352 cal, 20 g protein. Fall themed plate: cranberry sauce, sweet sesame tofu, and buttered Brussels sprouts with corn and carrots

What’s on the plate:

* 129 g carrots
* 119 g brussels sprouts
* 35 g corn
* 122 g extra firm tofu in sauce (see below for sauce recipe)
* little bit of cranberry sauce
* 1/2 tsp vegan butter for vegetables
* salt and pepper to taste

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Sauce for tofu, 2 servings:

* 1 tsp soy sauce
* 1 tsp sugar
* minced ginger root, 1 tsp
* 1 tsp rice vinegar
* 1.5 tsp toasted sesame oil (can use regular sesame oil too)
* a little water to dissolve the sugar

I first browned the tofu in a no-stick pan with a little spray oil. And finished by adding the sauce and allowing it to thicken.

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cranberry sauce – I followed the directions on the back of the bag but instead of adding sugar while cooking, I added no calorie sweetener at the end of cooking the cranberries

Gonna try this tofu. Thanks for the inspo!