Recipe by Cook's HideoutVisit website
Some weeknights I’m all geared up to cook lot of dishes and some days I’m so down that warming up leftovers also seem to be stressful. So I made this meal on one of those days when I was in the mood to cook. Menu included Cornmeal crusted tofu with broccoli polenta, sautéed garlicky bok choy and my quick pan gravy. Recipe adapted from Veganomicon. For the pan gravy, I added a cup of tomato-basil pasta sauce (I used my fav. Bertolli brand) along with ½ cup of low-fat milk. Brought it to a low simmer, seasoned with salt &...