Wednesday, November 29, 2017

Traveler's Lunches #10

Salad: Lettuce, tomato, onion, cucumber, yellow bell peppers, and popcorn tofu with vegan honey mustard dressing.

The popcorn tofu is another marinated-in-pickle-juice recipe. It was even better than the last one I tried. It used Bisquick for the batter coating and that works out so much better as leftovers, even at room temperature.

I am again left to lament the inadequate amount of pickle juice I have available for this sort of thing, but I actually think this might be pretty good as ordinary fried "chicken," without the pickle juice. It's an experiment worth trying sometime.

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