"Vegan Under Pressure"

sausagetarian.com

Donna Haney

Tofu from VUP

2 teaspoons toasted sesame oil

1 medium yellow, white, or sweet onion, sliced from top to bottom to equal about 2 cups

1 carrot, peeled and cut on the diagonal into ½-inch pieces

1 cup diced peeled sweet potato

3 cloves garlic, minced

2 tablespoons sesame seeds

1 pound extra firm tofu, cut into 1-inch cubes

1 to 2 tablespoons tamari

1 tablespoon rice vinegar

⅓ cup vegetable stock

2 cups sugar snap or snow peas, cut in half [Sausagetarian note: I substituted chopped napa cabbage, using the same cooking times, and was very pleased with the results.]

2 tablespoons sriracha

2 tablespoons tahini, optional, for a richer dish [Sausagetarian note: I really liked the flavor kick and body this gave to the dish, and recommend using it if you’re a fan of tahini]

2 tablespoons chopped scallion, for garnish

Directions at sausagetarian.com

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