Quick easy meal of roasted tofu, mung bean noodles [my favourite], kale, spinach and scallions.
Roasting tofu isn’t quite as complicated as I thought it was - I just tossed a block of tofu in some coconut oil with salt and pepper and roasted for 15 minutes on each side at 450 degrees. Previously I tried to bake tofu at a lower temperature, which didn’t really do anything. This method made the tofu puffy and tasty!
The veggies were sauteed and the dish coated with my typical sesame oil / sriracha / rice vinegar / soy sauce combo, with a shake of ginger powder. So delicious.
Back to one of my old favourite haunts, the incredible Momo Sushi Shack in Bushwick! Usually I like to get their udon, but I had been dying to try their tofu salad - pressed tofu, avocado, heirloom tomatoes from greenage farms, tomato and basil-infused soy sauce. I expected a tiny salad and got this plate of deliciousness! I highly recommend it. The tofu is pillowy and soft, the avocado was perfect, the greens were gorgeous and the basil-infused soy sauce was a beautiful touch. We also got vegetable tempura [not pictured] - which was very good, especially the different kinds of mushrooms, and I got a kitade doko roll - crimini + shittake cooked in sweet soy sauce with avocado, which was also very good. As always, can’t wait to go back!
Momo Sushi Shack is located at 43 Bogart Street off the Morgan stop on the L train.
It seems to me the more places I check out in Bushwick the more I love it. My roomates and I scoped out 983 yesterday and though I read a lot of backlash, namely “BRING BACK LIFE!” we adored it. A good amount of vegan options. I got the huevos rancheros made vegan and my were they splendid! I couldn’t find all my food but I loved the cute mushrooms they used and so many veggies in the tofu scramble! So excited to go back.
983 is located at 983 Flushing Ave between Bogart + Central Ave. You can take the L to Morgan to get there when the L starts running again!
Used Oh She Glows’ fab recipe to make vegan pumpkin mac and cheeze last week - well, I dictated the recipe to my roomate and she made it since I was so sick. I didn’t use Earth Balance and subbed with butter-flavoured olive oil from Saratoga Olive Oil Co. instead, which really added a rich, deep flavor; made cashew milk since I didn’t have almond milk on hand; and didn’t use any nooch as we were out. So good! Especially with extra salt, a drizzle of olive oil and pepper.