Tonight’s Sunday Supper Soundtrack: O Brother, Where Art Thou soundtrack
Find pictures of this and every Sunday Supper on instagram (#sundaysupper #islandvegan)!
In the name of cleaning out my fridge before going on vacation, I kept tonight’s supper simple: chipped tofu on toast, or, for the less delicate among us, vegan shit on a shingle.
To start with, I made some breast of tofu (recipe from vegan feast kitchen) and gravy (recipe below). As you can see from this picture, the gravy was quite lumpy, so I was a bit concerned this post was going to be titled Sunday supper: unmitigated disaster edition. However, the lumps were mostly a result of my not dicing the shallot and garlic well enough, so they didn’t detract too much from the finished product.
Once that was all done, I toasted up some bread, piled some tofu on top, poured the gravy over, and that’s it!
Easy, tasty, and now I have a little less food in my fridge to deal with.
Gravy:
1/2 cup vegetable oil
1 shallot, diced
5 cloves garlic, diced
1/2 cup flour
4 tsp. nutritional yeast
3 tbsp. soy sauce
2 cups vegetable broth
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
1. Heat oil in a medium saucepan over medium heat. Saute shallot and garlic until soft and translucent, about 5 minutes.
2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
3. Gradually whisk in the broth. Season with thyme, salt, and pepper.
4. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened (about 8-10 minutes).
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