Like the wolf

Tonight: walking, resting, reading, practicing yoga, making dinner, listening to This American Life and bathing.

Most of the evening's activities have revolved around the kitchen.

What I made:  Sweet Potato Puffs, Peanut Tofu and Roasted Broccoli.  Fall colors!

I started by wrapping the tofu in a clean kitchen towel and pressing it beneath a heavy cookbook.

I prepared the sweet potatoes by slicing them into 1/2" rounds (we used to call them "coins", growing up) and rubbing with a mixture of coconut oil, pepper, salt and chili powder. My method? Scoop out a blob of coconut oil, coat my hands, then massage the potatoes; this keeps them from getting to slathered and greasy.  The puffs got popped into a 350 degree oven and baked for 30 minutes.

Meanwhile, I made a sauce for the tofu from (greatest --> least) peanut butter, almond milk, apple cider vinegar, soy sauce, honey, vegetable oil, chili oil and a smooshed garlic clove.  This yielded about a half a cup of sauce, and I thinned with a splash of water.  I sliced the tofu into 32 cubes and tossed them into the sauce bowl to coat.

I broke the broccoli into florets, sprayed them with olive oil and added them to the sweet potato pan.  I carefully poured the tofu onto the remaining third of the pan and topped the cubes with sesame seeds and ground flax.  Finally, I slid the pan back into the oven and cranked up the heat to 400 degrees.

And waited.  And waited.  For an agonizing 35 minutes. 

The potatoes were incredible, the broccoli was crispily overcooked (but I ate it anyways! Eat your vegetables!) and the tofu was off the chains delicious.

What's for dessert?