strips
1 tbsp. maple syrup
1 tbsp. apple cider
1 tbsp. soy sauce
2 tsp. nutritional yeast
pinch of garlic powder
salt and pepper to taste
Combine syrup, cider, soy, and garlic in a bowl. Toss tofu to coat in mixture and let sit for 10 minutes, tossing again at five minutes.
Pour everything into a pan over medium high heat.
Sprinkle with the yeast and stir. Add salt and pepper.
Cook until tofu is evenly browned.
