Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Spicy Seared Tofu Sandwiches

Here's a simple tofu sandwich that is simple to make and easy to enjoy. I like to buy the enhanced tofu with added vitamin B12 because that just makes things simpler. If it's in some of my foods then I'm not forced to use a vitamin or cereal to get it. And as you may or may not know, B12 is an essential nutrient which cannot be gotten for non-meat eaters without a supplement. You can take a vitamin, you can use nutritional yeast. You can eat some fortified cereal. You can drink silk almond milk. But you'll never get from plant sources without it being manually instilled by humans.

I like to marinate my tofu in soy sauce. For an hour or two. First I drain it. Then I slice the block into thin 1/4 inch slices. Extra firm is my preference. Then I let it soak in the soy sauce. I just save up the free packets I get from Chinese takeout. But store bought is fine. I just marinate it in the same easy peel package in which it came. Using a clip or a rubber band to re close it for it's hour rest back in the fridge.

Then I get a frying pan very hot and add the tofu in batches. In a 10 inch fry pan I only add 4 slices at a time. I sear the slices on each side. Using a spatula to press gently and really get a good sear. As I remove each batch from the pan I sprinkle them with black pepper, garlic powder, onion powder and some cayenne powder.

Let the tofu cool. First on the counter for at least 15 minutes. Then in the fridge for at least 4 hours.

To assemble the sandwich slather your bread with 1-2 teaspoons of peanut or almond butter. Use your favorite bread. A fresh garlic bagel or whole wheat wrap are good choices. Add 2-3 slices of the cooled spiced tofu. Top with kosher dill pickle slices, some red onion slices, red bell pepper slices if you have them, a smattering of yellow corn niblets. Sprinkle with vegan imitation bacon bits.

There are endless variations possible. Everything goes great with tofu. Crunchy is always good. Artichokes. Black beans. Hummus. Vinaigrette. Jalapeno. Romaine. Barbecue sauce. Cucumber. As long as you add some crunch, some texture and some flavor you can't go wrong. And always choose a sturdy and flavorful bread.