So I made the Baked Masala Tofu recipe from "Appetite for Reduction" which is a lower-fat and lower-cal vegan cookbook by Isa Chandra Moskowitz. It's good, but since it uses a ton of curry powder, the end result is that some of the tofu has sort of a pasty sauce on it. The boyfriend loves it, but the kid and I just scrape it off.
I also steamed some asparagus and sprinkled a little mushroom salt on top, and then made a new potato creation for the side. I took 5 Yukon Gold potatoes (my absolute faves) and washed them and chopped them into about 12 pieces each. Then I stuck them in the pressure cooker and put about a cup of water in and put it on high for 7 minutes. I let the pressure come down naturally. Once it was down, I opened it up and drained the excess water. I put a tablespoon of margarine in a pan and melted it, then added the soft potatoes and pan fried them briefly. I sprinkled dill and sea salt on top - I didn't measure, so I'm not sure exactly how much I used (maybe 1/2 tsp?), and stirred it up until it was pretty evenly spread. The potatoes were soft and falling apart a bit and the flavor was exactly perfect.
Dinner got a solid 4 out of 5. :)
Nutrition for 1/3 of the potatoes, 1/3 of the masala tofu, and 8 spears of asparagus:
Fat: 11 g
Carbs: 75 g
Protein: 23 g
Fiber: 12 g
Sugars: 6 g
Vitamin A: 17%
Vitamin C: 64%