Dinner Plate #77

 

This was almost criminally easy for being so good! Here we have avocado-corn salad, some macaroni salad (recipe from Simple Veganista), and barbecued shredded tofu (basically, vegan pulled pork--the recipe is from School Night Vegan) on a garlic Tuscan roll.

I did not expect any of this to be as good as it was. The only complaint I had was that the tofu wasn't saucy enough. I wanted more sauce! But it wasn't dry, and it was delicious on this roll.

The avocado-corn salad is just something I make occasionally. I would usually want tomatoes and sometimes cucumber in it, but I had neither of those things, and I'm in the using-what-I've-got phase of my life right now--no going to the store unless I must. But it was still good; I knew it would be.

The macaroni salad was perfect as a side. I would make it again happily. All I would hcange is that I would grate the carrot rather than chopping it finely. I just prefer shreeded carrots. But this was still good this way! All it was really missing was some pickles, but I also didn't have pickles.