Tofu Steaks in a Holiday Marinade

Yesterday I shared a bright and seasonal kale pomegranate salad with a creamy sunflower seed, mustard, and avocado dressing. Here is another beautiful vegan dish featuring fresh satsuma oranges and rosemary, from the same Whole Foods pamphlet. The two recipes together cost me just over $20, though I had several of the ingredients already. The flavors in this one taste very appropriate for a holiday meal! Here is a printable version:

from Whole Foods, love that it's vegan!

Prepping the marinade, trying not to drink up the fresh satsuma juice.

The dates, cinnamon, and cayenne really gave this a unique sweet and spiciness. The marinade gave me an excuse to use a sprig of fresh rosemary from our garden!

Tofu steaks marinating, and smelling delicious already!

I only had time to marinate for 1/2 an hour, and that seemed to work fine, but they can be done overnight too for more flavor.

Warming the oranges in the steak pan after turning the heat off

The satsumas really brighten the plate, in taste and in looks!

See more recipes and photos on my Instagram! @veganlifeisgood

As of today I have a short holiday off work, which means more kitchen time. Lots more holiday recipes coming right up!

Kale & Pomegranate Holiday Salad

I was thrilled to see my Whole Foods put out a little booklet of vegan holiday recipes that are under $20! So far I have made 2 and they are cheap, easy, and delicious. The first was this beautiful salad with an AMAZING dressing. This can be made all year round by substituting the pomegranates for seasonal fruit.

More pictures on my Instagram: @veganlifeisgood

Instead of typing their recipe, I thought I'd take a picture, so those of you with a printer could just print it and head for the store! Here it is:

Free recipe from Whole Foods

Don't forget to toast the sunflower seeds! It really brings out the flavor. I used whole, raw ones.

I substituted stone-ground mustard for Dijon 

This one is worthy of the holiday table. Enjoy!