TOFU Florentine

Happy Sunday Funday

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A Ⓥegan Roux kicked off a badass base sauce for a few different, yet, similar ideas.

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Earth Balance ‘butter’, Flour, Sea Salt, Pepper was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)

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Bow Tie Noodles were cooked not to al dente to be finished in the Florentine Sauce with cubed (not squared) TOFU.

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Sun Dried Tomato seasoning and a portion of the base sauce continued being split into another warming pot. The Pasta was added with Spinach and Daiya ‘cheese’.

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A Craft Beer or three was enjoyed during this process:)

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CHEERS.

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