Dinner was a variation on this. I don't like pecans, and accidentally chopped a bit of Italian parsley before I noticed, so my version was with walnuts (roasted in the dry pan before the tofu went in) and a parsley/cilantro mix. Amazingly, the end result didn't taste like tofu or Brussels sprouts, but really really good. Oh, I also used veggie stock instead of salt and added a few grinds of pepper at the end.
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