The Mighty KMG + the best dish ever + garlicky lemon pepper tofu = 💚?

Garlicky Lemon Pepper Tofu —
I needed to add some convenient food to the fridge, so I started with garlic lemon pepper seasoning I had made earlier for fries and never used. I figured that would easily coat tofu, of which I had a small leftover block (iirc—1-2 tbsp nooch, 1 tsp dry parsley, 1 tsp dry minced garlic, ½ tsp granulated garlic, ½ tsp coarsely ground black pepper, microplaned zest from ¼ small lemon).

The Mighty KMG —
I wanted to match that with whole wheat pasta (4 oz ww spaghetti broken in half), and I was pretty confident these flavors should match up well with the ridiculously good minimalist combo of lightly dry sauteed kale, mushroom, and garlic (2 handfuls, 2 handfuls, 2 chopped cloves). This is The Mighty KMG.

The Best Dish Ever —
And finally pulling inspo from Italian chef Riccardo Camanini's simple & elegant brewer's yeast pasta preparation that legendary French Chef Alain Ducasse declared "the best dish ever", I made a basic sauce of about ¾ cup pasta water + 2 tbsp brewer's yeast, reduced to what you see in the photos (pleasantly thick).

Oh, the red things are a few sundried tomatoes. I don't usually like sundried tomatoes, but I tossed a few in with the pasta as it reached about molto al dente just to see if I like it in this dish. I experiment a LOT.

I added leftover scallions at the end, and an initial taste test was quite enjoyable. We'll see how it tastes as leftovers! 😋

#plantbased #craigstestkitchen #themightykmg #cruciferous #oilfree