I love making soups. Especially when the weather is rainy like it has been the past few days. So while I wait for the summer weather to return I have been cooking up some yummy squash soups. My favourite one I have made recently is a curry squash soup. Partly because it is quite tasty but also because it is ridiculously easy.
A few weeks ago I posted my recipe for cheese-less noodle-less lasagne using zucchini slices as noodles. Yum yum yum! I wasn’t sure how much zucchini I was going to need though so I was left with this extra zucchini in the fridge and wasn’t sure what to do with it. I decided to get inventive and make a vegan stuffed zucchini dish. I was a little nervous about how it was going to turn out, but oh my was it good! I also feel like it is the kind of recipe which you could easily modify depending on what vegetables happened to be in the fridge that day. Obviously, sharing was in order.
Ok, so I was skeptical but intrigued when I saw this recipe for Buffalo Style Roasted Tofu on pinterest. But I was craving chicken wings without the deep frying and I had tofu in the fridge so I thought I’d give it a try.
Well am I ever glad I did! Way to go Chow Vegan! So simple and so delicious! I suggest only making as much as you plan on eating right there because these morsels are addictive! I did manage to save a couple for the next day and though still good they are definitely best when straight out of the pan.