This week’s #GoddessApproved Chef Challenge goes from a Johnny Depp-to-Tofu Comparison to a Flavor Flav Impression and in between, Chef Elle Simone does a ton of myth-busting! We find out what a Food Stylist actually does, how SheChef.org empowers women and we learn about a super cancer-fighting garnish… but still… let’s face it.. the main ingredient is tofu. Deliciousness is pretty much capped at that point, right?
Let’s see if Chef Elle pulls it off and opens the gates for your donations to the Kay Yow Cancer Fund! If she does, we’ve gotta give credit where credit is due! Show your support and click here to donate: #GoddessApproved #Cook4Kay Donation Page!
Why Kay Yow? This is the link to my personal story: My Cancer Scare
Thai Peanut Tofu & Roasted Vegetables
A.K.A. The Johnny Depp Dish of The Goddesses
1 lb. Carrots
6 oz. Baby Bella Mushrooms
¼ Cup Sesame Oil
¼ Cup Tamari
1 tablespoon of toasted sesame seeds
1 tablespoon peeled & grated ginger
Pinch of Salt
1 bunch scallions, sliced thinly
1 tablespoon rice vinegar
1 Cup Gluten Free Thai Peanut Sauce
Preheat your oven to broil. Prepare a baking sheet with foil for easy clean up.
Wash and peel carrots. Cut the carrots at an angle, about 1.5 inch. Thinly slice mushrooms and cut tofu into 2-inch squares. Quarter slice the mushrooms.
In a large bowl, combine Thai Peanut Sauce, tamari, salt and ginger. Add the carrots and toss until fully coated and transfer to prepared baking sheet and broil for 5-7 minutes. Put aside in a bowl and cover.
Follow the same steps with the mushrooms and tofu. Reserve any extra marinade. Roast for 20 minutes, rotating until continuously until nicely browned. Add to bowl of remaining marinade. Add carrots, rice vinegar and sesame oil and toss until evenly coated. Garnish scallions and sesame seeds before serving.
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