Butter Pecan Tofu

Tonight, I finally decided to use a packet of Plantation Pecan Butter Sauce I picked up in a culinary gift shop in New Orleans this past October. It's a powdered mix that you combine with milk and butter (in my case, soymilk and Earth Balance). The result is a rich, buttery gravy with bits of pecan and herbs. The package suggested serving the sauce over fish or chicken, but that's not how I roll. So I marinated some tofu in my all-purpose tofu marinade (soy sauce, olive oil, seseme oil, veggie broth, garlic, ginger, some other stuff) last night. I usually use this marinade for grilled tofu steaks, but it's cold and rainy here, so I pan-fried the tofu instead.



I also made a side of my secret-recipe mashed sweet potatoes, another recipe I plan to put in my soon-to-be cookbook (it won't be a secret anymore!). It's a very simple dish with less than five ingredients, but the flavors balance so delicately. It's very much a comfort food for me.

And I re-heated some of yesterday's cornbread (and loaded it with soy marg. of course). Considering that I used Earth Balance in every dish, it was pretty fattening meal. But it's not New Year's yet...so I'm allowed to gorge a little.