Vegan Butter Tofu Paneer with Basmati Rice and Garlic Naan
I haven't made this yet, so I'm doing it tonight.
DIY Sandwiches and Soup
Macaroni with Vegan Cheese Sauce and Vegan Cream of Broccoli Soup
Spaghetti & Meatless Balls and Tahini Green Beans (No Meat Athlete, pg 158)
Nut-Crusted Tofu (NMA, pg 111) and Provencal Potato Gratin (NMA, pg 184) and leftover soup
The nut crust didn't hold onto the tofu very well, but it's very tasty and I liked it. I think I might've used too much lemon juice compared with the Dijon, just because it didn't seem like a thick enough mixture. I didn't actually measure what I was doing. Yet another delicious recipe from this cookbook, and Simran ate it without complaint, though I think she was trying to remove the crust to eat the tofu plain.
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