Thursday, May 27, 2010

Miso Soup with Tofu Steak

The Chef: Chas

The Menu: A refreshing, nourishing miso soup filled with halved carrots, wakame, tofu squares, onion, and garlic paired with a generous helping of green salad chockfull of lettuce, broccoli, cabbage, onion, chickpeas, cherry tomatoes, halved olives, and shredded carrots all tossed in a zesty, tangy avocado dressing. Oh, and those little squares of tofu covered in bell pepper and mushroom slices? Those would be Tofu Steaks from Helen's Kitchen, which Chas grilled and dressed up with oil and veggies.

The Goods: This lovely, balanced meal brimming with greens was exactly what we needed after attending Millennium Restaurant's Southern Comfort Dinner last evening, and to prepare for SF Vegan Drinks tonight. Yes, this week is a busy, vegan event-filled good time, and what tonight's event will lack in miso soup it will more than make up for in veggie hot dogs and root beer float martinis—that's root beer vodka mixed with cream soda, if you're curious. If you're local and in-need of a drink to unwind before the long weekend ahead, stop by Martuni's to meet the VN staff, make new friends, and, well, down a few martinis.


Anonymous said...

Please post a recipe for the soup and the avocado dressing!

VegNews Magazine said...

Hi Anon,

Thanks for reading Café VegNews! Since we very very rarely use recipes, we hardly ever have any to post. You might want to check out, which has more than 15,000 vegan recipes, and is sure to have something similar to the creations you see here. Of course, if we ever do use a recipe, we'll let you know where to find it.