So this week's post is a bit late... The holidays took us until Sunday and I made due with what I had until last night because I figured the supermarkets wouldn't be stocked up. And wouldn't you know- they were all out of the less expensive broccoli and cauliflower. This week I chose to make the Seitan and Broccoli with Pantry BBQ Sauce except as you'll notice by the title, I chose to use tofu instead of seitan. And it's not because I didn't make seitan. I did. A little while ago I made the beany sausages and the chicky seitan. I wanted to love it. I tried to love it. But in the end, I just don't like seitan. Maybe I did something wrong, but I can't seem to get past the spongy texture and funny flavor. I'll take the tofu any day.
Speaking of tofu, I recently bought a bunch of it and decided to freeze it. I had heard that freezing it changes its texture, making it firmer and more absorbent. So, this is indeed true but I'm not sure I like it this way. It too becomes spongier rather than smooth and firm and I miss the flavor and texture of it. I think it would be good for a tofu scramble because it does have a heartier texture but for next time I'm gonna stick with regular, unfrozen tofu.
Sorry for the ramble!
In terms of the supermarket this week, I spent quite a bit again-- about 150 on sweet potatoes, more rice, and frozen broccoli and spinach pretty much. I got some applesauce also, but the frozen stuff ate up my whole budget and half of next week's too. :(
In any case, I made this BBQ sauce ahead so I wouldn't have to spend more time in the kitchen. This isn't exactly what I think of when I think BBQ sauce as it's not so tomato-ey and it has strong notes of peanut butter and mustard. And while my picture looks NOTHING like hers, it still turned out yummy, especially served over quinoa.
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