Quote:
Originally Posted by nycfem
Tonight was pickles and tofu "egg" salad.
|
A friend of mine used to make tofu egg salad and sell it to health food stores all over the west coast. Beyond the spice blend I do know that she has a trick to get the tofu texture interesting. She froze the tofu before crumbling and adding spices. I thought it was fabulous!
My dinner was not nearly as creative, just a salad with Pear Vinaigrette and some hibiscus tea. My summer thing is to make a really big salad with non wet ingredients, enough to last 3-4 days. Then, grab THAT when I feel snaky and too lazy to cook. I put different things on top to make it more interesting. Pumpkin seeds or any nuts, dried fruit, fresh fruit (melon is yummy) and being an omnivore different meats. Chewy, crunchy easy and filling
