Yuba Noodles, Peanut Stir-fry, and Sweet Tater Hash

On my last Trader Joe's visit, I picked up a box of the frozen Tofu Sheets everyone has been talking about. They're really just yuba sheets, and I can get those at my local Vietnamese market, which is much closer to my house. But they were cheap at TJ's, and the internet is all the rage about them, so why not? I wasn't sure what to do with them, but I googled and found this Creamy Sesame Noodles with Yuba recipe on Bon Apetit.

This has somen noodles and sliced tofu sheets in a soymilk-based broth, seasoned with miso, sesame oil, and some other spices. It was super creamy and very different from my usual ramen. The tofu sheets gave the noodle dish a nice, chewy texture. Next time, I'd like to try this vegan chicken made with the tofu sheets.

I also picked up a jar of Trader Joe's Peanut Satay Sauce on that trip, so that was a good excuse to make Spring Rolls with rice paper, tofu, carrots, and cucumbers. But I still needed a main dish, so I made Thai Tofu Red Curry with zucchini, mushrooms, tofu, red curry paste, and coconut milk. No recipe, just threw some things together and served over brown rice.

Here's another peanutty dish: Peanut Sauce Stir-fry from Plant You. A savory-sweet peanut sauce coats tofu, carrots, onions, bell pepper, and snap peas. I love every dish I've tried from Plant You, and this was no exception. Carleigh's recipes are always so very flavorful. I could eat this sauce with a spoon by itself.

I've also never made a bad dish from Tabitha Brown's Cooking by the Spirit, and I loved her Sweet Potato Hash for breakfast this week. I grated the potatoes very finely in the food processor before sauteeing with peppers and spinach. It's topped with guac, salsa, and Kelly's vegan parm. Field Roast Apple-Sage brekky sausages on the side!