Tuesday, August 1, 2017

Lunchopolis #37

A simple salad of spinach, cucumber, and avocado with a cup of homemade citrus vinaigrette; some tea biscuits; tofu scramble tater tot casserole, toast soldiers, and Rainier cherries.

That recipe for that tofu scramble tater tot casserole was miraculous. It made the tofu scramble creamy like I used to like my scrambled eggs thanks to the non-dairy cheese (I think) and obviously almost everything benefits from the addition of tater tots. The leftovers, she noted, were a great packed lunch--and she is right. I will probably play around some with the veggies if I make it again (who am I kidding? WHEN I make it again), but it was great as it was. I doubt an unsuspecting person would know it was tofu, either.

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